10 Soup and Stew Recipes That Make Weeknight Dinners Cozy

Soup and stew recipes turn humble ingredients into something you can build a meal around. A good pot gives you golden aromatics, proper broth, and a mix of tender vegetables and protein. These ten versions lean on that same foundation, from a classic chicken noodle to a coconut ginger broth and a freezer friendly minestrone.

Start with the classic chicken noodle if you want a familiar bowl. Go for the Thai coconut chicken when you need something bright and fragrant. Pick the beef and barley if you want a slow Sunday simmer, and keep the freezer minestrone in mind for meals you can pull out later.

Which Soup or Stew Should You Make?

Classic Chicken Noodle Soup

This is the pot you make when someone in the house needs a bowl they already know. It gets its backbone from chicken thighs and a long, quiet simmer, with egg noodles added just before serving so they stay tender.

Ingredients (makes 6 servings)

• Chicken thighs, bone-in skin-on: 900 g (2 lb)
• Olive oil, for the pot: 2 tbsp
• Yellow onion, diced: 200 g (1 large)
• Carrots, peeled and sliced: 250 g (3 medium)
• Celery ribs, sliced: 150 g (2 stalks)
• Garlic cloves, minced: 4
• Low sodium chicken stock: 2 L (8 cups)
• Bay leaves and dried thyme: 2 leaves and 1 tsp
• Egg noodles: 200 g (7 oz)
• Salt and black pepper: to taste

Instructions

Step 1: Season the 900 g (2 lb) chicken thighs with salt and black pepper while you warm the 2 tbsp olive oil in a large pot over medium-high heat. Lay the thighs in skin side down and leave them 6 minutes until the skin releases and turns deep golden, then flip and brown 3 minutes more. Move the chicken to a plate; you’ll add it back once the vegetables soften.

Step 2: Drop the 200 g (1 large) onion, 250 g (3 medium) carrots, and 150 g (2 stalks) celery into the same pot with a pinch of salt. Stir often for 8 minutes, until you see the vegetables soften and the onion turn translucent at the edges. Add the 4 minced garlic cloves and the 2 bay leaves plus 1 tsp dried thyme, then stir 1 minute until fragrant.

Step 3: Return the chicken to the pot and pour in the 2 L (8 cups) chicken stock. Bring the liquid to a boil, then drop the heat to low so you get a steady, gentle simmer. Cover with a lid slightly ajar and cook 35 minutes, until the thighs are cooked through and the broth smells rich.

Step 4: Lift the chicken out with tongs and let it rest until cool enough for you to handle. Add the 200 g (7 oz) egg noodles to the simmering broth and cook 6 minutes, until they are just tender but still have a little chew.

Step 5: Shred the chicken off the bones, discarding the skin and bones, then stir the meat back into the pot. Taste the broth and add more salt and black pepper if you think it needs it. Ladle the soup into deep bowls and serve hot.

Oven Braised Beef Stew

This version gives you deep browning on the beef and then lets the oven do the slow work. It is the one to pick when you want a thick, sticky sauce and meat that falls apart under a spoon.

Ingredients (makes 4 servings)

• Beef chuck, cut into 4 cm pieces: 1.1 kg (2.5 lb)
• Vegetable oil, for browning: 2 tbsp
• Yellow onion, chopped: 250 g (1 large)
• Carrots, peeled and cut into chunks: 300 g (3 large)
• Celery ribs, chopped: 150 g (2 stalks)
• Garlic cloves, smashed: 5
• Tomato paste and balsamic vinegar: 2 tbsp and 1 tbsp
• Beef stock: 750 ml (3 cups)
• Baby potatoes, halved: 450 g (1 lb)
• Salt, black pepper, and thyme sprigs: to taste and 3 sprigs

Instructions

Step 1: Pat the 1.1 kg (2.5 lb) beef chuck dry and season it with salt and black pepper. Heat the 2 tbsp vegetable oil in a heavy ovenproof pot over medium-high until it shimmers, then brown the beef in two batches, 5 minutes per batch, until you get a deep crust on at least two sides. Move each batch to a plate as it finishes.

