A pot of soup cooking on the stove fills the kitchen with a comforting aroma that can be just what the doctor ordered in wintry weather. Too frequently overlooked as only an appetizer or lunch option, a bowl of hearty chowder, stew or chili can be a fulfilling and memorable meal on its own! The recipes below emphasize global flavors from Sardinia to Vietnam, Morocco to Hungary, with plenty of comfort food classics mixed in.
See also: Slow cooker recipes
Soups and stews are also a great way to add more vegetables, legumes and whole grains into your diet, with plenty of low-calorie options, and vitamins and nutrients that help to protect your immune system during cold season.
Chowder With Asian Flavors by Nigella Lawson: This fish, shrimp and corn chowder replaces the milk and roux with coconut milk and adds flavors like cilantro, lime and red chili.
Sardinian Chickpea and Fennel Soup by Julia Della Croce: This Sardinian take on pasta e fagioli includes fennel, which is noted for its antioxidants and immune support. Just what you need to fend off winter colds!
Ribollita by Diane Rossen Worthington: The Italian word "ribollita" means reboiled, or twice cooked. In this make-ahead recipe, a white bean stock is mixed with tomatoes, greens and slices of toasted bread that thicken the soup as it refrigerates overnight. Reheat to serve the next day with Parmesan.
Chicken and Dumplings by Lisa Schroeder: The dumplings in this dish include butter and baking powder, making them biscuit-like, tender and flaky
Udon Noodle Soup by James Beard: Udon is a kind of Japanese wheat-flour noodle, usually served hot in the winter and cold in the summer. In this recipe, they become comfort food in a rich chicken broth filled with vegetables.
Cabbage Soup With Parmesan Potato Gnocchi by Ken Haedrich: The gnocchi for this recipe are easy to make and serve as soup dumplings in this hearty dish flavored with beef stock. The green cabbage is a cruciferous vegetable, a family of plants that are high in Vitamin C, fiber and other nutrients.
Bean & Bulgur Chili by Jane Butel: Bulgur is a whole grain that provides fiber and protein, and the veggies in this chili add up to your daily value of Vitamin C. The author suggests wrapping some chili in a tortilla to make a burrito.
Vietnamese Beef Pho by Jane Lawson: "Pho" is characterized by the rice noodles in this dish, and can be made with chicken, beef or neither. Bean sprouts, mint and citrus slices are the usual garnishes.
Paprika, Pork and Potato Stew by Michele Urvater: This Hungarian-based stew takes less than an hour to prepare from start to finish. High in protein but lower in fat than many other meat stews, this recipe makes a hearty dinner on a cold night.
Harira by Diane Kochilas: This Moroccan lamb, lentil and chickpea soup calls for the lamb to be cooked slowly as the lentils boil, making the meat fork-tender and flavoring the broth.
Nothing goes better with a hot bowl of soup than a slice of rustic, fresh-baked bread, and the two together make a satisfying supper for many a winter night when combined with a simple green salad.
Lazy Loaf by Nigella Lawson: This low-effort whole wheat bread pairs well with vegetable-based soups.
Vegetable Corn Bread by Christopher Idone: Serve this savory cornbread with chilis of all sorts.
Grilled Garlic Bread by Ellie Krieger: Freshly grilled bread rubbed with fresh garlic is ideal alongside Italian soups.
Crusty White Loaf by Nancy Silverton: This crusty sourdough-esque bread stands up well to dense stews and soaks up all the meaty juices.
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