20 Best Winter Soups and Stews for Cold Nights

Warm up with 20 comforting winter soups and stews! From hearty classics to cozy favorites, these recipes are perfect for cold nights.

20 Best Winter Soups and Stews
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There’s nothing quite like a steaming bowl of soup or stew when the temperature drops and winter settles in.

These comfort foods warm you from the inside out, filling your home with incredible aromas and providing the nourishment your body craves during the coldest months of the year.

From classic chicken noodle to hearty beef stew, I’ve gathered 20 Best Winter Soups and Stews, they are soul-satisfying recipes that will become your cold-weather favorites.

These soups and stews range from quick weeknight options to slow-simmered weekend projects.

Some are light and brothy, perfect for lunch, while others are thick and substantial enough to serve as a complete meal.

Many can be made ahead and actually taste better the next day, making them ideal for meal prep.

Let’s dive into these warming recipes that will help you embrace the cozy side of winter.

20 Best Winter Soups and Stews

Table of Contents

20 Best Winter Soups and Stews

1. Chicken Noodle Soup

Classic chicken noodle soup is the ultimate comfort food that never goes out of style. This homemade version beats any canned variety with tender chicken, flavorful broth, and perfectly cooked noodles.

Chicken Noodle Soup

Ingredients

Kitchen Equipment

Step-by-Step Instructions

  1. Heat the olive oil in your large stock pot over medium heat.
  2. Once the oil shimmers, add the diced onion and cook for about 4 minutes, stirring occasionally, until it becomes translucent and soft.
  3. Add the sliced carrots and celery to the pot, continuing to cook for another 5 minutes until the vegetables begin to soften slightly.
  4. Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
  5. Pour in the chicken broth and add the bay leaves and dried thyme. Increase the heat to high and bring the mixture to a boil.
  6. Once boiling, carefully add the chicken breasts to the pot. Reduce the heat to medium-low and let the soup simmer for 15-20 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F.
  7. Remove the chicken breasts from the pot using tongs or a slotted spoon and place them on a cutting board.
  8. Let them rest for 5 minutes, then use two forks to shred the chicken into bite-sized pieces.
  9. While the chicken rests, add the egg noodles to the simmering soup and cook according to package directions, usually about 8-10 minutes, until they’re tender but still have a slight bite.
  10. Return the shredded chicken to the pot and stir everything together. Remove the bay leaves and discard them.
  11. Taste the soup and season with salt and black pepper as needed.
  12. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Tips

Make this soup even more flavorful by using rotisserie chicken and adding the bones to the broth for extra richness.

You can also cook the noodles separately to prevent them from absorbing too much liquid if you plan to store leftovers.

For a lighter version, substitute zucchini noodles for traditional egg noodles in the last few minutes of cooking.

See Also: Thai Chicken Soup Recipe

2. Beef Stew

Easy Beef Stew Recipe

Hearty beef stew is a winter staple that fills your kitchen with the most amazing aroma. Tender chunks of beef, potatoes, and vegetables simmer in a rich, savory gravy.

Ingredients

Kitchen Equipment

Step-by-Step Instructions

  1. Pat the beef cubes completely dry with paper towels, as any moisture will prevent proper browning.
  2. Season the beef generously with salt and pepper, then toss the pieces in flour until lightly coated, shaking off any excess.
  3. Heat 2 tablespoons of vegetable oil in your Dutch oven over medium-high heat until it’s very hot but not smoking.
  4. Working in batches to avoid overcrowding, add the beef cubes to the hot oil in a single layer.
  5. Let them cook undisturbed for 3-4 minutes until a deep brown crust forms on the bottom, then flip and brown the other sides. This process should take about 8-10 minutes total per batch.
  6. Transfer the browned beef to a plate and set aside. Add more oil between batches if needed.
  7. Reduce the heat to medium and add the remaining tablespoon of oil to the pot.
  8. Add the chopped onion and cook for 5 minutes, scraping up any browned bits from the bottom of the pot with your wooden spoon. These bits add incredible flavor to the stew.
  9. Add the minced garlic and cook for another minute until aromatic.
  10. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly.
  11. Pour in the beef broth and Worcestershire sauce, then add the bay leaves and rosemary. Return the browned beef and any accumulated juices to the pot.
  12. Bring everything to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
  13. After an hour, add the cubed potatoes, carrots, and celery to the pot. Stir everything together, making sure the vegetables are submerged in the liquid.
  14. Cover again and continue simmering for another 45 minutes to 1 hour, until the beef is fork-tender and the vegetables are cooked through.
  15. In the last 5 minutes of cooking, stir in the frozen peas.
  16. Remove the bay leaves, taste, and adjust seasoning with additional salt and pepper if needed.

Tips

For an even richer stew, add a splash of red wine after browning the beef and let it reduce by half before adding the broth.

You can also make this in a slow cooker after browning the beef on the stovetop.

The stew tastes even better the next day, so consider making it ahead for the best flavor development.

3. Chili

The Best Chili Recipe

A big pot of chili is perfect for feeding a crowd or meal prepping for the week. This robust version combines ground beef, beans, and tomatoes with a blend of warming spices.

Ingredients

Kitchen Equipment

  • Large stock pot or Dutch oven
  • Wooden spoon
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Can opener

Step-by-Step Instructions

  1. Place your large stock pot or Dutch oven over medium-high heat.
  2. Once hot, add the ground beef, breaking it up with your wooden spoon as it cooks.
  3. Continue cooking for 8-10 minutes, stirring occasionally and breaking up any large chunks, until the beef is completely browned with no pink remaining. If there’s excess fat in the pot, carefully drain most of it, leaving about 1 tablespoon.
  4. Add the diced onion and green bell pepper to the pot with the beef.
  5. Cook for 5-6 minutes, stirring frequently, until the vegetables have softened and the onion is translucent.
  6. Add the minced garlic, chili powder, cumin, paprika, and cayenne pepper to the pot.
  7. Stir everything together and cook for 1-2 minutes until the spices become fragrant and coat the meat and vegetables evenly.
  8. Pour in the crushed tomatoes, kidney beans, black beans, and beef broth.
  9. Stir in the brown sugar, which helps balance the acidity of the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat to low.
  10. Cover the pot partially, leaving a small gap for steam to escape, and let the chili simmer for at least 30 minutes, stirring every 10 minutes to prevent sticking.
  11. For best results, continue simmering for 1-2 hours, which allows all the flavors to meld together beautifully. The longer it simmers, the thicker and more flavorful it becomes.
  12. Taste the chili and season with salt and pepper as needed. If it’s too thick, add a bit more broth or water.
  13. If it’s too thin, continue simmering uncovered until it reaches your desired consistency.