Step 2: Lower the heat to medium and drop in the 250 g (1 large) onion, 300 g (3 large) carrots, and 150 g (2 stalks) celery along with a pinch of salt. Stir for 8 minutes, until you see the vegetables soften and lift the browned bits from the bottom. Add the 5 smashed garlic cloves, 2 tbsp tomato paste, and 1 tbsp balsamic vinegar, then stir 1 minute more.

Step 3: Return the beef and any juices to the pot, then pour in the 750 ml (3 cups) beef stock and tuck in the 3 thyme sprigs. Bring to a simmer, cover, and slide the pot into a 325F (160C) oven. Cook 1 hour 30 minutes, until the meat gives easily when you poke it.

Step 4: Pull the pot out of the oven and stir in the 450 g (1 lb) baby potato halves. Cover again and return it to the oven for 35 minutes, until a knife you slide into a potato meets no resistance and the sauce has thickened around them.

Step 5: Let the pot sit 10 minutes, then taste the sauce and add more salt and black pepper if you want. Serve the stew in wide bowls with some of the sauce spooned over.

Creamy Roasted Tomato Soup

Roasting the tomatoes and onion before blending gives you a sweetness you cannot get from the stovetop alone. This one comes together fast once the vegetables are out of the oven.

Ingredients (makes 4 servings)

• Ripe tomatoes, halved: 1.4 kg (3 lb)
• Yellow onion, quartered: 200 g (1 large)
• Garlic cloves, peeled: 6
• Olive oil, for roasting: 60 ml (1/4 cup)
• Vegetable stock: 500 ml (2 cups)
• Heavy cream: 120 ml (1/2 cup)
• Tomato paste: 1 tbsp
• Red pepper flakes: 1/4 tsp
• Salt and black pepper: to taste
• Fresh basil leaves: 10 g (1/3 cup)

Instructions

Step 1: Heat your oven to 425F (220C). Toss the 1.4 kg (3 lb) halved tomatoes, 200 g (1 large) quartered onion, and 6 peeled garlic cloves with the 60 ml (1/4 cup) olive oil and a good pinch of salt on a rimmed baking sheet. Spread them in one layer, cut side up for the tomatoes, and roast 35 minutes, until the edges wrinkle and brown in spots.

Step 2: Transfer the roasted vegetables and any juices to a blender, working in batches if you need to. Add the 500 ml (2 cups) vegetable stock, 1 tbsp tomato paste, and 1/4 tsp red pepper flakes, then blend until completely smooth.

Step 3: Pour the pureed soup into a pot over medium heat and stir in the 120 ml (1/2 cup) heavy cream. Warm it gently for 5 minutes, until you see a few lazy bubbles but not a rolling boil.

Step 4: Tear the 10 g (1/3 cup) basil leaves into the pot and taste the soup for yourself. Add more salt and black pepper until the tomato flavor turns bright and rich, then ladle into bowls and serve warm.

Spicy Black Bean Soup

The heat here comes from jalapeño and a good spoon of smoked paprika, not a long list of chilies. It is a thick, vegetarian pot that gets extra body from blending a little of the soup and stirring it back in.

Ingredients (makes 6 servings)

• Dried black beans, soaked overnight: 450 g (1 lb / about 2 1/4 cups)
• Olive oil, for the pot: 2 tbsp
• Yellow onion, diced: 200 g (1 large)
• Red bell pepper, diced: 150 g (1 medium)
• Jalapeño, minced: 1
• Garlic cloves, minced: 4
• Ground cumin and smoked paprika: 2 tsp and 1 tsp
• Vegetable stock: 1.5 L (6 cups)
• Lime juice: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Drain and rinse the 450 g (1 lb) soaked black beans. Warm the 2 tbsp olive oil in a large pot over medium heat, then add the 200 g (1 large) onion and 150 g (1 medium) red bell pepper. Stir for 7 minutes, until you see the onion soften and the pepper start to slump.

