Soup

Unlike most legumes, dried lentils cook quickly, which means this satisfying soup is fast enough for a weeknight supper. Make a double batch and pack up individual servings for lunches.

You won't miss the meat in this hearty vegan soup inspired by stuffed peppers. Cut day-of prep time by making a big batch of rice in advance and using it in multiple meals.

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

Cabbage is a green you can keep in the root cellar deep into the winter, and it is often sliced thin and sautéed in butter or bacon grease as a sturdy side for a cold-weather supper. This soup pairs it perfectly with tangy buttermilk and the fragrantly earthy black walnuts that fall in abundance in the autumn.

On a cold winter day, this hearty soup is practically a meal in itself.

You'll add the bok choy to the noodles during the last minute of cooking, and punch up a quick broth with ground pork, miso, and soaked dried mushrooms.

This classic Polish soup is the ultimate in summer refreshment.

Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

For an extra burst of flavor, swirl some salsa verde into each serving of this hearty soup packed with farro, white beans, kale, and plenty of lemon.

Roasting the tomatoes—which can be done several days in advance—turns this easy tomato soup into something extraordinary.

Bring the taste of Persia to your Seder dinner.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Step into January with this healing, brothy Cambodian-inspired soup, perfumed with warming spices, revitalizing ginger, and spicy dried chiles.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!

A robust soup brimming with mixed vegetables and protein in a rich dashi broth, this one-pot stew is eaten by Japanese wrestlers in training. It’s wonderfully hearty without being heavy.

Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.