Tips

Make chili a day ahead and refrigerate overnight for the best flavor. You can easily customize this recipe by using ground turkey or plant-based meat instead of beef.

For extra heat, add diced jalapeños or increase the cayenne pepper. Serve with cornbread for a complete meal.

See Also: Cowboy Soup Recipe

4. Butternut Squash Soup

Butternut Squash Soup Recipe

Silky smooth and naturally sweet, butternut squash soup is a elegant winter dish that’s surprisingly simple to make.

The roasted squash creates a creamy base without needing heavy cream.

Ingredients

Kitchen Equipment

Step-by-Step Instructions

  1. Preheat your oven to 400°F. While it heats, prepare the butternut squash by cutting it in half lengthwise using a sharp chef’s knife.
  2. Scoop out all the seeds and stringy bits from the center with a spoon and discard them.
  3. Brush the cut sides of the squash with 1 tablespoon of olive oil and season with salt and pepper. Place the squash halves cut-side down on your baking sheet.
  4. Roast the squash in the preheated oven for 45-50 minutes until the flesh is completely tender when pierced with a fork and the skin has begun to wrinkle.
  5. Remove from the oven and let it cool for about 10 minutes until you can handle it safely.
  6. Once cool enough to touch, scoop out all the flesh from the skin using a large spoon and set aside.
  7. While the squash roasts, you can start preparing the soup base.
  8. Heat the remaining 2 tablespoons of olive oil in your large pot over medium heat.
  9. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
  10. Add the chopped apples, minced garlic, and grated ginger, cooking for another 3-4 minutes until fragrant and the apples begin to soften.
  11. Add the roasted squash flesh to the pot along with the vegetable broth, cinnamon, and nutmeg.
  12. Stir everything together and bring the mixture to a boil over high heat.
  13. Once boiling, reduce the heat to low and simmer for 15 minutes to allow all the flavors to blend together.
  14. Remove the pot from heat and use an immersion blender to puree the soup directly in the pot until completely smooth and creamy.
  15. If using a countertop blender, work in batches, filling the blender only halfway each time and holding the lid down with a kitchen towel to prevent hot soup from splashing.
  16. Blend until silky smooth, then return to the pot.
  17. Stir in the coconut milk and heat through.
  18. Taste and adjust seasoning with additional salt and pepper.
  19. Serve garnished with toasted pumpkin seeds.

Tips

Save time by using pre-cut butternut squash from the grocery store. You can substitute the apples with pears for a different flavor profile.

For a richer soup, use heavy cream instead of coconut milk. This soup freezes beautifully for up to 3 months.

5. Lentil Soup

Lentil Spinach Soup Recipe

Packed with protein and fiber, lentil soup is both nutritious and satisfying. This version is loaded with vegetables and seasoned with warm spices.

Ingredients

Kitchen Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons
  • Colander

Step-by-Step Instructions

  1. Begin by rinsing the dried lentils in a colander under cold running water, picking through them to remove any small stones or debris.
  2. Drain well and set aside. Heat the olive oil in your large pot over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. This combination is called a mirepoix and forms the flavor base for many soups.
  3. Cook the vegetables for 7-8 minutes, stirring occasionally, until they’ve softened and the onion is translucent.
  4. Add the minced garlic, cumin, turmeric, and coriander to the pot.
  5. Stir continuously for about 1 minute until the spices become fragrant and coat the vegetables. Be careful not to let the garlic burn, as it will taste bitter.
  6. Pour in the can of diced tomatoes with their juices, using your spoon to scrape up any bits stuck to the bottom of the pot.
  7. Add the rinsed lentils and vegetable broth to the pot, stirring everything together. Increase the heat to high and bring the soup to a rolling boil.
  8. Once boiling, reduce the heat to medium-low, partially cover the pot with a lid, and let the soup simmer for 25-30 minutes.
  9. Stir occasionally to prevent the lentils from sticking to the bottom. The lentils are done when they’re tender but still hold their shape.
  10. Stir in the chopped spinach and cook for another 2-3 minutes until it wilts completely. Remove the pot from heat and stir in the lemon juice, which brightens all the flavors.
  11. Taste the soup and season generously with salt and pepper. If the soup is too thick, add more broth or water to reach your desired consistency.
  12. Let it sit for 5 minutes before serving to allow the flavors to settle.

Tips

Red lentils cook faster but break down more, creating a thicker, creamier soup. Green or brown lentils hold their shape better for a more textured soup.

Add a Parmesan rind while simmering for extra savory depth. This soup thickens as it sits, so add more broth when reheating leftovers.

See Also: Lentil Spinach Soup Recipe

6. Split Pea Soup

Easy Yellow Split Pea Soup Recipe

Thick, creamy split pea soup is classic comfort food that’s incredibly economical to make. The soup gets its body from the peas breaking down as they cook.

Ingredients

  • 1 pound dried split peas, rinsed
  • 2 tablespoons butter
  • 1 large onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 ham bone or 2 cups diced ham
  • 8 cups chicken or vegetable broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Croutons for serving

Kitchen Equipment

  • Large stock pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons
  • Colander

Step-by-Step Instructions

  1. Rinse the split peas thoroughly in a colander under cold water, removing any debris or shriveled peas.
  2. Drain well and set aside. In your large stock pot, melt the butter over medium heat.
  3. Once the butter has melted and begins to foam, add the diced onion, carrots, and celery.
  4. Cook these vegetables for about 8 minutes, stirring frequently, until they’re soft and the onion is translucent.
  5. Add the minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning. The garlic should smell aromatic but not turn brown.
  6. Add the rinsed split peas, ham bone or diced ham, chicken broth, bay leaves, thyme, and smoked paprika to the pot. Stir everything together thoroughly.
  7. Increase the heat to high and bring the soup to a strong boil. Once it’s boiling vigorously, reduce the heat to low and cover the pot with a lid.
  8. Let the soup simmer gently for 1 to 1.5 hours, stirring every 15-20 minutes to prevent the peas from sticking to the bottom of the pot. As the soup cooks, the split peas will break down and naturally thicken the soup.
  9. After about an hour, check if the split peas are completely tender and have mostly dissolved into the soup.
  10. If using a ham bone, remove it from the pot and let it cool slightly.
  11. Once cool enough to handle, pull off any meat clinging to the bone, chop it into small pieces, and return it to the soup. Discard the bone and bay leaves.
  12. The soup should be thick and creamy at this point. If it’s too thick, add more broth or water. If it’s too thin, continue simmering uncovered for another 10-15 minutes.
  13. Taste the soup and season with salt and pepper. Keep in mind that ham is salty, so you may need less salt than you think.
  14. Ladle the soup into bowls and top with croutons for a nice textural contrast.

