18 Cozy Winter Soups and Stews
Nothing answers a cold, dark evening like a pot of soup. It stretches a small amount of meat or a few cans of beans into dinner for six or eight, it reheats better than almost anything else, and most of it can be made while you do something else.
These 18 winter soups and stews are every soup, stew and chili recipe on Sip Savor Mix. They are grouped by style so you can pick based on what you want tonight and how much time you have. About half are stovetop recipes that finish in 45 minutes to an hour. The rest are slow cooker recipes that cook all day.
Each entry lists the real total time from the recipe card and how many it serves. For the slow cooker recipes, that time includes the LOW setting cook time, so plan on a morning start.
One note before you start. Soup is only as good as its seasoning, and most of these need more salt at the end than you expect. Taste after the final simmer, add salt in small pinches, and finish with something sharp like lemon juice or vinegar if the pot tastes flat. That last step matters more than any single ingredient.
These get their body from a roux, from cream or from blended vegetables. None of them is thin. Add the dairy at the end and off the heat when the recipe says so, or it can curdle.
1) Broccoli Cheddar Soup
1) Broccoli Cheddar Soup
Grated carrot melts into the soup and adds a little natural sweetness that rounds out the sharp cheddar. A pinch of nutmeg, a dash of cayenne and a teaspoon of Dijon are small touches, but they make the cheese taste deeper and more savory. Pulsing the immersion blender just a few times leaves plenty of tender broccoli bits in every spoonful.
Ingredients
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced, and 2 cloves garlic, minced
- 1/4 cup all purpose flour
- 3 cups low sodium chicken or vegetable broth
- 2 cups half and half
- 1 1/2 lb broccoli (about 2 heads), florets cut into 1/2 inch pieces and stems peeled and diced
- 1 large carrot, finely grated
- 1 tsp Dijon mustard
- 1/8 tsp ground nutmeg and a pinch of cayenne pepper
- 1/2 tsp kosher salt and 1/4 tsp black pepper, plus more to taste
- 8 oz sharp cheddar, shredded from a block (about 2 cups)
Cooking Instructions
- Melt the butter in a large heavy pot over medium heat. Cook the onion 5 to 6 minutes until soft and translucent, then the garlic 1 minute.
- Stir in the flour for 2 minutes until it smells nutty. Whisk in the broth 1 cup at a time until smooth, then the half and half.
- Add the broccoli, carrot, Dijon, nutmeg, cayenne, salt and pepper. Simmer gently 12 to 15 minutes until tender and thickened. Do not let it boil hard.
- Off the heat, pulse an immersion blender 5 or 6 times to break down about half the broccoli.
- Stir in the cheddar a handful at a time until melted. Season to taste and serve hot.
A butter roux, tender broccoli, grated carrot and sharp cheddar stirred in off the heat. The cheese melts smoothly because the soup is not boiling when it goes in. Grate the cheddar from a block, since pre shredded cheese is coated with starch and turns grainy. This is the soup to make when you want dinner in 45 minutes.
Cut the broccoli small. Big florets are awkward on a spoon and cook unevenly.
2) Creamy Tomato Soup
2) Creamy Tomato Soup
A finely grated carrot cooks down with the onion and adds natural sweetness, while a quarter teaspoon of baking soda tames the acidity of the canned tomatoes. Blending for a full two minutes, and straining if you want it extra silky, gives the soup a smooth, velvety body. The cream goes in at the very end over low heat, so it warms gently without boiling.
Ingredients
- 3 tbsp unsalted butter and 1 tbsp olive oil
- 1 large yellow onion, diced, and 1 medium carrot, finely grated
- 4 cloves garlic, minced
- 2 tbsp tomato paste and 2 tbsp all purpose flour
- 2 (28 oz) cans whole peeled tomatoes, preferably San Marzano, with juices
- 2 cups low sodium chicken or vegetable broth
- 1 tsp dried oregano and 1 bay leaf
- 1 tsp sugar and 1/4 tsp baking soda
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 3/4 cup heavy cream
- 1/2 cup fresh basil leaves, torn
- Olive oil or extra cream, for drizzling
Cooking Instructions
- Cook the onion and carrot in the butter and oil over medium heat 7 to 8 minutes. Add garlic 1 minute.
- Stir in the tomato paste for 2 minutes until brick red, then the flour for 1 minute.
- Add the tomatoes, crushing them, plus the broth, oregano, bay leaf, sugar, baking soda, salt and pepper. Simmer uncovered 20 minutes.
- Remove the bay leaf and blend a full 2 minutes until silky smooth. Strain through a fine sieve if you like.
- Stir in the cream over low heat and warm 3 to 5 minutes without boiling. Add basil, season and drizzle.
Canned San Marzano tomatoes, butter, onion and tomato paste that is roasted in the pot until it darkens, then a splash of cream and fresh basil. The roasted paste is what gives it depth without hours of simmering. Serve it with grilled cheese and there are no complaints.
Finish with fat and freshness. A swirl of cream or olive oil and a few torn basil leaves make the bowl look and taste finished.
3) Slow Cooker Loaded Potato Soup
3) Slow Cooker Loaded Potato Soup
Mashing about half the potatoes right in the slow cooker gives the soup a thick, creamy body while leaving plenty of tender chunks. Bringing the sour cream and cream to room temperature, then adding the cheddar a handful at a time, keeps the soup smooth instead of grainy. Keep it below a boil after that, and it turns glossy and cheesy, ready for bacon and green onions.
