19 Holiday Soups You Can Serve as a Main Dish

There’s something magical about a big pot of soup simmering on the stove during the holidays. Maybe it’s the smell that fills your kitchen, or the fact that you can make enough to feed everyone without spending hours at the stove. Whatever it is, soup just feels right when the weather gets cold and your calendar fills up with gatherings.

1. Creamy Chicken and Wild Rice Soup

This soup tastes like comfort in a bowl. The wild rice adds a nutty flavor and chewy texture that makes it feel extra special, while the cream brings everything together into something truly satisfying.

Serves: 6

Ingredients:

• 2 tablespoons butter
• 1 medium onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 cup wild rice, uncooked
• 2 cups cooked chicken, shredded
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until they start to soften.
2. Toss in the garlic and cook for another minute until it smells amazing.
3. Sprinkle the flour over the vegetables and stir it around for about 2 minutes. This will help thicken your soup later.
4. Slowly pour in the chicken broth while stirring. Add the wild rice and thyme.
5. Bring everything to a boil, then turn the heat down to low. Cover and let it simmer for 40 to 45 minutes until the rice is tender.
6. Stir in the shredded chicken and heavy cream. Let it warm through for about 5 minutes.
7. Season with salt and pepper. Serve hot with fresh parsley on top.

Tip: Wild rice takes longer to cook than regular rice, so don’t rush this step. If you’re short on time, use a wild rice blend that cooks faster, or swap in brown rice and reduce the cooking time to 30 minutes.

2. Beef and Barley Soup

This is the kind of soup your grandma probably made. It’s thick, filling, and packed with tender beef and chewy barley that soaks up all the rich broth.

Serves: 8

Ingredients:

• 2 tablespoons olive oil
• 1.5 pounds beef stew meat, cut into bite-sized pieces
• 1 large onion, chopped
• 4 carrots, peeled and sliced
• 3 celery stalks, sliced
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced
• 8 cups beef broth
• 1 cup pearl barley
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef pieces and brown them on all sides, about 6 to 8 minutes total. Remove the beef and set it aside.
2. In the same pot, add the onion, carrots, and celery. Cook for 5 minutes, scraping up any brown bits from the bottom.
3. Add the mushrooms and garlic. Cook for another 3 minutes.
4. Pour in the beef broth and add the barley, bay leaves, and thyme. Return the beef to the pot.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour and 15 minutes, stirring occasionally, until the beef is tender and the barley is cooked through.
6. Remove the bay leaves. Season with salt and pepper. Sprinkle with fresh parsley before serving.

Tip: The barley will continue to absorb liquid as it sits, so if you’re making this ahead, you might need to add more broth when reheating.

3. Italian Sausage and White Bean Soup

This rustic Italian soup is loaded with flavor from the sausage and comes together faster than you’d think. The beans make it hearty enough that you won’t miss having bread on the side (but honestly, garlic bread is still a great idea).

Serves: 6

Ingredients:

• 1 pound Italian sausage (mild or spicy), casings removed
• 1 onion, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 4 cups fresh spinach or kale, roughly chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Parmesan cheese for serving

Instructions:

1. In a large pot, cook the sausage over medium heat, breaking it up with a spoon, until browned and cooked through (about 8 minutes). Don’t drain the fat, it adds flavor.
2. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 1 minute.
3. Pour in the chicken broth, beans, tomatoes, oregano, and red pepper flakes if you like a little kick.
4. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
5. Stir in the spinach or kale and cook for another 3 to 5 minutes until wilted.
6. Season with salt and pepper. Serve with grated Parmesan on top.

Tip: If you want a thicker soup, use a potato masher to mash about half of the beans against the side of the pot before adding the greens.

4. Loaded Baked Potato Soup

All the best parts of a loaded baked potato in soup form. This one is creamy, cheesy, and topped with bacon. It’s basically a guaranteed crowd-pleaser.