Tips

For a vegetarian version, omit the ham and use vegetable broth. Add 1 teaspoon of liquid smoke for a smoky flavor.

You can make this in a pressure cooker or Instant Pot in about 25 minutes. The soup will continue to thicken as it cools, so it’s normal for leftovers to be quite thick.

See Also: Yellow Split Pea Soup Recipe

7. Tomato Soup

Creamy Tomato Soup with Grilled Cheese

Rich, velvety tomato soup paired with a grilled cheese sandwich is a combination that never gets old. This homemade version is far superior to anything from a can.

Ingredients

  • 2 tablespoons butter
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cans (28 ounces each) whole peeled tomatoes
  • 2 cups vegetable or chicken broth
  • 1/4 cup tomato paste
  • 2 tablespoons sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh basil for garnish

Kitchen Equipment

  • Large pot
  • Immersion blender or countertop blender
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Melt the butter in your large pot over medium heat. Once melted and foamy, add the diced onion.
  2. Cook the onion for 6-7 minutes, stirring occasionally, until it’s very soft and beginning to turn golden at the edges.
  3. Add the minced garlic and stir for about 1 minute until it releases its aroma.
  4. Pour in the cans of whole peeled tomatoes along with all their juices. Use your wooden spoon to break up the tomatoes into smaller chunks as they heat.
  5. Add the broth, tomato paste, sugar, dried basil, and oregano. The sugar is important as it balances the natural acidity of the tomatoes.
  6. Stir everything together until the tomato paste is fully dissolved into the liquid.
  7. Bring the mixture to a boil over high heat, then reduce the heat to medium-low.
  8. Let the soup simmer uncovered for 20-25 minutes, stirring occasionally. This simmering time allows the flavors to meld together and the soup to reduce slightly, concentrating the tomato flavor.
  9. Remove the pot from heat and let it cool for 5 minutes. Using an immersion blender, blend the soup directly in the pot until it’s completely smooth with no chunks remaining.
  10. If using a countertop blender, work in batches, being very careful as hot liquids expand when blended.
  11. Fill the blender only halfway, hold the lid down with a folded kitchen towel, and start on low speed before increasing.
  12. Return the pureed soup to the pot if you used a countertop blender. Place the pot over low heat and stir in the heavy cream until fully incorporated.
  13. Heat the soup through without letting it boil, which can cause the cream to separate. Taste and season with salt and pepper as needed.
  14. Serve immediately, garnished with fresh basil leaves.

Tips

For a richer flavor, roast fresh tomatoes before adding them to the soup. Use fire-roasted tomatoes for a subtle smoky taste.

You can substitute coconut milk or cashew cream for a dairy-free version. Add a pinch of red pepper flakes for a slight kick.

8. Potato Leek Soup

Potato Leek Soup Recipe

Creamy potato leek soup is simple yet sophisticated. The mild flavor of leeks pairs perfectly with tender potatoes in this French-inspired classic.

Ingredients

  • 4 large leeks, white and light green parts only
  • 3 tablespoons butter
  • 4 cloves garlic, minced
  • 6 medium Yukon Gold potatoes, peeled and diced
  • 6 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 1 cup heavy cream
  • 2 tablespoons chives, chopped
  • Salt and pepper to taste

Kitchen Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Immersion blender or potato masher
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Leeks need thorough cleaning as sand and dirt often hide between their layers.
  2. Cut off the dark green tops and root ends of the leeks, then slice the white and light green parts in half lengthwise.
  3. Rinse them under cold running water, separating the layers with your fingers to remove all trapped dirt. Shake off excess water and slice the leeks into thin half-moons.
  4. Melt the butter in your large pot over medium heat. Add the sliced leeks and cook for 8-10 minutes, stirring frequently, until they’re very soft and tender but not browned.
  5. The leeks should almost melt into the butter. Add the minced garlic and cook for 1 minute, stirring constantly.
  6. Add the diced potatoes, broth, bay leaf, and fresh thyme to the pot. Stir everything together and increase the heat to high.
  7. Bring the soup to a boil, then reduce the heat to medium-low, cover the pot, and simmer for 20-25 minutes. The potatoes should be completely tender and falling apart when pierced with a fork.
  8. Remove the bay leaf and discard it. At this point, you can decide on your preferred texture. For a chunky soup, use a potato masher to break up about half the potatoes, leaving some chunks.
  9. For a smooth, creamy soup, use an immersion blender to puree the soup until it reaches your desired consistency. You can make it completely smooth or leave it slightly chunky.
  10. Stir in the heavy cream and heat the soup through over low heat without boiling. Taste and season generously with salt and pepper.
  11. Ladle into bowls and garnish with chopped fresh chives before serving.

Tips

For extra richness, add a splash of white wine when cooking the leeks.

Top the soup with crispy bacon bits for added flavor and texture. This soup can be served hot or chilled as vichyssoise.

Use an immersion blender for the smoothest texture.

9. Chicken and Dumplings

Easy Chicken and Dumplings Recipe

Fluffy dumplings simmered in a creamy chicken broth make this soup the ultimate comfort food. It’s like a warm hug in a bowl.