Ingredients
- 3 lb russet potatoes, peeled and cut into 3/4 inch cubes
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more to taste
- 3 tbsp unsalted butter, softened
- 1 1/2 cups full fat sour cream, divided, 1 cup at room temperature
- 1 cup heavy cream or half and half, at room temperature
- 2 tbsp cornstarch, optional for a thicker soup
- 2 1/2 cups sharp cheddar, grated from a block, divided
- 8 slices thick cut bacon, cooked crisp and crumbled
- 4 green onions, thinly sliced, and freshly ground black pepper, for serving
Cooking Instructions
- Add the potatoes, onion, garlic, broth, salt and pepper to a 6 quart slow cooker. Stir so the potatoes are submerged.
- Cover and cook on LOW 7 to 8 hours or HIGH 4 to 5 hours until very tender. Do not lift the lid.
- Mash about half the potatoes in the cooker, leaving the rest chunky. Whisk the cornstarch into the cream if using.
- Stir in the butter, 1 cup sour cream and the cream, then 1 1/2 cups cheddar a handful at a time.
- Cover and cook on HIGH 15 to 20 minutes until hot and glossy, without boiling. Season and top with bacon, sour cream, cheddar and green onions.
Russet potatoes cook in chicken broth all day, then sour cream, cream and sharp cheddar go in and it gets topped like a baked potato with bacon and green onions. Mash some of the potatoes against the side of the pot to thicken it. It makes eight servings and reheats gently on low heat.
One thing to watch: the soup tastes bland. Potatoes absorb a surprising amount of salt. Add salt 1/2 teaspoon at a time, tasting between additions, and finish with a good amount of black pepper.
4) Slow Cooker Butternut Squash Soup
4) Slow Cooker Butternut Squash Soup
Salting in small increments at the end is the trick that keeps this soup savory and balanced instead of flat. A pinch of cayenne is optional, but it adds a gentle warmth against the sweet squash and nutmeg. Smashed garlic and fresh sage melt into the squash as it cooks, so the flavor is rich and rounded long before the cream goes in.
Ingredients
- 3 lb butternut squash, peeled, seeded and cut into 1 inch cubes (about 8 cups)
- 1 large yellow onion, diced
- 1 medium Honeycrisp or Granny Smith apple, peeled, cored and chopped
- 4 cloves garlic, smashed, and 6 fresh sage leaves
- 1/2 tsp dried thyme and 1/4 tsp ground nutmeg
- 1 tsp kosher salt, plus more to taste, and 1/4 tsp black pepper
- 4 cups low sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1 tbsp fresh lemon juice (about half a lemon)
- Pinch of cayenne pepper, optional
- Toasted pepitas or croutons, for serving
Cooking Instructions
- Add the squash, onion, apple, garlic, sage, thyme, nutmeg, 1 tsp salt, pepper and broth to a 6 quart slow cooker. Stir once to distribute the seasonings.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the squash mashes easily against the side. Do not lift the lid.
- Blend with an immersion blender about 2 minutes until smooth, or blend in batches with the lid vented.
- Stir in the cream, lemon juice and cayenne if using. Season with salt 1/4 tsp at a time.
- Thin with warm broth or reduce uncovered on HIGH 20 to 30 minutes. Top with pepitas or croutons.
Butternut squash, apple, sage and a pinch of nutmeg cook for six hours, then get blended silky with cream and a squeeze of lemon. The apple adds sweetness and the lemon keeps it from tasting flat. Use vegetable broth and it is vegetarian. Toasted pepitas on top add crunch.
Keep the immersion blender fully submerged and tilted slightly. Air pockets are what cause the orange splatter on your backsplash.
Clear, golden broths that lean on bones, aromatics and time. These are the soups you want when someone is under the weather or when you need something lighter than a chili.
5) Slow Cooker Chicken Noodle Soup
5) Slow Cooker Chicken Noodle Soup
A small pinch of turmeric gives the broth a warm golden color, and a squeeze of lemon at the end brightens all those slow cooked flavors. Wide egg noodles go in only after the chicken is shredded, so they cook right in the broth and stay tender instead of bloated. The hands on work is mostly chopping at the start and pulling the meat from the bones near the end.
Ingredients
- 2 1/2 lb bone in chicken thighs, skin removed, fully thawed
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 3 medium carrots and 3 celery stalks, cut into 1/2 inch pieces
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 3 sprigs fresh thyme (or 1 tsp dried) and 1 bay leaf
- 1/4 tsp ground turmeric
- 8 cups low sodium chicken broth
- 8 oz wide egg noodles, about 4 cups dry
- 1 tbsp unsalted butter, optional
- 1 tbsp fresh lemon juice
- 1/4 cup chopped fresh parsley
Cooking Instructions
- Season the chicken lightly with salt and pepper. Add the vegetables, thyme, bay leaf, turmeric and 1 tsp salt to a 6 quart slow cooker.
- Top with the chicken and broth. Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours without lifting the lid.
- Cook until the chicken reaches 165F and pulls easily from the bone. Cool it 5 minutes, shred the meat, discard the bones and skim the fat from the broth.
- Turn to HIGH, return the chicken and stir in the noodles. Cover and cook 20 to 30 minutes until tender.
