Food Network Magazine - Soups and Stews

RAVIOLI VEGETABLE CHICKEN NACHO PULLED PORK CARROT GINGER
SOUP SOUP STEW SOUP
D
Super Easy D
SOUPS
and stews
101
GREAT
RECIPES
Bonus!
50 Grilled Cheese
Sandwiches
BROCCOLI
CHEDDAR
SOUP
W e’ve always been pro-soup at
Food Network Magazine, but when we
set out to create this special issue,
we realized we might be obsessed. We’ve put soup on
one of every seven covers since we launched in 2008, which
means that if we were a gossip magazine, soup would be our
Real Housewives. We can’t help ourselves. Soup is the perfect
meal-in-one: It’s easy, it’s generally good for you and it’s the
perfect food to stash in the freezer for busy weeknights. Our
test-kitchen chefs have created hundreds of soups, in every
imaginable form: mac and cheese soup, Thai corn chowder,
Spanish meatball stew, chicken nacho soup…. Over the years,
they’ve dreamt up eight different versions of butternut squash
soup alone. (That seems to be everyone’s must-have the
minute the weather turns.) In fact, my husband was making
his own version recently and, because I love it so much,
I asked him to make a lot so we’d have leftovers. The problem
is that he’s a chef, and to a chef, “a lot” means “enough for
Saturday-night dinner service,” which is an absurd amount
for a family with kids who won’t eat butternut squash soup.
So we now have gallons of it in the freezer. It’s delicious (and
so smooth, because he strains it like crazy), but I’ll have to
eat 75 more bowls before we can move on to another flavor.
Which is to say that I’ll be gifting quarts of soup to all my
friends soon, so I can get cooking and try something new….
Maile Carpenter
Editor in Chief
@MaileCarpenter
SUPER EASY SOUPS AND STEWS ● FOOD NETWORK MAGAZINE 1

Pasta and Lentil Soup
pg. 38
D
Contents
D
Vegetable Soups .............................. 8
Bean Soups...................................... 24
Pasta Soups ..................................... 34
Chicken Soups .................................. 44
Fish Soups....................................... 58
Meat Soups ...................................... 68
Chili ................................................ 82
Bonus!
50 GRILLED CHEESE SANDWICHES ..................... 92

D
Vegetable Soups
D
9 Carrot-Mushroom- 10 Butternut Squash 10 Beet and Red 11 Kale-Potato Soup 12 Broccoli Chowder
Barley Stew Posole Cabbage Soup with Bacon with Cheddar Toasts
13 Tomato-Basil Soup 14 Potato-Leek Soup 14 Bell Pepper–Corn 15 Broccoli-Cheddar 16 Roasted Red Pepper
with Bacon Soup Soup Soup
17 Sweet Potato–Carrot 17 Thai Corn Chowder 18 Carrot-Ginger Soup 18 Cauliflower and Garlic 19 Spicy Chard Soup
Soup with Tofu Soup with Eggs
20 Ratatouille Soup 21 Asparagus and 21 Apple-Cheddar- 22 Tuscan Tomato– 23 French Onion Soup
Watercress Soup Squash Soup White Bean Soup
D
Bean Soups
D
25 Slow-Cooker 26 Sausage-Bean Soup 26 Slow-Cooker Lentil 27 Chickpea Soup with 28 Slow-Cooker

Chickpea Stew and Sweet Potato Soup Spiced Pita Chips Black Bean–Turkey Soup
29 Pesto Bean Soup 30 Slow-Cooker Split Pea 30 Lentil and Ham Soup 31 Slow-Cooker Ribollita 32 Spicy Indian
with Olives Soup with Turkey Lentil Soup
33 White Bean–Chard
Soup
4 FOOD NETWORK MAGAZINE ● SUPER EASY SOUPS AND STEWS

D INDEX
Pasta Soups
D
35 Ravioli and 36 Dill Minestrone 36 Coconut-Curry Soup 37 Lasagna Soup 38 Pasta and Lentil Soup
Vegetable Soup with Dumplings
39 Vegetable and 40 Pierogi and Squash 40 Mac and Cheese 41 Meatball and 42 Minestrone with
Dumpling Soup Stew Soup Tortellini Soup Gnocchi
43 Vietnamese Noodle 43 Dumpling Soup with

Soup Bacon and Snow Peas
D
Chicken Soups
D
45 Chicken Potpie Soup 46 Asian Chicken 46 Lemon Chicken Soup 47 Egg Drop Soup 48 Slow-Cooker
Noodle Soup with Rice with Chicken Dill-Chicken Soup
49 Chicken Curry Soup 50 Slow-Cooker Chicken 50 Chicken Pot-au-Feu 51 Chinese Chicken and 52 Chicken Noodle Soup
with Rice Noodles Nacho Soup Egg Soup with Chickpeas
53 Curried Chicken and 53 Matzo Ball Soup 54 Thai Coconut 54 Spiced Chicken Pho 55 Chicken Soup with
Rice Soup Chicken Soup Pastina
56 Chicken and Quinoa 57 Spicy Chicken Tortilla

Soup Soup

D
Fish Soups
D
59 Shrimp Stir-Fry Soup 60 Coconut-Curry 60 Mexican Fish Stew 61 Low Country Shrimp 62 Portuguese-Style
Mussels Chowder Fish Stew
63 Fish Chowder 63 Manhattan Clam 64 Seafood Brodetto 64 Hot-and-Sour 65 Salmon-Vegetable

with Bacon Chowder Seafood Soup Chowder
66 Shrimp and Chorizo 67 Herb Soup with Crab 67 Low-Fat Clam Chowder
Stew
D
Meat Soups
D
69 Pulled Pork Stew 70 Corned Beef and 70 Jambalaya Soup 71 Slow-Cooker 72 Turkey and Squash
Cabbage Soup Caribbean Beef Stew Stew
73 Mexican Meatball 74 Slow-Cooker 74 Pressure-Cooker 75 Chorizo-Potato Stew 76 Posole Rojo

Soup Pork Stew Ropa Vieja
77 Italian Wedding Soup 77 Kielbasa-and- 78 Bacon-and-Egg Soup 79 Spanish Turkey 80 Pork and Fennel
Vegetable Stew Meatball Stew Ragout
81 Slow-Cooker Pork 81 Slow-Cooker

and Hominy Stew Moroccan Turkey Stew

D INDEX
Chili
D
83 Quick Turkey Chili 84 Bean-and-Beef Chili 84 Turkey Chili 85 Chili con Carne 86 Pork and Tomatillo
with Hominy Chili
87 Slow-Cooker 88 Slow-Cooker 88 Vegetarian Chili with 89 Chicken-Corn Chili 90 Spicy Vegetarian

Beef Chili Pork-Brisket Chili Portobellos Chili
91 Rotisserie Chicken
Chili

8 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS
Vegetable
CARROT-MUSHROOM-
BARLEY STEW
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
2 cups carrot juice

10 ounces shiitake mushrooms, stems removed
and reserved, caps sliced
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
1 cup instant barley
1 onion, chopped
1 stalk celery with leaves, finely diced
¼ teaspoon dried rosemary, crumbled
Kosher salt and freshly ground pepper
4 carrots, cut into ½-inch pieces
4 cups kale or mustard greens, stems removed
and leaves torn
1 tablespoon grated peeled ginger
1. Bring the carrot juice, 3 cups water and the

mushroom stems to a boil in a saucepan over
medium heat. Meanwhile, heat the olive oil
and 2 tablespoons butter in a pot over
medium-high heat. Add the mushroom caps
and barley and cook until the barley is toasted,
about 5 minutes.
2. Add the onion, celery and rosemary to the
pot and season with salt and pepper. Cook,
stirring occasionally, until the onion is translucent,
about 2 minutes. Add the carrots and cook
2 more minutes.
3. Increase the heat to high and add half of
the carrot juice mixture to the pot, leaving the
mushroom stems in the pan. Bring to a boil and
cook, stirring occasionally, until the liquid is
almost absorbed, about 6 minutes.
4. Add the remaining carrot juice mixture, the kale
and ginger and cook, stirring, until the barley and
vegetables are tender, about 5 minutes. Stir in the
remaining 2 tablespoons butter.
PER SERVING: Calories 333; Fat 14 g (Saturated 5 g);
Cholesterol 15 mg; Sodium 375 mg; Carbohydrate 50 g;
Fiber 8 g; Protein 8 g
BUTTERNUT SQUASH POSOLE
2 tablespoons vegetable oil

1 tablespoon chili powder
1 small butternut squash, peeled, seeded and cut into ¾-inch cubes (about 4 cups)
1 poblano chile pepper, seeded and chopped
1 teaspoon dried oregano, plus more for sprinkling
1 teaspoon ground cumin
2 cloves garlic, finely chopped
Kosher salt
1 15-ounce can no-salt-added tomato puree
2 15-ounce cans hominy, drained and rinsed
1 avocado, diced, for topping
Fresh salsa, for topping (optional)
Tortilla chips, for serving BEET AND
1. Heat the vegetable oil in a large Dutch oven or other heavy pot over medium-high heat. RED CABBAGE
Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and ½ teaspoon
salt and cook, stirring frequently, until the poblano softens slightly, about 5 minutes.
SOUP
ACTIVE: 30 min l TOTAL: 50 min
Add 5 cups water, the tomato puree and ½ teaspoon salt; cover and bring to a simmer. SERVES: 4
Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during
the last 2 minutes of cooking. 2 tablespoons extra-virgin olive oil
2. Season the posole with salt and ladle into bowls. Top with the avocado and salsa, 1 cup chopped onion
if using, and sprinkle with oregano. Serve with tortilla chips. Kosher salt and freshly ground pepper
PER SERVING: Calories 415; Fat 16 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,451 mg; 1 cup chopped peeled potato
Carbohydrate 76 g; Fiber 17 g; Protein 9 g 3 sprigs rosemary
3½ cups low-sodium chicken or
vegetable broth (or water)
4 beets, peeled and diced
1 cup firmly packed shredded
red cabbage
¼ to ½ cup heavy cream
Sour cream, for topping
1. Heat the olive oil in a medium

saucepan over medium heat. Add the
onion and cook, stirring, until tender,
3 to 5 minutes; season with ½ teaspoon
salt and a few grinds of pepper. Add the
potato and rosemary. Cook, stirring, until
the potato is coated, 2 to 3 minutes.
2. Stir in the broth and bring to a
simmer. Add the beets and cabbage
and cook until all of the vegetables are
tender, about 20 minutes. Remove the
soup from the heat and let cool at least
5 minutes. Discard the rosemary sprigs.
3. Working in small batches, puree the
soup in a blender (or puree in the pot
with an immersion blender). Reheat the
soup if needed; season with salt and
pepper and stir in ¼ cup heavy cream.
Thin the soup with water or more cream
if it is too thick. Ladle the soup into
bowls and top with sour cream.
PER SERVING: Calories 200; Fat 13 g
(Saturated 5 g); Cholesterol 20 mg;
Sodium 610 mg; Carbohydrate 19 g;

VEGETABLE SOUPS
KALE-POTATO SOUP WITH BACON

3 slices bacon, chopped 1. Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring, until crisp,
1¾ pounds Yukon gold potatoes about 5 minutes. Remove with a slotted spoon and drain on paper towels.
(about 3), peeled and diced 2. Add the potatoes and leek to the drippings in the pot and cook, stirring, until
1 leek (white and light green parts only), slightly softened, about 3 minutes. Add the garlic, herbs, ¼ teaspoon salt and a few grinds
halved lengthwise and thinly sliced of pepper. Cook, stirring, until the vegetables are slightly browned, about 2 minutes.
2 cloves garlic, minced Add the broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add
1 teaspoon chopped fresh rosemary three-quarters of the kale; cover and cook 5 minutes. Stir in the Worcestershire sauce.
and/or thyme 3. Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a
Kosher salt and freshly ground pepper baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes. Thin the
4 cups low-sodium chicken broth sour cream with a splash of water.
1 bunch kale, stems removed, 4. Working in small batches, puree the soup in a blender (or puree in the pot with an
leaves chopped (about 10 cups) immersion blender). Reheat the soup if needed. Ladle into bowls and top with the
¼ teaspoon Worcestershire sauce sour cream, kale chips, bacon and almonds.
1 tablespoon extra-virgin olive oil PER SERVING: Calories 416; Fat 16 g (Saturated 4 g); Cholesterol 20 mg; Sodium 509 mg;
1 tablespoon sour cream Carbohydrate 54 g; Fiber 6 g; Protein 17 g
2 tablespoons chopped
smoked almonds
SUPER EASY SOUPS AND STEWS l FOOD NETWORK MAGAZINE 11

BROCCOLI CHOWDER
WITH CHEDDAR TOASTS
2 slices bacon, chopped

½ onion, chopped
2 cloves garlic, smashed
½ teaspoon celery seeds
2 tablespoons all-purpose flour
2 cups low-sodium chicken broth
2 cups milk
4 small red-skinned potatoes
(about 6 ounces), quartered
½ head broccoli (about 10 ounces), broken
into florets, stem peeled and sliced
1 tablespoon dijon mustard
8 thin slices baguette
8 thin slices cheddar cheese (about 4 ounces)
1. Cook the bacon in the butter in a

medium saucepan over low heat until it
renders slightly, about 2 minutes. Add the
onion, garlic and celery seeds and cook until
soft, about 4 minutes. Scatter the flour over the
mixture and stir to coat. Gradually add the broth
and milk, whisking until smooth.
2. Add the potatoes and sliced broccoli stem;
increase the heat to medium and simmer, covered,
until slightly softened, about 5 minutes. Add the
broccoli florets and season with ½ teaspoon salt.
Continue cooking, uncovered, at a rapid simmer
until the vegetables are tender, about 5 minutes;
season with salt and pepper.
3. Meanwhile, preheat the broiler. Spread the
mustard on each baguette slice and top with a
cheddar slice. Place on a baking sheet and broil
until the cheese melts; serve with the soup.
Cholesterol 95 mg; Sodium 1,410 mg; Carbohydrate 63 g;

VEGETABLE SOUPS
TOMATO-BASIL SOUP
Find this
4½ pounds tomatoes (4 pounds quartered, ham-and-cheddar
½ pound chopped) grilled cheese
1½ tablespoons extra-virgin olive oil and dozens more
1 clove garlic, minced sandwiches
2 scallions, chopped on page 92.
1½ tablespoons heavy cream
½ cup mini bow ties or other mini pasta
Chopped fresh basil, for topping
1. Puree the quartered tomatoes in a blender until smooth. Heat the olive oil in a pot over
medium heat. Add the garlic and scallions and cook, stirring, 2 minutes. Increase the heat
to medium high; strain the pureed tomatoes through a mesh sieve into the pot. Stir in
the chopped tomatoes, 1 cup water, the heavy cream, ½ teaspoon salt and ¼ teaspoon
pepper. Bring to a simmer and cook until thickened, about 5 minutes.
2. Add the pasta to the soup and cook until tender, about 10 minutes; season with salt
and pepper. Ladle the soup into bowls; top with basil.
PER SERVING: Calories 210; Fat 8 g (Saturated 2 g); Cholesterol 10 mg; Sodium 210 mg;
Carbohydrate 28 g; Fiber 4 g; Protein 5 g

POTATO-LEEK SOUP WITH BACON

½ teaspoon smoked paprika
1½ cups cubed crusty bread
2 large leeks (white and light green parts only), thinly sliced
2 cloves garlic, chopped
2 medium russet potatoes, peeled and cut into ½-inch pieces
½ cup heavy cream
1½ cups frozen peas (do not thaw)
¼ cup chopped fresh parsley
BELL PEPPER–
1. Preheat the oven to 400˚. Melt 1 tablespoon butter, then mix with the paprika in a
large bowl. Add the bread cubes and toss. Spread on a baking sheet and bake until
CORN SOUP
golden, 8 to 10 minutes. Set the croutons aside. SERVES: 4
2. Meanwhile, cook the bacon in a large saucepan over medium heat until crisp, about
8 minutes. Transfer with a slotted spoon to a paper towel–lined plate. Discard all but 2 tablespoons extra-virgin olive oil
about 1 tablespoon fat from the pan. Add the remaining 1 tablespoon butter, then 1 cup chopped onion
add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, Kosher salt and freshly ground pepper
2 cups water, the potatoes and ¼ teaspoon each salt and pepper; cover and bring 1 cup chopped peeled potato
to a boil over high heat. Reduce the heat to medium, partially cover, and simmer Pinch of freshly grated nutmeg
until the potatoes are tender, about 10 minutes. 3½ cups low-sodium chicken or
3. Working in small batches, puree the soup in a blender (or puree in the pot with vegetable broth (or water)
an immersion blender). Add the heavy cream and bring to a simmer. Add the peas and 2 cups corn kernels
cook until tender, about 3 minutes. Season with salt and pepper. Ladle the soup into 2 yellow bell peppers, chopped
bowls and top with the croutons, bacon and parsley. ¼ to ½ cup heavy cream
PER SERVING: Calories 446; Fat 25 g (Saturated 13 g); Cholesterol 91 mg; Sodium 555 mg; Chopped fresh parsley, for topping
1. Heat the olive oil in a medium saucepan
over medium heat. Add the onion and
cook, stirring, until tender, 3 to 5 minutes;
season with ½ teaspoon salt and a
few grinds of pepper. Add the potato
and nutmeg. Cook, stirring, until the
potato is coated, 2 to 3 minutes.
2. Stir in the broth and bring to a simmer.
Add the corn and bell pepper and cook
until all of the vegetables are tender,
about 20 minutes. Remove the soup
from the heat and let cool at least
5 minutes.
bowls and top with parsley.

