Can I make these soups vegetarian?

Absolutely! Just swap the meat for mushrooms, lentils, or chickpeas—they’ll soak up all that delicious broth flavor. I’ve even thrown in a handful of quinoa when I wanted extra protein. The key is keeping that umami-rich base.

How do I freeze these soups properly?

Spoon cooled soup into freezer bags (lay them flat to save space) or airtight containers, leaving an inch for expansion. Pro tip: Write the date with a Sharpie—because three months from now, you’ll be thrilled to rediscover this batch on a busy night!

My soup turned out too thick—help!

No worries! Just stir in a splash of broth or water when reheating. It happens to me every time I get overzealous with the sweet potatoes. Remember: You can always thin it, but you can’t un-thin it!

Can I use frozen veggies instead of fresh?

You bet—I do it all winter when my garden’s buried under snow. Toss them in frozen during the last 15 minutes of cooking. Just avoid pre-seasoned blends, as they can throw off your flavor balance.

5 Cozy Fall Soups Stews That Warm the Soul Instantly

Name: 5 Cozy Fall Soups Stews That Warm the Soul Instantly
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 lb chicken or beef, cubed; 4 cups broth (vegetable, chicken, or beef); 1 can diced tomatoes; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 bay leaf; 2 cups chopped seasonal vegetables (squash, sweet potatoes, etc.)

Description

Warm up with these 5 cozy fall soups and stews. Perfect for chilly evenings, these recipes are hearty, flavorful, and easy to make.

Ingredients

1 tbsp olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 lb chicken or beef, cubed
4 cups broth (vegetable, chicken, or beef)
1 can diced tomatoes
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 bay leaf
2 cups chopped seasonal vegetables (squash, sweet potatoes, etc.)

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook until softened.
Stir in garlic and meat. Cook until browned.
Pour in broth and diced tomatoes. Bring to a boil.
Add salt, pepper, thyme, bay leaf, and seasonal vegetables.
Reduce heat and simmer for 30-40 minutes.
Remove bay leaf before serving.

Notes

Use fresh seasonal vegetables for best flavor.
Adjust seasoning to taste.
Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American