- Remove the bay leaf and thyme stems. Stir in the butter, lemon juice and parsley, season and serve.
Bone in chicken thighs, carrots, celery and herbs cook into a rich golden broth, then wide egg noodles go in for the last half hour. The bones and skin are what make the broth taste homemade, so do not swap in boneless breasts. Feeds eight and freezes well if you leave the noodles out and add them when reheating.
One thing to watch: the vegetables turned to mush. They were cut too small. Use 1/2 inch pieces, and if you prefer very firm vegetables, add the celery halfway through.
6) Italian Wedding Soup
6) Italian Wedding Soup
Soaking torn bread in milk creates a panade that keeps the small beef and pork meatballs soft and tender. A Parmesan rind simmering in the broth adds savory depth, while tiny acini di pepe cook right in the pot. Choose baby spinach for a softer finish or escarole for a slightly bitter, sturdier green that stands up well in the hot broth.
Ingredients
- 2 slices white sandwich bread, crusts removed and torn, plus 1/4 cup whole milk
- 1/2 lb ground beef (85 percent lean), 1/2 lb ground pork and 1 large egg
- 1/2 cup finely grated parmesan, plus more for serving
- 4 cloves garlic, minced, divided
- 2 tbsp chopped fresh parsley and 1/2 tsp finely grated lemon zest
- 3/4 tsp kosher salt and 1/4 tsp black pepper, plus more to taste
- 2 tbsp olive oil
- 1 medium yellow onion, 2 medium carrots and 2 celery stalks, finely diced
- 8 cups low sodium chicken broth and 1 parmesan rind, optional
- 3/4 cup acini di pepe or orzo
- 5 oz baby spinach or 1 small head escarole, chopped
- 1 to 2 tsp fresh lemon juice
Cooking Instructions
- Heat the oven to 400F and line a sheet pan with parchment. Soak the bread in the milk 5 minutes, then mash.
- Mix in the meats, egg, parmesan, half the garlic, parsley, zest, salt and pepper. Roll into about 40 one inch meatballs.
- Bake 10 to 12 minutes until lightly browned. Meanwhile, soften the vegetables in oil in a 6 quart pot for 8 minutes.
- Add the remaining garlic for 1 minute. Add the broth, rind and meatballs and simmer gently 10 minutes.
- Add the pasta and cook 8 to 10 minutes, until the meatballs reach 160F. Discard the rind.
- Wilt the greens 2 to 3 minutes, add the lemon juice, season and serve with parmesan.
Small beef and pork meatballs are baked, not fried, then simmered in a Parmesan chicken broth with tiny pasta, carrots and spinach. Baking the meatballs keeps them tender and saves you from standing over a skillet. Everything comes together in just over an hour.
Finish with lemon. A teaspoon or two of fresh juice at the end lifts the whole pot without tasting like lemon.
7) Tuscan White Bean Soup with Kale
7) Tuscan White Bean Soup with Kale
Cooking the onion, carrot, and celery slowly until soft and lightly golden builds a sweet, savory base that makes the broth taste deeply developed. A Parmesan rind and a sprig of rosemary add quiet depth, and a splash of lemon juice at the end brightens everything. Lacinato or curly kale both work, turning silky and dark green after 8 to 10 minutes in the pot.
Ingredients
- 3 tbsp olive oil, plus more for serving
- 1 large yellow onion, 2 medium carrots and 2 celery stalks, diced small
- 4 garlic cloves, minced
- 1 sprig fresh rosemary and 2 bay leaves
- 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes
- 1 can (14.5 oz) diced tomatoes, with juice
- 6 cups low sodium vegetable or chicken broth
- 3 cans (15 oz each) cannellini beans, drained and rinsed
- 1 Parmesan rind (optional)
- 1 bunch lacinato or curly kale, stems removed, leaves chopped (about 6 cups)
- 1 tbsp fresh lemon juice
- Grated Parmesan, for serving
Cooking Instructions
- In a Dutch oven over medium heat, cook the onion, carrots, celery and salt in the oil 8 to 10 minutes.
- Stir in the garlic, rosemary and pepper flakes for 1 minute, then the tomatoes for 2 to 3 minutes.
- Add the broth, beans, bay leaves and rind. Bring to a boil, then simmer uncovered 15 minutes.
- Puree about 1 1/2 cups of the soup, mostly beans, and stir it back in. Add the kale and simmer 8 to 10 minutes until tender.
- Discard the bay leaves, rosemary stem and rind. Stir in lemon juice and pepper, then taste for salt. Serve with Parmesan and oil.
Canned white beans, kale, garlic, rosemary and tomatoes in a brothy soup that turns creamy when you puree a scoop of the beans and stir it back in. It is on the table in 50 minutes and it is meatless as written. A drizzle of good olive oil and grated Parmesan finish it.
Finish with your best olive oil. Cooking oil can be ordinary, but the drizzle on top is the first thing you taste, so use the good bottle.
8) Slow Cooker Chicken Tortilla Soup
8) Slow Cooker Chicken Tortilla Soup
Stirring in fresh lime juice and cilantro right before serving brightens the rich, chipotle spiked broth. Homemade tortilla strips, baked until golden on a sheet pan, add a crunch that bagged chips cannot quite match. A dollop of sour cream and some diced avocado cool down the smoky heat, so it is easy to tailor each bowl for kids or spice lovers.