VEGETABLE SOUPS
BROCCOLI-CHEDDAR SOUP ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

2 tablespoons extra-virgin olive oil 1. Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook,
1 onion, finely chopped stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes,
2 stalks celery, finely chopped the bay leaf, 2 cups water, 1 teaspoon salt and ¼ teaspoon pepper and bring to a boil.
2 cups low-sodium chicken broth 2. Reduce the heat to medium low and simmer until the potatoes are tender, about
2 cups half-and-half 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons
1 pound russet potatoes, water and season with salt. Cover with plastic wrap and microwave until crisp-tender,
peeled and chopped about 4 minutes; drain.
1 pound sweet potatoes, 3. When the potatoes are tender, discard the bay leaf. Working in small batches, puree
peeled and chopped the soup in a blender (or puree in the pot with an immersion blender). Return the soup
1 bay leaf to the pot and thin with water, if necessary. Return to a simmer over medium-low heat;
Kosher salt and freshly ground pepper stir in the broccoli and season with salt and pepper.
2 cups chopped broccoli florets 4. Add the cheese to the soup and stir until melted. Ladle the soup into bowls and top
⅓ pound sharp cheddar cheese, with croutons, if desired, and a few grinds of pepper.
shredded (about 1⅓ cups) PER SERVING: Calories 589; Fat 34 g (Saturated 18 g); Cholesterol 97 mg; Sodium 931 mg;
Croutons, for topping (optional) Carbohydrate 50 g; Fiber 8 g; Protein 22 g

ROASTED RED PEPPER SOUP ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4
2 tablespoons extra-virgin olive oil 1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes,
2 large potatoes, peeled and cut into celery, shallots, ½ teaspoon salt, and pepper to taste and cook, stirring frequently, until the
small pieces potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes,
2 stalks celery, chopped chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until
2 shallots or ½ red onion, chopped the potatoes are tender, about 15 minutes.
Kosher salt and freshly ground pepper 2. Working in small batches, puree the soup in a blender (or puree in the pot with
1 12-ounce jar roasted red peppers, an immersion blender), adding the sour cream. Gently reheat the soup if needed;
drained and rinsed season with salt and pepper and stir in half of the cilantro. Ladle the soup into bowls
4 sun-dried tomatoes and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.
4 cups low-sodium chicken PER SERVING: Calories 570; Fat 20 g (Saturated 8 g); Cholesterol 62 mg; Sodium 1,205 mg;
or vegetable broth Carbohydrate 77 g; Fiber 7 g; Protein 21 g
⅔ cup sour cream
¼ cup chopped fresh cilantro
⅓ cup shredded pepper jack cheese
4 sourdough dinner rolls, for serving

VEGETABLE SOUPS
THAI CORN CHOWDER

4 ears corn
2 cups diced red-skinned potatoes (about 12 ounces)
¾ cup chopped scallions
2 tablespoons grated peeled ginger
8 black peppercorns
1 stalk lemongrass, cut into thirds (optional)
Kosher salt
1 red jalapeño pepper, seeded and minced
1 13.5-ounce can coconut milk
SWEET POTATO– 8 fresh basil leaves
8 fresh mint leaves
CARROT SOUP 4 radishes, thinly sliced
ACTIVE: 30 min l TOTAL: 50 min ¼ cup roughly chopped fresh cilantro
SERVES: 4 Juice of ½ lime, plus lime wedges for serving
1 tomato, seeded and diced
1 cup chopped leeks (white and 1. Cut off the corn kernels; set aside. Combine the cobs, 1 cup potatoes, ½ cup scallions,
light green parts only) 1 tablespoon ginger, the garlic, peppercorns and 5 cups water in a pot. Smash the
Kosher salt and freshly ground pepper lemongrass, if using, and add to the pot. Bring to a boil, then simmer 25 to 30 minutes.
1 cup chopped peeled potato 2. About 10 minutes before the broth is finished, melt the butter over medium-high heat
1 bay leaf in a separate pot. Add the remaining 1 cup potatoes, season with salt and cook until
3½ cups low-sodium chicken slightly soft, 5 minutes. Add the remaining 1 tablespoon ginger and the jalapeño; cook
or vegetable broth (or water) 1 minute. Add the corn kernels; cook until the vegetables are just tender, 3 to 4 minutes.
3 carrots, chopped 3. Strain the broth, pressing out as much liquid as possible; discard the solids. Add
2 small sweet potatoes, 2 cups of the strained broth to the potatoes and corn; bring to a boil, cover and simmer
peeled and diced for 10 minutes. Add the coconut milk, basil and mint; season with salt. Stir until
¼ cup coconut milk simmering. Remove from the heat and add the radishes, cilantro and lime juice. Top
Croutons, for topping with the tomato and the remaining ¼ cup scallions; serve with lime wedges.
over medium heat. Add the leeks and
few grinds of pepper. Add the potato
and bay leaf. Cook, stirring, until the
potato is coated, 2 to 3 minutes.
Add the carrots and sweet potatoes
and cook until all of the vegetables are
tender, about 20 minutes. Let cool at
least 5 minutes. Discard the bay leaf.
with an immersion blender). Reheat
the soup if needed; season with salt
and pepper and stir in the coconut milk.
Thin the soup with water if it is too thick
Ladle the soup into bowls and top with
croutons and a few grinds of pepper.

CARROT-GINGER SOUP WITH TOFU
½ cup vegetable oil

1 1-pound bag frozen chopped carrots, thawed
1 small onion, roughly chopped
1 2-to-3-inch piece ginger, peeled and grated
1 star anise pod or ½ teaspoon five-spice powder
2 cups carrot juice
1 pound extra-firm tofu, drained
⅓ cup cornstarch
2 teaspoons curry powder
Torn fresh cilantro, for topping
CAULIFLOWER
1. Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots,
onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season AND GARLIC SOUP
with salt and pepper. Add the star anise, carrot juice and 3 cups water, then cover and
SERVES: 4
boil until the vegetables are tender, about 20 minutes.
2. Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on
a plate and season with salt. Pat the tofu dry with paper towels and roll it in the
1 cup chopped onion
cornstarch mixture. Heat the remaining 6 tablespoons oil in a large skillet over high heat.
Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes.
1 cup chopped peeled potato
Drain on paper towels and season with salt.
Pinch of cayenne pepper
3. Discard the star anise. Working in small batches, puree the soup in a blender (or puree
3½ cups low-sodium chicken
in the pot with an immersion blender). Reheat the soup and thin with water if needed;
or vegetable broth (or water)
season with salt and pepper. Ladle into bowls and top with the fried tofu, cilantro and
2 cups cauliflower florets
a few grinds of pepper.
1 cup garlic cloves (about 3 heads)
PER SERVING: Calories 433; Fat 29 g (Saturated 4 g); Cholesterol 0 mg; Sodium 207 mg; ¼ to ½ cup heavy cream
Carbohydrate 33 g; Fiber 6 g; Protein 16 g Chopped fresh chives, for topping

few grinds of black pepper. Add the
potato and cayenne. Cook, stirring,
until the potato is coated, 2 to 3 minutes.
Add the cauliflower and garlic and cook
until all of the vegetables are tender,
about 20 minutes. Remove the soup
from the heat and let cool at least
5 minutes.
bowls and top with chives.

VEGETABLE SOUPS
SPICY CHARD SOUP WITH EGGS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1 teaspoon caraway seeds 1. Toast the caraway and cumin seeds in a dry skillet over medium heat, 1 to 2 minutes.
1 teaspoon cumin seeds Let cool, then grind in a spice grinder or transfer to a resealable plastic bag and crush
3 tablespoons extra-virgin olive oil, with a heavy skillet.
plus more for drizzling 2. Heat the olive oil in a large pot over medium heat. Add the chard stems and
2 bunches Swiss chard (about onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the
2 pounds), stems cut into ½-inch tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the
pieces and leaves into 1-inch pieces vegetables in the pot. Add the chard leaves, chicken broth and 1 cup water, bring to a
1 onion, finely chopped rapid simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice
2 tablespoons tomato paste from ½ lemon and season with salt.
1 tablespoon harissa or other hot sauce 3. Mix the yogurt, the juice from the remaining ½ lemon and a pinch of salt. Ladle
4 cloves garlic, finely chopped the soup into bowls. Top with the eggs, pita chips and a dollop of the yogurt mixture;
6 cups low-sodium chicken broth drizzle with olive oil.
1 lemon, halved PER SERVING: Calories 315; Fat 19 g (Saturated 4 g); Cholesterol 255 mg; Sodium 866 mg;
Kosher salt Carbohydrate 18 g; Fiber 5 g; Protein 20 g
¼ cup plain Greek yogurt
4 hard-boiled eggs, peeled
and quartered
2 cups pita chips, coarsely crushed

RATATOUILLE SOUP ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
5 tablespoons extra-virgin olive oil 1. Heat 3 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add
1 onion, thinly sliced the onion and ¼ teaspoon salt; cover and cook, stirring occasionally, until tender and
Kosher salt golden, about 4 minutes. Reduce the heat to medium and add the eggplant and garlic.
1 eggplant, cut into ¾-inch cubes Cover and cook, stirring occasionally, until the eggplant is just golden and starts softening,
2 cloves garlic, chopped about 4 minutes. Add the tomatoes; cover and cook, stirring occasionally, until they start
1½ pounds tomatoes, roughly chopped breaking down, about 3 minutes.
3 cups low-sodium vegetable 2. Add the broth, ½ teaspoon salt and a few grinds of pepper. Cover and bring to a simmer,
or chicken broth then uncover and cook until the eggplant is tender, about 10 minutes. Add the squash and
Freshly ground pepper continue simmering until tender, about 5 more minutes; season with salt and pepper.
1 yellow squash, cut into ½-inch pieces 3. Combine the parsley, parmesan, lemon juice and the remaining 2 tablespoons olive oil in
½ cup finely chopped fresh parsley a small bowl. Ladle the soup into bowls and top with the parsley mixture. Serve with bread.
½ cup grated parmesan cheese PER SERVING: Calories 370; Fat 21 g (Saturated 5 g); Cholesterol 0 mg; Sodium 760 mg;
(about 1 ounce) Carbohydrate 36 g; Fiber 8 g; Protein 11 g
1 tablespoon fresh lemon juice
Crusty bread, for serving

VEGETABLE SOUPS
APPLE-CHEDDAR-SQUASH SOUP

1 onion, thinly sliced
2 apples, thinly sliced
1 large white potato, diced
1½ cups chopped peeled butternut squash, fresh or frozen
½ teaspoon dried sage
⅓ cup apple cider
1 cup milk
2 ounces thinly sliced prosciutto, torn into bite-size pieces
ASPARAGUS AND 2 cups grated sharp cheddar cheese, plus more for topping
WATERCRESS Chopped fresh chives, for topping

SOUP
ACTIVE: 30 min l TOTAL: 50 min 1. Melt 4 tablespoons butter in a large pot over medium-low heat. Add the onion,
SERVES: 4 apples, potato and squash; season with salt and pepper and cook until the onion is soft,
about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat,
2 tablespoons extra-virgin olive oil stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to
1 cup chopped onion a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.
Kosher salt and freshly ground pepper 2. Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat.
1 cup chopped peeled potato Add the prosciutto and cook, turning, until crisp, about 2 minutes. Drain on paper towels.
3 to 4 sprigs thyme 3. Add the cheese to the soup and stir over medium-low heat until melted. Working in
3½ cups low-sodium chicken small batches, puree the soup in a blender (or puree in the pot with an immersion blender);
or vegetable broth (or water) season with salt and pepper. Ladle the soup into bowls and top with the prosciutto,
2 cups chopped asparagus more cheese and chives. Serve with bread.
(about 10 ounces)
1 cup firmly packed chopped Carbohydrate 35 g; Fiber 5 g; Protein 24 g
watercress (about 5 ounces)
¼ to ½ cup heavy cream
Fried shallots, for topping (optional)

cook, stirring, until tender, 5 minutes;
few grinds of pepper. Add the potato and
thyme. Cook until the potato is coated,
3 minutes.
Add the asparagus and cook until all the
vegetables are tender, about 15 minutes.
Stir in the watercress and simmer for
5 minutes. Let cool at least 5 minutes.
Discard the thyme.
bowls and top with fried shallots.

TUSCAN TOMATO–WHITE BEAN SOUP
3 tablespoons extra-virgin olive oil, 4 cups low-sodium vegetable

plus more for drizzling or chicken broth
1 large onion, chopped 1 sprig rosemary, plus 1 teaspoon
5 cloves garlic, smashed chopped leaves
Kosher salt ¼ teaspoon red pepper flakes,
2 tablespoons tomato paste plus more for sprinkling
2 pounds tomatoes, chopped 4 cups cubed ciabatta bread
2 15-ounce cans no-salt-added white ½ cup shredded mozzarella cheese
beans, drained and rinsed (about 2 ounces)
1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add
the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion
is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute.
Add all but ½ cup of the chopped tomatoes, the beans, broth, 1 cup water, the
rosemary sprig, red pepper flakes and ½ teaspoon salt. Bring to a boil, then reduce
the heat to medium and simmer 20 minutes.
2. Discard the rosemary sprig. Working in small batches, puree the soup in a blender
(or puree in the pot with an immersion blender). Reheat the soup; season with salt.
Cover to keep warm.
3. Preheat the oven to 400˚. Heat the remaining 2 tablespoons olive oil and 2 garlic cloves
in a small skillet over medium heat. Cook, stirring occasionally, until lightly browned,
5 minutes. Toss with the bread, chopped rosemary, mozzarella and a pinch of salt on
a baking sheet; sprinkle with red pepper flakes. Bake, stirring occasionally, until the
croutons are golden, 10 minutes. Ladle the soup into bowls and top with the croutons
and the reserved ½ cup chopped tomatoes; drizzle with olive oil.

VEGETABLE SOUPS
FRENCH ONION SOUP ACTIVE: 15 min l TOTAL: 1 hr 45 min l SERVES: 4

4 tablespoons unsalted butter, 1. Heat the butter in a large pot over medium-low heat. Add the onions and thyme;
plus more for the toasts season with salt and pepper. Cover and cook until the onions are soft, about 20 minutes.
4 onions, sliced Uncover and cook, stirring occasionally, until dark brown and caramelized, about 1 hour.
2 sprigs thyme 2. Stir in the beef broth. Cover and simmer 10 minutes. Stir in the cognac. Season with
Kosher salt and freshly ground pepper salt and pepper.
6 cups low-sodium beef broth 3. Meanwhile, preheat the broiler. Butter 1 side of each baguette slice and toast lightly
1 to 2 splashes cognac (optional) under the broiler.
8 thick slices stale baguette 4. Ladle the soup into 4 large ovenproof bowls. Set 2 baguette slices on top of each.
1⅓ cups grated gruyère cheese Sprinkle each serving with ⅓ cup gruyère and set the bowls on a baking sheet. Broil
until the tops are golden brown. Serve immediately.
PER SERVING: Calories 500; Fat 23 g (Saturated 14 g); Cholesterol 70 mg; Sodium 1,230 mg;
Bean
SLOW-COOKER
CHICKPEA STEW
ACTIVE: 25 min l TOTAL: 8 hr 25 min l SERVES: 4

2 cloves garlic, sliced
2 tablespoons tomato paste
¼ teaspoon red pepper flakes
1½ cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut
into large pieces
1 bunch Swiss chard, leaves and stems
separated and roughly chopped
1 3-inch piece parmesan cheese rind, plus
grated parmesan for topping (optional)
1. Heat the olive oil in a large skillet over

medium-high heat. Add the onion and garlic
and cook until golden brown, 4 to 5 minutes.
Stir in the tomato paste and red pepper flakes
and cook 1 minute. Stir in ½ cup water,
scraping up any browned bits. Transfer the
contents of the skillet to a 6-quart slow cooker.
2. Add the chickpeas, squash, chard stems
(not the leaves), the parmesan rind, if using,
2 teaspoons salt and 7 cups water to the
slow cooker. Stir, then cover and cook on low,
8 hours.
3. Just before serving, lift the lid and stir in the
chard leaves; cover and cook 10 more minutes.
Season with salt and pepper, and stir to slightly
break up the squash. Discard the parmesan rind.
Ladle the stew into bowls; top with the grated
parmesan, if desired, and serve with bread.
SLOW-COOKER LENTIL AND
SWEET POTATO SOUP
1 large sweet potato, peeled and diced

3 carrots, cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
2 leeks (white and light green parts only), halved lengthwise
and cut into ½-inch pieces
¾ cup dried red lentils
1 4-inch piece ginger, peeled and finely grated
1 teaspoon curry powder
Kosher salt
1 tablespoon unsalted butter
2 cloves garlic, thinly sliced
Juice of ½ lemon
½ cup chopped fresh cilantro
1. Combine the sweet potato, carrots, celery, leeks, lentils, ginger,

¾ teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart
slow cooker. Add 6 cups water and stir, then cover and cook on
low, undisturbed, 8 hours.
2. Stir the soup vigorously with a whisk to make a rough puree.
Thin with hot water, if desired.
3. Melt the butter in a small skillet over medium-high heat. Add
the garlic and the remaining ¼ teaspoon curry powder and cook
until the curry powder is slightly toasted, about 1 minute. Stir the
SAUSAGE-BEAN SOUP curry mixture into the soup and add the lemon juice, cilantro, and
ACTIVE: 15 min l TOTAL: 30 min l SERVES: 4 salt to taste.
PER SERVING: Calories 257; Fat 4 g (Saturated 2 g); Cholesterol 8 mg;
1 tablespoon extra-virgin olive oil, plus more for drizzling Sodium 580 mg; Carbohydrate 45 g; Fiber 10 g; Protein 12 g
4 sweet Italian sausage links, cut into ½-inch pieces
¼ teaspoon red pepper flakes
1 head escarole, roughly chopped
Kosher salt
1 15-ounce can cannellini beans, drained and rinsed
¼ cup grated parmesan cheese, plus more for topping,
plus a 3-inch piece of the rind (optional)
Freshly ground pepper
1. Heat the olive oil in a large pot over medium heat. Add the
sausage and cook, stirring, until browned, about 3 minutes. Add
the garlic and red pepper flakes and cook until fragrant, about
10 seconds. Add the escarole and 1 teaspoon salt; cook until
wilted, about 2 minutes.
2. Add the chicken broth, cannellini beans and parmesan rind,
if using. Cover and simmer until the escarole is tender and the
beans are heated through, about 15 minutes. Discard the rind.
3. Stir in the grated parmesan and season with salt and pepper.
Ladle the soup into bowls; drizzle with olive oil and sprinkle with
more grated parmesan.
Sodium 1,070 mg; Carbohydrate 18 g; Fiber 7 g; Protein 25 g

BEAN SOUPS
CHICKPEA SOUP WITH SPICED PITA CHIPS ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
¼ cup extra-virgin olive oil 1. Preheat the oven to 375˚. Heat 2 tablespoons olive oil in a large Dutch oven or pot
2 stalks celery, chopped over medium-high heat. Add the celery, carrots, onion, ½ teaspoon salt and a few grinds
2 carrots, chopped of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.
1 large onion, chopped 2. Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander
Kosher salt and freshly ground pepper and ½ teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing
2 15-ounce cans chickpeas, the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes.
drained and rinsed Season with salt and pepper.
1 15-ounce can diced fire-roasted 3. Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons
tomatoes with green chiles olive oil, 1 teaspoon cumin, ½ teaspoon coriander and ½ teaspoon salt. Spread in a
1 tablespoon ground cumin single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.
1½ teaspoons ground coriander 4. Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.
2 pocketless pitas PER SERVING: Calories 441; Fat 17 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,132 mg;
Juice of ½ lemon Carbohydrate 59 g; Fiber 13 g; Protein 15 g
Chopped fresh cilantro, for topping

SLOW-COOKER BLACK BEAN–TURKEY SOUP
2 red onions, halved 1. Set aside ½ onion and chop the rest. Heat the olive oil in a large skillet over
2 tablespoons extra-virgin olive oil medium-high heat. Add the chopped onions, carrots and garlic; sprinkle with the flour
3 carrots, cut into large chunks and cook, stirring, until slightly browned, 5 minutes. Add 2 tablespoons water and
4 cloves garlic, smashed scrape up any browned bits from the pan. Transfer the vegetables and cooking liquid
1 tablespoon all-purpose flour to a slow cooker. Add the beans, turkey drumstick, pickling-spice packet, red pepper flakes
1 pound dried black turtle beans, and 8 cups water. Cover and cook on low, 6 hours.
picked over, drained and rinsed 2. Remove the drumstick and shred the meat; keep warm. Transfer about 2 cups beans to
1 smoked turkey drumstick a blender and puree in batches (or partially puree the soup in the pot with an immersion
(1¾ to 2 pounds) blender). Return the beans and turkey meat to the soup; season with salt and pepper.
2 tablespoons pickling spice, 3. Mince the reserved ½ onion. Top the soup with the cilantro and minced onion. Serve
tied in cheesecloth with sour cream and/or lime wedges.
¾ teaspoon red pepper flakes PER SERVING: Calories 487; Fat 12 g (Saturated 3 g); Cholesterol 64 mg; Sodium 936 mg;
Kosher salt and freshly ground pepper Carbohydrate 57 g; Fiber 20 g; Protein 8 g
Sour cream and/or lime wedges, for serving

BEAN SOUPS
PESTO BEAN SOUP WITH OLIVES


Pinch of red pepper flakes
2 15-ounce cans cannellini beans, drained and rinsed
3 tablespoons prepared pesto
2 tablespoons grated parmesan cheese
3 stalks celery, chopped
¾ cup pitted kalamata olives, chopped
½ cup roasted red peppers, chopped
1. Heat the olive oil in a medium pot over medium-high heat. Add the garlic and
red pepper flakes and cook until fragrant. Add the cannellini beans and 1 cup water.
Bring to a simmer and cook until thickened, about 8 minutes. Stir in the pesto and
parmesan; simmer 1 minute.
2. Stir in the chicken broth. Add the celery and cook until tender, about 15 minutes.
Stir in the olives and roasted peppers; warm through.

