I’ve attached a video for every recipe below from my favorite home cooks.

Winter is the perfect time to warm up with a cozy bowl of soup or stew. These hearty meals are easy to make and can feed a crowd. You can create delicious soups and stews using simple ingredients like vegetables, meats, and broths.
Soups and stews are great for meal prep. You can make a big batch on the weekend and enjoy it all week long. They often taste even better the next day as the flavors blend together. Plus, you can freeze portions for quick meals later on.
Chicken Noodle Soup
You’ll need:
- 2 tablespoons olive oil
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 8 cups chicken broth
- 2 cups egg noodles
- 2 cups cooked chicken, shredded
Instructions:
Heat oil in a large pot. Add carrots, celery, and onion. Cook for 5 minutes.
Stir in garlic, thyme, salt, and pepper. Cook for 1 minute.
Pour in chicken broth and bring to a boil.
Add egg noodles and cook until tender, about 6-8 minutes.
Stir in shredded chicken and heat through.
Taste and adjust seasoning if needed. Serve hot and enjoy!
Beef Stew
You’ll need:
- 2 lbs beef chuck, cubed
- 2 tbsp oil
- 1 onion, diced
- 3 carrots, chopped
- 2 potatoes, cubed
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp tomato paste
- 2 bay leaves
- Salt and pepper to taste
Instructions:
Brown the beef in oil in a large pot. Remove and set aside.
Sauté onions, carrots, and celery in the same pot.
Add beef back in with potatoes, broth, wine, tomato paste, and bay leaves.
Bring to a boil, then simmer for 2 hours until meat is tender.
Season with salt and pepper before serving.
French Onion Soup
Ingredients:
- 4 large onions, thinly sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 4 cups beef broth
- 1/2 cup dry white wine
- 1 bay leaf
- 4 slices French bread
- 1 cup grated Gruyère cheese
Instructions:
Melt butter with oil in a large pot over medium heat. Add onions and sugar. Cook for 30-40 minutes, stirring often, until onions are caramelized.
Pour in wine and scrape up any browned bits. Add broth and bay leaf. Bring to a boil, then simmer for 30 minutes.
Toast bread slices. Preheat your broiler.
Ladle soup into oven-safe bowls. Top each with a bread slice and sprinkle with cheese.
Broil for 2-3 minutes until cheese is bubbly and golden. Serve hot and enjoy!
Minestrone
You’ll need:
- 2 cups mixed vegetables (carrots, celery, onions)
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 can white beans
- 1 cup small pasta
- 2 cups chopped kale or cabbage
- Salt and pepper to taste
- Olive oil
- Parmesan cheese (optional)
Instructions:
Heat olive oil in a large pot. Add chopped vegetables and cook until soft.
Pour in broth and tomatoes. Bring to a simmer.
Add beans and pasta. Cook until pasta is tender.
Stir in kale or cabbage. Simmer for 5 more minutes.
Season with salt and pepper.
Serve hot, topped with grated Parmesan if desired.
Butternut Squash Soup
You’ll need:
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
Melt butter in a large pot over medium heat.
Add onion, celery, and carrots. Cook for 5 minutes until slightly softened.
Add squash and broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until veggies are tender.
Blend the soup until smooth using an immersion blender or regular blender.
Season with salt and pepper to taste.
Serve hot and enjoy your comforting butternut squash soup!
Potato Leek Soup
Ingredients:
- 3 leeks, white and light green parts only, chopped
- 4 medium potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- 1 cup milk or cream
- Salt and pepper to taste
- Optional: Fresh thyme or chives for garnish
Instructions:
Melt butter in a large pot over medium heat. Add leeks and cook until soft, about 5 minutes.
Add potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until potatoes are tender.
Use a hand blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
Stir in milk or cream. Season with salt and pepper to taste.
Simmer for another 5 minutes until heated through.
Serve hot, garnished with fresh herbs if desired.
Chili
You’ll need:
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can kidney beans, drained
- 1 can diced tomatoes
- 2 tbsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
Brown the beef in a large pot over medium heat.
Add onion and garlic, cook until soft.
Stir in beans, tomatoes, chili powder, and cumin.
Simmer for 30 minutes, stirring occasionally.
Season with salt and pepper.
Serve hot with your favorite toppings.
Creamy Tomato Soup
Ingredients:
- 2 tablespoons butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 (28 oz) cans whole peeled tomatoes
- 2 cups chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh basil leaves (optional)
Instructions:
Melt butter in a large pot over medium heat. Add onion and garlic, cook until soft.