Ingredients
- 1 1/2 to 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 medium yellow onion, diced, and 4 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 2 (14.5 oz) cans fire roasted diced tomatoes, with juice
- 1 to 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
- 6 cups low sodium chicken broth
- 2 tsp ground cumin, 1 tsp each chili powder and smoked paprika, and 1/2 tsp dried oregano
- 1 (15 oz) can black beans, drained and rinsed, and 1 1/2 cups frozen corn
- 3 tbsp fresh lime juice (about 2 limes) and 1/3 cup chopped fresh cilantro
- 6 corn tortillas, 1 tbsp vegetable oil and a pinch of salt, for the strips
- Diced avocado, shredded Monterey Jack, sour cream, lime wedges, sliced radishes and extra cilantro, for serving
Cooking Instructions
- Stir the onion, garlic, jalapeño, tomatoes, chipotle, adobo, broth and spices together in a 6 quart slow cooker.
- Season the chicken with salt and pepper and submerge it in the broth.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F.
- Shred the chicken and return it with the beans and corn. Cook on HIGH 20 to 30 minutes.
- Toss 1/4 inch tortilla strips with oil and salt. Bake at 400F for 8 to 12 minutes until crisp.
- Stir in the lime juice and cilantro, then serve topped with the strips and toppings.
A smoky tomato chicken soup with black beans and corn, topped with crisp baked tortilla strips, avocado and lime. The chicken thighs shred with two forks after six to seven hours on LOW. The toppings are half the meal, so do not skip them.
One thing to watch: the beans fell apart. Canned beans are already cooked, so they only need to warm through. Add them in the final 30 minutes rather than at the start.
9) Slow Cooker Split Pea Soup with Ham
9) Slow Cooker Split Pea Soup with Ham
The ham bone does double duty here, seasoning the broth with smoky flavor and giving you tender meat to chop and stir back in. Holding off on salt until the end matters, since ham varies so much and the soup can turn salty fast. A small splash of apple cider vinegar or lemon juice right before serving brightens the earthy peas.
Ingredients
- 1 lb dried green split peas, about 2 1/4 cups, sorted and rinsed
- 1 meaty ham bone, or 2 smoked ham hocks plus 1 1/2 cups diced cooked ham
- 1 medium yellow onion, finely diced, and 3 cloves garlic, minced
- 2 medium carrots and 2 celery stalks, diced 1/4 inch
- 1 bay leaf and 1 tsp dried thyme
- 4 cups low sodium chicken broth
- 2 to 3 cups water
- 1/2 tsp black pepper, plus more to taste
- 1 to 2 tsp apple cider vinegar or lemon juice
- Kosher salt, to taste, added at the end
- Crusty bread, for serving
Cooking Instructions
- Add the rinsed peas, vegetables, garlic, bay leaf, thyme and ham bone to a 6 quart slow cooker. Skip salt for now.
- Add the broth and 2 cups water. Cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 1/2 hours, until the peas break down.
- Remove the ham bone, cool 10 minutes, discard the bone and fat and chop the meat. Mash the soup, thinning with hot water if needed.
- Return the ham and any diced ham. Stir in the vinegar and pepper, remove the bay leaf and salt to taste.
- Cover and cook on HIGH 10 minutes to heat the ham through. Serve hot with crusty bread.
Dried green split peas cook with a ham bone or smoked hocks, carrots, celery and onion until thick and smoky. No soaking is needed, and the peas break down on their own over the long cook. A teaspoon of vinegar at the end brightens the whole pot.
One thing to watch: the peas are still firm after the full time. The peas may be old, or the pot may have been opened too often. Keep cooking on HIGH in 30 minute increments, and buy a fresh bag next time. Hard water can also slow softening.
Beans and lentils are the cheapest way to make a filling soup. These two are meatless as written, thick enough to eat with a fork and even better the next day. Both start with canned or dried pantry staples, so you can make either one without a trip to the store. Rinse canned beans well, since the liquid in the can is salty and starchy and will cloud the pot.
10) Hearty Lentil Soup
10) Hearty Lentil Soup
Cooking the tomato paste until it darkens adds a rich, caramelized depth that makes the broth taste like it simmered all day. Smoked paprika and cumin bring warmth, and a squeeze of lemon juice at the end brightens the whole pot. Blending just a portion of the soup gives it a thicker body while keeping plenty of whole lentils.
Ingredients
- 2 tbsp olive oil, plus more for serving
- 1 large yellow onion, 2 medium carrots and 2 celery ribs, diced
- 4 cloves garlic, minced
- 1 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes, optional
- 2 tbsp tomato paste
- 1 1/2 cups brown or green lentils, rinsed and picked over
- 1 (14.5 oz) can diced tomatoes, with juices
- 7 cups low sodium vegetable broth and 1 bay leaf
- 3 cups chopped kale or baby spinach
- 1 to 2 tbsp fresh lemon juice or red wine vinegar
- 1 tsp kosher salt and black pepper, plus more to taste
Cooking Instructions
- In a Dutch oven over medium heat, cook the onion, carrots, celery and half the salt in the oil 8 minutes.
- Add the garlic and spices for 1 minute, then the tomato paste for 1 to 2 minutes until it darkens slightly.
- Add the lentils, tomatoes, broth, bay leaf and remaining salt. Boil, then partially cover and simmer 25 to 35 minutes until tender.