SLOW-COOKER SPLIT PEA
SOUP WITH TURKEY
ACTIVE: 30 min l TOTAL: 6½ hr l SERVES: 6
½ cup chopped fresh parsley, plus 8 to 10 parsley stems

4 sprigs thyme
1 pound green split peas, picked over and rinsed
1 large leek (white and light green parts only),
halved lengthwise and thinly sliced crosswise
2 carrots, chopped
1 smoked turkey leg (1 to 1½ pounds)
¼ cup nonfat plain yogurt
½ cup frozen peas, thawed
Crusty multigrain bread, for serving
1. Tie the parsley stems and thyme together with kitchen string
and place in a 6-quart slow cooker. Add the split peas, leek,
celery, carrots, 1 teaspoon salt and ½ teaspoon pepper; stir to
LENTIL AND HAM SOUP
combine. Add the turkey leg and 7 cups water. Cover and cook on
low until the split peas and meat are tender, 6 to 8 hours.
2. Discard the herb bundle. Remove the turkey leg, discard the skin
and bones and shred the meat. Vigorously stir the soup to break up
2 carrots, chopped
the peas and make the soup smoother. Thin with water, if desired.
2 turnips, peeled and cut into 1-inch cubes
Stir in all but a tablespoon of the chopped parsley and about
1 red onion, chopped
three-quarters of the turkey meat; season with salt and pepper.
3. Ladle the soup into bowls. Thin the yogurt with a little water,
1 teaspoon chopped fresh thyme
then spoon onto the soup. Top with the peas and the remaining
1 boneless ham steak (about ¾ pound),
turkey and parsley. Serve with bread.
cut into ¾-inch cubes
PER SERVING: Calories 359; Fat 3 g (Saturated 1 g); Cholesterol 29 mg; 2 15-ounce cans lentils (do not drain)
Sodium 760 mg; Carbohydrate 54 g; Fiber 21 g; Protein 31 g ½ baguette, cut into ½-inch cubes
¼ cup chopped fresh parsley
1. Heat 3 tablespoons butter in a large pot over medium heat.

Add the celery, carrots, turnips and onion and cook, stirring
occasionally, until they start browning, about 8 minutes. Add
the flour and thyme; cook, stirring, until the flour is incorporated,
about 2 minutes. Stir in 4 cups hot water until smooth.
2. Add the ham and the lentils with their liquid. Increase the
heat to medium high and bring just to a boil, then reduce the heat
to medium low so the soup is gently simmering. Cook, stirring
occasionally, until the soup thickens slightly and the lentils are
creamy, about 7 minutes.
3. Meanwhile, melt the remaining 3 tablespoons butter in a
large skillet over medium heat. Add the baguette cubes;
sprinkle with the parsley and season with salt and pepper.
Cook, stirring, until lightly toasted, about 7 minutes. Top
the soup with the croutons.

BEAN SOUPS
SLOW-COOKER RIBOLLITA ACTIVE: 20 min l TOTAL: 7 hr 20 min l SERVES: 4

3 carrots, roughly chopped 1. Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind,
3 stalks celery, roughly chopped if using, 1 teaspoon salt, ½ teaspoon pepper and 7 cups water in a 5-to-6-quart slow cooker.
¼ small head green cabbage, sliced Cover and cook on low, 7 to 8 hours. Meanwhile, leave 1 slice of bread at room temperature
(about 3 cups) to dry out slightly.
4 ounces pancetta, diced 2. Add the stale bread to the slow cooker. Cover and continue to cook, about 10 minutes.
1 cup dried cannellini beans, Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper.
picked over and rinsed 3. Meanwhile, preheat the broiler. Spread the remaining 4 bread slices on a baking sheet
¼ cup tomato paste and drizzle with olive oil. Broil until golden, 1 to 2 minutes per side. Place a toast slice in
½ cup grated parmesan cheese, plus each soup bowl.
a 2-inch piece of the rind (optional) 4. Heat 3 tablespoons olive oil and the garlic in a medium skillet over medium-high heat.
Kosher salt and freshly ground pepper Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes. Stir
5 thick slices crusty bread the garlic and oil into the soup. Ladle the soup over the bread in the bowls.
¼ cup chopped fresh parsley PER SERVING: Calories 642; Fat 28 g (Saturated 9 g); Cholesterol 35 mg; Sodium 1,044 mg;
3 tablespoons extra-virgin olive oil, Carbohydrate 67 g; Fiber 15 g; Protein 27 g
plus more for drizzling

SPICY INDIAN LENTIL SOUP ACTIVE: 15 min l TOTAL: 35 min l SERVES: 4
2 cups dried red lentils, 1. Combine the lentils and 7 cups warm water in a pot; cover and bring to a boil. Add the
picked over and rinsed chile pepper, tomato, ginger, garlic, turmeric and 2 teaspoons salt. Partially cover and
1 serrano chile pepper, chopped simmer over medium-low heat, stirring frequently, until thickened, 18 to 20 minutes. Stir in
(remove seeds for less heat) the cilantro. Thin the soup with water, if desired, and season with salt.
1 large tomato, roughly chopped 2. Mix the yogurt with 2 teaspoons water and a pinch of salt in a small bowl. Ladle the soup
1 1½-inch piece ginger, into bowls and top with the yogurt and more cilantro. Serve with naan.
peeled and grated PER SERVING: Calories 369; Fat 3 g (Saturated 1 g); Cholesterol 3 mg; Sodium 21 mg; Carbohydrate 59 g;
3 cloves garlic, finely chopped Fiber 15 g; Protein 27 g
¼ teaspoon ground turmeric
Kosher salt
¼ cup roughly chopped fresh cilantro,
plus more for topping
¼ cup plain Greek yogurt
Naan or other flatbread, for serving

BEAN SOUPS
WHITE BEAN–CHARD SOUP

¼ cup extra-virgin olive oil

1 large onion, diced
3 stalks celery, diced
Kosher salt
2 15-ounce cans cannellini beans, drained and rinsed
1 12-ounce jar roasted red peppers, drained and roughly chopped
5 cloves garlic (4 minced; 1 whole)
¼ cup chopped fresh cilantro
1 bunch Swiss chard, leaves roughly chopped
4 thick slices sourdough bread
1. Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion,
celery and 1½ teaspoons salt and cook until the vegetables are golden brown,
about 5 minutes. Add the beans and broth, bring to a simmer and cook 15 minutes.
2. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over
medium heat. Add the red peppers, minced garlic and cilantro and cook until the garlic
is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes.
Scrape the contents of the skillet into the pot and simmer 5 minutes; season with salt
and pepper.
3. Toast the bread, then rub with the whole garlic clove. Serve the soup with the bread.

RAVIOLI AND
VEGETABLE SOUP
1
1
3
1
tablespoon extra-virgin olive oil
small onion, diced
carrots, halved lengthwise
and sliced
3 stalks celery, sliced
teaspoon chopped fresh thyme
2 cups fat-free low-sodium beef or
vegetable broth
Pasta
1 9-ounce package small cheese ravioli
1 small bunch escarole or 5 cups
spinach, roughly chopped
3 tablespoons grated parmesan cheese
Whole-wheat baguette, for serving
1. Heat the olive oil in a large pot over

medium heat. Add the onion, carrots, celery
and thyme and cook, stirring occasionally,
until the vegetables begin to soften, about
4 minutes. Add the broth and 3 cups water
and increase the heat to high. Cover and bring
to a boil, then add the ravioli. Reduce the heat
to medium and simmer until the ravioli are
tender (or as the label directs).
2. Add the escarole to the soup and cook,
stirring, until wilted. Season with salt and
pepper. Ladle the soup into bowls and sprinkle
with the cheese. Serve with bread.
DILL MINESTRONE
Kosher salt
1 cup small pasta shells
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, finely chopped
4 ounces Canadian bacon, finely chopped
1 teaspoon Worcestershire sauce
⅓ cup chopped fresh dill
8 cups precut mixed vegetables
⅓ cup sour cream
Paprika, for sprinkling
Whole-wheat rolls, for serving
1. Bring a large pot of salted water to a boil. Add the pasta and
cook as the label directs, then drain and rinse under cold water.
Transfer to a bowl; drizzle lightly with olive oil and set aside.
2. Meanwhile, heat the olive oil in a large pot over medium-high
heat. Add the onion, Canadian bacon, garlic, Worcestershire COCONUT-CURRY SOUP
sauce and half of the dill; cook, stirring occasionally, until the
onion is soft, 6 to 8 minutes.
WITH DUMPLINGS
3. Add the mixed vegetables and ¼ cup water to the pot; cover
and cook until beginning to soften, 4 minutes. Add the broth, 1 tablespoon vegetable oil
2 cups water, 1 teaspoon salt, and pepper to taste. Bring to a 3 stalks celery, sliced
high simmer and cook, uncovered, until the vegetables are 4 ounces shiitake mushrooms, stemmed and sliced
tender, 12 to 15 more minutes. Stir in the pasta and the 1 tablespoon curry powder
remaining dill; season with salt and pepper. Ladle the soup 4 cups low-sodium chicken broth
into bowls, top with the sour cream and sprinkle with paprika. 1 cup coconut milk
Serve with rolls. 1 tablespoon fish sauce, plus more to taste
PER SERVING: Calories 403; Fat 15 g (Saturated 5 g); Cholesterol 53 mg; 4 ounces green beans, roughly chopped
Sodium 1,145 mg; Carbohydrate 47 g; Fiber 9 g; Protein 21 g 1 red bell pepper, chopped
1 pound frozen Asian-style dumplings or pot stickers
Juice of 1 lime, plus lime wedges for serving
Kosher salt
Sliced scallions, for topping
1. Heat the vegetable oil in a large pot over medium-high heat.

Add the celery, mushrooms and curry powder; cook, stirring,
until the curry powder is toasted, 1 to 2 minutes. Add the
chicken broth, coconut milk, 1 tablespoon fish sauce and
1 cup water; bring to a simmer.
2. Add the green beans and bell pepper to the pot, reduce the
heat to medium low and simmer until the vegetables are
crisp-tender, about 3 minutes. Add the dumplings and
cook until tender, about 4 minutes. Stir in the lime juice,
season with salt and add more fish sauce to taste. Top
the soup with sliced scallions and serve with lime wedges.
Sodium 914 mg; Carbohydrate 28 g; Fiber 5 g; Protein 18 g

PASTA SOUPS
LASAGNA SOUP ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

Kosher salt 1. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs.
8 ounces lasagna noodles, broken Drain; drizzle with olive oil and toss.
into pieces (about 10 noodles) 2. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or other heavy pot over
1 tablespoon extra-virgin olive oil, medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes.
plus more for drizzling Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a
1 onion, chopped wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and
½ pound hot or sweet Italian sausage, cook, stirring, until darkened, about 2 minutes.
casings removed 3. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover
3 cloves garlic, chopped and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and
1 teaspoon dried oregano heavy cream; simmer 2 more minutes. Ladle the soup into bowls. Top with ricotta and more
2 tablespoons tomato paste parmesan, if desired. Season with pepper.
4 cups low-sodium chicken broth PER SERVING: Calories 570; Fat 30 g (Saturated 12 g); Cholesterol 65 mg; Sodium 1,120 mg;
1 15-ounce can crushed tomatoes Carbohydrate 56 g; Fiber 5 g; Protein 22 g
½ cup chopped fresh basil
⅓ cup grated parmesan cheese,
plus more for topping (optional)
¼ cup heavy cream or half-and-half
Ricotta cheese, for topping

PASTA AND LENTIL SOUP ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4
5 tablespoons extra-virgin olive oil, 1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper
plus more for drizzling flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes.
½ onion, chopped Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook,
4 cloves garlic, smashed stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using.
¼ to ½ teaspoon red pepper flakes Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils
2 tablespoons tomato paste along with the liquid from one of the cans; reduce the heat to medium low and simmer until
2 cups low-sodium chicken broth the pasta is tender, 10 to 12 more minutes.
½ cup grated parmesan cheese, plus 2. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored
a 3-inch piece of the rind (optional) oil. Stir ¼ cup parmesan and the remaining parsley into the soup; season with salt and
8 ounces orecchiette or other pepper; discard the cheese rind. Ladle the soup into bowls; drizzle with the flavored oil and
small pasta top with the remaining ¼ cup parmesan. Serve with bread.
2 14-ounce cans lentils (1 undrained; PER SERVING: Calories 256; Fat 9 g (Saturated 3 g); Cholesterol 56 mg; Sodium 1,011 mg;
1 drained and rinsed) Carbohydrate 24 g; Fiber 3 g; Protein 18 g
⅓ cup roughly chopped fresh parsley

PASTA SOUPS
VEGETABLE AND DUMPLING SOUP


¼ pound thick-sliced ham, diced
2 tablespoons dry sherry or Chinese rice wine
1 tablespoon sugar
1 1-inch piece ginger, peeled and thinly sliced
4 wide strips orange zest (removed with a vegetable peeler)
2 scallions, sliced (white and green parts separated)
1 cup sliced white mushrooms
2 carrots, thinly sliced
3 napa cabbage leaves, thinly sliced
24 frozen Asian-style dumplings or pot stickers
Soy sauce, for drizzling (optional)
1. Combine 2 cups water, the broth, ham, sherry, sugar, ginger, orange zest, ½ teaspoon
salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the
scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until
the carrots are crisp-tender, about 4 minutes.
2. Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings
are soft and heated through, 4 to 5 minutes. Ladle the soup into bowls; drizzle with
soy sauce, if desired.

MAC AND CHEESE SOUP
Kosher salt
4 ounces elbow macaroni (about 1 cup)
Cooking spray
2 plum tomatoes, sliced ½-inch thick
4 ½-inch-thick slices baguette
3 shallots
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
¼ cup all-purpose flour
3¾ cups fat-free low-sodium chicken broth
1¼ cups 2% milk
6 ounces shredded cheddar cheese (about 1½ cups)
¼ cup grated parmesan cheese
1. Position a rack in the upper third of the oven and preheat

to 450˚. Bring a medium saucepan of salted water to a boil.
Add the macaroni and cook as the label directs; drain.
2. Mist a baking sheet with cooking spray and arrange the
tomato and baguette slices on it in a single layer; season with
salt and pepper. Bake until the bread is golden brown, about
7 minutes.
3. Mince the shallots, carrot and celery in a food processor.
Mist a saucepan with cooking spray. Add the vegetables and
cook over medium-high heat until softened, 4 to 5 minutes.
Add the flour and cook, stirring, 2 minutes. Gradually stir in the
broth and bring to a boil; cook, stirring, until thickened,
6 to 7 minutes. Remove from the heat.
PIEROGI AND SQUASH STEW 4. Add the milk, cheeses and macaroni to the soup and stir until
ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4 the cheeses melt. Top the toasts with the tomatoes; serve on the
soup. Season with pepper.
2 teaspoons extra-virgin olive oil
8 ounces Italian turkey sausage, casings removed Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g
1 tablespoon tomato paste
1 pound cremini mushrooms, sliced
3 cups shredded coleslaw mix or shredded cabbage
1 10-ounce bag frozen cubed butternut squash, thawed
1 12-to-13-ounce package cheddar and potato pierogi
Kosher salt
⅓ cup sour cream, for topping
1. Heat the olive oil in a large pot over medium heat; add the
sausage and cook, breaking it up with a wooden spoon, until
browned, about 5 minutes. Add the tomato paste and cook,
stirring, 30 seconds. Add the mushrooms and stir well to coat.
Increase the heat to medium high, cover and cook, stirring
occasionally, until the mushrooms are tender, about 5 minutes.
Add the flour and cook, stirring, 1 minute, then stir in the
chicken broth and 2 cups water, scraping up any browned bits
from the bottom of the pot.
2. Add the coleslaw mix to the pot, cover and bring to a simmer.
Reduce the heat to medium and cook until the cabbage is wilted,
about 3 minutes. Add the squash and pierogi and simmer,
uncovered, until the pierogi are cooked through, 5 to 7 minutes.
Season with salt. Ladle the soup into bowls and top with the
sour cream; season with pepper.

PASTA SOUPS
MEATBALL AND TORTELLINI SOUP ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

8 ounces ground beef chuck 1. Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, ½ teaspoon salt,
¼ cup grated parmesan cheese, and pepper to taste in a medium bowl. Mix with your hands until just combined, then
plus more for topping form into 1-inch meatballs; set aside.
¼ cup chopped fresh parsley 2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the meatballs
1 large egg, lightly beaten and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and
1 clove garlic, grated celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and
Kosher salt and freshly ground pepper 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining
2 tablespoons extra-virgin olive oil 2 tablespoons parsley and ½ teaspoon salt. Simmer until the meatballs are just cooked
2 carrots, diced through, about 2 minutes.
2 stalks celery, diced 3. Add the tortellini to the soup and cook until they float to the top, about 4 minutes. Add
4 cups low-sodium chicken broth the spinach and cook, stirring, until wilted, 1 minute; season with salt and pepper. Top with
1 9-ounce package refrigerated more parmesan.
cheese tortellini PER SERVING: Calories 474; Fat 23 g (Saturated 8 g); Cholesterol 147 mg; Sodium 1,065 mg;
4 cups loosely packed baby spinach Carbohydrate 37 g; Fiber 4 g; Protein 27 g
(about 3 ounces)

MINESTRONE WITH GNOCCHI ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
3 tablespoons extra-virgin olive oil, 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery,
plus more for drizzling carrots, onion, ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until
2 stalks celery, chopped the vegetables soften, about 5 minutes. Add the garlic and red pepper flakes; cook 1 minute.
2 carrots, chopped 2. Add 6 cups water to the pot. Add the tomatoes, rosemary, ½ teaspoon salt and the
1 onion, chopped parmesan rind, if using. Bring to a simmer, then reduce the heat to medium and cook until
Kosher salt and freshly ground pepper the vegetables are very tender, about 15 minutes.
2 cloves garlic, minced 3. Stir in the escarole and cook until wilted, about 3 minutes; season with salt and pepper.
¼ teaspoon red pepper flakes Stir in the gnocchi and cook, gently stirring occasionally, until tender, about 3 minutes.
1 15-ounce can diced tomatoes Discard the rosemary sprig and parmesan rind. Ladle the soup into bowls; top with the
1 small sprig rosemary shredded parmesan and drizzle with olive oil.
⅓ cup shredded parmesan cheese, PER SERVING: Calories 444; Fat 16 g (Saturated 4 g); Cholesterol 22 mg; Sodium 1,202 mg;
plus a 3-inch piece of the rind Carbohydrate 62 g; Fiber 8 g; Protein 13 g
(optional)
1 small head escarole, chopped
1 16-ounce package gnocchi

PASTA SOUPS
DUMPLING SOUP WITH

BACON AND SNOW PEAS
4 slices thick-cut bacon, cut into ½-inch pieces

2 tablespoons minced peeled ginger
1 bunch scallions, chopped
Kosher salt
1 teaspoon sugar
2 tablespoons cornstarch
2 tablespoons toasted sesame oil
4 ounces snow peas, trimmed and cut into 1-inch pieces
2 plum tomatoes, cut into 1-inch pieces
1 bunch watercress, tough stems trimmed,
cut into 2-inch pieces
1 pound frozen Asian-style dumplings or pot stickers
1. Cook the bacon in a large Dutch oven or pot over medium-high

heat until browned, about 5 minutes. Add the ginger, half of the
scallions, 1 teaspoon salt and the sugar; stir-fry 30 seconds. Add
the broth and 1 cup water; cover and bring to a boil.
VIETNAMESE NOODLE SOUP 2. Meanwhile, combine the cornstarch and 3 tablespoons water
in a small bowl. Add the sesame oil and 1 teaspoon pepper and
stir to combine.
8 ounces rice noodles 3. Add the snow peas, tomatoes, watercress and dumplings to
12 ounces sirloin steak, fat trimmed the boiling broth mixture. Stir the cornstarch mixture again and
Kosher salt and freshly ground pepper add to the soup. Cook, stirring occasionally, until the dumplings
1 large onion, halved are tender and the broth thickens slightly, 3 to 5 minutes. Stir in
1 4-inch piece ginger, unpeeled, halved the remaining scallions and season with pepper.
3 cups low-sodium beef broth PER SERVING: Calories 430; Fat 22 g (Saturated 6 g); Cholesterol 65 mg;
5 star anise pods Sodium 1,337 mg; Carbohydrate 38 g; Fiber 3 g; Protein 22 g
1 cinnamon stick
4 scallions
2 jalapeño peppers, preferably red and green
½ cup fresh cilantro
2 to 4 tablespoons fish sauce
1 cup bean sprouts
1. Cook the noodles as the label directs.