Ingredients

For the soup:

  • 2 tablespoons butter
  • 1 onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 pound cooked chicken, shredded
  • 1 cup frozen peas
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the dumplings:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter

Kitchen Equipment

Step-by-Step Instructions

  1. Melt the butter in your large pot over medium heat.
  2. Add the diced onion, sliced carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until the vegetables are soft.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the 1/4 cup of flour over the vegetables and stir continuously for 2 minutes. This creates a roux that will thicken the soup.
  5. Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth.
  6. Add the shredded chicken, dried thyme, and season with salt and pepper. Bring the soup to a gentle simmer.
  7. While the soup simmers, make the dumpling batter. In a mixing bowl, whisk together the 2 cups flour, baking powder, and salt.
  8. Add the milk and melted butter to the dry ingredients. Stir with a wooden spoon just until the ingredients are combined into a thick, sticky batter. Don’t overmix, as this will make the dumplings tough.
  9. Make sure the soup is at a gentle simmer, not a rolling boil.
  10. Using a tablespoon, drop spoonfuls of the dumpling batter onto the surface of the simmering soup. You should get about 12-15 dumplings.
  11. Try to space them out slightly, though they’ll expand as they cook. Once all the dumplings are in, do not stir the soup.
  12. Cover the pot with a tight-fitting lid and let the dumplings cook undisturbed for 15 minutes. During this time, the dumplings will puff up and cook through from the steam.
  13. After 15 minutes, remove the lid and check if a dumpling is cooked through by cutting one in half. It should be fluffy and cooked all the way to the center with no raw dough visible.
  14. Gently stir in the frozen peas and let them heat through for 2-3 minutes. Taste the soup and adjust the seasoning with more salt and pepper if needed.
  15. Serve immediately while the dumplings are light and fluffy.

Tips

Don’t lift the lid while the dumplings cook, as releasing the steam will prevent them from puffing up properly.

For herb dumplings, add 2 tablespoons of chopped fresh parsley or dill to the batter.

Use leftover rotisserie chicken to save time. The dumplings are best enjoyed fresh, as they can become soggy when reheated.

10. Vegetable Soup

Easy Vegetable Soup Recipe

A big pot of vegetable soup is perfect for using up whatever vegetables you have on hand. This version is packed with nutrients and incredibly versatile.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 4 cloves garlic, minced
  • 1 can (28 ounces) diced tomatoes
  • 6 cups vegetable broth
  • 2 cups green beans, cut into 1-inch pieces
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 2 bay leaves
  • 1 teaspoon dried Italian seasoning
  • 2 cups kale, chopped
  • Salt and pepper to taste
  • Parmesan cheese for serving

Kitchen Equipment

  • Large stock pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Heat the olive oil in your large stock pot over medium heat. Add the diced onion, carrots, and celery. These three vegetables form a classic flavor base for soups.
  2. Cook them for 7-8 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.
  3. Add the diced zucchini and yellow squash to the pot. Cook for another 3-4 minutes, stirring frequently. The zucchini and squash will release some liquid as they cook.
  4. Add the minced garlic and stir for about 1 minute until it becomes fragrant.
  5. Pour in the can of diced tomatoes with their juices and the vegetable broth.
  6. Add the green beans, cannellini beans, bay leaves, and Italian seasoning. Stir everything together thoroughly.
  7. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low and let the soup simmer for 15-20 minutes until all the vegetables are tender.
  8. Add the chopped kale to the pot and stir it into the soup. The kale will wilt significantly, so don’t worry if it seems like a lot at first.
  9. Cook for an additional 5 minutes until the kale is tender and has wilted completely. Remove and discard the bay leaves.
  10. Taste the soup and season with salt and pepper as needed. If the soup seems too thick, add more vegetable broth or water.
  11. If you prefer a thicker soup, mash some of the cannellini beans against the side of the pot with your spoon, which will naturally thicken the broth.
  12. Serve hot with grated Parmesan cheese on top.

Tips

This recipe is endlessly customizable based on what vegetables you have available.

Try adding cabbage, bell peppers, or mushrooms. Add cooked pasta or rice for a heartier soup.

For extra flavor, stir in a Parmesan rind while simmering. This soup freezes well for up to 3 months.

See Also: Herb Roasted Vegetables

20 Best Winter Soups and Stews

11. Minestrone Soup

This Italian classic is loaded with vegetables, beans, and pasta in a tomato-based broth. It’s hearty enough to serve as a complete meal.

Autumn Minestrone Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 1 zucchini, diced
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 6 cups vegetable broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) Great Northern beans, drained and rinsed
  • 2 cups fresh spinach
  • 1 cup small pasta (ditalini or elbow)
  • 2 teaspoons dried Italian seasoning
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh basil and Parmesan for serving

Kitchen Equipment

  • Large stock pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Heat the olive oil in your large stock pot over medium heat until it shimmers.
  2. Add the diced onion, carrots, and celery. Cook these aromatics for 6-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
  3. Add the diced zucchini and continue cooking for another 3 minutes.
  4. Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
  5. Pour in the crushed tomatoes and vegetable broth, then add the kidney beans, Great Northern beans, Italian seasoning, and bay leaf. Stir everything together well.
  6. Increase the heat to high and bring the soup to a rolling boil.
  7. Once boiling, reduce the heat to medium and let the soup simmer for 15 minutes to allow the flavors to develop. This simmering time helps the vegetables become tender and the broth to become more flavorful.
  8. Add the pasta to the soup and continue simmering for 8-10 minutes, or according to the pasta package directions, until the pasta is al dente.
  9. Stir the soup frequently during this time to prevent the pasta from sticking to the bottom of the pot.
  10. Add the fresh spinach in the last 2 minutes of cooking, stirring until it wilts completely.
  11. Remove the bay leaf and discard it. Taste the soup and season with salt and pepper as needed. The soup should be thick with vegetables, beans, and pasta.
  12. If it’s too thick for your liking, add a bit more broth or water.
  13. Serve hot, topped with freshly torn basil leaves and grated Parmesan cheese.

Tips

Cook the pasta separately and add it to individual bowls if you plan to have leftovers, as pasta absorbs liquid and can make the soup too thick.

For a thicker, stew-like consistency, mash some of the beans before adding them.

Add a Parmesan rind while the soup simmers for deeper flavor. This soup tastes even better the next day.