Step 2: Add the 1 minced jalapeño, 4 minced garlic cloves, 2 tsp cumin, and 1 tsp smoked paprika, then stir 1 minute until the spices smell toasty. Pour in the drained beans and the 1.5 L (6 cups) vegetable stock. Bring to a boil, then reduce the heat so you get a steady simmer.

Step 3: Cover and cook for 1 hour 15 minutes, stirring once or twice, until the beans are tender enough to squish against the side of the pot with a spoon. If the soup looks too thick for your taste, add a splash of water.

Step 4: Scoop out 350 ml (1 1/2 cups) of the soup, blend it until smooth, then stir it back in to give you a thicker pot without losing all the texture. Add the 2 tbsp lime juice, then taste and season with salt and black pepper.

Step 5: Ladle the soup into bowls and serve hot with lime wedges on the side if you like.

Thai Coconut Chicken Soup

This is the pot for when you want something fragrant and sour instead of heavy. Coconut milk makes it silky, and the aromatics perfume the broth without making it too rich.

Ingredients (makes 4 servings)

• Chicken breast, thinly sliced: 450 g (1 lb)
• Full fat coconut milk: 400 ml (1 can)
• Chicken stock: 750 ml (3 cups)
• Lemongrass stalk, bruised and halved: 1
• Galangal or ginger, thinly sliced: 30 g (2 tbsp)
• Kaffir lime leaves or lime zest: 2 leaves or 1 tsp
• Mushrooms, sliced: 200 g (7 oz)
• Red chili, thinly sliced: 1
• Soy sauce: 2 tbsp
• Lime juice and cilantro leaves: 3 tbsp and 10 g (1/4 cup)

Instructions

Step 1: Pour the 750 ml (3 cups) chicken stock and 400 ml (1 can) coconut milk into a pot over medium heat. Add the 1 bruised lemongrass stalk, 30 g (2 tbsp) galangal or ginger, and 2 kaffir lime leaves or 1 tsp lime zest. Bring the liquid to a bare simmer, then drop the heat so you see only small bubbles at the edges.

Step 2: Slide the 200 g (7 oz) sliced mushrooms and 1 sliced red chili into the pot. Let them simmer 5 minutes, until the mushrooms turn soft and you notice the broth picking up the lemon and ginger scent.

Step 3: Add the 450 g (1 lb) sliced chicken breast and 2 tbsp soy sauce. Stir once, then leave the soup at a very gentle simmer for 6 minutes, until you see the chicken turn opaque and firm.

Step 4: Turn off the heat and stir in the 3 tbsp lime juice. Taste the broth and add salt only if your soup needs it, keeping the balance bright and salty.

Step 5: Ladle the soup into bowls, scatter the 10 g (1/4 cup) cilantro leaves over your servings, and serve hot right away.

Lentil Spinach Stew

This is a one-pot vegan stew that leans on warm spices and lemon. The lentils cook down into a thick, earthy base, and the spinach goes in at the end so it keeps its color.

Ingredients (makes 6 servings)

• Brown lentils, rinsed: 400 g (2 cups)
• Olive oil, for the pot: 3 tbsp
• Yellow onion, chopped: 250 g (1 large)
• Carrots, diced: 200 g (2 medium)
• Garlic cloves, minced: 5
• Ground coriander, turmeric, and cinnamon: 2 tsp, 1 tsp, and 1/2 tsp
• Vegetable stock: 1.25 L (5 cups)
• Baby spinach: 150 g (5 oz)
• Lemon juice: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 3 tbsp olive oil in a large pot over medium heat. Add the 250 g (1 large) chopped onion and 200 g (2 medium) diced carrots, then stir for 8 minutes, until you can smell the onion turning sweet.

Step 2: Stir in the 5 minced garlic cloves, 2 tsp coriander, 1 tsp turmeric, and 1/2 tsp cinnamon. Cook 1 minute, until you see the spices cling to the vegetables and deepen in color, then add the 400 g (2 cups) rinsed lentils and 1.25 L (5 cups) vegetable stock.

Step 3: Bring the liquid to a boil, then lower the heat to maintain a gentle simmer. Cover with the lid ajar and cook 35 minutes, until the lentils are tender but still hold their shape when you bite one.

