The Hearty Soups and Stews We Loved in 2015
We’ll be the first to admit it — the number-one reason we would even begin to claim fall or winter as our favorite season is because of the soup. It’s soup season! Give us a bowl of warm broth and veggies, meaty stew, or bean-packed chili, and we’ll settle in for a meal that always delivers warmth and satisfaction.
Walking the line between soup and chili, this cozy rendition of Italian wedding soup doesn’t skimp on the the must-have hearty flavors. Tender meatballs, a savory broth, and pearls of pasta keep it familiar.
With grains, protein, and vegetables all in one pot, this soup is a complete meal unto itself! Ladled into bowls for a quick weeknight dinner, or stored in a thermos for a comforting hot lunch, it’s the answer to your winter cooking needs.
This dish puts black-eyed peas in the starring role, with tomatoes enriching and coloring the broth, and ham hocks boosting it to main-dish status. This dish epitomizes the home-cooking tradition of turning a little into a lot.
Studded with chewy whole farro and slivers of fennel stalks in place of celery, this is far from your average bowl of chicken soup — but that doesn’t mean it’s not as comforting.
This end-of-summer soup fits the weeknight mantra of keep it simple. Combine zucchini, bratwursts, and a homemade slow-cooker stock with some brown rice to fill it out and hunks of buttered bread alongside.
A long, slow simmer coaxes out a remarkably tender texture from the naturally sturdy greens, and smoky bacon perfumes the real prize of this stew: the fragrant liquid, or potlikker, with a rich, meaty essence.
This classic Southern stew has a lot going for it: a nutty dark roux, shrimp stock, slow-cooked vegetables, a hit of spice, and tender shrimp. All you need is a side of rice, and dinner is served!
8. Won Ton Soup
With one of the easiest won ton fillings and rewarding results, we love to break out this recipe when we have time to spend an afternoon cooking with family and friends. While it does take time to fill and fold so many won tons, you’re left with enough for a few meals since the uncooked won tons freeze incredibly well.
Bone broth is made by simmering meaty bones with a handful of aromatic vegetables for hours — even days! — until you end up with a rich, nutritious, and deeply savory broth. It’s the kind of thing that’s perfect for sipping from a mug on a cold day, or for dressing up and turning into a hearty soup for dinner.
Low on time to cook? This soup is here to help. Toss everything, including potatoes you don’t even have to peel, into the slow cooker and count on something warm and delicious for supper a few hours later.