- Remove the bay leaf. Pulse briefly with an immersion blender, or blend 2 cups and return, so it stays chunky.
- Simmer the kale 5 minutes until wilted, or spinach 1 minute. Add lemon juice, season and serve drizzled with oil.
Brown lentils simmer with carrots, celery, tomatoes and smoked paprika, then greens go in at the end and a squeeze of lemon wakes everything up. Lentils need no soaking and cook in about 30 minutes. It makes six servings for a few dollars and it is a full meal on its own.
Standard brown lentils are the most common and the quickest to soften, usually in about 25 minutes. They give the soup a slightly creamier, more rustic texture because a few break down at the edges.
“A pot of soup on the stove is the cheapest way to make a cold house feel warm.”
11) Chipotle Black Bean Soup
11) Chipotle Black Bean Soup
Onion and red bell pepper are cooked until lightly browned at the edges, which gives the soup a sweet, savory base before the spices go in. Minced chipotles bring smoky heat, and you can stir in more adobo sauce at the end to dial it up to your liking. A couple tablespoons of fresh lime juice right before serving brighten all that earthy cumin and bean flavor.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion and 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp ground cumin and 1 tsp dried oregano (preferably Mexican)
- 1 tsp kosher salt, divided, plus more to taste
- 2 chipotle peppers in adobo, minced
- 1 tbsp adobo sauce from the can, plus more to taste
- 3 (15 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can fire roasted diced tomatoes, with juices
- 4 cups low sodium vegetable or chicken broth
- 2 tbsp fresh lime juice
- Sour cream or Greek yogurt, diced avocado, cilantro, cotija or cheddar, tortilla strips and lime wedges, for serving
Cooking Instructions
- Heat the oil in a large pot over medium heat. Cook the onion, bell pepper and 1/2 tsp salt, stirring occasionally, 7 to 8 minutes until softened and lightly browned.
- Add the garlic, cumin, oregano and chipotles. Stir constantly until fragrant, about 1 minute.
- Add the beans, tomatoes with their juices, broth, adobo and remaining salt. Boil, then simmer uncovered over medium low for 20 minutes, stirring occasionally.
- Puree about half the soup with an immersion blender, leaving plenty of whole beans.
- Stir in the lime juice, adjust the salt and adobo to taste, thin with a splash of broth if needed, and serve with toppings.
Canned black beans, fire roasted tomatoes and chipotle peppers in adobo blended into a thick, smoky soup in 45 minutes. Blend half and leave half whole for texture. Top with sour cream, cilantro and crushed tortilla chips.
Thinly slice half a red onion and cover it with 1/2 cup lime juice or vinegar and a pinch of salt and sugar. After 15 minutes they turn bright pink and tangy, which is perfect against the rich, smoky soup.
Chili is the most forgiving thing you can make. It tolerates substitutions, it feeds a crowd, and every one of these makes eight servings. Toast the spices in oil before the liquid goes in. That single step is the difference between flat chili and good chili. Set out toppings in small bowls and let everyone build their own. It makes the same pot work for picky kids and heat seekers alike.
12) Slow Cooker Beef Chili
12) Slow Cooker Beef Chili
Stirring the chili powder, cumin, oregano and cocoa into the tomato paste in the hot skillet toasts the spices so their flavor runs deeper. A sprinkle of masa harina at the end thickens the chili and adds a subtle corn tortilla flavor. Jalapeño and a pinch of cayenne give steady heat that you can easily dial down for a family crowd.
Ingredients
- 2 lb 85 percent lean ground beef, fully thawed
- 1 large yellow onion, diced, 1 jalapeño, seeded and minced, and 4 garlic cloves, minced
- 2 tbsp tomato paste and 1 tbsp unsweetened cocoa powder
- 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp each smoked paprika and dried oregano, and 1/4 tsp cayenne
- 1 can (28 oz) crushed tomatoes and 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (15 oz) each kidney beans and pinto beans, drained and rinsed
- 1 cup low sodium beef broth and 1/2 cup brewed coffee
- 1 tbsp each Worcestershire sauce and brown sugar
- 1 1/2 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper
- 1 bay leaf
- 2 tbsp masa harina
- Shredded cheddar, sour cream, diced onion, sliced jalapeños and tortilla chips, for serving
Cooking Instructions
- Brown the beef in two batches in a large skillet over medium high heat. Drain all but 2 tbsp fat.
- Cook the onion, jalapeño and garlic 4 to 5 minutes. Stir in tomato paste, spices and cocoa for 1 to 2 minutes.
- Transfer to a 6 quart slow cooker with the tomatoes, beans, broth, coffee, Worcestershire, sugar, salt, pepper and bay leaf.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours without lifting the lid.
- Discard the bay leaf, stir in the masa harina and cook on HIGH 15 to 20 minutes until thick.
- Adjust the seasoning, rest 10 minutes and serve with the toppings.
Thick beef chili with two kinds of beans, toasted spices, a spoonful of cocoa and a splash of coffee for depth. Brown the beef first so it has texture instead of steaming into crumbles. It cooks all day and tastes even better on day two.
Let the chili rest 10 minutes off the heat before serving. The flavors settle and it thickens slightly.