Step 4: Add the 150 g (5 oz) baby spinach in handfuls, stirring until it wilts into the stew. This takes about 2 minutes, and you will see the green soften and melt into the broth.

Step 5: Turn off the heat and stir in the 2 tbsp lemon juice. Taste the stew and season with salt and black pepper until it tastes bright to you, then spoon into bowls and serve warm.

Beef and Barley Soup

This is a big pot that feeds a crowd and tastes even better the next day. The barley thickens the broth gradually, giving you a chewy, hearty bowl without needing a roux.

Ingredients (makes 8 servings)

• Beef stew meat, cut into small cubes: 900 g (2 lb)
• Canola oil, for browning: 2 tbsp
• Yellow onion, chopped: 250 g (1 large)
• Carrots, sliced: 200 g (2 medium)
• Celery ribs, sliced: 150 g (2 stalks)
• Garlic cloves, minced: 3
• Pearl barley: 200 g (1 cup)
• Beef stock: 2 L (8 cups)
• Tomato paste and bay leaf: 2 tbsp and 1 leaf
• Salt and black pepper: to taste

Instructions

Step 1: Season the 900 g (2 lb) beef cubes with salt and black pepper, then warm the 2 tbsp canola oil in a large pot over medium-high heat. Brown the beef in two batches, 4 minutes per batch, until you get a dark crust on a few sides. Move the meat to a plate after each batch.

Step 2: Reduce the heat to medium and add the 250 g (1 large) onion, 200 g (2 medium) carrots, and 150 g (2 stalks) celery with a pinch of salt. Stir for 8 minutes, until the vegetables soften and you can scrape up the browned bits with a wooden spoon.

Step 3: Add the 3 minced garlic cloves, 2 tbsp tomato paste, and 1 bay leaf, then stir 1 minute until you see the paste turn rusty. Pour in the 2 L (8 cups) beef stock and 200 g (1 cup) pearl barley.

Step 4: Bring the soup to a boil, then lower the heat so it simmers steadily. Cover and cook 1 hour, stirring every 20 minutes, until the beef is tender and the barley is plump and chewy for you.

Step 5: Fish out the bay leaf, taste the soup, and add more salt and black pepper as you like. Ladle into wide bowls and serve hot.

Roasted Butternut Squash Soup

Roasting the squash until the edges brown gives you a deeper, sweeter flavor than boiling ever will. Coconut milk keeps it dairy free and adds a soft richness that does not cover the squash.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cubed: 1.2 kg (2.5 lb)
• Yellow onion, quartered: 200 g (1 large)
• Garlic cloves, peeled: 4
• Olive oil, for roasting: 45 ml (3 tbsp)
• Vegetable stock: 750 ml (3 cups)
• Full fat coconut milk: 200 ml (3/4 cup plus 2 tbsp)
• Ground ginger: 1 tsp
• Ground cinnamon: 1/2 tsp
• Maple syrup: 1 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 425F (220C). Toss the 1.2 kg (2.5 lb) butternut squash cubes, 200 g (1 large) quartered onion, and 4 peeled garlic cloves with the 45 ml (3 tbsp) olive oil on a large baking sheet, adding a pinch of salt. Spread everything in one layer and roast 35 minutes, until the squash edges turn deeply brown and you can pierce a cube with no resistance.

Step 2: Transfer the roasted vegetables and any sticky bits to your blender. Add the 750 ml (3 cups) vegetable stock, 200 ml (3/4 cup plus 2 tbsp) coconut milk, 1 tsp ginger, and 1/2 tsp cinnamon, then blend until silky smooth.

Step 3: Pour the puree into a pot over medium heat and stir in the 1 tbsp maple syrup. Warm the soup gently for 5 minutes, until you see small bubbles break the surface.

Step 4: Taste the soup and add more salt and black pepper until the squash tastes round and slightly sweet to you. Ladle into bowls and serve with a drizzle of coconut milk on top.

Turkey White Bean Chili

This chili uses ground turkey and white beans for a lighter, quicker pot that still brings real heat. The lime juice at the end is the step you do not skip, it pulls the whole bowl together.