2. Meanwhile, place a large pot over high heat. Poke the meat
all over with a fork to tenderize it and season with salt and
pepper. Sear the meat until charred but still rare, 2 to 3 minutes
per side, then transfer to a plate. Add the onion and ginger to
the pot; cook about 4 minutes. Add the broth, 3 cups water, the
star anise and cinnamon. Reduce the heat and simmer about
20 minutes.
3. Meanwhile, thinly slice the scallions and jalapeños (remove
seeds for less heat) and tear the cilantro. Thinly slice the meat
against the grain. Drain the noodles.
4. Add the fish sauce to the broth and boil 5 minutes. Discard
the ginger, star anise and cinnamon stick. Remove and slice the
onion. Divide the noodles among 4 bowls; top with the broth,
beef, scallions, jalapeños, cilantro, bean sprouts and onion.

Chicken
CHICKEN POTPIE SOUP
1 disk refrigerated pie dough

½ teaspoon plus a pinch of poultry seasoning
1 pound skinless, boneless chicken breasts,
cut into ½-inch pieces
Kosher salt
1 onion, chopped
¼ cup all-purpose flour
1 cup half-and-half
3 medium Yukon gold potatoes, chopped
1 10-ounce package frozen mixed peas
and carrots
1. Preheat the oven to 425˚. Unroll the pie dough

onto a baking sheet and sprinkle with pepper and
a pinch of poultry seasoning; cut into quarters.
Bake until puffed and golden, about 10 minutes.
2. Meanwhile, melt the butter in a large pot
over medium-high heat. Add the chicken and
½ teaspoon salt and cook 2 minutes; then cook,
stirring, 1 more minute. Transfer to a bowl.
3. Add the celery, onion, flour, ½ teaspoon salt
and the remaining ½ teaspoon poultry seasoning
to the pot and cook, stirring, 1 minute. Stir in
2 cups water, the broth, half-and-half and
potatoes; cover and bring to a simmer. Reduce the
heat to medium and simmer, partially covered,
10 minutes. Add the peas and carrots and simmer
until the vegetables are tender, about 6 minutes.
Return the chicken to the pot and simmer
until cooked through, about 1 minute. Ladle the
soup into bowls and top each with a quarter
of the crust.
ASIAN CHICKEN
NOODLE SOUP
1 tablespoon toasted sesame oil

4 scallions, chopped (white and green parts separated)
1 2-inch piece ginger, peeled and finely chopped
2 cloves garlic, minced
2 large skinless, boneless chicken breasts
(about 8 ounces each)
2 tablespoons teriyaki sauce
Kosher salt
1 cup chopped delicata or other winter squash
9 ounces fresh Asian egg noodles
1 red, yellow or orange bell pepper, thinly sliced
1 5-ounce package baby spinach (about 8 cups)
1. Heat the sesame oil in a large pot over medium heat. Add
the scallion whites, ginger and garlic; cover and cook, stirring
occasionally, until softened, about 3 minutes.
2. Stir in 5 cups water, the chicken broth, chicken breasts,
teriyaki sauce and ½ teaspoon salt. Increase the heat to
medium high; cover and bring to a simmer. Add the squash LEMON CHICKEN SOUP
and reduce the heat to medium low. Cook, covered, until the
chicken is just cooked through, about 7 minutes. Remove WITH RICE
the chicken to a plate; let cool slightly, then shred.
3. Return the soup to a simmer over medium-high heat. Add the
¼ cup extra-virgin olive oil
noodles and bell pepper; cook until the noodles are just tender,
about 3 minutes. Add the spinach and shredded chicken. Ladle
the soup into bowls and top with the scallion greens.
½ cup white rice
PER SERVING: Calories 400; Fat 7 g (Saturated 1 g); Cholesterol 80 mg; 1 bunch baby carrots (about 4 ounces), cut into chunks
Sodium 1,190 mg; Carbohydrate 50 g; Fiber 5 g; Protein 33 g 1 bunch baby turnips (about 4 ounces), quartered lengthwise
2 large eggs
¼ cup fresh lemon juice
2 cups shredded rotisserie chicken, skin removed
3 tablespoons chopped fresh parsley (optional)
8 cups salad greens
1. Heat 1 tablespoon olive oil in a large pot over medium-high heat.

Add the scallion whites and cook, stirring, until softened, about
2 minutes. Add the chicken broth, 3 cups water, the rice, carrots,
turnips and ¼ teaspoon each salt and pepper. Bring to a boil,
then reduce the heat to medium low and simmer until the rice
and vegetables are tender, 12 to 15 minutes.
2. Whisk the eggs and 3 tablespoons lemon juice in a medium
bowl. Slowly ladle about 1½ cups of the hot broth into the
egg mixture, whisking constantly. Add the shredded chicken to
the pot, then whisk in the egg-broth mixture. Return the soup
to a gentle simmer, then remove from the heat. Stir in the
scallion greens and parsley, if using; season with salt and pepper.
3. Put the salad greens in a large bowl and toss with the
remaining 3 tablespoons olive oil and 1 tablespoon lemon juice.
Season with salt and pepper. Serve with the soup.

CHICKEN SOUPS
EGG DROP SOUP WITH CHICKEN ACTIVE: 40 min l TOTAL: 1 hr l SERVES: 4

4 cups low-sodium chicken broth 1. Bring the broth, ginger and scallions to a boil in a large saucepan.
1 1-inch piece ginger, thinly sliced Cover, reduce the heat to medium low and simmer 20 minutes.
4 scallions, roughly chopped Strain into a large bowl; discard the ginger and scallions. Return the
2 tablespoons mirin (Japanese broth to the saucepan and stir in the mirin.
rice wine) or dry sherry 2. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch,
½ pound skinless, boneless chicken ½ teaspoon salt and ½ teaspoon white pepper in a bowl. Refrigerate.
breasts, cut into ¼-inch cubes Dissolve the remaining 3 tablespoons cornstarch in ¼ cup water.
1 teaspoon toasted sesame oil 3. Return the broth to a simmer over medium heat. Add the
¼ cup cornstarch cornstarch mixture and cook, stirring, until glossy and slightly thickened,
Kosher salt and freshly ground white pepper about 4 minutes. Add the chicken and simmer until cooked through,
3 large eggs, well beaten 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating
1 small bunch watercress, thin sheets of cooked egg. Gently stir in the watercress.
tough stems removed PER SERVING: Calories 220; Fat 8 g (Saturated 2 g); Cholesterol 175 mg; Sodium 340 mg;
SLOW-COOKER DILL-CHICKEN SOUP ACTIVE: 20 min l TOTAL: 8 hr 20 min l SERVES: 4
4 carrots, quartered lengthwise 1. Combine the carrots, lemon zest, dill sprigs, olive oil and ½ teaspoon salt in a
and cut into 1-inch pieces 5-to-6-quart slow cooker. Season the chicken with salt and add to the cooker. Stir in
4 wide strips lemon zest the broth and 4 cups water, cover and cook on low, about 8 hours.
(removed with a vegetable peeler) 2. About 20 minutes before serving, add the pastina to the slow cooker, cover and cook
4 sprigs fresh dill, plus until tender, about 15 minutes.
2 to 3 tablespoons chopped 3. Stir the chopped dill, the peas and spinach into the soup and cover until the spinach
2 tablespoons extra-virgin olive oil wilts, about 2 minutes. Stir to break up the chicken and season with salt and pepper. Ladle
Kosher salt the soup into bowls and crumble the feta on top. Serve with lemon wedges and bread.
4 skinless, boneless chicken breasts PER SERVING: Calories 609; Fat 15 g (Saturated 4 g); Cholesterol 109 mg; Sodium 967 mg;
(1½ to 2 pounds total) Carbohydrate 60 g; Fiber 7 g; Protein 61 g
1 cup pastina
1 cup frozen peas, thawed
½ bunch fresh spinach, stemmed
4 ounces feta cheese
Lemon wedges and crusty bread,
for serving
CHICKEN SOUPS
CHICKEN CURRY SOUP

WITH RICE NOODLES
1 tablespoon vegetable oil

2 tablespoons green curry paste
1 15-ounce can coconut milk
1 tablespoon fish sauce, plus more to taste
2 red bell peppers, thinly sliced
4 ounces thin rice noodles, broken into pieces
2 small skinless, boneless chicken breasts (about 1 pound),
very thinly sliced crosswise
1 tablespoon fresh lime juice, plus more to taste
1 cup roughly chopped fresh cilantro
1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook,
stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic
and curry paste and cook, stirring, 1 to 2 minutes. Stir in the chicken broth, coconut milk
and fish sauce; cover and bring to a boil.
2. Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente,
about 3 minutes. Add the chicken and simmer until just cooked through, 3 more minutes.
Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

CHICKEN POT-AU-FEU
ACTIVE: 1 hr l TOTAL: 1 hr 50 min l SERVES: 4
1 bunch fresh parsley

1 cinnamon stick
1 teaspoon black peppercorns
½ teaspoon whole allspice
½ teaspoon coriander seeds
Kosher salt
3 small leeks (outer leaves trimmed), halved lengthwise
1 bunch carrots, ends trimmed, halved lengthwise
6 small turnips, peeled and halved lengthwise
4 skin-on, bone-in chicken breasts (about 2 pounds)
1 pound winter greens (such as Swiss chard or kale), torn
1. Tie half of the parsley together with twine. Place in a

large pot over medium heat along with the broth, cinnamon stick,
peppercorns, allspice, coriander and 1½ teaspoons salt. Cover
and simmer 10 minutes.
2. Tie the leeks together with twine and add to the pot. Add
SLOW-COOKER CHICKEN the carrots, turnips and water to cover, if necessary. Bring to
a boil, then reduce to a simmer and cook until the vegetables are
NACHO SOUP tender, about 15 minutes. Transfer the vegetables to a bowl with
ACTIVE: 20 min l TOTAL: 8 hr 20 min l SERVES: 4 a slotted spoon; untie the leeks.
3. Add the chicken to the pot, cover and poach over low heat until
1 tablespoon tomato paste firm, about 20 minutes. Transfer the chicken to a cutting board,
1 14.5-ounce can diced fire-roasted tomatoes reserving the broth; discard the skin and shred the meat.
1 large russet potato, peeled and diced 4. Heat the olive oil in a skillet over medium heat. Add the
1 zucchini, cut into ¾-inch pieces winter greens and cook until wilted, about 5 minutes. Add
½ white onion, finely diced 1 cup of the reserved broth and cook until the greens are tender,
1 small jalapeño pepper, finely chopped, plus slices about 5 more minutes. Season with salt.
for topping (remove seeds for less heat) 5. Strain the remaining broth, return to the pot and simmer
1 clove garlic, finely chopped 10 minutes. Meanwhile, chop the remaining half of the parsley.
1 teaspoon dried oregano Season the broth with salt and pepper. Add the leeks, carrots
½ teaspoon ground cumin and turnips and heat through, then divide among bowls along
3 sprigs cilantro with the chicken and greens. Ladle the broth on top. Sprinkle with
1 15-ounce can hominy, drained and rinsed the chopped parsley.
¾ cup crushed tortilla chips, plus whole chips for topping PER SERVING: Calories 380; Fat 13 g (Saturated 3 g); Cholesterol 75 mg;
4 cups low-sodium chicken broth Sodium 1,040 mg; Carbohydrate 32 g; Fiber 7 g; Protein 37 g
Kosher salt
1½ pounds skinless, boneless chicken breasts,
cut into ¾-inch pieces
8 ounces American cheese, diced
½ cup milk
1. Combine the tomato paste, tomatoes, potato, zucchini,

onion, jalapeño, garlic, oregano, cumin, cilantro and hominy
in a 6-quart slow cooker. Add the crushed tortilla chips,
the chicken broth and 1 teaspoon salt. Cover and cook on
low 7½ hours. Add the chicken and cook 30 more minutes.
2. Combine the cheese and milk in a medium microwave-safe
bowl; microwave, whisking occasionally, until melted and
smooth, 2 to 3 minutes. Ladle the soup into bowls and
top with tortilla chips, the cheese sauce and sliced jalapeño.

CHICKEN SOUPS
CHINESE CHICKEN AND EGG SOUP ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4
4 large eggs 1. Whisk the eggs with a pinch each of salt and pepper in a small bowl. Heat the
Kosher salt and freshly ground pepper peanut oil in a wok or large saucepan over high heat. Add the eggs and cook,
2 tablespoons peanut or vegetable oil undisturbed, until bubbles form on the surface and the bottom is set, about 1 minute.
2 large tomatoes, halved and thinly sliced 2. Add the tomatoes and cook, stirring gently to break up the eggs, until the tomatoes
4 cups low-sodium chicken broth begin to soften, 2 to 3 minutes. Stir in the chicken broth, 3 cups water, the scallions,
1 bunch scallions, sliced sesame oil, soy sauce and 1½ teaspoons salt. Partially cover and simmer 5 minutes.
1 tablespoon sesame oil 3. Stir in the chicken, spinach and rice and warm through. Season the soup with
2 teaspoons soy sauce salt and pepper.
1 cup shredded rotisserie chicken, PER SERVING: Calories 417; Fat 22 g (Saturated 5 g); Cholesterol 297 mg; Sodium 1,282 mg;
skin removed Carbohydrate 27 g; Fiber 3 g; Protein 29 g
4 cups baby spinach
1½ cups cooked rice (white, brown or wild)

CHICKEN NOODLE SOUP WITH CHICKPEAS ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4
3 tablespoons extra-virgin olive oil 1. Heat the olive oil in a large pot over medium-high heat. Add the spaghetti and cook,
4 ounces spaghetti, broken into stirring, until lightly toasted, about 2 minutes. Add the carrot, garlic, cumin, cinnamon
small pieces and half of the cilantro; cook, stirring, until the spices are toasted, about 1 minute. Stir in
1 carrot, thinly sliced the chicken broth, chickpeas, diced tomatoes, 1 cup water, and salt and pepper to taste.
2 cloves garlic, chopped Cover and bring to a simmer, then reduce the heat to medium low and cook until the
1 teaspoon ground cumin spaghetti is just tender, about 8 more minutes.
¼ teaspoon ground cinnamon 2. Season the chicken with salt and pepper and add it to the soup. Simmer until
¾ cup chopped fresh cilantro cooked through, about 2 minutes. Add the remaining cilantro and season with salt
4 cups low-sodium chicken broth and pepper.
1 15-ounce can chickpeas, PER SERVING: Calories 495; Fat 15 g (Saturated 2 g); Cholesterol 91 mg; Sodium 281 mg;
drained and rinsed Carbohydrate 45 g; Fiber 7 g; Protein 42 g
1 15-ounce can diced tomatoes
1 pound skinless, boneless chicken
breasts, thinly sliced

CHICKEN SOUPS
MATZO BALL SOUP

ACTIVE: 35 min l TOTAL: 4½ hr (plus chilling) l SERVES: 6
FOR THE BROTH FOR THE MATZO BALLS

1 3-to-4-pound chicken 4 large eggs
3 stalks celery, halved 3 tablespoons grated
2 carrots, halved onion, squeezed dry
1 onion, halved 1 small clove garlic, grated
5 plum tomatoes, 1 teaspoon finely grated
quartered lemon zest
3 sprigs parsley ½ teaspoon ground ginger
3 sprigs dill 1 tablespoon chopped
1 teaspoon coriander seeds fresh dill, plus small
1 teaspoon black sprigs for topping
peppercorns 1 tablespoon minced fresh
2 whole cloves parsley
Kosher salt 1 cup matzo meal
1. Make the broth: Put the chicken, celery, carrots, onion,

tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and
2 teaspoons salt in a large pot. Add enough cold water to cover
by 1 inch. Bring to a low simmer and cook, skimming off the foam,
CURRIED CHICKEN 3 hours. Strain, discarding the solids. Let cool, then skim off the
AND RICE SOUP surface fat, reserving 2 tablespoons fat for the matzo balls. (The
broth can be made up to 3 days ahead; cover and refrigerate.)
2. Make the matzo balls: Whisk the eggs and reserved
chicken-broth fat in a bowl. Stir in the onion, garlic, lemon zest,
1 bone-in chicken breast (about 1½ pounds), halved
ginger, chopped dill, parsley, matzo meal, ¼ cup of the
2 carrots, sliced diagonally into 2-inch pieces
prepared broth and 1¾ teaspoons salt. Cover and refrigerate
1 bay leaf
at least 2 hours or overnight. Roll heaping teaspoonfuls of dough
Kosher salt
into balls with damp hands. Cover and refrigerate until ready
to cook, up to 8 hours.
3. Bring a large pot of salted water to a boil. Add the matzo balls
1 large onion, very thinly sliced
and reduce the heat to maintain a low simmer; cover and cook
1 teaspoon sugar
until the matzo balls are tender, 35 minutes. Meanwhile,
1½ teaspoons Madras curry powder
warm the prepared broth. Drain the matzo balls and serve in
⅓ cup jasmine rice
the warm broth. Top with dill sprigs.
3 tablespoons finely chopped fresh mint
3 tablespoons chopped fresh dill PER SERVING: Calories 170; Fat 8 g (Saturated 3 g); Cholesterol 130 mg;
1 lemon, cut into wedges Sodium 760 mg; Carbohydrate 19 g; Fiber 1 g; Protein 6 g
1. Combine the chicken, carrots, bay leaf and a pinch of salt

in a medium saucepan. Add 3 cups broth and bring to a boil;
immediately reduce the heat to low, cover and cook until the
chicken is just firm, about 20 minutes. Discard the bay leaf.
2. Meanwhile, heat the butter in another saucepan over
medium-low heat. Add the onion, sugar and 1 teaspoon salt;
cook until the onion is soft, 5 minutes. Add the curry powder
and cook 1 minute. Add the rice and the remaining 3 cups broth.
Increase the heat to medium, cover and simmer until the rice
is tender, 15 to 20 minutes.
3. Remove the chicken from its broth; discard the skin and shred
the meat into pieces. Return the chicken to the same broth.
4. Working in small batches, puree the rice mixture in a blender
(or puree in the pot with an immersion blender). Return the soup
to the pot, gently stir in the shredded chicken and broth, and
bring to a simmer. Toss in the chopped herbs and serve the soup
with lemon wedges.
THAI COCONUT
CHICKEN SOUP
ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 4
1 tablespoon peanut oil