See Also: Autumn Minestrone Soup Recipe

12. Ham and Bean Soup

Easy Ham and Bean Soup Recipe

Rich and satisfying, ham and bean soup is a fantastic way to use up leftover holiday ham. The beans become creamy and the broth deeply flavored.

Ingredients

  • 1 pound dried navy beans
  • 2 tablespoons butter
  • 1 large onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 ham bone with meat or 3 cups diced ham
  • 8 cups chicken broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Kitchen Equipment

  • Large stock pot
  • Colander
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons

Step-by-Step Instructions

  1. The night before making the soup, place the dried navy beans in a large bowl and cover them with several inches of cold water.
  2. Let them soak overnight at room temperature. This softens the beans and reduces cooking time. The next day, drain the beans in a colander and rinse them well under cold water.
  3. If you forgot to soak overnight, you can do a quick soak by boiling the beans for 2 minutes, then letting them sit for 1 hour before draining.
  4. Melt the butter in your large stock pot over medium heat. Add the diced onion, carrots, and celery.
  5. Cook for 7-8 minutes, stirring occasionally, until the vegetables are soft and fragrant. Add the minced garlic and cook for another minute, stirring constantly.
  6. Add the soaked and drained beans to the pot along with the ham bone (or diced ham), chicken broth, bay leaves, thyme, and smoked paprika. Stir everything together thoroughly.
  7. Increase the heat to high and bring the soup to a boil. Once it reaches a boil, reduce the heat to low, cover the pot, and let the soup simmer gently.
  8. Simmer the soup for 1.5 to 2 hours, stirring every 20-30 minutes to prevent the beans from sticking to the bottom. The beans are done when they’re completely tender and some have begun to break down, naturally thickening the soup. If the soup becomes too thick during cooking, add more broth or water.
  9. If using a ham bone, remove it from the pot after the beans are tender. Let it cool slightly, then pull off any meat still attached to the bone.
  10. Chop this meat into bite-sized pieces and return it to the soup. Discard the bone and bay leaves.
  11. For a creamier texture, use a potato masher or the back of a spoon to mash about a quarter of the beans against the side of the pot.
  12. Taste the soup and season with salt and pepper. Be cautious with salt as ham is naturally salty. Let the soup rest for 5 minutes before serving to allow it to thicken slightly.

Tips

The ham bone adds incredible flavor, so save it from your next holiday ham specifically for this soup.

You can also add diced potatoes in the last 30 minutes of cooking for a heartier soup.

If you prefer a smokier flavor, add an extra 1/2 teaspoon of smoked paprika. The soup thickens significantly as it sits, so thin it with broth when reheating.

13. Clam Chowder

Easy Clam Chowder Recipe

Creamy New England clam chowder is a coastal classic. Tender potatoes and clams in a rich, velvety broth make this soup truly special.

Ingredients

  • 4 slices thick-cut bacon, chopped
  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups bottled clam juice
  • 4 medium potatoes, peeled and diced
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • 3 cans (6.5 ounces each) chopped clams, drained (reserve liquid)
  • 2 cups heavy cream
  • Salt and pepper to taste
  • Oyster crackers for serving

Kitchen Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons
  • Slotted spoon

Step-by-Step Instructions

  1. Place your large pot over medium heat and add the chopped bacon.
  2. Cook the bacon for 6-8 minutes, stirring occasionally, until it’s crispy and has rendered most of its fat.
  3. Use a slotted spoon to remove the bacon pieces to a paper towel-lined plate, leaving the bacon fat in the pot.
  4. Add the butter to the bacon fat in the pot. Once melted, add the diced onion and celery.
  5. Cook for 5-6 minutes, stirring frequently, until the vegetables are soft. Add the minced garlic and cook for another minute until fragrant.
  6. Sprinkle the flour over the vegetables and stir continuously for 2 minutes. This creates a roux that will thicken the chowder.
  7. Slowly pour in the clam juice and the reserved liquid from the canned clams while stirring constantly to prevent lumps.
  8. Add the diced potatoes, bay leaves, and fresh thyme. Stir everything together.
  9. Bring the mixture to a boil over high heat, then reduce to medium-low.
  10. Simmer for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Some of the potatoes should start to break apart slightly, which helps thicken the chowder naturally.
  11. Add the drained clams and heavy cream to the pot. Stir gently to combine.
  12. Heat the chowder through over low heat for 5 minutes, but do not let it boil, as this can cause the cream to separate and the clams to become rubbery. Remove and discard the bay leaves.
  13. Taste the chowder and season with salt and pepper as needed. The bacon and clam juice provide saltiness, so you may need very little additional salt.
  14. Stir in most of the reserved crispy bacon, saving some for garnish.
  15. Ladle into bowls and top with the remaining bacon. Serve with oyster crackers.

Tips

For the best flavor, use fresh clams if available. Steam them until they open, then chop the meat and use the steaming liquid as part of your clam juice.

Add a pinch of Old Bay seasoning for extra flavor. Don’t boil the chowder after adding the cream and clams.

For a lighter version, substitute half-and-half for heavy cream.

14. French Onion Soup

French Onion Cabbage Soup Recipe

Deeply caramelized onions in rich beef broth, topped with crusty bread and melted cheese—French onion soup is pure elegance in a bowl.

Ingredients

  • 4 tablespoons butter
  • 5 large yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon sugar
  • 1/2 cup dry white wine
  • 6 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon fresh thyme leaves
  • Salt and pepper to taste
  • 1 French baguette, sliced
  • 2 cups Gruyere cheese, shredded