Serves: 6

Ingredients:

• 6 slices bacon, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 3 cups whole milk
• 4 large russet potatoes, peeled and diced into small cubes
• 1 cup sour cream
• 1.5 cups shredded cheddar cheese
• Salt and pepper to taste
• Green onions and extra cheese for topping

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 6 to 8 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the onion to the bacon fat and cook for 4 minutes. Add garlic and cook for 1 minute.
3. Sprinkle in the flour and stir for 2 minutes until it makes a paste.
4. Slowly add the chicken broth and milk, stirring constantly to avoid lumps.
5. Add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are fork-tender.
6. Use a potato masher to mash some of the potatoes right in the pot, leaving some chunks for texture.
7. Remove from heat and stir in the sour cream and cheese until melted and smooth.
8. Season with salt and pepper. Top each bowl with bacon, green onions, and extra cheese.

Tip: Don’t let the soup boil after adding the sour cream, or it might curdle. Just keep it on low heat to warm through.

5. Moroccan Chickpea Stew

This vegetarian soup is packed with warm spices and colorful vegetables. It’s lighter than some of the creamy options here but still incredibly filling thanks to the chickpeas.

Serves: 6

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 6 cups vegetable broth
• 1 can (28 ounces) diced tomatoes
• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 large sweet potato, peeled and diced
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and bell pepper. Cook for 6 minutes until softened.
2. Stir in the garlic and all the spices (cumin, coriander, paprika, cinnamon, cayenne). Cook for 1 minute until fragrant.
3. Pour in the vegetable broth, tomatoes, chickpeas, and sweet potato.
4. Bring to a boil, then reduce heat to low. Simmer, covered, for 25 to 30 minutes, until the sweet potato is tender.
5. Season with salt and pepper. Serve topped with fresh cilantro and a squeeze of lemon juice.

Tip: The lemon at the end really brightens up all those warm spices, so don’t skip it. You can also serve this over couscous for a more filling dish.

6. Shrimp and Corn Chowder

This creamy chowder feels fancy but comes together in under 40 minutes. The sweetness from the corn pairs perfectly with the shrimp, and it’s lighter than a traditional clam chowder.

Serves: 6

Ingredients:

• 4 slices bacon, chopped
• 2 tablespoons butter
• 1 onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups chicken or seafood broth
• 2 cups whole milk
• 3 medium potatoes, peeled and diced
• 3 cups corn kernels (fresh or frozen)
• 1 pound large shrimp, peeled and deveined
• 1/2 cup heavy cream
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the bacon in a large pot over medium heat until crispy, about 6 minutes. Remove and set aside.
2. Add butter to the pot. Once melted, add onion and celery. Cook for 5 minutes until softened.
3. Add garlic and cook for 1 minute. Sprinkle in the flour and stir for 2 minutes.
4. Gradually pour in the broth and milk, stirring to avoid lumps.
5. Add the potatoes and bring to a boil. Reduce heat and simmer for 12 to 15 minutes until potatoes are tender.
6. Stir in the corn and cook for 3 minutes.
7. Add the shrimp and cook for 4 to 5 minutes until they turn pink and are cooked through.
8. Stir in the heavy cream and Old Bay seasoning. Season with salt and pepper.
9. Serve topped with the crispy bacon and fresh parsley.

Tip: Frozen shrimp work great here. Just make sure to thaw them first and pat them dry before adding to the soup.

7. French Onion Soup

This classic soup takes some time because you’re caramelizing the onions, but the result is worth every minute. Sweet, savory, and topped with melted cheese over crusty bread? Yes, please.