13) Slow Cooker Turkey Chili
13) Slow Cooker Turkey Chili
Browning the turkey and then toasting the chili powder, cumin and smoked paprika with tomato paste in the skillet gives this chili a deep, roasted flavor. Fire roasted tomatoes, Worcestershire sauce and a spoonful of brown sugar round out the sauce with smoky, tangy and slightly sweet notes. Set out cheddar, sour cream, cilantro and lime wedges so everyone can finish their own bowl.
Ingredients
- 1 tbsp olive oil
- 2 lb 93 percent lean ground turkey, fully thawed
- 1 large yellow onion, 1 red bell pepper and 4 garlic cloves, chopped
- 2 tbsp tomato paste
- 3 tbsp chili powder, 2 tsp ground cumin, 1 1/2 tsp smoked paprika and 1 tsp dried oregano
- 1/4 tsp cayenne pepper, 1 1/2 tsp kosher salt and 1/2 tsp black pepper
- 1 can (28 oz) fire roasted diced tomatoes, with juice, and 1 can (15 oz) tomato sauce
- 1 can (15 oz) each kidney beans and black beans, drained and rinsed
- 1 cup low sodium chicken broth
- 1 tbsp each Worcestershire sauce and brown sugar, plus 1 bay leaf
- Shredded cheddar, sour cream, green onions, cilantro and lime wedges, for serving
Cooking Instructions
- Heat the oil in a large skillet over medium high. Brown the turkey 6 to 8 minutes until browned and no pink remains.
- Add the onion, pepper and garlic and cook 4 to 5 minutes. Stir in the tomato paste and spices for 1 minute.
- Transfer to a 6 quart slow cooker with the tomatoes, sauce, beans, broth, Worcestershire, brown sugar and bay leaf. Stir well.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours without lifting the lid. Remove the bay leaf and season.
- To thicken, cook uncovered on HIGH 20 to 30 minutes. Top with cheddar, sour cream, green onions, cilantro and lime.
Ground turkey, two kinds of beans, fire roasted tomatoes and a homemade spice blend. It is leaner than beef chili but just as thick, because the beans and tomato paste do the work. Sharp cheddar and sour cream on top round it out.
Salt in stages. Taste after cooking, add salt, stir and taste again. Beans and tomatoes soak up more than you expect.
14) Slow Cooker White Chicken Chili
14) Slow Cooker White Chicken Chili
Mashing about a cup of the Great Northern beans and stirring them back in is what gives this chili its thick, creamy body. Cumin, coriander and oregano bring a warm, earthy flavor, while the mild green chiles add tang without much heat. Cream cheese and half and half go in near the end, and fresh lime with cilantro wakes everything up right before serving.
Ingredients
- 2 lb boneless skinless chicken thighs, fully thawed
- 1 tsp kosher salt and 1/2 tsp black pepper, plus more salt to taste
- 1 medium yellow onion, diced, and 4 cloves garlic, minced
- 3 (15 oz) cans Great Northern beans, drained and rinsed
- 2 (4 oz) cans diced mild green chiles
- 4 cups low sodium chicken broth
- 2 tsp ground cumin and 1 tsp each dried oregano and ground coriander
- 1/2 tsp mild chili powder and 1/4 tsp cayenne pepper, optional
- 8 oz block cream cheese, cubed and softened, and 1/2 cup half and half
- 2 tbsp fresh lime juice, about 1 lime
- 1/3 cup chopped fresh cilantro
- Shredded Monterey Jack, sliced jalapeño, diced avocado, tortilla chips and sour cream, for topping
Cooking Instructions
- Stir the onion, garlic, beans, chiles, broth and spices in a 6 quart slow cooker. Top with the seasoned chicken, mostly submerged.
- Cover and cook on LOW 6 to 7 hours or HIGH 3 to 4 hours, until the chicken reaches 165F and shreds easily.
- Shred the chicken with two forks. Mash about 1 cup of the beans and broth until mostly smooth, then stir it back into the pot.
- Add the chicken, cream cheese and half and half. Stir until melted, then cook on HIGH 15 to 20 minutes until bubbling.
- Stir in the lime juice and cilantro, add salt to taste and serve with your favorite toppings.
Shredded chicken, white beans and green chiles in a creamy broth finished with cream cheese and lime juice. It is mild enough for kids and easy to spice up at the table with hot sauce or jalapeños. Serve with tortilla chips for scooping.
One thing to watch: the chili is thin. Mash more beans, or leave the lid off and cook on HIGH for 20 minutes to reduce. You can also stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and simmer for 5 minutes.
15) Slow Cooker Vegetarian Chili
15) Slow Cooker Vegetarian Chili
Toasting the chili powder, cumin, smoked paprika and chipotle in oil for a minute or so before they go in builds a deep, smoky base. Near the end, mashing about a cup of beans against the side of the insert thickens the chili naturally without any flour. Adding salt gradually at the finish lets you dial in the flavor, and crushed tortilla chips on top bring a welcome crunch.
Ingredients
- 1 tbsp olive oil
- 3 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika and 1 tsp dried oregano
- 1/2 tsp chipotle chile powder, or to taste
- 1 (15 oz) can each black, pinto and dark red kidney beans, drained and rinsed
- 1 large sweet potato (about 1 lb), peeled and cut into 1/2 inch cubes
- 1 large yellow onion and 2 bell peppers, diced, plus 4 cloves garlic, minced
- 2 (14.5 oz) cans fire roasted diced tomatoes, with juices, and 1 (6 oz) can tomato paste
- 1 tbsp soy sauce or tamari and 1 tsp unsweetened cocoa powder
- 1 tsp kosher salt, plus more to taste
- 1 1/2 cups low sodium vegetable broth
- 1 cup frozen corn and 1 tbsp fresh lime juice
- Shredded cheddar, sour cream or yogurt, avocado, scallions, cilantro and crushed tortilla chips, for serving
Cooking Instructions
- Toast the spices in the oil in a small skillet over medium heat 60 to 90 seconds until fragrant and slightly darkened. Scrape into a 6 quart slow cooker.