¼ cup chopped lemongrass
3 tablespoons grated peeled ginger
1 teaspoon red pepper flakes
1 teaspoon ground coriander
1 Thai chile pepper
1 skinless, boneless chicken breast
(8 to 10 ounces), thinly sliced
1 onion, sliced
2 cups shredded bok choy
1 13.5-ounce can coconut milk
1 cup low-sodium chicken broth
¼ cup chopped fresh cilantro, plus more for topping
2 tablespoons fish sauce
Lime wedges, for serving
1. Heat the peanut oil in a large saucepan over medium heat. SPICED CHICKEN PHO
Add the garlic, lemongrass, ginger, red pepper flakes, cumin,
coriander and chile pepper; cook, stirring, until very aromatic,
about 3 minutes. Add the chicken and onion and cook, stirring 8 ounces dried wide rice noodles
occasionally, about 5 minutes. Stir in the bok choy and cook until 4 cups low-sodium chicken broth
the onion and bok choy are very soft, 5 to 10 minutes. 2 tablespoons fish sauce
2. Stir in 3 cups water, the coconut milk, chicken broth, cilantro 1 star anise pod
and fish sauce. Simmer until the flavors are well blended, about 1 cinnamon stick
30 minutes. Top the soup with cilantro. Serve with lime wedges. 2 large skinless, boneless chicken breasts
(about 12 ounces each), sliced crosswise
PER SERVING: Calories 240; Fat 20 g (Saturated 14 g); Cholesterol 20 mg; into thin strips
Sodium 890 mg; Carbohydrate 9 g; Fiber 2 g; Protein 10 g Sliced jalapeño pepper and basil and mint leaves, for topping
1. Put the noodles in a heatproof bowl and cover with boiling water.
Let soak until al dente, about 5 minutes. Drain and rinse under
cold water.
2. Combine the chicken broth, fish sauce, star anise and
cinnamon stick in a large pot and bring to a simmer over
medium heat; cook 10 minutes. Add the chicken and simmer
until cooked through, about 10 minutes.
3. Add the cooked noodles to the soup and warm through,
about 5 minutes. Ladle the soup into bowls and top with
jalapeño, basil and mint.
CHICKEN SOUPS
CHICKEN SOUP WITH PASTINA ACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

¼ cup extra-virgin olive oil 1. Heat the olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper
1 small onion, finely chopped to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water
Kosher salt and freshly ground pepper and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and
½ 2½-to-3-pound rotisserie simmer until the pastina is cooked and the soup thickens slightly, about 15 minutes. Remove the
chicken (on the bone) chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
2 cups low-sodium chicken broth 2. Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs
2 lemons and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the
½ cup pastina egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook
2 large eggs plus 2 egg yolks until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt
2 cups baby spinach and pepper. Top the soup with feta, if desired, and serve with pita bread.
¼ cup chopped fresh dill PER SERVING: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g;
Crumbled feta cheese, Fiber 1 g; Protein 27 g
for topping (optional)
Pita bread, for serving

CHICKEN AND QUINOA SOUP ACTIVE: 15 min l TOTAL: 35 min l SERVES: 4
1 tablespoon extra-virgin olive oil 1. Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots
1 onion, sliced and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft,
3 stalks celery, chopped about 4 minutes.
2 cups roughly chopped carrots 2. Stir in the quinoa, then add the chicken broth, 3 cups water, ½ teaspoon salt, and pepper
1 teaspoon Cajun seasoning, to taste. Partially cover and bring to a simmer, then reduce the heat to medium and
plus more for topping cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook,
1 cup quinoa uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through;
4 cups fat-free low-sodium season with salt and pepper. Top the soup with the sour cream, and Cajun seasoning
chicken broth to taste.
Kosher salt and freshly ground pepper PER SERVING: Calories 436; Fat 11 g (Saturated 2 g); Cholesterol 88 mg; Sodium 1,441 mg;
2 cups chopped broccoli florets Carbohydrate 45 g; Fiber 6 g; Protein 43 g
2½ cups shredded rotisserie chicken
(white meat only), skin discarded
2 tablespoons low-fat sour cream,
for topping

CHICKEN SOUPS
SPICY CHICKEN TORTILLA SOUP

2 dried ancho chile peppers

8 corn tortillas (4 torn, 4 whole)
Canola oil, for frying
Kosher salt
2 tomatoes, roughly chopped
1 small onion, roughly chopped
2 cloves garlic
2 cups shredded cooked chicken
½ cup chopped fresh cilantro, plus leaves for topping
Juice of ½ lime
Crumbled queso blanco or queso fresco cheese and diced avocado, for topping
1. Soak the ancho chiles in a bowl of hot water. Meanwhile, cut the 4 whole tortillas
into ½-inch strips. Heat ¼ inch canola oil in a medium skillet over medium-high heat.
Add the tortilla strips and fry until crisp and golden brown, about 5 minutes. Transfer to
paper towels to drain; sprinkle with salt.
2. Bring the broth to a low boil in a large saucepan. Drain and seed the anchos, then
transfer to a blender or food processor. Add the tomatoes, onion and garlic to the blender
and puree until smooth. Heat the olive oil in a large pot over medium-high heat. Add the
chile puree and fry until it thickens slightly.
3. Add the boiling broth, chicken, 4 torn tortillas and the cilantro to the pot; season with
salt. Simmer until slightly thickened, about 25 minutes. Stir in the lime juice. Ladle the soup
into bowls and top with the fried tortilla strips, cheese, avocado and cilantro.

SHRIMP STIR-FRY SOUP
6 ounces snow peas (about 1¼ cups), trimmed

and sliced on the diagonal
Fish
1 tablespoon cornstarch
3 tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
3 tablespoons peanut oil or vegetable oil
1 bunch scallions, sliced (white and green
parts separated)
4 teaspoons grated peeled ginger
3 carrots, diced
¾ teaspoon sugar
Kosher salt
¾ pound shiitake mushrooms, stemmed and
thinly sliced
6 ounces deli ham (in 1 piece), diced
3 tablespoons rice wine or dry sherry
1 pound medium shrimp, peeled and deveined
1½ cups cooked white rice
Freshly ground white pepper
1. Bring a medium saucepan of water to a boil.

Add the snow peas and cook until crisp-tender,
about 4 minutes. Fill a bowl with ice water. Drain
the snow peas and transfer to the ice bath to cool;
drain and set aside.
2. Whisk the cornstarch, soy sauce, sesame oil and
¼ cup water in a small bowl; set aside.
3. Heat the peanut oil in a large Dutch oven or other
heavy pot over high heat. Add the scallion whites,
ginger, carrots, sugar and ¾ teaspoon salt; stir-fry
1 minute. Add the mushrooms and ham and
stir-fry 1 more minute.
4. Add the rice wine, chicken broth and 2 cups water
to the pot and bring to a rapid simmer. Add the shrimp
and cook, stirring, until pink, about 1 minute. Whisk
the cornstarch mixture and stir it into the soup;
simmer until slightly thickened, about 2 minutes.
Stir in the snow peas and rice and season with
white pepper. Top with the scallion greens.
COCONUT-CURRY MUSSELS
2 stalks lemongrass
¼ cup vegetable oil
2 red onions, thinly sliced
6 tablespoons chopped peeled ginger
¼ cup green curry paste
2 15-ounce cans coconut milk
¼ cup fish sauce
6 pounds mussels, scrubbed and debearded
4 limes, halved
1 cup chopped fresh cilantro
1. Trim the lemongrass, leaving 6 inches at the root end; discard

the tops. Smash the stalks with the flat side of a knife and
cut into 1-inch pieces.
2. Heat 2 tablespoons vegetable oil in each of 2 large pots over
medium-high heat. Add 1 sliced onion to each and cook, stirring,
until soft, about 5 minutes. Add half each of the garlic, lemongrass,
ginger and curry paste to each pot and cook, stirring, until golden,
about 2 minutes.
3. Add 1 can coconut milk, 2 tablespoons fish sauce and ¼ cup
water to each pot and bring to a simmer. Divide the mussels
between the pots; cover and cook, stirring occasionally, until the
mussels open, about 8 minutes. (Discard any that do not open.)
Add the juice of 2 limes to each pot, then add the lime halves. MEXICAN FISH STEW
Stir ½ cup cilantro into each.
PER SERVING: Calories 790; Fat 49 g (Saturated 29 g); Cholesterol 125 mg; 4 6-ounce tilapia fillets, each cut into 4 pieces
Sodium 2,490 mg; Carbohydrate 30 g; Fiber 3 g; Protein 58 g Kosher salt and freshly ground pepper
3 limes (2 juiced, 1 cut into wedges)
½ pound new potatoes, thickly sliced
4 small pieces frozen corn on the cob
1 large onion, finely chopped
½ teaspoon dried thyme
1 tablespoon ancho or New Mexico chile powder
1 bunch cilantro, leaves and tender stems coarsely chopped
1 15-ounce can no-salt-added diced fire-roasted tomatoes
1. Put the fish in a shallow dish and season with salt and pepper.
Add the lime juice and toss; set aside. Put the potatoes in a
saucepan, cover with water and season with salt. Bring to a boil;
add the corn and cook, covered, until the vegetables are tender,
about 8 minutes. Reserve 1 cup of the cooking water, then drain.
2. Meanwhile, heat the olive oil in a large skillet over
medium-high heat. Add all but ⅓ cup of the chopped onion
to the skillet along with the thyme and cook until soft, about
2 minutes. Add the garlic, chile powder and half of the cilantro
and cook, stirring, 2 minutes. Add the tomatoes and cook,
stirring occasionally, until slightly reduced, about 4 minutes.
Add the potatoes, corn and reserved cooking water.
3. Add the fish and lime marinade to the skillet and simmer,
spooning the sauce over the fish, until cooked through, about
5 minutes. Season the stew with salt and pepper and top with the
remaining onion and cilantro. Serve with lime wedges.

FISH SOUPS
LOW COUNTRY SHRIMP CHOWDER ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

2 tablespoons unsalted butter 1. Heat the butter in a large pot over medium-high heat. Add the scallion whites, celery
1 bunch scallions, thinly sliced and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender,
(white and green parts separated) about 4 minutes. Add the flour and Old Bay Seasoning and cook, stirring, until the flour is
2 stalks celery, diced lightly toasted, about 1 minute. Stir in the milk, 6 cups water and the rice. Bring to
1 green bell pepper, diced a rapid simmer, then reduce the heat to medium and cook until the rice is tender,
2 tablespoons all-purpose flour about 15 minutes.
1 teaspoon Old Bay Seasoning 2. Add the corn to the pot and cook 3 minutes. Stir in the shrimp and cook until they curl
2 cups reduced-fat (2%) milk and turn opaque, about 3 more minutes. Season the chowder with salt and pepper and stir
½ cup long-grain white rice in the sherry, if using. Ladle the chowder into bowls and top with the scallion greens.
1¼ cups corn kernels (from 2 ears corn) PER SERVING: Calories 384; Fat 11 g (Saturated 6 g); Cholesterol 200 mg; Sodium 280 mg;
1 pound medium shrimp, Carbohydrate 41 g; Fiber 3 g; Protein 32 g
peeled and deveined
1 tablespoon dry sherry (optional)

PORTUGUESE-STYLE FISH STEW ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
3 tablespoons extra-virgin olive oil 1. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the
2 bay leaves bay leaves and paprika and cook, stirring, 30 seconds. Add the onion, bell pepper,
2 teaspoons paprika (smoked or sweet) tomatoes, garlic and 2 tablespoons cilantro; season with salt and pepper. Cover
1 small onion, thinly sliced and cook until the vegetables are softened, about 10 minutes.
1 small green bell pepper, thinly sliced 2. Add 1 cup water and reduce the heat to medium low. Season the fish with salt and pepper,
1 14.5-ounce can diced tomatoes then nestle the pieces among the vegetables in the pan. Cover and simmer until the fish is
1 clove garlic, finely chopped just cooked through, 5 to 7 minutes. Discard the bay leaves.
¼ cup chopped fresh cilantro 3. Drizzle the stew with the remaining 1 tablespoon olive oil and sprinkle with the
Kosher salt and freshly ground pepper remaining 2 tablespoons cilantro. Serve with the bread.
1½ pounds skinless striped bass, PER SERVING: Calories 354; Fat 15 g (Saturated 3 g); Cholesterol 140 mg; Sodium 276 mg;
cut into 2-inch chunks Carbohydrate 17 g; Fiber 2 g; Protein 34 g
4 slices crusty bread, toasted
FISH SOUPS
MANHATTAN
CLAM CHOWDER
SERVES: 4
3 slices thick-cut bacon,

cut into ½-inch pieces
4 stalks celery, thinly sliced
3 medium Yukon gold potatoes
(about 1 pound), peeled and
cut into ¾-inch pieces
1 large onion, finely chopped
1 large carrot, cut into ½-inch pieces
1 clove garlic, minced
FISH CHOWDER 2 bay leaves
WITH BACON 6 sprigs thyme, leaves chopped
SERVES: 4 1 28-ounce can crushed San Marzano
tomatoes
2 slices bacon, chopped 1 1-pound package frozen shelled
2 leeks (white and light green parts clams, thawed
only), chopped 2 cups bottled clam juice
2 teaspoons chopped fresh thyme 1. Cook the bacon in a large Dutch oven
4 cups low-sodium chicken broth or other heavy pot over medium-high
1½ cups half-and-half heat, stirring occasionally, until slightly
1 bay leaf browned, about 3 minutes. Add the
Kosher salt celery, potatoes, onion, carrot, garlic,
3 russet potatoes, bay leaves, thyme, 1 teaspoon salt
peeled and chopped and ½ teaspoon pepper. Cook, stirring
1 pound white fish (such as hake or occasionally, until the celery and onion
flounder), cut into chunks begin to soften, about 3 minutes.
½ pound smoked trout, flaked 2. Add the tomatoes to the pot and cook
Chopped fresh chives, for topping 2 minutes. Stir in the clams and their
juices, 1 cup water and the bottled
1. Cook the bacon in a large pot over clam juice; cover and bring to a boil.
medium heat until the fat renders. Add Reduce the heat to medium and simmer,
the leeks, butter and thyme and cook, covered, until the potatoes are tender,
stirring occasionally, until the leeks are 20 to 25 minutes. Discard the bay leaves.
softened, about 10 minutes. Stir in the Season the chowder with salt and pepper.
chicken broth, half-and-half and bay leaf PER SERVING: Calories 408; Fat 17 g
and season with salt; bring to a simmer. (Saturated 6 g); Cholesterol 65 mg;
2. Add the potatoes and cook until Sodium 1,184 mg; Carbohydrate 39 g;
tender, about 15 minutes. Stir in the Fiber 6 g; Protein 24 g
white fish and smoked trout and simmer
until the white fish is just cooked
through, 3 to 5 minutes. Discard the
bay leaf. Top with chives.

SEAFOOD BRODETTO
1½ pounds swordfish, dark spots trimmed,

cut into 1½-inch cubes
Kosher salt
All-purpose flour, for coating
1 large onion, sliced
1 teaspoon red pepper flakes
¾ cup dry white wine
1 pound manila clams (about 24), scrubbed
1 pound large shrimp, peeled and deveined
1 pound small calamari, tentacles separated,
bodies sliced into rings
½ cup chopped fresh parsley
3 tablespoons white wine vinegar or fresh lemon juice
Grilled or toasted crusty bread, for serving
1. Season the swordfish with salt. Pour some flour on a plate and
coat the swordfish with flour. Heat 3 tablespoons olive oil in a
large Dutch oven over medium-high heat. Working in batches, HOT-AND-SOUR
cook the swordfish, turning, until golden, about 4 minutes. Transfer
to a plate. SEAFOOD SOUP
2. Reduce the heat to medium; add the remaining 2 tablespoons
olive oil to the pot. Add the garlic, onion and red pepper flakes and
cook 3 minutes. Season with salt and add the wine. Cover 1 tablespoon vegetable oil
and cook, stirring, until the onion is tender, about 5 more minutes. 1 bunch scallions (whites cut into ¼-inch pieces,
3. Add the seafood to the pot in layers: the clams, shrimp, greens cut into 2-inch pieces)
calamari rings and tentacles, and swordfish. Cover and cook until 1 tablespoon minced peeled ginger
the clams have just opened, about 6 minutes. Lightly stir, cover 1 tablespoon low-sodium soy sauce
and simmer 5 minutes. (Discard any clams that do not open.) ½ teaspoon sugar
Stir in the butter, parsley, vinegar and salt to taste. Serve Kosher salt and freshly ground pepper
with bread. 4 ounces shiitake mushrooms, stemmed and sliced
¼ cup cornstarch
PER SERVING: Calories 530; Fat 27 g (Saturated 8 g); Cholesterol 370 mg; 2 plum tomatoes, cored and cut into large chunks
12 ounces firm white fish (such as pollock),
6 ounces bay scallops
2 tablespoons balsamic vinegar
1. Heat the vegetable oil in a large pot over medium-high heat.

Add the scallion whites and cook until slightly tender,
2 to 3 minutes. Stir in the ginger and cook about 1 minute.
Add 7 cups water, the soy sauce, sugar, salt to taste, ¾ teaspoon
pepper and the mushrooms. Cover and bring to a simmer. Mix
the cornstarch with ¼ cup cold water and gradually stir into the
pot. Bring to a gentle boil, stirring; the broth will thicken slightly.
2. Add the scallion greens, tomatoes and white fish to the broth,
and simmer until the fish is opaque, about 3 minutes. Add the
scallops, vinegar, and salt and pepper to taste. The scallops
will cook instantly from the heat of the soup.
FISH SOUPS
SALMON-VEGETABLE CHOWDER ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

4 slices bacon, chopped 1. Cook the bacon in a large saucepan over medium heat until crisp, about 5 minutes.
6 shallots, chopped Stir in the shallots and half of the dill and cook until the shallots are soft, about 3 minutes.
⅓ cup chopped fresh dill 2. Add the potatoes, carrots, 4 cups water and 1 teaspoon salt to the saucepan. Increase
3 medium Yukon gold potatoes, the heat to medium high, cover and bring to a simmer. Cook until the potatoes and carrots
peeled and diced are almost tender, about 6 minutes. Add the mushrooms and Brussels sprouts and
6 medium carrots, diced cook until all of the vegetables are tender, about 6 more minutes. Meanwhile, whisk
Kosher salt the egg yolks, half-and-half and wine in a small bowl.
1 10-ounce package sliced white 3. Add the salmon to the soup, reduce the heat to medium low and cook until
mushrooms opaque, 2 to 3 minutes. Gently stir in the egg mixture and cook until the soup
10 ounces Brussels sprouts, halved or thickens slightly, 1 to 2 minutes. Season the chowder with salt and pepper and top
quartered, if large with the remaining dill.
2 large egg yolks PER SERVING: Calories 567; Fat 23 g (Saturated 9 g); Cholesterol 184 mg; Sodium 858 mg;
1 cup half-and-half Carbohydrate 58 g; Fiber 8 g; Protein 33 g
3 tablespoons dry white wine
or fresh lemon juice
¾ pound skinless salmon fillet,

SHRIMP AND CHORIZO STEW ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
¼ cup extra-virgin olive oil 1. Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic
1 large Spanish onion, diced and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon
4 cloves garlic, smashed salt and cook until the oil turns deep red, about 2 minutes. Add the tomatoes (reserve
4 ounces Spanish dried chorizo, the juice), the bay leaves, thyme and oregano and cook 1 more minute.
casings removed, sliced 2. Stir in the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a
2 teaspoons smoked paprika (hot or sweet) boil, then reduce the heat, cover and simmer until the potatoes are almost tender,
Kosher salt about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about
1 cup canned whole plum tomatoes, 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink,
roughly chopped, plus ½ cup juice about 3 minutes. Discard the bay leaves.
from the can PER SERVING: Calories 576; Fat 27 g (Saturated 7 g); Cholesterol 246 mg; Sodium 1,652 mg;
2 bay leaves Carbohydrate 46 g; Fiber 6 g; Protein 38 g
¼ teaspoon dried thyme
¼ teaspoon dried oregano
1 pound russet potatoes, peeled and
cut into 1-inch chunks
1 bunch kale, stems removed and leaves
roughly chopped
1 pound medium shrimp,
peeled and deveined

FISH SOUPS
LOW-FAT CLAM CHOWDER

ACTIVE: 1 hr 15 min l TOTAL: 1 hr 45 min l SERVES: 4
4 pounds cherrystone clams, scrubbed

