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.

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Beef and Sweet Potato Stew

From Heart-Healthy Living

Cumin, cayenne, cinnamon, and dried fruits flavor this hearty beef stew. Make it in your slow cooker the next time you need a delicious dinner waiting at home for you.

Beef and Sweet Potato Stew

Beef and Sweet Potato Stew

From Midwest Living

Cumin, cayenne, cinnamon, and dried fruits are what give this stew its interesting North African angle. The serve-along? Couscous, of course--a quintessential Moroccan staple.

Beef and Sweet Potato Stew

Slow Cooker Indian Chicken Stew

From Better Homes and Gardens

Slow Cooker Indian Chicken Stew

Polenta Beef Stew

From Better Homes and Gardens

Italian seasoning flavors the meat in this beef and vegetable stew recipe served with light and creamy polenta.

Polenta Beef Stew

Polenta with Ground Beef Ragout

From Better Homes and Gardens

Sliced polenta on the bottom and a spoonful of pesto or olive tapenade on top add a gourmet angle to this slow-simmered beef recipe.

Polenta with Ground Beef Ragout

Puerto Rican Fish Stew

From EatingWell

Bacalao, salted dried codfish, is the defining ingredient in traditional Puerto Rican fish stew, but salt cod requires overnight soaking and several rinses in cool water before it can be used, so we opt for fresh fish in this quick version. Serve with crusty rolls to soak up the juices.

Puerto Rican Fish Stew

Winter Squash & Chicken Tzimmes

From EatingWell

Fresh orange juice and cinnamon infuse this winter squash and chicken stew. Tzimmes (pronounced "tsim-iss") can also be made with brisket and is often served during the Jewish New Year. A fairly sweet dish, it's said to offer wishes for a sweet year ahead.

Winter Squash & Chicken Tzimmes

Pork, White Bean & Kale Soup

From EatingWell

Kale is matched up here with white beans and chunks of lean pork tenderloin to create a soup that's satisfying and quick to make. Smoked paprika gives the soup a Spanish flair so some warm bread and sliced Manchego cheese would go well on the side.

Pork, White Bean & Kale Soup

Indian-Spiced Eggplant & Cauliflower Stew

From EatingWell

Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.

Indian-Spiced Eggplant & Cauliflower Stew

Broccoli, Cannellini Bean & Cheddar Soup

From EatingWell

White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job. Serve with a crunchy whole-grain roll and a glass of winter ale.

Broccoli, Cannellini Bean & Cheddar Soup

Baja Butternut Squash Soup

From EatingWell

This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesus Gonzalez, Chef of La Cocina Que Canta at Rancho La Puerta.

Baja Butternut Squash Soup

Root Vegetable Stew with Herbed Dumplings

From EatingWell

This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Otherwise use whatever dark leafy greens look fresh at the market.

Root Vegetable Stew with Herbed Dumplings

Roasted Parsnip Soup

From EatingWell

The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in this soup as well. Serve it as a first course or as a light main dish with a crusty whole-grain bread.

Roasted Parsnip Soup

Lamb, Fig & Olive Stew

From EatingWell

Not your Irish grandmother's stew, this version was inspired by ingredients commonly used in the south of France: figs, green olives and herbes de Provence. To shorten the cooking time, we use ground lamb instead of lamb stew meat. Serve with toasted focaccia and a tossed salad.

Lamb, Fig & Olive Stew

Cream of Turkey & Wild Rice Soup

From EatingWell

This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.

Cream of Turkey & Wild Rice Soup

Hunter's Chicken Stew

From EatingWell

Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.

Hunter's Chicken Stew

Sweet & Savory Beef Stew

From EatingWell

This beef stew for two replicates the flavors in tzimmes, a sweet stew traditionally served at Rosh Hashanah to start the New Year. This version gets natural sweetness from cherries and butternut squash.

Sweet & Savory Beef Stew

Moroccan Vegetable Soup

From EatingWell

Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.

Moroccan Vegetable Soup

Okra & Chickpea Tagine

From EatingWell

This quick and easy okra and chickpea stew is full of Moroccan flavors. The name "tagine" refers to the two-part, cone-shaped casserole dish in which countless slow-cooked Moroccan dishes are prepared. You don't need to prepare this in a tagine dish--it works well in a large saucepan--but if you have one, here's a chance to use it.

Okra & Chickpea Tagine

Turkey Albondigas Soup

From EatingWell

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.

Turkey Albondigas Soup

Cream of Mushroom & Barley Soup

From EatingWell

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

Cream of Mushroom & Barley Soup

Seafood Stew

From EatingWell

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

Seafood Stew

Roasted Pear-Butternut Soup with Crumbled Stilton

From EatingWell

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.

Roasted Pear-Butternut Soup with Crumbled Stilton

Soup Beans

From EatingWell

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.

Soup Beans

New England Clam Chowder

From EatingWell

Chopped clams, aromatic vegetables and creamy potatoes blended with low-fat milk and just a half cup of cream gives this chunky New England-style clam chowder plenty of rich body. Serve with oyster crackers and a tossed salad to make it a meal.

New England Clam Chowder

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