Serves: 6

Ingredients:

• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 large yellow onions, thinly sliced
• 1 teaspoon sugar
• 4 cloves garlic, minced
• 1/2 cup dry white wine (optional, or use extra broth)
• 8 cups beef broth
• 2 bay leaves
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• 6 slices French bread, toasted
• 2 cups Gruyere or Swiss cheese, grated

Instructions:

1. In a large pot, melt butter with olive oil over medium heat. Add the sliced onions and sugar.
2. Cook the onions, stirring occasionally, for 35 to 45 minutes. They should turn deep golden brown and smell sweet. Don’t rush this step, it’s what makes the soup special.
3. Add the garlic and cook for 1 minute.
4. Pour in the wine if using, scraping up any brown bits from the bottom of the pot. Let it cook for 2 minutes.
5. Add the beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes.
6. Remove bay leaves and season with salt and pepper.
7. Preheat your broiler. Ladle soup into oven-safe bowls. Top each with a slice of toasted bread and a generous amount of cheese.
8. Place bowls on a baking sheet and broil for 2 to 3 minutes until the cheese is melted and bubbly.

Tip: Keep an eye on the onions while they caramelize. If they start to stick or burn, add a splash of broth to the pot and keep stirring.

8. Tuscan White Bean and Kale Soup

This simple Italian soup is healthy, filling, and full of flavor. It’s the kind of recipe you’ll make over and over because it uses pantry staples and comes together fast.

Serves: 6

Ingredients:

• 3 tablespoons olive oil
• 1 onion, diced
• 4 carrots, peeled and diced
• 3 celery stalks, diced
• 6 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes
• 8 cups vegetable or chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 can (14.5 ounces) diced tomatoes
• Salt and pepper to taste
• Parmesan cheese and extra olive oil for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6 minutes until vegetables soften.
2. Add garlic, rosemary, and red pepper flakes. Cook for 1 minute.
3. Pour in the broth and add the beans and tomatoes. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add the chopped kale and cook for another 5 to 7 minutes until the kale is tender.
6. Season with salt and pepper. Serve with a drizzle of olive oil and grated Parmesan.

Tip: If you want a creamier texture, scoop out a cup of the soup and blend it, then stir it back in. This gives you a thicker broth while keeping some texture.

Related:

• 18 Delicious Holiday Recipes Made from Scratch
• 18 Easy Christmas Appetizer Recipes Guests Will Devour
• 15 Alternative Christmas Main Dishes Beyond Turkey & Ham
• 20 One-Pan Christmas Recipes That Save Time
• 18 Festive Christmas Casseroles Perfect for Family Gatherings

9. Chicken Tortilla Soup

This Mexican-inspired soup is bright, flavorful, and fun to eat with all the toppings. Everyone can customize their bowl with their favorite additions.

Serves: 6

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (4 ounces) diced green chiles
• 2 cups cooked chicken, shredded
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels
• Juice of 2 limes
• Salt and pepper to taste
• Tortilla chips, avocado, cheese, sour cream, and cilantro for topping

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and bell pepper. Cook for 5 minutes.
2. Stir in garlic, cumin, and chili powder. Cook for 1 minute.
3. Pour in the broth, tomatoes, and green chiles. Bring to a boil.
4. Add the chicken, black beans, and corn. Reduce heat and simmer for 15 minutes.
5. Stir in the lime juice and season with salt and pepper.
6. Serve with crushed tortilla chips on top, plus avocado, cheese, sour cream, and fresh cilantro.

Tip: For extra flavor, char the corn kernels in a dry skillet before adding them to the soup. It takes 3 minutes and adds a smoky sweetness.

10. Split Pea and Ham Soup

This classic comfort soup is thick, hearty, and perfect for using up leftover holiday ham. It’s also one of the most budget-friendly soups on this list.

Serves: 8

Ingredients:

• 2 tablespoons butter
• 1 large onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 pound dried split peas, rinsed
• 8 cups chicken or ham broth
• 2 cups cooked ham, diced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook for 6 minutes until softened.
2. Add garlic and cook for 1 minute.
3. Stir in the split peas, broth, ham, bay leaves, and thyme.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour to 1 hour and 15 minutes, stirring occasionally, until the peas are very soft and breaking down.
5. Remove the bay leaves. If you want a smoother soup, use an immersion blender to blend it, or leave it chunky partially.
6. Season with salt and pepper.

