Popular Winter Soups and Stews Recipes

Serve up the ultimate comfort food with these great soups, stews, chilis, and chowders. Browse through dozens of recipes for soups and stews that can warm up any winter meal.

Seafood Stew with Toasted Baguette Slices

Jalapeno peppers and fresh garlic give this low-calorie, high-protein seafood dish a spicy kick. Toast baguette slices for a hearty side—perfect for dipping!

From Diabetic Living

Seafood Stew with Toasted Baguette Slices

Braised Italian Sausage Stew

From Johnsonville Italian Sausage

Braised Italian Sausage Stew

Potato-Topped Beef Stew

Transform the concept of meat and potatoes into a comforting stew that's perfect to warm the whole family at the end of a chilly day.

From Family Circle

Potato-Topped Beef Stew

Indian Vegetable Stew

Sweet sauteed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew.

From EatingWell

Indian Vegetable Stew

Chicken Tagine with Pomegranates

The Moroccan word tagine, when translated simply as "stew," hardly does justice to this beautifully fragrant, succulent one-dish meal. (Tagine is also the name of the distinctive pot in which the meal is traditionally cooked and served.) Pomegranate juice lends a tart depth of flavor to the sauce; use bottled juice and skip the garnish when the fruit is not in season. Serve with whole-wheat couscous to soak up the delicious sauce.

From EatingWell

Chicken Tagine with Pomegranates

North African Vegetable Stew with Poached Eggs

Fragrant vegetable stews are common all around the Mediterranean. This streamlined version is flavored with a Tunisian spice blend and made simple with the use of precut frozen stir-fry vegetables.

From EatingWell

North African Vegetable Stew with Poached Eggs

Slow-Cooker Braised Pork with Salsa

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

From EatingWell

Slow-Cooker Braised Pork with Salsa

Eggplant-Shallot Stew

This simple combination of coarsely mashed eggplant and shallots makes a quick vegetarian side dish or main dish.

From EatingWell

Eggplant-Shallot Stew

Fragrant Chickpea Stew

When time is of the essence, this hearty stew makes a quick meal. It has a complex, almost beefy flavor that develops when the onion and garlic are cooked until dark brown. Accompany with steamed rice or whole-wheat flatbreads (chapatis).

From EatingWell

Fragrant Chickpea Stew

Rich Chicken Stew

A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.

From EatingWell

Rich Chicken Stew

French Country Beef Stew

In France, this classic stew made with beef, vegetables and red wine would be known as a daube. Slow-cooking the surprisingly lean beef shanks melts and softens the connective tissue, producing succulent results. If you prefer, use nonalcoholic wine. Serve with barley to soak up the delicious sauce.

From EatingWell

French Country Beef Stew

Fresh Corn & Red Pepper Bisque

Use the freshest and sweetest ears you can find for this corn and red pepper bisque. We use just a bit of reduced-fat sour cream in this soup to give it a creamy body, without the heavy cream usually used in a bisque.

From EatingWell

Fresh Corn & Red Pepper Bisque

Middle Eastern Chickpea & Rice Stew

The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this chickpea and rice stew. Serve this hearty dish with whole-wheat pita and a salad of sliced cucumbers tossed with yogurt and a pinch of salt.

From EatingWell

Middle Eastern Chickpea & Rice Stew

Vietnamese-Style Beef & Noodle Broth

Inspired by pho - traditional Vietnamese soup - this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.

From EatingWell

Vietnamese-Style Beef & Noodle Broth

Curried Chicken with Fresh & Dried Cranberries

Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices brighten this zesty Indian-spiced chicken stew. The dish is excellent prepared ahead and reheated, so it is a convenient entree for casual entertaining. Serve with brown basmati rice.

From EatingWell

Curried Chicken with Fresh & Dried Cranberries

Chicken XimXim with Ground Peanuts

In African dialect, ximxim means "stew." Using ground peanuts, shrimp and coconut in stews is distinctly African. Enjoy spooned over brown rice.

From EatingWell

Chicken XimXim with Ground Peanuts

Squash, Chickpea & Red Lentil Stew

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

From EatingWell

Squash, Chickpea & Red Lentil Stew

Ropa Vieja

This traditional Cuban stew may be called "old clothes," but it's a wonderful way to turn a rather inexpensive cut of meat into a rich and decadent stew. If you like, serve it with some sour cream dolloped on top.

From EatingWell

Ropa Vieja

Curried Squash & Chicken Soup

Red Thai curry paste adds heat and depth of flavor to this simple soup. If you like, omit the chicken and spinach to make an even simpler first-course soup.

From EatingWell

Curried Squash & Chicken Soup

Lamb, Fig & Olive Stew for Two

Not your Irish grandmother's stew, this version was inspired by flavors from the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb.

From EatingWell

Lamb, Fig & Olive Stew for Two

Soup Beans

Like poor people everywhere, mountain people in the South thrived for centuries on food that was indigenous, inexpensive and healthful. These days "soup beans" speak instant comfort to anyone who had familial connections from Appalachia, where every garden produced shelling beans that could be eaten fresh or grown to maturity for dry beans. Serve this thick, stewlike soup with cornbread, pickle relish and diced sweet onion.

From EatingWell

Soup Beans

Roasted Pear-Butternut Soup with Crumbled Stilton

Here pears are roasted to sweet perfection with butternut squash and pureed to create a creamy soup that gets a luxurious garnish of Stilton cheese. You can serve this as a first course or with a salad and crusty bread for a light autumn supper.

From EatingWell

Roasted Pear-Butternut Soup with Crumbled Stilton

Seafood Stew

Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.

From EatingWell

Seafood Stew

Cream of Mushroom & Barley Soup

This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of whole-grain barley.

From EatingWell

Cream of Mushroom & Barley Soup

Turkey Albondigas Soup

Albondigas, Spanish for "meatballs," star in the traditional broth-based Mexican soup. Our version uses turkey rather than beef or pork for the meatballs, and we've pumped up the volume of fresh vegetables in the mix.

From EatingWell

Turkey Albondigas Soup

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