Kitchen Equipment

Step-by-Step Instructions

  1. This soup requires patience, as properly caramelized onions take time but are essential for the deep, sweet flavor.
  2. Melt the butter in your large heavy-bottomed pot over medium heat.
  3. Add all the thinly sliced onions at once. They will fill the pot, but don’t worry—they’ll reduce significantly as they cook. Stir the onions to coat them in butter.
  4. Cook the onions, stirring every 5-10 minutes, for about 45-60 minutes total. The onions will go through several stages: first they’ll release liquid and soften, then the liquid will evaporate, and finally they’ll begin to turn golden brown.
  5. Adjust the heat as needed to prevent burning—you want steady cooking, not scorching.
  6. Near the end, stir more frequently as the onions darken to a deep golden brown. Sprinkle in the sugar during the last 10 minutes to help with caramelization.
  7. Add the minced garlic and cook for 1 minute, stirring constantly. Pour in the white wine and use your wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until it’s reduced by half.
  8. Add the beef broth, Worcestershire sauce, bay leaves, and thyme to the pot. Stir everything together and bring to a boil over high heat.
  9. Once boiling, reduce the heat to low and simmer the soup for 30 minutes to blend the flavors. Remove the bay leaves and taste, seasoning with salt and pepper as needed.
  10. While the soup simmers, preheat your oven to 400°F. Arrange the baguette slices on a baking sheet and toast them in the oven for 5-7 minutes until they’re lightly golden and crispy. Remove from the oven and switch the oven to broil.
  11. Ladle the hot soup into oven-safe bowls. Place 1-2 toasted baguette slices on top of each bowl of soup.
  12. Generously top each bowl with shredded Gruyere cheese, covering the bread completely. Place the bowls on a baking sheet and carefully transfer to the oven.
  13. Broil for 2-3 minutes, watching carefully, until the cheese is melted, bubbling, and golden brown on top. Remove from the oven using oven mitts and let cool for a minute before serving.

Tips

Don’t rush the caramelization process—deeply browned onions are what make this soup special.

A splash of brandy or cognac adds extra depth. If you don’t have oven-safe bowls, toast the cheese-topped bread separately and float it on the soup.

Gruyere is traditional, but you can also use Swiss cheese or a combination.

15. Chicken Tortilla Soup

Chicken Tortilla Soup

This Mexican-inspired soup is loaded with flavor from tomatoes, chilies, and spices. Top it with crispy tortilla strips, avocado, and lime for the complete experience.

Ingredients

Kitchen Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Heat the olive oil in your large pot over medium heat. Add the diced onion and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften.
  2. Add the minced garlic and jalapeño, cooking for another minute while stirring constantly.
  3. Add the chili powder, cumin, and paprika to the pot. Stir the spices into the vegetables and cook for 1-2 minutes until they become fragrant and coat the vegetables. This process, called blooming the spices, releases their essential oils and intensifies their flavors.
  4. Pour in the fire-roasted diced tomatoes with their juices and the chicken broth. Add the black beans and diced green chilies. Stir everything together and increase the heat to high.
  5. Bring the soup to a boil, then reduce the heat to medium-low and let it simmer for 15 minutes to allow the flavors to meld.
  6. Add the shredded chicken and frozen corn to the pot. Continue simmering for another 5-10 minutes until the chicken is heated through and the corn is tender.
  7. Remove the pot from heat and stir in the fresh lime juice. Taste the soup and season with salt and pepper as needed.
  8. Ladle the soup into bowls and let each person customize their serving with toppings.
  9. Crush some tortilla chips on top for crunch, add sliced avocado for creaminess, sprinkle with fresh cilantro, and serve with lime wedges for squeezing. You can also add shredded cheddar cheese and a dollop of sour cream.

Tips

For crispy homemade tortilla strips, cut corn tortillas into thin strips and fry them in oil until crispy.

Make this soup in an Instant Pot by sautéing the vegetables, then pressure cooking for 10 minutes.

For a smoky flavor, add 1/2 teaspoon of chipotle chili powder. This soup freezes well without the toppings.

16. White Chicken Chili

Best White Bean Chicken Chili Recipe

A departure from traditional red chili, white chicken chili features white beans, chicken, and green chilies in a creamy broth. It’s lighter but just as satisfying.

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 cans (4 ounces each) diced green chilies
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon cayenne pepper
  • 6 cups chicken broth
  • 3 cans (15 ounces each) white beans (Great Northern or cannellini), drained and rinsed
  • 3 cups cooked chicken, shredded
  • 1 cup sour cream
  • 1 cup Monterey Jack cheese, shredded
  • Salt and pepper to taste
  • Lime wedges, tortilla chips, and cilantro for serving

Kitchen Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Can opener
  • Potato masher (optional)

Step-by-Step Instructions

  1. Heat the olive oil in your large pot over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until it’s soft and translucent.
  2. Add the minced garlic and cook for 1 minute more, stirring constantly to prevent it from burning.
  3. Add the diced green chilies, cumin, oregano, and cayenne pepper to the pot. Stir everything together and cook for 2 minutes, allowing the spices to bloom and become fragrant. The kitchen should smell amazing at this point.
  4. Pour in the chicken broth and add the white beans. Stir to combine and bring the mixture to a boil over high heat.
  5. Once boiling, reduce the heat to medium-low and let the chili simmer for 15 minutes. This allows the beans to soften further and the flavors to develop.
  6. For a thicker, creamier texture, use a potato masher to mash about one-third of the beans directly in the pot. This releases their starches and naturally thickens the chili.
  7. Add the shredded chicken and continue simmering for another 10 minutes until the chicken is heated through.
  8. Remove the pot from heat and stir in the sour cream and shredded Monterey Jack cheese.
  9. Stir until the cheese is completely melted and the chili is creamy. Taste and season with salt and pepper as needed. The chili should be thick and creamy with visible chunks of chicken and beans.
  10. Serve the chili in bowls topped with additional cheese, a dollop of sour cream, fresh cilantro, and crushed tortilla chips. Provide lime wedges on the side for squeezing over the top.

Tips

For a spicier version, add 1-2 diced jalapeños with the onions. You can make this in a slow cooker by combining everything except the sour cream and cheese, cooking on low for 4-6 hours, then stirring in the dairy at the end.

Use rotisserie chicken for a quick weeknight meal. Pepper Jack cheese adds extra kick.

17. Creamy Broccoli Cheddar Soup

Broccoli Cheddar Soup

Rich, creamy, and loaded with tender broccoli and sharp cheddar cheese, this soup is comfort food at its finest. It’s like eating the inside of the best broccoli cheddar bread bowl.