2 large potatoes, peeled and cut into ½-inch cubes
1 slice center-cut bacon, chopped
1 onion, diced
1 stalk celery, thinly sliced
1 teaspoon chopped fresh thyme
2 bay leaves
1 cup fat-free half-and-half
4 teaspoons unsalted butter, sliced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
½ teaspoon paprika
1. Put the clams and 2 cups water in a large pot. Cover, bring to
a boil over medium-high heat and cook 5 minutes. Uncover and
continue to cook until the clams open, 5 to 10 minutes (discard any
that do not open); transfer the clams to a bowl. Pour the liquid into
a large measuring cup. (You should have 3 cups liquid; add water
if needed.) Wipe out the pot.
HERB SOUP WITH CRAB 2. Pour the liquid back into the pot through a paper towel–lined sieve.
ACTIVE: 1 hr l TOTAL: 1 hr 20 min l SERVES: 6 Add the potatoes, cover and simmer until tender, about 15 minutes.
Remove one-third of the potatoes. Continue to cook the remaining
8 ounces lump crabmeat, picked over potatoes, covered, until soft, about 10 more minutes. Working in
1 cup chopped mixed herbs (such as parsley, small batches, puree the soup in a blender (or puree the soup in
chervil and/or basil) the pot with an immersion blender). Return the soup to the pot.
1 lemon (1 teaspoon grated zest, plus the juice) 3. Cook the bacon in a skillet over medium heat until crisp, about
Kosher salt and freshly ground pepper 5 minutes. Add the onion and celery and cook until soft, 5 minutes.
3 tablespoons extra-virgin olive oil Add the garlic, thyme and bay leaves and cook, stirring,
6 slices white bread, cubed 3 minutes. Add the bacon mixture and reserved potatoes to
4 tablespoons unsalted butter the soup. Cover and cook over low heat, about 5 minutes.
1 bunch leeks (white and light green parts only), chopped 4. Meanwhile, remove the clams from their shells and roughly chop.
¾ pound Yukon gold potatoes, peeled and chopped Stir the clam meat and half-and-half into the soup; remove from
1 bulb fennel, cored and chopped the heat, cover and set aside, 20 to 30 minutes.
½ cup dry white wine 5. Discard the bay leaves. Season the soup with salt and pepper and
½ cup heavy cream reheat. Ladle into bowls and top each serving with a slice of butter,
the parsley, chives and paprika.
1. Toss the crab, 2 tablespoons herbs, half each of the
lemon zest and juice, and salt and pepper to taste in a bowl; Sodium 251 mg; Carbohydrate 36 g; Fiber 4 g; Protein 29 g
cover and refrigerate. Whisk the remaining lemon zest and juice
with the olive oil in a separate bowl. Toss 1 tablespoon of the
lemon oil with the bread cubes; season with salt and pepper.
Heat 2 tablespoons butter in a large skillet over medium-high
heat. Cook the bread cubes until golden, about 7 minutes.
Drain on paper towels.
2. Heat the remaining 2 tablespoons butter in a large pot over
medium heat. Add the leeks and cook until wilted, about 5 minutes.
Add the potatoes and fennel and cook, about 7 minutes. Stir in
the wine, 2 teaspoons salt and ¼ teaspoon pepper; cook 2 more
minutes. Stir in 5 cups water and ½ cup herbs. Bring to a boil
over medium-high heat, then reduce the heat to medium low and
simmer until the vegetables are tender, about 20 minutes.
3. Working in small batches, puree the soup in a blender (or
puree the soup in the pot with an immersion blender). Return
the soup to the pot, add the cream and simmer until thick,
5 to 10 minutes. Stir in the remaining 6 tablespoons herbs;
season with salt and pepper. Ladle the soup into bowls and
top with the crab, croutons and the remaining lemon oil.
PULLED PORK STEW
Meat

1 onion, chopped
4 cloves garlic
4 teaspoons smoked paprika
1 tablespoon Creole seasoning
3 pounds bone-in country-style
pork ribs, trimmed of excess fat
¼ cup apple cider vinegar
2 tablespoons molasses
1 14-ounce can diced fire-roasted tomatoes
1 15-ounce can great Northern beans,
drained and rinsed
1. Combine the bacon, onion, garlic, tomato paste,

smoked paprika, Creole seasoning and chili
powder in a food processor. Pulse to make a
coarse paste.
2. Heat the vegetable oil in a large Dutch oven or
heavy pot over medium heat. Add the bacon-spice
paste and cook, stirring occasionally, until
dark brown, about 6 minutes. Add the ribs, turning
to coat. Stir in the vinegar and molasses, scraping
up any browned bits from the bottom of the pot.
3. Stir in the tomatoes, broth and 2 cups water.
Bring to a simmer and cook, stirring once or
twice, until the ribs are tender, 2 to 2½ hours.
4. Transfer the ribs to a cutting board and shred
the meat; discard the fat and bones. Position
the pot halfway off the burner and increase the
heat to medium. The fat will migrate to the
cooler side; use a ladle to skim it off. Reposition
the pot over the burner and add the shredded
pork and the beans. Cook, stirring occasionally,
until heated through, about 10 minutes.
JAMBALAYA SOUP

3 chicken and/or turkey andouille sausages
(about 12 ounces), halved lengthwise and sliced
1 stalk celery, chopped
1 red bell pepper, chopped
1 teaspoon Cajun seasoning
1 cup long-grain white rice
1 14-ounce can no-salt-added diced tomatoes
1 bay leaf
Kosher salt
Cornbread, for serving
1. Heat a large pot or Dutch oven over medium-high heat; add

the olive oil. Add the sausages and cook, stirring occasionally,
until lightly browned, about 3 minutes. Transfer to a plate using
a slotted spoon.
CORNED BEEF AND 2. Add the scallion whites, celery and bell pepper to the pot.
CABBAGE SOUP Cook, stirring occasionally, until softened, about 2 minutes.
Add the garlic and Cajun seasoning; cook 1 minute.
3. Add 1½ cups water, the chicken broth, rice, tomatoes and
1 onion, quartered bay leaf to the pot. Bring to a simmer and cook until the rice is
3 stalks celery, quartered tender, about 15 minutes. Return the sausages to the pot and
3 carrots, quartered season with salt. Discard the bay leaf. Ladle the soup into bowls
3 tablespoons unsalted butter and top with the scallion greens. Serve with cornbread.
Heaping ¼ teaspoon ground allspice PER SERVING: Calories 413; Fat 18 g (Saturated 2 g); Cholesterol 43 mg;
1 pound plum tomatoes, halved Sodium 732 mg; Carbohydrate 42 g; Fiber 3 g; Protein 19 g
3 cups low-sodium beef broth
4 cups chopped green cabbage (about ¼ head)
½ pound Yukon gold potatoes, chopped
¾ cup quick-cooking barley
¼ pound corned beef, cut into thin strips
(use leftovers or deli meat)
1. Pulse the onion, celery and carrots in a food processor until

they are pea-size pieces. Melt the butter in a large pot over
medium-high heat. Add the chopped onion, celery and carrots
and the allspice and cook, stirring occasionally, until the
vegetables are slightly softened, about 5 minutes.
2. Add the tomatoes to the food processor and pulse until
finely chopped. Transfer the tomatoes to the pot and add the
beef broth, cabbage, potatoes, barley and 4 cups water; cover
and bring to a boil. Uncover, reduce the heat to medium low and
simmer until the potatoes and barley are tender, about 20 minutes.
Stir in the corned beef; season with salt and pepper.

MEAT SOUPS
SLOW-COOKER CARIBBEAN BEEF STEW

3 sprigs thyme 1. Strip the leaves from 1 thyme sprig and chop; combine with the flour, allspice,
⅓ cup all-purpose flour ½ teaspoon salt and ¼ teaspoon white pepper in a large bowl. Add the beef and toss to
¼ teaspoon ground allspice coat. Put the potatoes, carrots, the remaining 2 thyme sprigs, the ginger and garlic in a
Kosher salt and freshly ground 5-to-6-quart slow cooker. Add the beef, reserving any excess seasoned flour in the bowl.
white pepper 2. Whisk ½ cup water and the Worcestershire sauce into the reserved seasoned flour,
2 pounds beef stew meat, then add to the slow cooker. Pour the tomatoes on top. Cover and cook 7 hours on low
cut into 1½-inch cubes or 4 hours on high.
1 pound Yukon gold potatoes, 3. Add the scallions to the stew and season with salt. Serve with hot sauce.
peeled and quartered PER SERVING: Calories 487; Fat 12 g (Saturated 4 g); Cholesterol 123 mg; Sodium 637 mg;
3 carrots, cut crosswise into thirds Carbohydrate 37 g; Fiber 4 g; Protein 55 g
1 1-inch piece ginger, peeled
and finely chopped
1 clove garlic, finely chopped
2 teaspoons Worcestershire sauce
1 10-ounce can Mexican-style
diced tomatoes with green chiles
4 scallions, sliced
Hot sauce, for serving

TURKEY AND SQUASH STEW ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1½ pounds skinless, boneless 1. Cut the turkey into 1½-inch pieces. Sprinkle with the cumin, and salt and pepper to taste.
turkey breast Heat the olive oil in a large pot or Dutch oven over high heat. Add the thyme, then add the
2 teaspoons ground cumin turkey and cook until browned on the bottom, about 3 minutes. Add the onion and cook,
Kosher salt and freshly ground pepper stirring occasionally, until softened, about 4 minutes.
2 tablespoons extra-virgin olive oil 2. Stir in 5 cups hot water, the potatoes, butternut squash, zucchini, salsa and tostadas
8 large sprigs thyme or 1 teaspoon (the tostadas will dissolve and help thicken the broth). Cover and bring to a boil, then
dried thyme uncover and reduce to a simmer. Cook until the vegetables are tender and the turkey is
1 large onion, chopped just cooked through, about 15 minutes. Serve with more tostadas.
½ pound small red-skinned potatoes, PER SERVING: Calories 491; Fat 14 g (Saturated 2 g); Cholesterol 68 mg; Sodium 449 mg;
thinly sliced Carbohydrate 46 g; Fiber 6 g; Protein 47 g
1 pound cubed peeled butternut squash
2 small yellow squash or zucchini,
cut into thick half-moons
¾ cup prepared salsa verde
1 cup crumbled corn tostadas or
tortilla chips, plus more for serving

MEAT SOUPS
MEXICAN MEATBALL SOUP


1 onion, chopped
1 poblano chile pepper, seeded and chopped
8 ounces fresh chorizo, casings removed
¼ cup finely crushed tortilla chips, plus more chips for serving
1 tablespoon chopped fresh cilantro, plus more for topping
1 cup shredded cheddar cheese (about 4 ounces)
Lime wedges, for serving
1. Heat the vegetable oil in a large saucepan over medium-high heat. Add the onion
and poblano and cook, stirring, until softened, 5 to 8 minutes. Add the tomatoes,
garlic and cumin; season with salt and pepper. Cook until the liquid thickens, about
3 minutes. Add 5 cups water. Increase the heat to high and bring to a simmer, then
reduce the heat to maintain a simmer and cook 10 minutes.
2. Meanwhile, combine the chorizo, crushed tortilla chips, cilantro and a pinch each
of salt and pepper in a small bowl; mix with your hands until just combined. Form into
1-inch meatballs (about 20).
3. Add the meatballs to the soup and simmer until just cooked through, 5 to 8 minutes.
Remove the soup from the heat and season with salt and pepper. Ladle into bowls;
top with the cheese and cilantro. Serve with lime wedges and tortilla chips.

PRESSURE-COOKER
ROPA VIEJA
1½ pounds boneless beef chuck stew meat

2 teaspoons dried oregano
2 teaspoons ground cumin
1 14-ounce can whole tomatoes
2 carrots, cut into 1-inch pieces
1 large onion, halved and sliced
4 cloves garlic (2 crushed, 2 minced)
1 bay leaf
1 green bell pepper, sliced
1 red or yellow bell pepper, sliced
½ cup halved pimiento-stuffed Spanish olives
½ cup chopped fresh parsley
SLOW-COOKER PORK STEW 1. Pat the meat dry, then season all over with the oregano, cumin
and a generous amount of salt and pepper. Heat 2 tablespoons
ACTIVE: 20 min l TOTAL: 8 hr 20 min l SERVES: 4 to 6
olive oil in a 6-quart pressure cooker over medium-high heat.
Add the meat and sear on all sides, about 5 minutes. Add the
1 pound fingerling potatoes
tomatoes, carrots, onion, tomato paste, crushed garlic, bay leaf
3 carrots, cut into 2-inch chunks
and 1¼ cups water. Lock the lid in place, increase the heat to high
2 stalks celery, cut into 2-inch chunks
and bring the cooker to high pressure. Lower the heat to maintain
high pressure and cook 18 minutes. Remove from the heat and
1 2-inch piece ginger, peeled and grated
use the quick-release valve to bring down the pressure according
⅓ cup all-purpose flour
to the manufacturer’s instructions.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a
3 bay leaves
skillet over medium heat. Add the bell peppers, season with salt
1 bone-in pork shoulder or pork sirloin roast
and pepper and cook until soft, about 10 minutes.
(2 to 2½ pounds)
3. Carefully remove the pressure-cooker lid. Discard the bay leaf,
1 teaspoon dried thyme
then transfer the meat mixture to a bowl and shred the meat into
½ teaspoon ground allspice
thin rope-like pieces with a fork. Add the peppers, olives, parsley
and minced garlic; season with salt and pepper. Serve with bread.
1. Combine the potatoes, carrots, celery, garlic and ginger in a PER SERVING: Calories 460; Fat 23 g (Saturated 5 g); Cholesterol 120 mg;
5-to-6-quart slow cooker. Toss in half of the flour and season Sodium 790 mg; Carbohydrate 21 g; Fiber 5 g; Protein 42 g
with salt and pepper. Scatter the bay leaves over the vegetables.
2. Season the pork generously with salt and pepper, sprinkle with
the thyme and allspice and toss with the remaining flour to coat.
Place the pork over the vegetables in the slow cooker. Add 2 cups
water and the tomatoes, cover and cook on low 8 hours.
3. Discard the bay leaves. Remove the pork roast and slice or pull
the meat off the bone into large pieces. Serve in bowls with the
vegetables and broth.

MEAT SOUPS
CHORIZO-POTATO STEW ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

3 tablespoons extra-virgin olive oil, 1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the
plus more for drizzling onion, season with ½ teaspoon salt and cook, stirring occasionally, until soft and
1 onion, chopped slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally,
Kosher salt until lightly browned around the edges, about 3 minutes. Add the garlic and cook,
3 fully cooked chorizo sausages (about stirring, 1 minute. Add the potatoes, ½ teaspoon salt and a few grinds of pepper.
8 ounces), sliced ½ inch thick Cook, stirring occasionally, until well coated, about 3 more minutes.
3 cloves garlic, minced 2. Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the
3 russet potatoes, peeled and cut into heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until
1-inch chunks the potatoes are tender and the chard is wilted, 3 more minutes; season with salt and
Freshly ground pepper pepper. Discard the bay leaves. Ladle the stew into bowls; top with parsley and
4 cups low-sodium chicken broth drizzle with olive oil. Serve with bread.
2 bay leaves PER SERVING: Calories 533; Fat 33 g (Saturated 10 g); Cholesterol 54 mg; Sodium 1,413 mg;
1 teaspoon smoked Spanish paprika Carbohydrate 38 g; Fiber 4 g; Protein 21 g
1 small bunch Swiss chard, stems removed,
leaves chopped (about 6 cups)
Chopped fresh parsley, for topping
Toasted crusty bread, for serving

POSOLE ROJO ACTIVE: 1 hr l TOTAL: 5 hr 20 min l SERVES: 6 to 8
¾ cup dried chiles de arbol 1. Break the stems off the chiles de arbol and ancho chiles and shake out as many seeds
4 or 5 dried ancho chile peppers as possible. Put the chiles in a bowl and cover with boiling water; weigh down the chiles
6 cloves garlic (2 smashed, with a plate to keep them submerged and soak until soft, about 30 minutes. Transfer
4 finely chopped) the chiles and 1½ cups of the soaking liquid to a blender. Add the smashed garlic and
Kosher salt ½ teaspoon salt and blend until smooth. Strain through a fine-mesh sieve into a bowl,
2 pounds boneless pork shoulder, pushing the sauce through with a rubber spatula; discard the solids.
trimmed and cut in half 2. Rub the pork all over with the cumin and ½ teaspoon salt; set aside. Heat the vegetable oil
2 teaspoons ground cumin in a large Dutch oven or pot over medium heat. Add the onion and cook, stirring occasionally,
2 tablespoons vegetable oil until soft, about 5 minutes. Add the chopped garlic and cook 2 minutes. Increase the heat to
1 large white onion, chopped medium high. Push the onion and garlic to one side of the pot; add the pork to the other side
8 cups low-sodium chicken broth and sear, turning, until lightly browned on all sides, about 5 minutes.
1 tablespoon dried oregano 3. Stir in 2 cups water, the chicken broth, oregano, bay leaf, ½ teaspoon salt and ½ cup to
(preferably Mexican) ¾ cup of the chile sauce (depending on your taste). Bring to a low boil, then reduce the
1 bay leaf heat to maintain a simmer. Partially cover and cook, turning the pork a few times, until
3 15-ounce cans white hominy, tender, about 3 hours.
drained and rinsed 4. Stir in the hominy and continue to simmer, uncovered, until the pork starts falling apart,
Diced avocado, shredded cabbage, about 1 more hour. Discard the bay leaf. Transfer the pork to a cutting board; roughly chop
diced onion, sliced radishes and/or and return to the pot. Add some water or broth if the posole is too thick; season with salt.
fresh cilantro, for topping Serve with assorted toppings and the remaining chile sauce.
MEAT SOUPS
KIELBASA-AND-
VEGETABLE STEW

1 large red onion, diced
1 tablespoon paprika, plus more for topping
Kosher salt
6 ounces kielbasa, cut into small chunks
3 carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
6 to 8 small red-skinned potatoes, quartered
1 tablespoon apple cider vinegar
½ cup roughly chopped fresh parsley
¾ cup sour cream
1. Heat the olive oil in a large Dutch oven or heavy pot

over medium heat. Add the onion and garlic; cook, stirring
ITALIAN WEDDING SOUP occasionally, until soft, about 6 minutes. Add the paprika and
1 teaspoon salt; cook until the oil turns deep red, about 1 minute.
Add the flour and cook until just toasted, about 30 seconds.
1 tablespoon extra-virgin olive oil Immediately whisk in 4 cups water. Add the kielbasa, carrots,
1 small onion, finely chopped parsnips, potatoes and 1½ teaspoons salt.
3 carrots, finely chopped 2. Bring the soup to a boil, then reduce to a simmer; cover and
2 cloves garlic, finely chopped cook until the vegetables are tender and the broth has thickened,
2 teaspoons Worcestershire sauce about 20 minutes. Add the vinegar and season with pepper.
2 teaspoons chopped fresh sage 3. Combine about half of the parsley with the sour cream in a
3 cups fat-free low-sodium chicken broth small bowl and season with salt and pepper. Ladle the stew
1 small parmesan cheese rind, plus 1 tablespoon into bowls; top with the remaining parsley, a dollop of herbed
grated parmesan, plus more for topping sour cream and a sprinkle of paprika. Serve with bread.
½ pound ground pork PER SERVING: Calories 470; Fat 26 g (Saturated 10 g); Cholesterol 70 mg;
3 tablespoons panko breadcrumbs Sodium 1,110 mg; Carbohydrate 46 g; Fiber 7 g; Protein 13 g
¾ cup orzo
8 ounces baby spinach (about 8 cups)
1. Heat the olive oil in a large pot over medium-high heat. Add
the onion and carrots and cook, stirring, until slightly softened,
about 4 minutes. Add half of the garlic and 1 teaspoon each
Worcestershire sauce and sage; cook 1 minute. Add the
chicken broth, 3 cups water and the parmesan rind and bring
to a boil. Cover, reduce the heat to medium and simmer until
the vegetables are tender, about 7 minutes.
2. Meanwhile, mix the pork, breadcrumbs, 1 tablespoon
grated parmesan, the remaining garlic and the remaining
1 teaspoon each Worcestershire sauce and sage in a bowl.
Form into 1-inch meatballs.
3. Increase the heat to medium high and bring the soup to a boil.
Stir in the orzo and cook 6 minutes. Add the meatballs and cook
until they are firm and float to the top, about 4 more minutes.
Stir in the spinach and cook until wilted, about 1 more minute.
Ladle the soup into bowls and top with grated parmesan.

