My 10 Favorite Soups and Stews from the Country Living Recipe Archives

All winter long, I almost always have a pot of soup or stew going, either bubbling away on the stovetop or waiting for me in the fridge. Not only does it make for an easy, quick weeknight meal, but it really warms me up on a cold night when I’ve come in from walking the dogs. After more than 10 years as Food Director at Country Living, I’ve got a deep bench of favorite recipes from our archives that I keep coming back to every winter. These are my top 10 (and yes, it was really hard to whittle it down!). I hope you make a few of them—let me know what you think.

Two-Beef Chili

With both ground chuck and ground beef, this chili really packs a punch. Sometimes I toss in a handful (or two) of kale to convince myself I’m being virtuous, and I always—always—serve it with cornbread. Like all good chilis, it just gets better as it sits, so make it over the weekend and enjoy it all week long.

Get the recipe for Two-Beef Chili.

Sausage, Potato, and Cabbage Soup

I’m in a monthly cookbook club, and this recipe has been passed around our group text more times than I can count—several people even call it their favorite. With smoky sausage, crunchy cabbage, and creamy potatoes, this soup has a little bit of everything.

Get the recipe for Sausage, Potato, and Cabbage Soup.

Lasagna Soup

I loooove lasagna, but I don’t always have most of a free day to make it. Enter: Lasagna Soup. Ready in under 30 minutes, it has everything you love about the classic layered casserole—no marathon cooking session required. The noodles will soak up some of the liquid as it sits, so just add a splash of extra chicken stock as needed.

Get the recipe for Lasagna Soup.

Vegan Black Bean Soup

We eat a lot of beans in my house. They’re filling, packed with protein, and budget-friendly. What’s not to love? Sometimes I serve this soup just as it is (with all the fixings, of course), other times over a few spoonfuls of white rice, or alongside a cheesy quesadilla.

Get the recipe for Vegan Black Bean Soup.

Ultimate Chicken Noodle Soup

This is my go-to when someone in the house is feeling under the weather—or when we’re just craving something warm and comforting. The soup comes together in just over an hour and is made with chicken thighs, so the meat stays tender no matter how many times you reheat it.

One note: if I’m keeping a pot around all week, I either cook the noodles in the soup as I eat it or cook them separately and add them to my bowl. If you leave cooked noodles in the soup day after day, they’ll soak up too much of the broth.

Get the recipe for Ultimate Chicken Noodle Soup.

Potato Leek Soup with Crispy Leek Topping

This is a great soup to serve when you have guests over. It’s creamy and rich, and topped with crunchy fried leeks that make it feel a little fancy. It’s also great for lunch the next day, served with a ham-and-butter sandwich on a baguette. Oh so French!

Get the recipe for Potato Leek Soup with Crispy Leek Topping.

Guinness Beef Stew

This recipe is big hit with my partner, a meat and potatoes guy. It’s also another one of those recipes that gets better as it sits. I like to make it on Saturday or Sunday for dinner then eat off of it the rest of the week. It’s important to really brown the meat well in the first step. Doing this adds a ton of flavor to the finished dish.

Get the recipe for Guinness Beef Stew.

Ina Garten’s Tomato Soup

Not only is this soup absolutely delicious (what else would you expect from Ina??!!) it makes enough for eight, so there is often plenty of leftovers in my house of two. Ina recommend serving it with a Cheddar and Chutney Grilled Cheese but it’s also great with a little cooked orzo stirred into it.

Get the recipe for Ina Garten’s Tomato Soup.

Classic French Onion Soup

This recipe takes a little time, but I always find the final dish is worth the effort. Slowly cooking the onions until they’re deeply browned and super sweet gives this soup its classic flavor. If you don’t have soup bowls that can go under the broiler, you can broil the bread on a baking sheet and then top the soup with it.

Get the recipe for Classic French Onion Soup.