Tip: This soup gets thicker as it sits. When reheating leftovers, add a splash of broth or water to thin it out to your preferred consistency.

11. Thai Coconut Curry Soup

This soup is creamy, spicy, and full of bright flavors. The coconut milk makes it rich without being too heavy, and the curry paste gives it that authentic Thai taste.

Serves: 6

Ingredients:

• 1 tablespoon coconut oil
• 1 onion, diced
• 3 tablespoons red curry paste
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups chicken broth
• 2 cans (13.5 ounces each) coconut milk
• 1 pound chicken breast, cut into bite-sized pieces
• 2 cups mushrooms, sliced
• 1 red bell pepper, sliced
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh basil and cilantro for garnish

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion and cook for 4 minutes.
2. Stir in the curry paste, garlic, and ginger. Cook for 2 minutes until fragrant.
3. Pour in the chicken broth and coconut milk. Stir to combine.
4. Add the chicken pieces, mushrooms, and bell pepper. Bring to a simmer.
5. Cook for 15 to 20 minutes until the chicken is cooked through.
6. Stir in fish sauce, brown sugar, and lime juice.
7. Serve topped with fresh basil and cilantro.

Tip: Red curry paste can vary in heat level by brand. Start with 2 tablespoons if you’re sensitive to spice, then add more to taste.

12. Minestrone Soup

This Italian vegetable soup is packed with good stuff and uses up whatever vegetables you have on hand. The pasta makes it filling enough to serve as a complete meal.

Serves: 8

Ingredients:

• 3 tablespoons olive oil
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 celery stalks, diced
• 1 zucchini, diced
• 4 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 2 cups green beans, trimmed and cut into 1-inch pieces
• 1 cup small pasta (ditalini or elbow)
• 2 teaspoons dried Italian seasoning
• 2 cups fresh spinach
• Salt and pepper to taste
• Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and zucchini. Cook for 8 minutes until vegetables start to soften.
2. Add garlic and cook for 1 minute.
3. Pour in the tomatoes and broth. Add both types of beans, green beans, and Italian seasoning.
4. Bring to a boil, then reduce heat and simmer for 15 minutes.
5. Add the pasta and cook for 8 to 10 minutes until tender.
6. Stir in the spinach and cook for 2 minutes until wilted.
7. Season with salt and pepper. Serve with grated Parmesan.

Tip: The pasta will absorb liquid over time, so cook it separately if you’re planning to have lots of leftovers. Just add cooked pasta to each bowl when serving.

13. Creamy Tomato Basil Soup with Grilled Cheese Croutons

This upgraded version of the classic tomato soup-and-grilled-cheese combo turns the sandwich into crispy croutons that float in your bowl. It’s fun and delicious.

Serves: 6

Ingredients:

For the soup:

• 2 tablespoons butter
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cans (28 ounces each) whole peeled tomatoes
• 2 cups vegetable broth
• 1 cup heavy cream
• 1/4 cup fresh basil leaves
• 1 teaspoon sugar
• Salt and pepper to taste

For the grilled cheese croutons:

• 4 slices bread
• 4 tablespoons butter, softened
• 1 cup shredded cheddar cheese

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 1 minute.
2. Pour in the tomatoes with their juice, breaking them up with a spoon. Add the broth and bring to a boil.
3. Reduce heat and simmer for 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Or carefully transfer to a blender in batches.
5. Stir in the cream, basil, and sugar. Season with salt and pepper. Keep warm on low heat.
6. Make the grilled cheese: Butter one side of each bread slice. Place two slices, butter-side down, in a skillet. Top with cheese and the remaining bread slices, butter-side-up.
7. Cook over medium heat for 3 to 4 minutes per side until golden and the cheese is melted.
8. Cut the grilled cheese into cubes. Ladle soup into bowls and top with the grilled cheese croutons.

