Serve this Tuscan-inspired dish with crusty bread, a glass of Chianti and a salad.
Pea Soup
This simple pea soup recipe makes an elegant start to a spring meal.
It’s also a great way to use frozen vegetables when the produce section is looking bleak.
Jacob Fox
To keep it vegan, opt for vegetable broth instead of chicken broth.
Enjoy it with a warm baguette or steamed rice.
This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach.
Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later.
Use any variety of winter squash.
Each bite is packed with veggies, including potatoes, carrots and red bell pepper.
Lime juice finishes the dish to add brightness.
If you might’t find raw chorizo, Italian sausage or merguez makes a fine substitute.
Our slow-cooker rendition is literally beefed up with brisket and showcases whole-grain rye berries, a source of fiber.
Jacob Fox
Stir in a little Greek yogurt to make it creamy.
Garnish with fresh thyme sprigs, if desired.
Easy Chipotle Chili
Refried beans and tomatoes provide a thick base to this easy vegetarian chili.
Frozen vegetables keep prep to a minimum.
This healthy chili also keeps well in the fridge or freezer.
Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe.
Called red peas in Jamaica, this ingredient connects this Jamaican soup with Africa’s Caribbean diaspora.
Serve with flatbread or naan.
Use the best ham you could find to get the most flavor.
This set-it-and-forget-it slow-cooker soup recipe is just that.
Using bone-in chicken thighs is the key to making rich soup without adding broth.
It’s equally delicious served on its own or over rice.
Caitlin Bensel
Jason Donnelly
