Bon Appétit's 17 Heartiest Soups and Stews

bon appétit magazine

A hearty bowl of homemade soup or stew will warm you up deliciously on a cold day.

"Twice-Boiled" Vegetable Soup with White Beans (pictured at right and recipe below)

Yucatan-Style Chicken, Lime, and Orzo Soup

Caramelized Onion and Portobello Mushroom Soup with Goat Cheese Croutons

Curried Red Lentil and Swiss Chard Stew with Garbanzo Beans

Crab-and-Corn Chowder with Bacon and Chanterelle Mushrooms

Pork and Hominy Stew

Spicy Shrimp and Coconut Noodle Soup with Shiitake Mushrooms



Black Bean Soup with Chipotle Chilis

Creamy White Bean and Chorizo Soup

Beef Barley Soup with Wild Mushrooms and Parsnips

(pictured at left)

Lamb Stew with Lemon and Figs

Roasted Red Pepper Soup with Orange Cream

Chinese Chicken Noodle Soup with Sesame and Green Onions

Spicy Cajun Crab and Greens Soup

Escarole and Orzo Soup with Turkey Parmesan Meatballs

Hungarian Goulash Soup

Pork Stew with Fennel and Butternut Squash

"Twice-Boiled" Vegetable Soup with White Beans
Ingredients

  • 2/3 cup dried Great Northern beans

  • 10 tablespoons extra-virgin olive oil

  • 2 tablespoons chopped red onion

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon tomato paste

  • 1 large russet potato, peeled, sliced

  • 2 large carrots, peeled, sliced

  • 2 zucchini, sliced

  • 1 red onion, sliced

  • 1 bunch kale or Swiss chard, stems and ribs removed, leaves sliced

  • 4 ounces savoy cabbage, thinly sliced

  • 4 ounces green beans, chopped

  • 1 celery stalk, thinly sliced

  • 1 4-ounce slice pancetta or bacon

  • 10 cups (or more) canned low-salt chicken broth

Preparation

  • Place Great Northern beans in large saucepan. Add enough cold water to cover beans by 3 inches; let soak overnight. Drain. Return to saucepan. Add enough fresh cold water to cover beans by 3 inches. Simmer until beans are tender, about 1 hour. Drain. Puree 1 cup beans in processor. Set aside pureed beans and whole beans.

  • Heat 4 tablespoons oil in heavy large pot over medium heat. Add chopped onion and parsley; sauté 3 minutes. Stir in tomato paste. Add remaining vegetables and pancetta; sauté 3 minutes. Add 10 cups chicken broth, pureed beans and whole beans. Cover; simmer until vegetables are tender, stirring occasionally, about 1 1/2 hours. Season with salt and pepper. Cool slightly. Chill uncovered until cold. Cover; chill overnight.

  • Bring soup to simmer. Remove pancetta. Ladle soup into bowls. Drizzle remaining oil over soup and serve.

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