Tip: Make the grilled cheese right before serving so the croutons stay crispy. They’ll get soggy if they sit in the soup too long, but that’s honestly still delicious.

14. Sausage and Lentil Soup

This rustic soup is hearty, warming, and packed with protein from the lentils. The sausage adds tons of flavor and makes the whole house smell amazing while it cooks.

Serves: 8

Ingredients:

• 1 pound Italian sausage, casings removed
• 1 onion, diced
• 4 carrots, peeled and diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 8 cups chicken broth
• 1.5 cups brown or green lentils, rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• Red wine vinegar for serving

Instructions:

1. In a large pot over medium heat, cook the sausage, breaking it up with a spoon, until browned (about 8 minutes).
2. Add onion, carrots, and celery. Cook for 6 minutes until softened.
3. Stir in garlic, oregano, and smoked paprika. Cook for 1 minute.
4. Pour in the broth and add the lentils and tomatoes. Bring to a boil.
5. Reduce heat and simmer covered for 30 to 35 minutes until the lentils are tender.
6. Stir in the greens and cook for 5 minutes until wilted.
7. Season with salt and pepper. Add a splash of red wine vinegar to each bowl before serving (it brightens everything up).

Tip: Green and brown lentils hold their shape better than red lentils, which is what you want for this soup. Red lentils will turn mushy.

15. Creamy Mushroom Soup

This elegant soup tastes like something from a fancy restaurant but it’s surprisingly easy to make. Multiple types of mushrooms give it deep, earthy flavor.

Serves: 6

Ingredients:

• 3 tablespoons butter
• 1 onion, diced
• 1.5 pounds mixed mushrooms (cremini, shiitake, button), sliced
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 teaspoons fresh thyme leaves
• 1/2 cup dry white wine (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Melt butter in a large pot over medium-high heat. Add the onion and cook for 3 minutes.
2. Add all the mushrooms and cook for 10 to 12 minutes until they release their liquid and start to brown. This step is important for flavor.
3. Add garlic and cook for 1 minute.
4. Sprinkle flour over the mushrooms and stir for 2 minutes.
5. Pour in the wine if using, and let it cook for 2 minutes.
6. Add the broth and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes.
7. For a creamy texture, blend half the soup using an immersion blender or regular blender, then return it to the pot.
8. Stir in the cream and warm through. Season with salt and pepper. Garnish with fresh parsley.

Tip: Don’t crowd the mushrooms in the pot or they’ll steam instead of browning. If your pot isn’t big enough, cook them in two batches.

16. Mexican Street Corn Chowder

This soup takes all the flavors of elote (Mexican street corn) and turns them into a creamy, satisfying chowder. It’s a little bit spicy, a little bit smoky, and totally addictive.

Serves: 6

Ingredients:

• 6 slices bacon, chopped
• 1 onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 3 medium potatoes, peeled and diced
• 4 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• 4 ounces cream cheese
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• Cotija cheese, cilantro, and lime wedges for serving

Instructions:

1. Cook bacon in a large pot over medium heat until crispy (about 6 to 8 minutes). Remove and set aside, leaving the fat in the pot.
2. Add onion, bell pepper, and jalapeño to the bacon fat. Cook for 5 minutes.
3. Add garlic and cook for 1 minute. Sprinkle in flour and stir for 2 minutes.
4. Slowly pour in the broth while stirring. Add potatoes and bring to a boil.
5. Reduce heat and simmer for 12 to 15 minutes until potatoes are tender.
6. Stir in corn, heavy cream, cream cheese, chili powder, and smoked paprika. Cook for 5 minutes until the cream cheese melts and everything is combined.
7. Add lime juice and season with salt and pepper.
8. Serve topped with crispy bacon, crumbled cotija cheese, and fresh cilantro. Add extra lime wedges on the side.