Ingredients (makes 6 servings)

• Ground turkey: 700 g (1.5 lb)
• Olive oil, for browning: 2 tbsp
• Yellow onion, diced: 250 g (1 large)
• Poblano peppers, diced: 150 g (2 medium)
• Garlic cloves, minced: 4
• Chili powder, cumin, and oregano: 1 tbsp, 2 tsp, and 1 tsp
• Cannellini beans, drained and rinsed: 850 g (30 oz)
• Vegetable stock: 750 ml (3 cups)
• Lime juice: 2 tbsp
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 2 tbsp olive oil in a large pot over medium-high heat. Add the 700 g (1.5 lb) ground turkey and break it up with your spoon, browning for 8 minutes, until you no longer see pink and the edges start to crisp.

Step 2: Lower the heat to medium and stir in the 250 g (1 large) onion and 150 g (2 medium) poblano peppers. Cook for 6 minutes, until the onion turns translucent and the peppers soften for you.

Step 3: Add the 4 minced garlic cloves, 1 tbsp chili powder, 2 tsp cumin, and 1 tsp oregano. Stir 1 minute until you notice the spices turn hot and toasty, then add the 850 g (30 oz) beans and 750 ml (3 cups) stock.

Step 4: Bring the chili to a boil, then reduce the heat so it bubbles gently. Cover with the lid ajar and simmer 25 minutes, until the liquid thickens and the beans are soft but not falling apart on you.

Step 5: Turn off the heat and stir in the 2 tbsp lime juice. Taste and adjust with salt and black pepper until the lime lifts the spice for your palate. Ladle the chili into bowls and serve hot.

Freezer Friendly Minestrone

This batch makes enough for tonight and a few future dinners. The pasta is cooked just to al dente so it holds up when you cool and freeze the rest.

Ingredients (makes 2 freezer bags, 4 servings each)

• Olive oil, for the pot: 3 tbsp
• Yellow onion, diced: 250 g (1 large)
• Carrots, diced: 200 g (2 medium)
• Celery ribs, diced: 150 g (2 stalks)
• Zucchini, diced: 200 g (1 medium)
• Garlic cloves, minced: 4
• Canned diced tomatoes: 800 g (28 oz)
• Vegetable stock: 1.5 L (6 cups)
• Cannellini beans, drained and rinsed: 425 g (15 oz)
• Ditalini pasta, Italian seasoning, salt, and black pepper: 200 g (1 cup), 2 tsp, to taste

Instructions

Step 1: Warm the 3 tbsp olive oil in a large pot over medium heat. Add the 250 g (1 large) onion, 200 g (2 medium) carrots, and 150 g (2 stalks) celery, then stir for 8 minutes, until the vegetables soften and you can smell their sweetness.

Step 2: Add the 4 minced garlic cloves and 200 g (1 medium) diced zucchini. Cook 2 minutes, just until the zucchini loses its raw edge and you start to smell the garlic.

Step 3: Pour in the 800 g (28 oz) diced tomatoes with their juices, the 1.5 L (6 cups) vegetable stock, and the 425 g (15 oz) beans. Stir in the 2 tsp Italian seasoning, then bring to a boil and lower the heat so the soup simmers with you nearby.

Step 4: Simmer the soup 20 minutes with the lid ajar, until the vegetables are tender but not mushy. Add the 200 g (1 cup) ditalini and cook 8 minutes more, until the pasta is just al dente for you.

Step 5: Taste the soup and add salt and black pepper until it tastes bright to you. Ladle the portions you want tonight into bowls and serve hot with grated cheese, then cool the rest completely before dividing it into 2 freezer bags, 4 servings each, leaving a little room at the top.

The one move that matters most across all of these pots is patience with your aromatics. Let the onion, carrot, and celery soften properly before the liquid goes in, and your soup or stew will have a deeper backbone no matter which version you pick.

Grab the pot that feels right for tonight, brown or sweat whatever goes in first, and let the simmer do the rest. Then sit down with a bowl and enjoy the thing you made.