Pour in tomatoes and broth. Bring to a boil, then simmer for 15 minutes.
Use an immersion blender to puree the soup until smooth.
Stir in cream and season with salt and pepper.
Serve hot, garnished with fresh basil if desired.
Split Pea Soup
Ingredients:
- 1 pound split peas
- 1 ham bone or 2 cups diced ham
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 6 cups water or broth
- 1 bay leaf
- Salt and pepper to taste
Instructions:
Rinse the split peas and put them in a large pot.
Add the ham bone, onion, carrots, celery, and garlic.
Pour in the water or broth and add the bay leaf.
Bring to a boil, then reduce heat and simmer for 1 hour.
Remove the ham bone and bay leaf.
If using diced ham, add it now.
Season with salt and pepper.
Cook for another 30 minutes until peas are soft.
Serve hot and enjoy your comforting soup!
Vegetable Soup
You’ll love this easy vegetable soup! Here’s what you need:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 can diced tomatoes
- 2 potatoes, cubed
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic and cook for 1 minute more.
Pour in broth and tomatoes. Add potatoes. Bring to a boil.
Reduce heat and simmer for 15 minutes.
Add peas and corn. Cook for 5 more minutes.
Season with salt and pepper. Serve hot and enjoy!
Broccoli Cheddar Soup
Ingredients:
- 4 cups broccoli florets
- 1 onion, diced
- 2 carrots, chopped
- 4 cups chicken broth
- 2 cups milk
- 1/4 cup butter
- 1/4 cup flour
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions:
Melt butter in a large pot. Add onions and carrots, cook until soft.
Stir in flour and cook for 1 minute.
Slowly pour in broth and milk, whisking to prevent lumps.
Add broccoli and simmer for 15 minutes until tender.
Stir in cheese until melted. Season with salt and pepper.
Serve hot with crusty bread or in a bread bowl if you like.
Italian Wedding Soup
Ingredients:
- 1 pound ground chicken
- 1/4 cup breadcrumbs
- 1 egg
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 8 cups chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup small pasta (like orzo or acini di pepe)
- 4 cups fresh spinach
Instructions:
Mix chicken, breadcrumbs, egg, Parmesan, Italian seasoning, salt, and pepper. Form into small meatballs.
Brown meatballs in a large pot. Remove and set aside.
In the same pot, sauté carrots, celery, onion, and garlic until soft.
Pour in broth and bring to a boil. Add pasta and cook until tender.
Return meatballs to the pot and simmer for 5 minutes.
Stir in spinach and cook until wilted.
Serve hot with extra Parmesan on top.
Chicken Tortellini Soup
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 package refrigerated cheese tortellini
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Heat oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until soft, about 5 minutes.
Add garlic and cook for 1 minute. Pour in chicken broth and bring to a boil.
Add shredded chicken and tortellini. Simmer for 5-7 minutes until tortellini is tender.
Stir in heavy cream and cook for 2 more minutes. Season with salt and pepper.
Serve hot, garnished with fresh parsley.
Celeriac Soup
Ingredients:
- 1 celeriac, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 potato, peeled and diced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: Heavy cream for garnish
Instructions:
Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until soft.
Add diced celeriac and potato. Cook for 5 minutes, stirring often.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender.
Remove from heat and blend until smooth using an immersion blender.
Season with salt and pepper to taste. If desired, stir in a splash of cream before serving.
Ladle into bowls and enjoy your warm, comforting celeriac soup!
Lasagna Soup
You’ll need:
- 1 lb ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 can crushed tomatoes
- 4 cups beef broth
- 2 cups broken lasagna noodles
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Shredded mozzarella and ricotta for topping
Instructions:
Brown the beef in a large pot. Add onions and garlic, cook until soft.
Pour in tomatoes and broth. Bring to a boil.
Add noodles and seasoning. Simmer for 10-12 minutes until pasta is tender.
Taste and adjust salt and pepper.
Serve hot with cheese toppings.
Lentil Soup
You’ll need:
- 1 cup dried lentils
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 tsp cumin
- 1/2 tsp thyme
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
Heat olive oil in a large pot. Add onion, carrots, celery, and garlic. Cook until soft, about 5 minutes.
Stir in lentils, broth, tomatoes, cumin, and thyme. Bring to a boil.
Reduce heat and simmer for 25-30 minutes until lentils are tender.