Ingredients

Kitchen Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Whisk
  • Box grater
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Melt the butter in your large pot over medium heat. Once the butter is melted and foaming, add the diced onion. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent but not browned.
  2. Add the minced garlic and cook for 1 minute, stirring constantly.
  3. Sprinkle the flour over the onion mixture and stir continuously for 2-3 minutes. This creates a roux that will give the soup its creamy, thick consistency. The flour should cook until it no longer smells raw but shouldn’t brown.
  4. Slowly pour in the chicken broth while whisking constantly to prevent lumps from forming. Continue whisking until the mixture is smooth.
  5. Add the half-and-half, chopped broccoli florets, diced carrot, and ground nutmeg. The nutmeg adds a subtle warmth that complements the cheese beautifully.
  6. Stir everything together and bring the soup to a gentle simmer over medium heat. Do not let it boil, as this can cause the dairy to separate.
  7. Reduce the heat to low and simmer the soup gently for 15-20 minutes, stirring occasionally, until the broccoli and carrot are completely tender.
  8. You should be able to easily pierce them with a fork. The broccoli should be cooked through but still bright green.
  9. Remove the pot from heat. Add the shredded cheddar cheese one handful at a time, stirring after each addition until the cheese is completely melted before adding more.
  10. This gradual method prevents the cheese from clumping. Continue until all the cheese is incorporated and the soup is smooth and creamy.
  11. Taste the soup and season with salt and pepper. The cheese provides some saltiness, so add salt carefully.
  12. For a smoother soup, use an immersion blender to puree some of the vegetables, leaving some chunks for texture. Serve immediately while hot and creamy.

Tips

Use freshly shredded cheese rather than pre-shredded, as pre-shredded cheese contains anti-caking agents that can make the soup grainy.

For extra flavor, add a pinch of dry mustard powder. Serve in bread bowls for an impressive presentation. Add cooked bacon bits on top for extra flavor.

See Also: Broccoli Cheddar Soup Recipe

18. Beef and Barley Soup

Beef Barley Soup

Hearty beef and barley soup is rustic and filling. The barley adds wonderful texture and the beef becomes fork-tender after slow simmering.

Ingredients

  • 2 tablespoons vegetable oil
  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 1 onion, diced
  • 3 carrots, diced
  • 2 celery stalks, diced
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, minced
  • 8 cups beef broth
  • 1 can (14 ounces) diced tomatoes
  • 3/4 cup pearl barley
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons tomato paste
  • Salt and pepper to taste
  • Fresh parsley for garnish

Kitchen Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat the vegetable oil in your large pot over medium-high heat until it’s shimmering and very hot. Working in batches to avoid crowding, add the beef cubes in a single layer.
  3. Let them sear without moving for 3-4 minutes until a deep brown crust forms on the bottom.
  4. Flip the beef pieces and brown the other sides, about 8-10 minutes total per batch. The beef doesn’t need to be cooked through, just well-browned on the outside.
  5. Transfer the browned beef to a plate and set aside. If the bottom of the pot looks too dark or burnt, reduce the heat slightly.
  6. Add a bit more oil if needed and add the diced onion, carrots, and celery to the pot.
  7. Cook for 6-7 minutes, stirring occasionally and scraping up the flavorful browned bits from the bottom of the pot.
  8. Add the sliced mushrooms and cook for another 4-5 minutes until they’ve released their moisture and begun to brown. Add the minced garlic and cook for 1 minute.
  9. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Return the browned beef and any accumulated juices to the pot.
  10. Pour in the beef broth and diced tomatoes with their juices. Add the pearl barley, bay leaves, thyme, and rosemary. Stir everything together thoroughly.
  11. Bring the soup to a boil over high heat, then reduce the heat to low. Cover the pot and simmer gently for 1 to 1.5 hours, stirring every 20 minutes or so.
  12. The soup is ready when the beef is fork-tender and the barley is cooked through and chewy. The barley will absorb quite a bit of liquid, so add more broth or water if needed to maintain a soupy consistency.
  13. Remove the bay leaves and discard them. Taste and adjust seasoning with more salt and pepper. The soup will thicken as it sits. Garnish with freshly chopped parsley before serving.

Tips

For deeper flavor, add a splash of red wine when deglazing the pot after browning the beef.

Quick-cooking barley reduces cooking time but doesn’t have quite the same texture as pearl barley.

You can substitute farro or wheat berries for barley. This soup is even better the next day after the flavors have melded.

See Also: Beef Barley Soup Recipe

19. Tuscan Ribollita

Easy Tuscan Ribollita Soup Recipe

This traditional Italian bread soup is thick, hearty, and incredibly flavorful. Day-old bread is transformed into a satisfying meal along with beans and vegetables.

Ingredients

  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 6 cups vegetable broth
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 bunch Tuscan kale, stems removed and chopped
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon red pepper flakes
  • 4 cups day-old bread, cubed (preferably rustic Italian)
  • Salt and pepper to taste
  • Extra virgin olive oil and Parmesan for serving

Kitchen Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Can opener
  • Measuring cups and spoons

Step-by-Step Instructions

  1. Heat the olive oil in your large pot over medium heat. Add the diced onion, carrots, and celery. This is called a soffritto in Italian cooking and forms the aromatic base of the soup.
  2. Cook for 8-10 minutes, stirring occasionally, until all the vegetables are soft and the onion is golden. Add the minced garlic and cook for another minute, stirring constantly.
  3. Pour in the crushed tomatoes and vegetable broth. Add one can of the cannellini beans and use a potato masher or the back of a spoon to mash them completely. This creates a creamy base for the soup.
  4. Add the remaining can of whole beans, the chopped kale, Italian herbs, and red pepper flakes. Stir everything together.
  5. Bring the soup to a boil over high heat, then reduce to medium-low and simmer for 20 minutes. The kale should be completely tender and the flavors well-blended. Taste and season with salt and pepper. Remove the pot from heat.
  6. Add the cubed day-old bread to the soup and stir it in. Let the soup sit for at least 10 minutes, stirring occasionally. The bread will absorb the liquid and break down, thickening the soup considerably.
  7. Traditional ribollita should be quite thick—almost more like a stew than a soup. If it seems too thick, add a bit more broth.
  8. For the best flavor, let the soup cool to room temperature, then refrigerate overnight. The next day, reheat it gently, adding a splash of broth if needed. This “reboiling” (which is what ribollita means) makes the flavors even more concentrated and delicious.
  9. Serve drizzled with extra virgin olive oil and topped with grated Parmesan cheese.

Tips

Use stale bread for the best texture—it holds up better than fresh bread. Ciabatta or sourdough work wonderfully.

