The weather is getting cooler here in Colorado, and the mountains have seen more than 10 inches of snow so far!! Even though my tomato plants are JUST NOW producing ripe tomatoes thanks to a bizarre spring season, temperatures are steadily dropping and the UGG boots are making their yearly debut. I’ve accepted this – the tomato plants…and the UGGs.
Cooler weather calls for indulgent meals to warm the body and soul. I’m a huge fan of soups and stews, and make them often through the fall and winter. Whether meatless or meat lovers, I have my go-to’s for each. This is my personal favorite Soups and Stews Round-Up!
I have been making this soup for years! It is hearty and filling, yet low in calories. The flavor is bold and I spice it up by adding red pepper flakes to it. Add a dollop of Greek yogurt or sour cream, or opt out for a vegan option (sub vegetable stock for chicken stock in recipe).
This GORGEOUS vegan chili by Cookie And Kate is layered with complex, deep flavor. The sweetness of the butternut squash with the zing of the chipotle peppers creates a beautifully balanced synergy that harmonizes all of the ingredients.
Thug Kitchen’s minestrone soup is truly a unicorn among minestrone soups. This vegan recipe is chalk full of good-for-you ingredients and hits all the right taste bud notes. This soup will whisk you away to a cozy cabin oasis with an over-sized chair next to a crackling fire. It’s magical like that.
When the weather is cold, I constantly crave chicken tortilla soup – the spicy and savory combination is the perfect way to warm up. The plus for me is that I can just toss all of the ingredients in the slow cooker! Oftentimes I will add extra veggies – mostly whatever is left in my fridge that needs to be used up – jalapenos, and hot sauce.
This soup is everything! From the red curry to the ginger to the coconut milk creaminess, it is complex and balanced at the same time. I usually add lemongrass to this recipe, but it is not necessary. The decadence of this soup is welcome on brisk, chilly days. Add more red curry, or crushed Thai chili pepper, for an extra kick!
I’ve saved my absolute favorite for last. I could eat this chili every.single.day….and have often done so for a week straight (it makes a lot). I add shredded carrot and sliced mushrooms to the recipe, but otherwise keep everything else the same. The hot turkey sausage gives it a hint of heat, which is balanced by the red wine – don’t forget to pour yourself a glass – and the combination of spices. Top it with sharp cheddar cheese and indulge!
What are your favorite soups and stews?