- Add the beans, sweet potato, onion, peppers, garlic, tomatoes, paste, soy sauce, cocoa, salt and broth. Stir until the paste dissolves.
- Cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours until the sweet potato is fork tender.
- Add the corn for the last 30 minutes. Mash about 1 cup of beans to thicken and cook 10 minutes more.
- Turn off the cooker, stir in the lime juice and salt to taste, and serve with toppings.
Three kinds of beans, sweet potato, bell peppers and fire roasted tomatoes cook low and slow with toasted spices, soy sauce and cocoa. The sweet potato makes it hearty enough to stand in for meat. Finish with lime and pile on avocado, cheese and cilantro.
Use the full 3 tablespoons of chili powder. A pot this size with this many beans needs it. Under spiced chili is the most common problem with vegetarian versions.
16) One Pot Chili Mac
16) One Pot Chili Mac
Letting the beef sit undisturbed until the bottom browns gives the whole pot a deeper, meatier flavor than stirring it right away. Tomato paste toasted with the chili powder, cumin, smoked paprika, and oregano adds richness before any liquid goes in. Stir every few minutes while the macaroni cooks so nothing sticks, and splash in a little broth if it looks dry.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (85 percent lean)
- 1 medium yellow onion, diced, and 3 cloves garlic, minced
- 2 tbsp chili powder, 1 tsp each ground cumin and smoked paprika, and 1/2 tsp dried oregano
- 1 tsp kosher salt
- 2 tbsp tomato paste
- 3 cups beef broth
- 15 oz can diced tomatoes, with juice
- 15 oz can kidney beans, drained and rinsed
- 2 cups (8 oz) uncooked elbow macaroni
- 2 cups shredded sharp cheddar cheese (8 oz), divided
- Sliced green onions, sour cream and hot sauce for serving, optional
Cooking Instructions
- Brown the beef in the oil in a Dutch oven over medium high heat until no pink remains and it reaches 160F. Drain all but 1 to 2 tbsp fat.
- Cook the onion about 4 minutes, add the garlic for 1 minute, then toast the spices, salt and tomato paste 1 minute.
- Add the broth, tomatoes with juice, beans and dry macaroni, scraping the bottom of the pot.
- Boil, then cover and simmer 10 to 12 minutes, stirring every 3 to 4 minutes, until the pasta is tender. Add 1/4 cup broth if it looks dry.
- Off the heat, stir in 1 cup cheddar. Top with the rest, cover 3 minutes and serve with toppings.
Ground beef, kidney beans, tomatoes and elbow macaroni simmer together in one pot in 40 minutes, then sharp cheddar melts over the top. The pasta cooks right in the chili and thickens it as it goes. This is the fastest recipe on this list and the one kids ask for.
Let it rest 5 minutes before serving. The sauce thickens and clings to the pasta better.
Real stews built on chuck roast, red wine and time. The beef needs at least two and a half hours to turn tender, so these are for a Sunday afternoon or a slow cooker morning. Buy a whole chuck roast and cut it yourself rather than bagged stew meat. The pieces will be more even and the cut will be the right one for braising.
17) Classic Beef Stew
17) Classic Beef Stew
Cooking the flour and tomato paste with the vegetables before the red wine goes in builds a rich, glossy base that thickens the stew on its own. Braising in a 325F oven gives gentle, even heat, so the chuck turns tender without constant stirring. Yukon Gold potatoes are added partway through so they hold their shape, and the frozen peas go in last for a pop of sweetness and color.
Ingredients
- 2 1/2 lb beef chuck roast, cut into 1 1/2 inch cubes
- 1 1/2 tsp kosher salt and 3/4 tsp black pepper, divided
- 3 tbsp vegetable or olive oil, divided
- 1 large yellow onion, 2 celery stalks and 3 carrots, cut into 1 inch pieces
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 1/4 cup all purpose flour
- 1 cup dry red wine
- 3 cups low sodium beef broth and 1 tbsp Worcestershire sauce
- 1 tsp dried thyme and 2 bay leaves
- 1 1/2 lb Yukon Gold potatoes, cut into 1 1/2 inch chunks
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley, for serving
Cooking Instructions
- Heat the oven to 325F. Pat the beef dry, season with 1 tsp salt and 1/2 tsp pepper and brown in batches in the oil.
- Cook the onion, carrots and celery 5 to 6 minutes. Stir in the garlic, tomato paste and flour for 2 minutes.
- Add the wine, scrape the pot and simmer 2 minutes. Add the broth, Worcestershire, thyme, bay leaves, remaining seasoning and beef.
- Bring to a simmer, cover and bake 1 1/2 hours. Add the potatoes and bake 45 to 60 minutes more until fork tender.
- Discard the bay leaves, stir in the peas and rest 3 to 5 minutes. Season and serve with parsley.
