17 Soup and Stew Recipes

As the chill of winter creeps in or the need for a comforting meal arises, soups and stews become a staple in kitchens worldwide. 

These dishes are not only warming and nourishing but also versatile, allowing for endless creativity depending on what ingredients you have on hand. 

In this collection, we explore 17 Soup and Stew Recipes that cater to a variety of tastes and dietary preferences. 

Each recipe is designed to be easy to follow, ensuring delicious results whether you’re a novice or a seasoned cook.

1. Classic Chicken Noodle Soup

A timeless comfort food, this chicken noodle soup combines tender chicken, hearty vegetables, and egg noodles in a savory broth. 

Ingredients:

• 2 cups chopped cooked chicken
• 1 cup diced carrots
• 1 cup diced celery
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 2 cups egg noodles
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a large pot, sauté onions, carrots, and celery until softened.
2. Add garlic and cook for an additional minute.
3. Pour in the chicken broth and bring to a boil.
4. Add the chicken and noodles, reduce heat, and simmer until noodles are tender.
5. Season with salt and pepper. Stir in parsley before serving.

2. Hearty Beef Stew

Rich and filling, this beef stew features slow-cooked tender beef, root vegetables, and a thick, flavorful gravy. 

Ingredients:

• 2 lbs beef chuck, cut into cubes
  1/4 cup all-purpose flour
• 3 tablespoons vegetable oil
• 4 cups beef broth
• 1 cup red wine
• 3 carrots, chopped
• 2 potatoes, diced
• 1 onion, chopped
• 2 teaspoons thyme
• Salt and pepper to taste

Instructions:

1. Toss beef cubes with flour to coat.
2. Heat oil in a pot and brown beef on all sides.
3. Add onions and sauté until translucent.
4. Pour in beef broth and wine, bring to a simmer.
5. Add carrots, potatoes, and thyme. Cover and cook until vegetables are tender.
6. Season with salt and pepper, and serve.

3. Creamy Tomato Basil Soup

This velvety soup pairs the tanginess of tomato with the freshness of basil, perfect for pairing with a grilled cheese sandwich. 

Ingredients:

• 2 cans whole peeled tomatoes (28 oz each)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste

Instruction

1. Heat olive oil in a pot and sauté onion and garlic until soft.
2. Add tomatoes with their juice and bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Blend the soup until smooth, then return to the pot.
5. Stir in cream and basil, and heat through.
6. Season with salt and pepper, and serve.

4. Spicy Lentil Stew

A hearty and healthy stew with a kick, this lentil stew is loaded with spices and packed with protein. 

Ingredients:

• 1 cup dried lentils, rinsed
  
• 1 onion, chopped
  
• 2 carrots, diced
  
• 2 celery stalks, diced
  
• 1 jalapeño, seeded and minced
  
• 4 cups vegetable broth
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon chili powder
  
• 1/2 teaspoon smoked paprika
  
• Salt and pepper to taste
  

Instructions:

1. In a pot, combine lentils, onion, carrots, celery, jalapeño, and broth.
   
2. Bring to a boil, then reduce heat and simmer until lentils are tender.
   
3. Stir in cumin, chili powder, and paprika.
   
4. Cook for an additional 10 minutes.
   
5. Season with salt and pepper, and serve.

5. Butternut Squash and Apple Soup

Sweet butternut squash and tart apples meld beautifully in this smooth soup, spiced with a hint of nutmeg. 

Ingredients:

• 1 butternut squash, peeled and cubed
  
• 2 apples, peeled and diced
  
• 1 onion, chopped
  
• 4 cups vegetable broth
  
• 1/2 teaspoon ground nutmeg
  
• Salt and pepper to taste
  
• 1 tablespoon olive oil
  

Instructions:

1. In a large pot, heat olive oil over medium heat.
   
2. Add onion and cook until translucent.
   
3. Add squash, apples, and broth; bring to a boil.
   
4. Reduce heat to low and simmer until squash is tender.
   
5. Blend the soup until smooth.
   
6. Stir in nutmeg, season with salt and pepper, and serve.

6. Moroccan Chickpea Stew

Loaded with chickpeas, tomatoes, and a blend of Moroccan spices, this stew is both aromatic and satisfying. 

Ingredients:

• 1 can chickpeas, drained and rinsed
  
• 1 can diced tomatoes
  
• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 1 teaspoon ground cumin
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground coriander
  
• 4 cups vegetable broth
  
• 2 tablespoons olive oil
  
• Salt and pepper to taste
  

Instructions:

1. Heat oil in a pot and sauté onion and garlic until fragrant.
   
2. Add spices and cook for a minute until aromatic.
   
3. Stir in chickpeas, tomatoes, and broth.
   
4. Bring to a boil, then reduce heat and simmer for 20 minutes.
   
5. Season with salt and pepper, and serve.

7. Asian Mushroom Hot Pot

This vegan hot pot is brimming with various mushrooms and tofu, steeped in a gingery, garlicky broth. 