Tip: Char the corn in a dry skillet before adding it for extra smoky flavor. It only takes about 5 minutes and makes a big difference.

17. Beef Chili

This thick, hearty chili is perfect for feeding a crowd. It’s got tender beef, beans, and just the right amount of spice. Make it a day ahead and the flavors get even better.

Serves: 8

Ingredients:

• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 large onion, diced
• 1 green bell pepper, diced
• 6 cloves garlic, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 2 cans (14.5 ounces each) diced tomatoes
• 1 can (6 ounces) tomato paste
• 2 cups beef broth
• 2 cans (15 ounces each) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• Salt and pepper to taste
• Sour cream, shredded cheese, and green onions for topping

Instructions:

1. Heat olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned (about 8 to 10 minutes). Drain excess fat if needed.
2. Add onion and bell pepper. Cook for 5 minutes until softened.
3. Stir in garlic and all the spices (chili powder, cumin, paprika, cayenne). Cook for 1 minute.
4. Add tomatoes, tomato paste, and beef broth. Stir everything together.
5. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally.
6. Add both types of beans and cook for another 15 minutes.
7. Season with salt and pepper. Serve with sour cream, shredded cheese, and green onions.

Tip: Chili tastes even better the next day after the flavors have had time to blend. Make it ahead and reheat when you’re ready to serve.

18. Butternut Squash and Apple Soup

This smooth, slightly sweet soup screams fall and winter. The apple adds a nice brightness that balances the squash’s richness, and it’s naturally vegetarian.

Serves: 6

Ingredients:

• 2 tablespoons butter
• 1 onion, diced
• 2 apples, peeled and diced
• 1 large butternut squash (about 3 pounds), peeled and cubed
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 5 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Pepitas (pumpkin seeds) for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook for 5 minutes until softened.
2. Add apples and butternut squash. Cook for 5 minutes, stirring occasionally.
3. Stir in garlic, thyme, cinnamon, and nutmeg. Cook for 1 minute.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer covered for 25 to 30 minutes until the squash is very tender.
6. Use an immersion blender to puree the soup until completely smooth. Or carefully transfer to a blender in batches.
7. Stir in the cream and warm through. Season with salt and pepper.
8. Serve topped with toasted pepitas for crunch.

Tip: Peeling and cubing butternut squash can be a pain. Look for pre-cut squash in the produce section to save time, or roast the squash whole at 400°F for 45 minutes, then scoop out the flesh.

19. Clam Chowder

This New England-style chowder is creamy, full of tender clams, and has chunks of potato in every spoonful. It tastes like you’re sitting by the ocean, even if you’re nowhere near the coast.

Serves: 6

Ingredients:

• 4 slices bacon, chopped
• 2 tablespoons butter
• 1 onion, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups clam juice (or seafood stock)
• 2 cups whole milk
• 3 medium potatoes, peeled and diced
• 2 cans (6.5 ounces each) chopped clams, with juice
• 1 cup heavy cream
• 1 bay leaf
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish
• Oyster crackers for serving

Instructions:

1. Cook bacon in a large pot over medium heat until crispy (about 6 minutes). Remove and set aside.
2. Add butter to the bacon fat. Once melted, add onion and celery. Cook for 5 minutes.
3. Stir in garlic and cook for 1 minute. Sprinkle flour over everything and stir for 2 minutes.
4. Gradually pour in the clam juice and milk, stirring constantly.
5. Add potatoes, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
6. Add the clams with their juice and the heavy cream. Cook for 5 minutes until heated through. Don’t boil or the clams will get rubbery.
7. Remove bay leaf and season with salt and pepper.
8. Serve topped with crispy bacon and fresh parsley, with oyster crackers on the side.

Tip: Fresh clams are great if you can get them, but canned clams work perfectly and save a ton of time. Just don’t overcook them or they’ll get tough.