Soups and Stews

Chili Colorado is the greatest recipe of all time.

Any type of lentil will work in this weeknight soup. Or, substitute a couple cans of cannellini beans in their place.

We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

Roasting brings out the sweetness of canned tomatoes, but this method works with fresh tomatoes, too. This is part of BA's Best, a collection of our essential recipes.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

Blanching the spinach before blending helps this broccoli soup recipe retain a vibrant green color. Parsley would work in place of the cilantro.

Weeknight chowder? Use clam juice. Weekend? It’s worth making fish stock from scratch.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

Our best-ever chicken soup begins with wings, which have a high skin-to-meat ratio. Browning the wings results in lots of caramelized nooks and crannies that imbue the stock with a deep, savory flavor. This is part of BA's Best, a collection of our essential recipes.

Richly flavored oxtail cooks down to a fabulously silky texture, but other braising cuts, like bone-in short ribs, would work here too.

Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

A classic ribollita is cooked one day, then reheated and served the next. To do that, just hold back the last croutons so they keep their crunch.

A Korean stew made with an earthy red chile stock and delicate curds of silky tofu, sundubu is traditionally served in preheated stone bowls. You can re-create that effect by heating a stone bowl or a cast-iron pot in a 400° oven.

This slight riff on traditional miso soup is your shortcut to a flavorful, bone-warming snack when you need it most. Just pack a thermos with veggies, tofu, and miso in the morning, and when hunger comes knocking, all you need is a cupful of hot water and a couple of minutes. (Using homemade dashi instead of water, or adding instant dashi powder, brings it to the next level.)

Maybe you’re coming down with a cold, or you hit one too many holiday parties. This comforting but complex-tasting soup is just what the doctor ordered.

After making this soup, you'll have plenty of beets left over for tossing into salads at lunch.

Stew: It's what's for dinner. Here are 16 recipes to help you get through winter.

A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.