Ingredients:

• 4 cups vegetable broth
  
• 1 cup shiitake mushrooms, sliced
  
• 1 cup button mushrooms, sliced
  
• 1 block tofu, cubed
  
• 2 cloves garlic, minced
  
• 1 inch ginger, minced
  
• 2 green onions, chopped
  
• 2 tablespoons soy sauce
  
• 1 teaspoon sesame oil
  

Instructions:

1. In a large pot, bring broth to a simmer.
   
2. Add garlic, ginger, mushrooms, and tofu.
   
3. Cook until mushrooms are tender and tofu is heated through.
   
4. Stir in soy sauce and sesame oil.
   
5. Garnish with green onions before serving.

8. French Onion Soup

Caramelized onions swim in a rich beef broth, topped with a slice of crusty bread and melted Gruyere cheese. 

Ingredients:

• 5 large onions, thinly sliced
  
• 1 tablespoon butter
  
• 1 tablespoon olive oil
  
• 6 cups beef broth
  
• 1/2 cup dry white wine
  
• 1 bay leaf
  
• 1 teaspoon thyme
  
• Salt and pepper to taste
  
• Baguette slices
  
• Gruyere cheese, grated
  

Instructions:

1. In a large pot, heat butter and oil. Add onions and cook on low heat until deeply caramelized, about 30 minutes.
   
2. Deglaze the pan with wine, add broth, bay leaf, and thyme.
   
3. Simmer for 30 minutes.
   
4. Place a slice of baguette in each serving bowl, ladle soup over bread, top with cheese.
   
5. Broil until the cheese is bubbly and golden.

9. Minestrone

This classic Italian soup combines vegetables, beans, and pasta in a tomato-based broth, making it a filling and healthy choice. 

Ingredients:

• 1 cup diced tomatoes
  
• 1 onion, chopped
  
• 2 carrots, chopped
  
• 2 celery stalks, chopped
  
• 1 zucchini, chopped
  
• 1 cup canned kidney beans, rinsed and drained
  
• 1 cup small pasta
  
• 4 cups vegetable broth
  
• 1 teaspoon dried oregano
  
• 1 teaspoon dried basil
  
• Salt and pepper to taste
  

Instructions:

1. In a large pot, sauté onion, carrots, and celery until softened.
   
2. Add tomatoes, zucchini, beans, pasta, broth, oregano, and basil.
   
3. Bring to a boil, then reduce heat and simmer until vegetables and pasta are tender.
   
4. Season with salt and pepper, and serve.

10. Potato Leek Soup

Smooth and creamy, this soup pairs the subtle flavor of leek with the comforting texture of potatoes for a simple yet elegant dish. 

Ingredients:

• 3 leeks, cleaned and sliced
  
• 5 potatoes, peeled and diced
  
• 4 cups vegetable broth
  
• 2 tablespoons butter
  
• 1 cup cream
  
• Salt and pepper to taste
  

Instructions:

1. In a pot, melt butter over medium heat.
   
2. Add leeks and cook until soft.
   
3. Add potatoes and broth, bring to a boil.
   
4. Reduce heat and simmer until potatoes are tender.
   
5. Blend until smooth, stir in cream, and heat through.
   
6. Season with salt and pepper, and serve.
   

11. Seafood Chowder

Description: Packed with a variety of seafood, potatoes, and corn in a creamy broth, this chowder is a treat for seafood lovers. 

Ingredients:

• 1 lb mixed seafood (shrimp, scallops, and clams)
  
• 2 potatoes, diced
  
• 1 cup corn kernels
  
• 1 onion, chopped
  
• 2 cups fish or vegetable broth
  
• 1 cup cream
  
• 2 tablespoons butter
  
• Salt and pepper to taste
  

Instructions:

1. In a pot, melt butter and sauté onion until translucent.
   
2. Add broth, potatoes, and corn, and cook until potatoes are tender.
   
3. Add seafood and cream, cook until seafood is cooked through.
   
4. Season with salt and pepper, and serve.
   

12. Split Pea Soup

This robust soup features split peas simmered with ham, carrots, and onions, offering a smoky flavor and hearty texture. 

Ingredients:

• 1 lb dried split peas, rinsed
  
• 1 ham bone or 2 cups diced ham
  
• 3 carrots, diced
  
• 1 onion, chopped
  
• 6 cups water or chicken broth
  
• Salt and pepper to taste
  

Instructions:

1. In a large pot, combine split peas, ham bone, carrots, onion, and water.
   
2. Bring to a boil, then reduce heat and simmer until peas are soft and the soup is thickened, about 1 hour.
   
3. Remove ham bone, chop any meat, and return to the pot.
   
4. Season with salt and pepper, and serve.

13. Pumpkin Ginger Soup

A delightful blend of pumpkin and ginger, this soup is both warming and aromatic, perfect for a fall evening. 