Chuck roast braised in red wine and broth with carrots, potatoes and peas until it falls apart. Brown the beef in batches so it sears instead of steams, then let the oven or a low burner do the rest for a little over three hours. This is the stew to make when you want the house to smell right.
One thing to watch: scorched bottom. This happens on the stovetop when the flour sticks and burns before the wine goes in. The fix is simple: keep the heat at medium once the flour is added, stir constantly, and deglaze promptly. If you already see black bits, do not scrape them up. Move everything to a clean pot.
18) Slow Cooker Beef Bourguignon
18) Slow Cooker Beef Bourguignon
Thick cut bacon starts things off, and its rendered fat is what browns the chuck and softens the onions and carrots. Simmering the Pinot Noir on the stove before it goes into the cooker cooks off the raw edge of the wine. Searing the cremini mushrooms separately in butter near the end keeps them meaty and golden rather than soggy.
Ingredients
- 6 oz thick cut bacon, cut into 1/2 inch pieces
- 3 lb boneless beef chuck roast, fully thawed, trimmed and cut into 2 inch cubes
- 1 1/2 tsp kosher salt and 1 tsp black pepper, plus more to taste
- 1 to 2 tbsp olive oil, as needed
- 1 large yellow onion, diced, and 2 medium carrots, cut into 1/2 inch pieces
- 4 cloves garlic, minced, and 2 tbsp tomato paste
- 3 tbsp all purpose flour
- 2 cups dry red wine, such as Pinot Noir, and 2 cups low sodium beef broth
- 3 sprigs fresh thyme (or 1 tsp dried) and 1 bay leaf
- 1 1/2 cups frozen pearl onions
- 2 tbsp unsalted butter and 1 lb cremini mushrooms, halved or quartered
- 2 tbsp chopped fresh parsley
Cooking Instructions
- Crisp the bacon in a large skillet over medium heat, 6 to 8 minutes. Move it to a 6 quart slow cooker.
- Pat the beef dry, season and brown in three batches in the fat over medium high heat. Add to the cooker.
- Cook the onion and carrots 5 minutes, then the garlic and tomato paste 1 minute and the flour 1 minute more.
- Boil the wine 3 to 4 minutes, scraping the pan. Add the broth, thyme and bay leaf and pour over the beef.
- Cook on LOW 8 to 9 hours or HIGH 4 1/2 to 5 hours, adding the pearl onions for the final hour.
- Brown the mushrooms in butter about 8 minutes and stir them in. Discard the bay leaf and stems and top with parsley.
Bacon, mushrooms, pearl onions and red wine turn chuck roast into the French stew everyone knows. You brown the beef and bacon on the stove first and then the slow cooker takes it from there. Serve over mashed potatoes or buttered noodles.
One thing to watch: the stew is greasy. The chuck had large fat pockets that melted. Skim the surface with a wide spoon, or chill the stew and lift off the solid fat before reheating.
How to use this list
Shop for two at once. Most of these soups share onions, carrots, celery, garlic and broth. Buy those in quantity and you can make a stovetop soup on Tuesday and start a slow cooker chili on Saturday morning with the same bag of groceries. Canned beans and tomatoes keep for a year, so stock up when they go on sale.
Match the recipe to the time you have. The creamy soups, the white bean soup, the lentil and black bean soups and the chili mac are all done in under an hour on the stove. Everything with slow cooker in the name needs a morning start, and the beef stew needs three hours on a weekend afternoon. For a broader mix of quick meals, see the two week fall weeknight meal plan.
Swap without fear. Chicken thighs stand in for breasts in any chicken soup and stay juicier. Any white bean works in the Tuscan soup. Ground turkey replaces beef in the chili mac and the beef chili. Kale, spinach and chard are interchangeable in the lentil and white bean soups, just add spinach later since it wilts faster.
Freeze in portions. Almost every soup here freezes well for up to 3 months. Cool it completely, then freeze in single or double servings so you can thaw only what you need. Leave the noodles out of chicken noodle soup before freezing and add fresh ones when you reheat. Reheat all soups to 165°F. The fall freezer meal prep plan has a full weekend schedule for stocking the freezer.
Frequently asked questions
What is the difference between a soup and a stew?
Stews have less liquid and larger pieces of meat and vegetables, and they are cooked longer at a lower temperature so the meat turns tender. Soups have more broth and often smaller pieces. Chili sits somewhere in between, which is why it gets its own group here.
Which soups can I make in under an hour?
Broccoli cheddar soup, creamy tomato soup, chipotle black bean soup, Tuscan white bean soup, hearty lentil soup and one pot chili mac are all done in 40 to 60 minutes on the stove. Italian wedding soup takes just over an hour.
How do I thicken a thin soup?
Mash or blend some of the beans, potatoes or vegetables already in the pot. For cream soups, whisk a tablespoon of cornstarch into 2 tablespoons of cold water and stir it in while the soup simmers. For chili, simmer with the lid off for 20 minutes or stir in a little tomato paste.
Can I freeze soups with cream or cheese in them?
You can, but the texture may separate slightly when thawed. Reheat slowly over low heat and whisk as it warms. For the best result, freeze cream soups before adding the dairy and stir it in when you reheat.
How long do leftover soups and stews keep?
Refrigerate within two hours of cooking and use within 4 days. Reheat to 165°F. Soups with pasta or noodles will soften as they sit, so add a splash of broth when reheating or cook the noodles fresh.
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