Season with salt and pepper. Serve hot and enjoy your comforting lentil soup!
Ham and Bean Soup
Ingredients:
- 1 pound dried navy beans
- 1 ham hock
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 bay leaf
- Salt and pepper to taste
- 8 cups water
Instructions:
Soak beans overnight in cold water.
Drain beans and add to a large pot with water and ham hock. Bring to a boil, then reduce heat and simmer for 1 hour.
Add onion, carrots, celery, garlic, and bay leaf. Simmer for another hour until beans are tender.
Remove ham hock, shred meat, and return to pot. Season with salt and pepper.
Simmer for 10 more minutes to blend flavors. Serve hot and enjoy your comforting ham and bean soup!
Spicy Black Bean Soup
Ingredients:
- 2 cans black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, lime wedges
Instructions:
Heat oil in a pot over medium heat. Add onion, garlic, and jalapeño. Cook until soft, about 5 minutes.
Add beans, broth, cumin, and chili powder. Bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
Season with salt and pepper to taste. Serve hot with your choice of toppings.
Clam Chowder
You’ll need:
- 4 slices bacon, diced
- 1 onion, chopped
- 2 celery stalks, diced
- 3 potatoes, cubed
- 2 cans chopped clams with juice
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Cook the bacon in a large pot until crispy. Add onion and celery, cooking until soft.
Stir in potatoes and clam juice. Add chicken broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
Add clams and cream. Heat through without boiling. Season with salt and pepper.
Serve hot with crusty bread. Enjoy your cozy bowl of clam chowder!
Creamy Cauliflower Soup
Ingredients:
- 1 head cauliflower, chopped
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions:
Heat butter and oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes.
Add garlic and cauliflower. Stir and cook for 2 more minutes.
Pour in broth and add thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
Blend the soup until smooth. Stir in cream and season with salt and pepper.
Serve hot and enjoy your creamy cauliflower soup!
Tortilla Soup
You’ll need:
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 4 cups chicken broth
- 2 cups shredded chicken
- 1 can black beans, drained
- 1 cup corn
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions:
Sauté onion and garlic in a pot until soft.
Add tomatoes, broth, chicken, beans, corn, and spices. Simmer for 20 minutes.
Taste and adjust seasoning if needed.
Serve hot with crushed tortilla chips on top.
Chicken and Rice Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup white rice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 3-4 minutes until softened.
Stir in garlic and cook for another minute.
Pour in chicken broth and bring to a boil. Add rice and reduce heat to simmer. Cook for 15-20 minutes until rice is tender.
Add shredded chicken and cook for 5 more minutes to heat through.
Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Hungarian Goulash
Ingredients:
- 2 lbs beef chuck, cubed
- 2 onions, chopped
- 3 tbsp paprika
- 2 tbsp oil
- 2 tomatoes, diced
- 2 carrots, sliced
- 2 potatoes, cubed
- 4 cups beef broth
- Salt and pepper to taste
Instructions:
Heat oil in a large pot. Brown the beef cubes in batches.
Add onions and cook until golden. Stir in paprika.
Return beef to the pot. Add tomatoes, carrots, and broth.
Simmer for 1.5 hours or until meat is tender.
Add potatoes and cook for 20 more minutes.
Season with salt and pepper. Serve hot.
Irish Potato Soup
Ingredients:
- 4 large potatoes, peeled and diced
- 1 onion, chopped
- 2 tablespoons butter
- 4 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
- Optional: chives for garnish
Instructions:
Melt butter in a large pot over medium heat. Add onions and cook until soft.
Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Mash some of the potatoes in the pot to thicken the soup. Add milk and stir well.
Season with salt and pepper to taste. Simmer for 5 more minutes.
Serve hot, garnished with chives if desired. Enjoy your comforting Irish potato soup!
Seafood Chowder
You’ll need:
- 1 onion, diced
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp Old Bay seasoning
- 1 carrot, diced
- 1 celery stalk, diced
- 1 potato, cubed
- 1/2 cup corn
- 2 cups fish or seafood broth
- 1/2 cup white wine
- 1 lb mixed seafood (fish, shrimp, crab)
- 1 cup heavy cream
Instructions:
Melt butter in a pot. Cook onion until soft.
Add flour and Old Bay. Stir for 2 minutes.
Add veggies, broth, and wine. Boil, then simmer for 10 minutes.
Stir in seafood and cream. Cook 8-10 minutes until fish flakes easily.
Serve hot and enjoy your cozy seafood chowder!