If you don’t have Tuscan kale, regular kale or Swiss chard work well. Add the Parmesan rind while simmering for extra flavor. This soup is meant to be very thick and rustic.

20. Pozole

Best Pozole Recipe

This traditional Mexican soup features hominy, pork, and a flavorful broth seasoned with dried chilies. It’s festive, filling, and fun to customize with toppings.

Ingredients

Kitchen Equipment

Step-by-Step Instructions

  1. Place the pork chunks, quartered onion, whole garlic cloves, and bay leaves in your large stock pot.
  2. Pour in the chicken broth and add enough water to cover the pork by about 2 inches. Bring to a boil over high heat, then reduce to medium-low.
  3. Skim off any foam that rises to the surface with a spoon. Cover partially and simmer for 1.5 to 2 hours until the pork is very tender and falling apart.
  4. While the pork simmers, prepare the chili sauce. Remove the stems and seeds from the dried ancho and guajillo chilies.
  5. Heat a dry skillet over medium heat and toast the chilies for about 30 seconds per side until fragrant, being careful not to burn them.
  6. Place the toasted chilies in a bowl and cover with boiling water. Let them soak for 20 minutes until softened.
  7. Drain the chilies and transfer them to a blender. Add 1 cup of the pork cooking liquid, the cumin, and oregano.
  8. Blend on high until completely smooth, about 2 minutes. If the mixture is too thick, add a bit more cooking liquid. Set the chili sauce aside.
  9. When the pork is tender, remove it from the pot with tongs and place it on a cutting board.
  10. Let it cool slightly, then shred it into bite-sized pieces using two forks, discarding any large chunks of fat.
  11. Strain the cooking liquid through a fine-mesh sieve, discarding the solids. Return the strained broth to the pot.
  12. Add the shredded pork, chili sauce, and drained hominy to the pot. Stir everything together and bring to a simmer over medium heat. Let it simmer for 20-30 minutes to allow the flavors to blend.
  13. Taste and season generously with salt and pepper. The pozole should be rich and flavorful with just a bit of heat.
  14. Serve the pozole in large bowls and set out all the toppings so everyone can customize their bowl.
  15. Traditional toppings include shredded cabbage, thinly sliced radishes, lime wedges, dried oregano, and crispy tostadas for crumbling on top.

Tips

For a quicker version, use a pressure cooker to cook the pork in 30-40 minutes. You can also make this with chicken instead of pork.

Green pozole uses tomatillos and green chilies for a different flavor. The soup tastes even better the next day. Freeze leftovers without the toppings for up to 3 months.

20 Best Winter Soups and Stews

Frequently Asked Questions About Winter Soups and Stews

1. Can I freeze soups and stews for later?

Most soups and stews freeze beautifully for up to 3 months. Let the soup cool completely before transferring it to freezer-safe containers, leaving about an inch of headspace for expansion.

Soups with cream or dairy may separate slightly when frozen, but you can usually stir them back together when reheating. Avoid freezing soups with pasta or potatoes, as these ingredients can become mushy.

Instead, cook fresh pasta or potatoes when you reheat the soup. Label your containers with the date and contents so you can keep track of what’s in your freezer.

2. How can I thicken a soup that’s too thin?

There are several ways to thicken soup naturally. The easiest method is to simmer it uncovered for 15-20 minutes to allow excess liquid to evaporate.

You can also mash some of the vegetables or beans against the side of the pot, which releases starches that thicken the broth.

Another option is to make a slurry by mixing equal parts cornstarch and cold water, then stirring it into the simmering soup.

For creamy soups, adding a roux (butter and flour cooked together) or blending in some cooked potatoes works wonderfully.

Finally, you can puree a portion of the soup in a blender and stir it back in.

3. What’s the best way to store leftover soup?

Store leftover soup in airtight containers in the refrigerator for 3-4 days. Make sure the soup has cooled to room temperature before refrigerating, but don’t leave it out for more than 2 hours.

Glass containers work well for storage and can go directly from fridge to microwave. If your soup contains pasta, rice, or noodles, store these separately if possible, as they continue absorbing liquid and can make the soup too thick.

When reheating, add a splash of broth or water to restore the original consistency. Always reheat soup to a full simmer (165°F) before serving.

4. Can I make soup in a slow cooker instead of on the stovetop?

Almost any soup recipe can be adapted for a slow cooker. Brown any meat first on the stovetop for better flavor, then transfer everything to the slow cooker.

Use about 25% less liquid than the stovetop version calls for, as slow cookers don’t allow much evaporation.

Cook on low for 6-8 hours or high for 3-4 hours. Add delicate ingredients like pasta, cream, or fresh herbs in the last 30 minutes of cooking.

The beauty of slow cooker soups is that you can start them in the morning and come home to a ready meal.

5. How do I prevent cream-based soups from curdling?

To prevent curdling in cream-based soups, always add dairy products at the end of cooking and never let the soup boil after adding them.

Remove the pot from heat or reduce to very low before stirring in cream, milk, or cheese.

You can also temper the dairy by slowly adding a ladle of hot soup to the cream first, stirring constantly, then adding this mixture back to the pot.

Using full-fat dairy products instead of low-fat versions also helps, as they’re more stable when heated. If your soup does curdle, try blending it with an immersion blender to smooth it out.

Conclusion

These 20 winter soups and stews offer something for every taste and occasion.

From quick weeknight meals like chicken noodle soup to slow-simmered weekend projects like beef stew and pozole, each recipe brings warmth and comfort to cold winter days.

The best part about making soup is how forgiving it is, you can adjust seasonings, swap vegetables, and make each recipe your own.

Soups and stews are also perfect for meal prep. Most actually taste better the next day after the flavors have had time to develop and meld together.

Make a big batch on Sunday and you’ll have lunches or quick dinners ready throughout the week.

Many freeze beautifully too, giving you a stash of homemade comfort food ready whenever you need it.

Don’t be afraid to experiment with these recipes. Add more vegetables, adjust the spice levels, or substitute ingredients based on what you have in your kitchen.

The process of making soup is as rewarding as eating it, filling your home with incredible aromas and providing a sense of accomplishment.

Grab your biggest pot and start simmering—your perfect bowl of winter comfort awaits.

20 Best Winter Soups and Stews

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