BACON-AND-EGG SOUP
½ pound slab or thick-cut bacon, cut into ¼-inch cubes

4 slices rustic Italian bread, cut into ½-inch cubes
1¼ cups grated parmesan cheese, plus a small piece of the rind
¼ cup torn fresh parsley
4 large eggs
1. Preheat the oven to 375˚. Cook the bacon in a medium pot over medium heat until
crisp, about 7 minutes. Transfer to a paper towel–lined plate with a slotted spoon,
then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss
the bread cubes with the olive oil on a baking sheet and season with salt and pepper.
Bake until golden and crisp, about 8 minutes.
2. Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes.
Add the broth, 1½ cups water, the parmesan rind and 2 tablespoons parsley; season with
salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
3. Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a
small bowl and gently slip the egg into the broth. Poach until just set, about 2 minutes.
Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup grated
parmesan and the remaining 2 tablespoons parsley into the broth and season with
salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and
the remaining ¼ cup grated parmesan.

MEAT SOUPS
SPANISH TURKEY MEATBALL STEW ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

2 tablespoons extra-virgin olive oil 1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a
1 large onion, chopped pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the
5 cloves garlic, minced mixture to a large bowl.
Kosher salt 2. Add the paprika and carrots to the remaining onion mixture in the skillet and cook
1 teaspoon smoked paprika 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and
1 cup sliced small carrots cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
2 14-ounce cans low-sodium 3. Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and the pepper to the bowl
diced fire-roasted tomatoes with the reserved onion mixture and mix with your hands. Form the turkey mixture into
2 cups low-sodium chicken broth 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once,
1 15-ounce can chickpeas, until cooked through, about 7 minutes. Top with more pepper and parsley.
drained and rinsed PER SERVING: Calories 458; Fat 18 g (Saturated 4 g); Cholesterol 81 mg; Sodium 1,234 mg;
1¼ pounds lean ground turkey Carbohydrate 36 g; Fiber 8 g; Protein 38 g
¾ cup loosely packed fresh parsley
(about 1 bunch), chopped,
¼ teaspoon freshly ground pepper,

PORK AND FENNEL RAGOUT ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4
1 teaspoon fennel seeds 1. Grind the fennel seeds with 1 teaspoon salt and ½ teaspoon pepper in a spice grinder or
Kosher salt and freshly ground pepper chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the
Grated zest and juice of 1 lemon flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
3 1-inch-thick boneless pork loin chops 2. Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches,
(1 pound total), trimmed and sliced 1 minute per side; transfer to a plate. Add the shallots, fennel, the remaining 3 tablespoons
into ¼-inch-wide strips parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are
3 tablespoons all-purpose flour wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.
5 tablespoons chopped fresh parsley 3. Add the mushrooms, wine and ½ cup water; scrape up any browned bits. Cover and
3 tablespoons extra-virgin olive oil simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through,
1 cup sliced shallots 2 to 3 minutes; season with salt and pepper. Top with the lemon zest–parsley mixture.
1 small fennel bulb, trimmed PER SERVING: Calories 435; Fat 18 g (Saturated 4 g); Cholesterol 62 mg; Sodium 882 mg;
and chopped Carbohydrate 24 g; Fiber 4 g; Protein 30 g
10 ounces cremini mushrooms, sliced
1½ cups red or white wine

MEAT SOUPS
SLOW-COOKER
MOROCCAN TURKEY STEW
1 teaspoon ground allspice

Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
½ medium butternut squash, cut into 2-inch chunks
2 15-ounce cans chickpeas, drained and rinsed
1 28-ounce can whole peeled tomatoes with juices,
broken up
1 cup dried apricots
½ cup golden raisins
8 carrots, cut into 1½-inch pieces
3 red onions, halved and cut into wedges
2 whole dried red chiles
2 cups fresh cilantro, including leaves and some stems
1 cup fresh parsley
1 clove garlic, smashed
SLOW-COOKER PORK Juice of ½ lemon

½ teaspoon ground cumin
AND HOMINY STEW ½ cup extra-virgin olive oil
1. Combine the allspice and 3 teaspoons salt in a small bowl.
1½ pounds boneless pork shoulder, cut into 1-inch pieces Season the turkey thighs with half the salt mixture in a
2 15-ounce cans hominy, drained and rinsed 5-quart slow cooker.
2 cups low-sodium chicken broth 2. Toss the squash, chickpeas, tomatoes, apricots, raisins,
1 16-ounce jar salsa verde carrots, onions and chiles with the remaining spiced salt.
2 poblano chile peppers, seeded and chopped Pour the vegetables over the turkey (the cooker will be full;
½ bunch fresh cilantro, roughly chopped, arrange the mixture so the lid fits). Cover and cook 6 hours
plus more for topping on high or 7 to 8 hours on low.
Kosher salt 3. Spoon the vegetables and broth into bowls. Discard the
10 6-inch corn tortillas turkey bones and place the meat on top of the vegetables.
¼ cup sour cream 4. Pulse the cilantro, parsley, garlic, lemon juice, cumin and
1 romaine lettuce heart, shredded 1 teaspoon salt in a food processor. Add the olive oil and
1 avocado, diced process until smooth. Drizzle each serving of stew with
the cilantro sauce.
1. Toss the pork and hominy with the chicken broth, salsa verde, PER SERVING: Calories 750; Fat 36 g (Saturated 8 g); Cholesterol 115 mg;
poblanos, cilantro and ½ teaspoon salt in a 6-quart slow cooker. Sodium 2,180 mg; Carbohydrate 66 g; Fiber 12 g; Protein 44 g
Tear 2 of the tortillas into small pieces; add to the slow cooker
and toss. Cover and cook 7 hours on low.
2. Warm the remaining 8 tortillas as the label directs. Ladle the
stew into bowls and top with the sour cream, lettuce, avocado
and more cilantro. Serve with the warm tortillas.
PER SERVING: Calories 684; Fat 23 g (Saturated 7 g); Cholesterol 112 mg);

QUICK TURKEY CHILI
1
2
2
1
1
5
1
1
1
tablespoon vegetable oil
tablespoons tomato paste
tablespoons chili powder
teaspoon ground cumin
green bell pepper, roughly chopped
scallions, sliced (white and green
parts separated)
Kosher salt
pound ground turkey
28-ounce can diced fire-roasted tomatoes
1 15-ounce can black beans,
drained and rinsed
cup crushed tortilla chips,
Chili
Sour cream and cheddar cheese, for topping
1. Heat the oil in a large pot over medium-high

heat. Stir in the tomato paste, chili powder
and cumin; cook, stirring, until the mixture
darkens, about 1 minute. Add ½ cup water, the
bell pepper, scallion whites and 1 teaspoon salt.
Cook, stirring, until the bell pepper is crisp-
tender, about 4 minutes. Add the turkey and
cook, breaking up the meat with a wooden
spoon, until cooked through, about 4 minutes.
2. Stir the tomatoes, chicken broth, beans and
tortilla chips into the pot; bring to a simmer.
Partially cover and cook, stirring occasionally,
until thickened, 10 to 12 minutes. Stir in all but
a few tablespoons of the scallion greens and
season with salt. Serve in bowls and top with
more crushed tortilla chips, sour cream, cheddar
and the remaining scallion greens.
BEAN-AND-BEEF CHILI
2 to 4 tablespoons vegetable oil, plus more as needed

3 pounds boneless beef chuck, cut into ¾-inch pieces
2 large onions, chopped
⅓ cup plus 2 tablespoons chili powder
1 teaspoon dried oregano
1 28-ounce can whole plum tomatoes, crushed by hand
1¾ cups low-sodium beef broth
⅓ cup brewed espresso or strong coffee
2 15-ounce cans pinto beans, drained and rinsed
Shredded cheddar cheese, sour cream and/or diced avocado,
for topping
1. Heat ½ tablespoon vegetable oil in a large pot over

medium-high heat. Pat the beef dry and season with salt and
pepper. Brown in batches, about 4 minutes, adding more oil TURKEY CHILI WITH HOMINY
as needed. Transfer to a plate. ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
2. Reduce the heat to medium and add 1½ tablespoons oil to the
pot. Add the onions and garlic; cook, stirring, until golden, about 1 cup white rice
6 minutes. Add ⅓ cup chili powder, the oregano and tomato paste; Kosher salt and freshly ground pepper
cook, stirring, 30 seconds. 2 tablespoons extra-virgin olive oil
3. Return the meat to the pot and stir in the tomatoes with their 1 white or red onion, chopped
juices, the beef broth, espresso and pinto beans. Bring to a boil, 2 tablespoons chopped pickled jalapeño peppers,
then reduce the heat and simmer, partially covered, until the beef plus more for topping, plus 1 to 2 teaspoons brine
is tender, about 2 hours. 3 cloves garlic, chopped
4. Stir the remaining 2 tablespoons chili powder into the chili. 1 pound ground turkey
Serve in bowls with the toppings. 1 tablespoon chili powder
4 plum tomatoes, chopped
1 15-ounce can hominy, drained and rinsed
½ cup roughly chopped fresh cilantro
1. Bring 1½ cups water to a simmer in a small saucepan. Stir in

the rice and a pinch each of salt and pepper. Reduce the heat to
low, cover and cook until the water is absorbed and the rice is
tender, about 15 minutes; set aside.
2. Meanwhile, heat the olive oil in a large pot over medium-high
heat. Add all but ¼ cup of the chopped onion, the jalapeños and
garlic; season with salt and pepper. Cook, stirring, until the onion
is tender, about 5 minutes. Add the turkey, chili powder and
cumin. Cook, breaking up the meat, until browned, about
5 minutes. Stir in the tomatoes; season with salt. Continue
cooking, stirring occasionally, until the tomatoes start breaking
down, about 5 minutes. Add the hominy and 1½ cups water.
Bring to a simmer and cook until thickened, about 10 minutes.
3. Stir the jalapeño brine and half of the cilantro into the chili;
season with salt and pepper. Fluff the rice with a fork and scoop
into bowls. Serve the chili over the rice; top with the reserved
chopped onion and cilantro and more pickled jalapeños.

CHILI
CHILI CON CARNE

ACTIVE: 50 min l TOTAL: 2 hr 20 min
SERVES: 6 to 8
6 slices bacon
2 pounds ground beef chuck
1 large onion, chopped
1 large green bell pepper, chopped
Kosher salt
¼ cup chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
1 12-ounce bottle amber beer
2 tablespoons unsweetened cocoa powder
1 28-ounce can whole plum tomatoes,
crushed by hand
1½ cups low-sodium beef broth,
plus more if needed
2 15-ounce cans black beans,
drained and rinsed
1 tablespoon hot sauce
Shredded cheddar cheese and sliced scallions,
for topping
1. Cook the bacon in a large saucepan or

Dutch oven over medium heat until crisp.
Drain on a paper towel–lined plate, then
crumble and set aside. Pour off all but
1 tablespoon of the bacon drippings from
the saucepan (reserve the drippings).
Increase the heat to medium high, add the
beef and cook, breaking up the meat with
a wooden spoon, until browned, about
8 minutes. Transfer to a plate using
a slotted spoon; wipe out the pan.
2. Heat 1 tablespoon of the reserved
bacon drippings in the saucepan over
medium-high heat. Add the onion and
bell pepper and cook, stirring, until soft,
5 minutes. Add the garlic and 1 teaspoon
salt and cook 2 minutes. Add the
chili powder, cumin, paprika, oregano
and tomato paste and cook, stirring,
until the tomato paste is brick red, about
6 minutes (add a splash of water if the
mixture begins to stick). Add the beer and
simmer until almost completely reduced,
about 3 minutes.
3. Stir in the beef and any juices from the
plate; add the cocoa powder, tomatoes,
beef broth and beans. Bring to a simmer over
low heat. Cook, stirring occasionally, until
the chili thickens slightly, about 1½ hours.
4. Stir the hot sauce into the chili and
season with salt. Add some beef broth if
the chili is too thick. Serve in bowls and
top with the bacon, cheese and scallions.
Cholesterol 85 mg; Sodium 640 mg;
PORK AND TOMATILLO CHILI ACTIVE: 50 min l TOTAL: 3 hr l SERVES: 8
1 pound tomatillos, husked 1. Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon oil on a baking sheet
and rinsed and push to one side. Put the poblanos and jalapeños on the other side of the baking sheet. Broil,
2 plum tomatoes turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos
¼ cup vegetable oil and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate;
4 poblano chile peppers set aside 10 minutes. Discard the skins and cores of the tomatoes, then chop the tomatoes
2 jalapeño peppers along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
3 pounds boneless pork shoulder, 2. Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in
trimmed of excess fat, cut into a large bowl. Heat 2 tablespoons oil in a large Dutch oven or pot over medium heat. Working in
2-inch pieces batches, add the pork and cook, turning, until browned, about 3 minutes. Transfer to a plate.
2 tablespoons chili powder 3. Add the remaining 1 tablespoon oil, the onion and garlic to the pot; cook, stirring, until
2 tablespoons ground cumin softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted,
Kosher salt and freshly ground pepper about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up
1 onion, chopped any browned bits from the bottom of the pot. Add the broth and pork and any collected juices,
3 cloves garlic, chopped then bring to a simmer.
2 tablespoons cornmeal 4. Cover and cook, stirring occasionally, until the pork is tender, about 1½ hours. Uncover,
4 cups low-sodium chicken broth season with salt and simmer, stirring occasionally, until the liquid reduces, about 30 minutes.
Sliced scallions, pickled jalapeños Remove from the heat and let stand 10 minutes; spoon off any excess fat from the top. Season the
and/or grated cheddar cheese, chili with salt and pepper. Serve in bowls with the toppings and cornbread.
for topping PER SERVING: Calories 390; Fat 23 g (Saturated 6 g); Cholesterol 115 mg; Sodium 610 mg; Carbohydrate 12 g;
Cornbread, for serving Fiber 4 g; Protein 33 g

CHILI
SLOW-COOKER BEEF CHILI

¼ cup tomato paste

½ cup brewed coffee
2 pounds beef chuck, cut into 1½-inch pieces
2 15-ounce cans pinto beans (do not drain)
½ cup crushed tortilla chips
4 cups cooked white rice
Shredded cheddar cheese, sliced scallions and/or diced avocado, for topping
1. Mix the tomato paste and coffee in a small bowl; set aside. Toss the beef with the
chili powder, 1½ teaspoons salt and ¼ teaspoon pepper in a 6-quart slow cooker. Stir in
the beans (with their liquid), the coffee mixture and the tortilla chips.
2. Cover the slow cooker and cook on low until the beef is tender, 8 hours. Season the chili
with salt. Scoop the rice and chili into bowls. Serve with the toppings.

VEGETARIAN CHILI WITH PORTOBELLOS
3 tablespoons vegetable oil

1 red onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Shredded cheddar cheese, sour cream and/or torn fresh cilantro, for topping
SLOW-COOKER 8 corn tortillas, warmed, for serving
PORK-BRISKET CHILI 1. Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons
ACTIVE: 25 min l TOTAL: 8 hr 25 min of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring
SERVES: 6 to 8
occasionally, until the onion begins to soften, about 3 minutes. Add the poblano,
mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more
1½ pounds boneless pork shoulder, minutes. Add the beans, tomatoes, 1½ cups water and ½ teaspoon each salt and pepper.
cut into 1-inch cubes Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally,
1½ pounds beef brisket, until the vegetables are tender and the chili is thick, about 20 minutes.
cut into 1-inch cubes 2. Season the chili with salt and pepper. Serve in bowls and top with the reserved
Kosher salt and freshly ground pepper red onion, the cheese, sour cream and/or cilantro. Serve with the tortillas.
2 15-ounce cans black beans
(do not drain) PER SERVING: Calories 504; Fat 13 g (Saturated 1 g); Cholesterol 0 mg; Sodium 421 mg;
1 14.5-ounce can diced tomatoes Carbohydrate 79 g; Fiber 16 g; Protein 16 g
1 red bell pepper, finely chopped
1 red onion, finely chopped,
1 to 2 chipotle chile peppers in adobo
sauce, finely chopped, plus
1 tablespoon sauce from the can
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Grated cheddar cheese and/or
sour cream, for topping
1. Season the pork and beef with

1 teaspoon salt and ¼ teaspoon pepper
each. Combine the black beans and their
liquid, the tomatoes, bell pepper,
red onion, chipotles and adobo sauce,
the chili powder, cumin, oregano and
1 teaspoon salt in a 6-quart slow cooker.
2. Add the pork and beef and stir to
combine. Cover and cook on high,
8 hours. Season the chili with salt. Serve
in bowls and top with red onion,
cheddar cheese and/or sour cream.

CHILI
CHICKEN-CORN CHILI ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

1 tablespoon extra-virgin olive oil 1. Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring,
1 small onion, chopped until slightly soft, about 3 minutes. Add the garlic, chopped jalapeño, green chiles
2 cloves garlic, minced and cumin and cook, stirring, until the cumin is toasted, about 2 minutes. Stir in the
1 large jalapeño pepper (½ chopped and chicken broth, chicken and beans along with the liquid from one of the cans of beans.
½ sliced; remove seeds for less heat) Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally,
1 4-ounce can chopped green chiles, until thickened, about 15 minutes.
drained 2. Using a potato masher, mash the chili until about half of the beans are broken up.
1 teaspoon ground cumin Stir in the corn, cilantro and ½ cup cheese. Serve in bowls and top with the remaining
2 cups low-sodium chicken broth ½ cup cheese, the sliced jalapeño and sour cream. Serve with cornbread.
2 cups shredded rotisserie chicken PER SERVING: Calories 586; Fat 26 g (Saturated 10 g); Cholesterol 151 mg; Sodium 857 mg;
2 15-ounce cans large white beans or Carbohydrate 41 g; Fiber 10 g; Protein 49 g
pinto beans (1 undrained; 1 drained
and rinsed)
1 cup frozen corn, thawed
1 cup shredded monterey jack or
white cheddar cheese
Sour cream, for topping
Cornbread, for serving

SPICY VEGETARIAN CHILI ACTIVE: 40 min l TOTAL: 2 hr 10 min l SERVES: 6 to 8
2 tablespoons extra-virgin olive oil 1 tablespoon tomato paste
1 large onion, chopped 2 corn tortillas, torn into pieces
2 large bell peppers (1 green, 1 red), chopped ½ cup brewed coffee
3 carrots, finely chopped 1 28-ounce can whole plum tomatoes,
Kosher salt crushed by hand
6 cloves garlic, finely chopped 2 tablespoons unsweetened cocoa powder
3 tablespoons chili powder 2 15-ounce cans pinto beans, drained and rinsed
1 tablespoon ground cumin ½ head cauliflower, large stems trimmed
2 teaspoons ground coriander ½ cup finely chopped fresh cilantro,
2 teaspoons dried oregano plus torn leaves for topping
½ to 1 chipotle chile pepper in adobo sauce,
chopped
1. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and ½ teaspoon salt;
cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder,
cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes
(add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds.
Stir in the tomatoes, cocoa powder, beans and 2½ cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the
chili thickens slightly, about 1½ hour.
2. Meanwhile, coarsely grate the cauliflower on a box grater. About 10 minutes before the chili is done, stir in the cauliflower and cook
10 minutes. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Serve in bowls; top with cilantro.
PER SERVING: Calories 250; Fat 7 g (Saturated 1 g); Cholesterol 0 mg; Sodium 790 mg; Carbohydrate 40 g; Fiber 13 g; Protein 9 g
CHILI
ROTISSERIE CHICKEN CHILI

ACTIVE: 20 min l TOTAL: 50 min l SERVES: 4 to 6
1 tablespoon extra-virgin olive oil

1 bunch scallions, sliced (about ¾ cup)
½ to 1 jalapeño pepper, stemmed, seeded and chopped
Kosher salt
1 18-ounce bag frozen yucca, thawed, or 2 medium potatoes, peeled and chopped
1 cup corn kernels, thawed if frozen
2 carrots, cut into 1-inch pieces
1 to 2 chipotle chiles in adobo sauce, sliced
½ rotisserie chicken, skin removed, shredded into large pieces
1 19-ounce can white beans, drained and rinsed
½ cup fresh cilantro, chopped
Sliced avocado, for topping
1. Heat the olive oil in a large pot over medium-high heat. Add the scallions, garlic,
jalapeño, chili powder and 2 teaspoons salt; cook until soft, about 2 minutes. Add the
chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, then simmer
until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth.
2. Add the chicken and beans and cook, stirring occasionally, until warmed through and
thickened, about 10 minutes. Stir in all but a few tablespoons of the cilantro. Serve in
bowls and top with the avocado slices and remaining cilantro.

