ONE-POT MEALS TO WARM YOU UP
When autumn rolls around, our cravings shift from sweet, cool snacks to hearty, warm meals. Sure, a coffee or tea might take the chill off, but only one type of food captures the essence of the season: soup. Break out your stockpot and gather your favorite seasonings to create the following soup and stew recipes. From vegetarian- and vegan-friendly options that feature root vegetables and squashes, to flavorful bowls that include chicken and turkey, we have something for everyone at the table.
tomato, turkey & kale soup with parmesan
Written by Irene McGuinness
Photograph by Scott Yavis
Styled by Irene McGuinness
Makes 10 cups
Meatballs
- 1 pound ground turkey, thigh and breast meat
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
Soup
- 2 tablespoons grapeseed oil
- 1 sweet onion, diced
- 2 large carrots, scraped and diced
- 2 celery stalks, diced
- 4 large garlic cloves, smashed and minced
- 4 cups low-sodium vegetable stock or water
- 1 (28-ounce) can plum tomatoes, including juice
- 1 (2-inch) piece of Parmesan rind
- ¼ cup finely chopped fresh parsley
- 2 teaspoons minced fresh rosemary
- 2 sprigs fresh thyme
- Generous pinch of crushed dried red chilies
- 1 (14-ounce) can cannellini or white navy beans, rinsed and drained
- 4 cups chiffonade of kale leaves
- Salt and freshly ground black pepper (optional)
- Fresh cilantro, for garnish
In bowl, combine ground turkey, onion powder, salt, and white pepper. Work mixture together with your fingers until blended. Refrigerate.
In large, heavy saucepan, heat oil. Add onion, carrots, and celery and sauté until soft. Add garlic and sauté for a couple more minutes, until aromatic. Do not burn. Add a splash of water if necessary.
tomato, turkey & kale soup with parmesan
Add stock and canned tomatoes, breaking up tomatoes with fork. Add Parmesan rind, herbs, and crushed chilies. Stir to blend. Cover and simmer over medium-low heat. Cook for about 30 minutes to fully blend flavors. Stir and sift out thyme stems.
Pinch pieces of ground turkey meat with your fingers and drop into simmering soup. Gently stir, cover, and continue to simmer for 10 more minutes. Add beans and kale to soup; cover and continue to cook until beans are hot and kale has slightly wilted. Add salt and pepper to taste, if needed. Remove Parmesan rind and discard.
Flavors in soup are enhanced when refrigerated overnight. When ready to serve, garnish with cilantro and a crisp Parmesan wafer if desired.
Parmesan Wafers: Preheat oven to 400 degrees F. Place heaping tablespoon of coarsely grated Parmesan onto parchment-lined baking sheet and gently pat down. Repeat, leaving a couple inches between mounds. Bake for 3 to 5 minutes until melted and golden. Wafers harden as they cool.
chicken tortilla soup
Written by Jennifer Danter
Photograph by Scott Yavis
Serves 6
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano leaves
- ½ teaspoon sea salt
- 8 cups water
- 2 skinless, bone-in organic chicken breasts
- ½ cup chopped cilantro
- 4 small organic corn tortillas, cut into thin strips (stack tortillas, roll them up, then slice into strips)
- 4 tomatoes, chopped
- 1 zucchini, chopped
- 2 cups cooked black beans
- 1 jalapeno, seeded and chopped
- Sliced avocado and cotija cheese, for garnish (optional)
- Fresh lime juice (optional)
Coat Dutch oven with oil and set over medium heat. When warm, add onion. Cook stirring often, until soft and translucent, 6 to 8 minutes.
Add garlic and cook for 2 minutes. Stir in tomato paste, chili powder, cumin, oregano, and salt.
chicken tortilla soup
Stir in water and add chicken. Bring to a boil, then reduce heat to medium-low. Partially cover and simmer until meat is cooked through, 20 to 25 minutes. Remove chicken and let cool, then shred meat into thin pieces.
While chicken is cooling, stir in cilantro, tortilla strips, tomatoes, zucchini, beans, and jalapeno. Simmer until zucchini is tender, 5 to 7 minutes. Stir in shredded chicken.
Serve with avocado slices and cheese, if desired. For a burst of freshness, squeeze in fresh lime juice.
curried winter stew
Written by Allison Day
Photography by Scott Yavis
Styled by Irene McGuinness
Serves 6
- 2 tablespoons coconut oil or extra-virgin olive oil
- 1 onion, diced
- 2 pounds butternut squash, peeled, seeded, and cut into ½-inch cubes
- 1 tablespoon grated fresh ginger
- 3 garlic cloves, minced
- 1 tablespoon curry powder (mild, medium, or hot)
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2 cups water
- 1 (13.5-ounce) can coconut milk
- 2 cups cooked chickpeas
- ⅓ cup red lentils, washed and picked over
- 1 tablespoon vegetable bouillon paste or powder
- 1 cup finely chopped cauliflower florets
- 2 tablespoons lemon juice
- Warm cooked rice or naan, for serving (optional)
- Plain yogurt, for serving (optional)
In large Dutch oven or pot, heat oil over medium heat. Add onion, squash, ginger, and garlic. Sauté for 8 to 10 minutes, until onion is translucent. Add curry powder, cumin, and turmeric and sauté for 2 more minutes, until spices are toasted and fragrant.
curried winter stew
Stir in water, coconut milk, chickpeas, lentils, and bouillon. Bring mixture to a boil, reduce to a simmer, and cover. Cook for 25 to 30 minutes, until squash is tender, red lentils are cooked and breaking down, and stew is thickened.
Stir in cauliflower and lemon juice, cover again, and cook for another 10 minutes, until cauliflower is very tender. If stew is too thick for your liking, add splashes of water until you reach your preferred consistency.
Serve warm over rice or in bowls with naan for dipping, as well as a dollop of plain yogurt, if desired.
Deborah Farmer