Ingredients:

• 1 can pumpkin puree (15 oz)
  
• 1 onion, chopped
  
• 2 cups vegetable broth
  
• 1 tablespoon grated ginger
  
• 1 cup cream
  
• 2 tablespoons olive oil
  
• Salt and pepper to taste
  

Instructions:

1. In a pot, heat olive oil and sauté onion until soft.
   
2. Add ginger and pumpkin puree; cook for a few minutes.
   
3. Pour in broth and bring to a simmer.
   
4. Blend the soup until smooth.
   
5. Return to the pot, stir in cream, and heat through.
   
6. Season with salt and pepper, and serve.

14. Tuscan White Bean Stew

This rustic stew features cannellini beans, kale, and Italian sausage in a savory tomato broth. 

Ingredients:

• 1 can cannellini beans, drained and rinsed
  
• 1 bunch kale, chopped
  
• 1 lb Italian sausage, sliced
  
• 1 onion, chopped
  
• 2 cloves garlic, minced
  
• 4 cups chicken broth
  
• 1 can diced tomatoes (14.5 oz)
  
• 1 teaspoon dried rosemary
  
• Salt and pepper to taste
  

Instructions:

1. In a large pot, brown sausage over medium heat.
   
2. Add onion and garlic, sauté until soft.
   
3. Stir in broth, tomatoes, beans, kale, and rosemary.
   
4. Bring to a boil, then reduce heat and simmer until kale is tender.
   
5. Season with salt and pepper, and serve.

15. Corn and Poblano Chowder

A creamy concoction of sweet corn and smoky poblano peppers, topped with crispy bacon bits for added flavor. 

Ingredients:

• 2 poblano peppers, roasted and chopped
  
• 3 cups corn kernels
  
• 1 onion, chopped
  
• 1 potato, diced
  
• 4 cups chicken broth
  
• 1 cup cream
  
• 4 slices bacon, cooked and crumbled
  
• Salt and pepper to taste
  

Instructions:

1. In a pot, cook onion until translucent.
   
2. Add potatoes, broth, and corn; bring to a boil.
   
3. Reduce heat and simmer until potatoes are tender.
   
4. Stir in roasted poblano peppers and cream.
   
5. Cook until heated through.
   
6. Top with bacon, season with salt and pepper, and serve.

16. Italian Wedding Soup

Featuring tiny meatballs, spinach, and orzo, this soup is a festive and flavorful Italian tradition. 

Ingredients:

• 1 lb ground beef
  
• 1/2 cup breadcrumbs
  
• 1/4 cup grated Parmesan
  
• 1 egg, beaten
  
• 1 teaspoon garlic powder
  
• 1 onion, chopped
  
• 6 cups chicken broth
  
• 1 cup orzo pasta
  
• 2 cups fresh spinach
  
• Salt and pepper to taste
  

Instructions:

1. Mix ground beef, breadcrumbs, Parmesan, egg, and garlic powder. Form into small meatballs.
   
2. In a pot, sauté onion until translucent.
   
3. Add broth and bring to a boil.
   
4. Drop in meatballs and orzo. Cook until orzo is tender and meatballs are cooked through.
   
5. Stir in spinach just before serving.
   
6. Season with salt and pepper, and serve.
   

17. Curried Vegetable Stew

A vibrant stew filled with a medley of vegetables and infused with Indian spices, offering a burst of flavor in every bite. 

Ingredients:

• 1 onion, chopped
  
• 2 carrots, sliced
  
• 1 bell pepper, chopped
  
• 1 zucchini, sliced
  
• 1 eggplant, cubed
  
• 1 potato, diced
  
• 1 tablespoon curry powder
  
• 4 cups vegetable broth
  
• 1 can coconut milk (14 oz)
  
• 2 tablespoons olive oil
  
• Salt and pepper to taste
  

Instructions:

1. Heat oil in a large pot. Sauté onion, carrots, and bell pepper until soft.
   
2. Add curry powder and cook for 1 minute.
   
3. Stir in remaining vegetables, broth, and coconut milk. Bring to a boil.
   
4. Reduce heat and simmer until vegetables are tender.
   
5. Season with salt and pepper, and serve.
   

Conclusion

These 17 soup and stew recipes offer something for everyone, from hearty meat stews to light and creamy vegetable soups.

Each recipe is designed to be simple to prepare, making it easy to bring warmth and nutrition to your table.

Enjoy exploring these flavors and adding your own twist to tailor them to your taste. Happy cooking!