50
GRILLED CHEESE
sandwiches
BONUS!
How to make grilled cheese
1. Heat 1 tablespoon salted butter in a cast-iron or nonstick skillet
over medium-low heat.
2. Press the sandwich slightly and place it in the skillet. Cook until
golden on the bottom, 3 to 5 minutes.
3. Flip, adding more butter to the pan if needed, and cook until the
other side is golden and the cheese melts, 3 to 5 more minutes.
1. CLASSIC Sandwich 2 slices cheddar, 6. SPICY DINER-STYLE Mix 1 tablespoon

monterey jack or Swiss cheese between mayonnaise with ¼ teaspoon Sriracha. Make
2 slices country white bread. Cook, Diner-Style Grilled Cheese (No. 5), spreading
flipping once, until golden. the sandwich with the spicy mayonnaise.
2. BACON AND TOMATO Make 7. CHEDDAR-PICKLE Make Diner-Style
Classic Grilled Cheese (No. 1), adding Grilled Cheese (No. 5), replacing the
3 slices crisp bacon and 1 slice tomato American cheese with aged white cheddar
between the cheese. and adding sliced pickles between the cheese.
3. TRIPLE CHEESE Make Classic Grilled 8. HAVARTI–CHICKEN SALAD Sandwich
Cheese (No. 1), using 1 slice each cheddar, 1 slice havarti, 2 to 3 tablespoons chicken salad
muenster and Swiss cheese. and another slice of havarti between 2 slices
4. GRILLED CHEESE FINGERS Make potato bread. Cook, flipping once, until golden.
Classic Grilled Cheese (No. 1). Cut off the
9. RICOTTA-GARLIC Mix 1 cup shredded
crusts and cut the sandwich into strips.
mozzarella, ½ cup ricotta, ⅓ cup grated
5. DINER-STYLE Sandwich 2 slices parmesan, 1 small grated garlic clove, and salt
American cheese between 2 slices white bread. to taste. Sandwich one-quarter of the mixture
Spread mayonnaise on the outside of the between 2 slices sourdough bread. Cook,
sandwich and cook, flipping once, until golden. flipping once, until golden. (Use the remaining
Serve with ketchup. cheese mixture for more sandwiches.)
10. SWISS-MUSHROOM Spread 16. GOAT CHEESE–PEPPADEW 21. BLUE CHEESE–ONION Sandwich
Thousand Island dressing on 2 slices Mix ½ cup cream cheese with ¼ cup 1 slice each muenster and soft blue
rye bread. Sandwich with 1 slice Swiss goat cheese and 8 chopped Peppadew cheese, some caramelized onions and
cheese, some sautéed mushrooms and peppers. Sandwich one-quarter of the another slice of muenster between
onions, and another slice of Swiss. mixture between 2 slices multigrain 2 slices marble rye bread. Cook, flipping
Cook, flipping once, until golden. bread. Cook, flipping once, until golden. once, until golden.
(Use the remaining cheese mixture for
11. PESTO Spread pesto on 1 slice white more sandwiches.) 22. ITALIAN Sandwich 1 slice
bread. Top with 1 slice each provolone and provolone, 1 slice mortadella, some
mozzarella. Top with another slice of bread 17. BAGEL Spread a split bagel chopped pickled vegetables and another
and cook, flipping once, until golden. with mayonnaise and spicy mustard. slice of provolone between 2 slices
Sandwich with 1 slice muenster, 2 slices sourdough bread. Cook, flipping once,
12. SPICY NACHO Sandwich 1 slice salami and another slice of muenster. until golden.
monterey jack or American cheese, some Cook, flipping once, until golden,
pickled jalapeño slices and 1 slice cheddar pressing to flatten. 23. FONTINA-SAGE Fry 4 sage leaves
between 2 slices white bread. Cook, in a skillet in butter and olive oil until crisp.
flipping once, until golden. 18. CAJUN Sandwich 2 slices provolone Sandwich 2 slices fontina and the fried
between 2 slices country bread. Cook in sage between 2 slices crusty bread. Cook
13. CRUNCHY NACHO Make Spicy butter with a pinch of Cajun seasoning. in the same skillet.
Nacho Grilled Cheese (No. 12), adding
1 tablespoon crushed corn chips or tortilla 19. MUFFULETTA Make Cajun Grilled 24. MEDITERRANEAN Spread
chips with the jalapeños. Cheese (No. 18), adding 1 tablespoon baba ghanoush on 2 slices whole-grain
deli olive salad between the cheese. bread. Sandwich with 1 slice monterey
14. HAM AND GARLIC BREAD jack, 2 tablespoons crumbled feta,
Prepare 2 thick slices frozen garlic bread 20. ROASTED TOMATO a few slices grilled zucchini and
as the label directs. Sandwich with Toss 4 halved plum tomatoes with another slice monterey jack. Cook
2 slices each monterey jack and ham. 1 tablespoon olive oil, and thyme, in olive oil.
Cook, flipping once, until golden. salt and pepper to taste. Roast at 350˚,
1 hour; mash. Spread 2 slices sourdough 25. GRUYÈRE-SAUERKRAUT
15. POTATO CHIP Spread yellow bread with one-quarter of the tomato Spread mustard on 1 slice crusty bread.
mustard on 1 slice whole-wheat bread. mixture and sandwich with 2 slices Top with 2 slices gruyère, 1 tablespoon
Top with 2 slices American cheese and cheddar. Cook, flipping once, until sauerkraut and another slice of bread.
8 potato chips. Top with another slice of golden. (Use the remaining tomato Cook, flipping once, until golden.
bread; cook, flipping once, until golden. mixture for more sandwiches.)
26. BRIE–ROAST BEEF Spread dijon
mustard and brie (remove the rind) on
2 slices sourdough bread. Sandwich with
No. 16 some caramelized onions and 1 slice
roast beef. Cook, flipping once, until
GOAT CHEESE–PEPPADEW golden.
27. INSIDE-OUT BUN Sandwich

1 slice each pepper jack and Swiss
cheese on an inside-out seedless
hamburger bun. Cook, flipping once,
until golden.
28. PATTY MELT Cook a thin

hamburger patty to medium doneness.
Sandwich 1 slice cheddar, the hamburger
patty and 1 slice American cheese on
an inside-out seedless hamburger bun.
Cook, flipping once, until golden.
29. HOT DOG Halve a hot dog

lengthwise; brown in a skillet. Spread
ketchup and mustard on a hot dog bun.
Sandwich with the hot dog and
1 slice American cheese. Cook, flipping
once, until golden, pressing to flatten.
30. MAC AND CHEESE Spread

No. 13 3 tablespoons warm macaroni and
cheese on 2 slices potato bread. Drizzle
CRUNCHY NACHO with hot sauce and sandwich with ¼ cup
warm pulled pork. Cook, flipping once,
until golden.

50 GRILLED CHEESE SANDWICHES
No. 31 42. OPEN-FACE CUTOUTS Cut

shapes out of sliced white bread using a
AVOCADO cookie cutter. Cut matching shapes out of
sliced white and orange cheddar. Broil the
bread until lightly toasted, then flip, top
each with a piece of cheese and broil until
the cheese melts.
43. OPEN-FACE CAPRESE Broil a

split ciabatta roll until lightly toasted.
Drizzle with olive oil and top each half
with 2 slices beefsteak tomato and
2 slices fresh mozzarella cheese. Broil
until the cheese melts. Top with chopped
fresh basil.
44. OPEN-FACE FRENCH ONION

Broil baguette slices until toasted. Top
with caramelized onions and shredded
gruyère cheese. Broil until the cheese
melts. Top with chives.
45. PIZZA Spread marinara sauce

on 2 slices Italian bread and sandwich
No. 46 with 1 slice provolone cheese, 2 slices

pepperoni and 1 slice mozzarella. Cook
BBQ ROAST BEEF in a mixture of butter and olive oil, flipping
once, until golden.
46. BBQ ROAST BEEF Spread

31. AVOCADO Toss ¼ sliced avocado 36. SPANISH OLIVE Sandwich 1 tablespoon barbecue sauce on 1 thick
with lime juice and lime zest to taste. ¼ cup grated manchego cheese and
slice country white bread. Top with
Sandwich 2 slices pepper jack and the 1 tablespoon sliced green olives between
2 slices each cheddar and roast beef,
avocado between 2 slices white bread. 2 slices white bread. Cook, flipping once,
until golden. then another slice of bread. Brush with
Cook, flipping once, until golden.
melted butter and cook on a grill, turning,
32. BACON-CHEDDAR WAFFLE 37. FIG AND OLIVE Make Spanish until golden.
Sandwich 1 slice cheddar, 2 slices Olive Grilled Cheese (No. 36), spreading
crisp bacon and another slice of the bread with fig jam. 47. TRULY GRILLED CHEESE Toss
cheddar between 2 waffles. Cook, 1 thick slice halloumi cheese with olive
flipping once, until golden. Serve with
38. HAWAIIAN Spread pineapple oil and chopped oregano. Rub 1 thick
preserves on 2 slices Hawaiian sweet slice crusty bread with garlic and brush
maple syrup.
bread or challah bread. Sandwich with with olive oil. Cook the cheese and bread
33. EGG IN A HOLE Cut out a 2-inch 2 slices each monterey jack and ham. separately on a grill, turning, until marked.
round from the center of 1 slice country Cook, flipping once, until golden. Rub the bread with a halved tomato and
white bread; place the bread in a hot top with the cheese; sprinkle with salt
39. TALEGGIO–BROCCOLI RABE
buttered skillet and crack an egg into the Sandwich 2 slices taleggio and some and lemon juice.
hole. Cook until the white sets, then flip sautéed broccoli rabe between 2 slices
and top with 1 slice cheddar. Meanwhile, 48. BRIE-MARMALADE Spread
crusty bread. Cook in a mixture of butter
add another slice of bread to the skillet orange marmalade on 2 thick slices
and olive oil, flipping once, until golden.
and top with 1 slice cheddar and 3 slices cinnamon-raisin bread. Sandwich
crisp bacon. Sandwich the two halves and 40. FRIED MOZZARELLA Whisk with 2 slices brie cheese (remove the
cook until golden. 1 egg and 2 tablespoons milk in a shallow rind). Cook, flipping once, until golden.
dish. Mix ¼ cup flour and 2 tablespoons
34. CAMEMBERT-PEAR Spread grated parmesan in another dish. 49. QUINCE Spread quince preserves
camembert (remove the rind) on 2 slices Sandwich 2 slices fresh mozzarella on 2 slices brioche. Sandwich with
multigrain bread. Sandwich with thin between 2 slices white bread. Coat with 2 slices triple-cream cheese, such as
pear slices. Cook, flipping once, the flour mixture, then the beaten egg. Saint André, or brie (remove the rind).
until golden. Cook, flipping once, until golden. Cook, flipping once, until golden.
35. HAM-CHEDDAR Sandwich 41. OPEN-FACE PASTRAMI Spread 50. NUTELLA AND BANANA
¼ cup shredded cheddar, ½ chopped Russian dressing on 1 slice pumpernickel Spread ricotta cheese on 1 slice challah
scallion and 1 slice ham between bread. Top with a few thin slices pastrami bread or brioche and Nutella on another
2 slices multigrain bread. Cook, flipping and 1 slice Swiss cheese. Broil until the slice. Sandwich with sliced bananas and
once, until golden. cheese melts. cook, flipping once, until golden.

D D
Editor in Chief
Maile Carpenter
CREATIVE DIRECTOR Deirdre Koribanick
MANAGING EDITOR Robb Riedel
EXECUTIVE EDITOR Liz Sgroi
PHOTO DIRECTOR Alice Albert
SPECIAL PROJECTS EDITOR Pamela Mitchell
ART DIRECTOR Rachel Keaveny
Editorial Art Food Network Kitchen

DEPUTY EDITOR Jessica Dodell-Feder DEPUTY ART DIRECTOR TEST KITCHEN DIRECTOR
FEATURES EDITOR Erica Finamore Amy Kaffka Stephen Jackson
FOOD EDITOR Ariana Phillips Tessier DESIGNER Libby Lang RECIPE DEVELOPERS
DIGITAL IMAGING SPECIALIST Melissa Gaman, Khalil Hymore,
ASSOCIATE EDITORS Amy Stevenson
Francesca Cocchi, Nora Horvath, Ruth Vázquez
Kate Trombly O’Brien, Kara Zauberman RECIPE DEVELOPER/NUTRITIONIST
Leah Brickley
ASSISTANT EDITOR Cory Fernandez Photography RECIPE TESTER
EDITORIAL ASSISTANT Audrey Morgan SENIOR PHOTO EDITOR Jessica Widmer
ONLINE EDITORIAL COORDINATOR Martha Maristany
Michelle Baricevic ASSOCIATE PHOTO EDITOR
Amy McNulty
Copy ASSISTANT PHOTO EDITOR
Mollie Kingsbury
COPY CHIEF Chris Jagger
RESEARCH CHIEF Katherine Wessling
COPY EDITOR David Cobb Craig
Hearst Magazine media, inc. discovery

PRESIDENT CHIEF LIFESTYLE BRANDS OFFICER
VICE PRESIDENT, PUBLISHER Debi Chirichella Kathleen Finch
Jacqueline Deval CHIEF CONTENT OFFICER PRESIDENT, FOOD NETWORK
Kate Lewis Courtney White
SENIOR VICE PRESIDENT &
CHIEF BUSINESS OFFICER
Published by Hearst Kristen O’Hara
PRESIDENT & CHIEF EXECUTIVE OFFICER SECRETARY
Steven R. Swartz Catherine A. Bostron
CHAIRMAN William R. Hearst III
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Gilbert C. Maurer, Mark F. Miller
CHIEF OPERATING OFFICER Mark E. Aldam
Editorial offices: 300 West 57th Street, New York, NY 10019. Copyright © 2018 Food Network Magazine, LLC. Hearst Specials is a trademark of Hearst. Food Network Magazine and
the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of
Television Food Network, G.P. and are used under license. All rights reserved. No part of this publication may be reproduced in any form without written permission from the publisher.
PRINTED IN THE USA. For subscriptions, contact customer service at service.foodnetworkmag.com or write to:
Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593 or call toll-free: 866-587-4653
PHOTOGRAPHY CREDITS
Cover photograph by Antonis Achilleos
Antonis Achilleos Levi Brown Andrew McCaul Con Poulos Justin Walker
pages 2, 8, 12, 14–15, pages 10, 14, 17, 18, 21 page 67 pages 1, 23, 26, 29, 47, 51, pages 10, 13, 20, 41, 75,
17–19, 21, 24–26, 28, 53–54, 57, 63–64, 67, 76, 84, 86
30–33, 36, 38–40, 42–43, Ryan Dausch Johnny Miller 85, 90
46,48–49, 52–53, 55, page 81 pages 37, 58, 63, 68, 88 Anna Williams
60–62, 64–66, 70, 72, 74, Andrew Purcell page 60
Steve Giralt Marcus Nilsson pages 16, 34, 92–95
77–78, 80–81, 87, 89, 91 page 11 page 50
Sang An Christopher Testani
Charles Masters Kana Okada pages 30, 36, 40, 43–44,
page 54 pages 22, 27, 73, 82–84 page 74 50, 56, 71, 79, 88

Food Network Magazine - Soups and Stews

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RAVIOLI VEGETABLE CHICKEN NACHO PULLED PORK CARROT GINGER

SOUP SOUP STEW SOUP

SUPER EASY SOUPS AND STEWS ● FOOD NETWORK MAGAZINE 1

Vegetable Soups .............................. 8

Pasta Soups ..................................... 34

Chicken Soups .................................. 44

Meat Soups ...................................... 68

SUPER EASY SOUPS AND STEWS ● FOOD NETWORK MAGAZINE 3

25 Slow-Cooker 26 Sausage-Bean Soup 26 Slow-Cooker Lentil 27 Chickpea Soup with 28 Slow-Cooker

4 FOOD NETWORK MAGAZINE ● SUPER EASY SOUPS AND STEWS

43 Vietnamese Noodle 43 Dumpling Soup with

56 Chicken and Quinoa 57 Spicy Chicken Tortilla

SUPER EASY SOUPS AND STEWS ● FOOD NETWORK MAGAZINE 5

63 Fish Chowder 63 Manhattan Clam 64 Seafood Brodetto 64 Hot-and-Sour 65 Salmon-Vegetable

73 Mexican Meatball 74 Slow-Cooker 74 Pressure-Cooker 75 Chorizo-Potato Stew 76 Posole Rojo

81 Slow-Cooker Pork 81 Slow-Cooker

6 FOOD NETWORK MAGAZINE ● SUPER EASY SOUPS AND STEWS

87 Slow-Cooker 88 Slow-Cooker 88 Vegetarian Chili with 89 Chicken-Corn Chili 90 Spicy Vegetarian

SUPER EASY SOUPS AND STEWS ● FOOD NETWORK MAGAZINE 7

2 cups carrot juice

1. Bring the carrot juice, 3 cups water and the

2 tablespoons vegetable oil

1. Heat the olive oil in a medium

10 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS

KALE-POTATO SOUP WITH BACON

SUPER EASY SOUPS AND STEWS l FOOD NETWORK MAGAZINE 11

2 slices bacon, chopped

1. Cook the bacon in the butter in a

12 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS

SUPER EASY SOUPS AND STEWS l FOOD NETWORK MAGAZINE 13

2 tablespoons unsalted butter

14 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS

BROCCOLI-CHEDDAR SOUP ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

SUPER EASY SOUPS AND STEWS l FOOD NETWORK MAGAZINE 15

16 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS

THAI CORN CHOWDER

SUPER EASY SOUPS AND STEWS l FOOD NETWORK MAGAZINE 17

½ cup vegetable oil

1. Heat the olive oil in a medium saucepan

18 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS

SUPER EASY SOUPS AND STEWS l FOOD NETWORK MAGAZINE 19

20 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS

5 tablespoons unsalted butter

WATERCRESS Chopped fresh chives, for topping

1. Heat the olive oil in a medium saucepan

SUPER EASY SOUPS AND STEWS l FOOD NETWORK MAGAZINE 21

3 tablespoons extra-virgin olive oil, 4 cups low-sodium vegetable

22 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS

FRENCH ONION SOUP ACTIVE: 15 min l TOTAL: 1 hr 45 min l SERVES: 4

3 tablespoons extra-virgin olive oil

1. Heat the olive oil in a large skillet over

1 large sweet potato, peeled and diced

1. Combine the sweet potato, carrots, celery, leeks, lentils, ginger,

26 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS

SUPER EASY SOUPS AND STEWS l FOOD NETWORK MAGAZINE 27

28 FOOD NETWORK MAGAZINE l SUPER EASY SOUPS AND STEWS