Winter Warmers: Soups and Stews for Cold Weather

As the days get shorter and the temperatures drop, there’s nothing quite like curling up with a warm bowl of soup or stew. These comforting dishes are not only delicious but also packed with nutrients to keep you healthy during the cold months. But who wants to spend hours in the kitchen every night after work? That’s where meal prepping comes in!

I’m excited to share five of my favorite meal-preppable soup and hearty stew recipes with you. These recipes are not only easy to make, but they’re also packed with flavor and perfect for warming you up from the inside out. 

1. Spicy Chipotle Chicken and Sweet Potato Chowder

This chowder is a delicious blend of smoky chipotle peppers, sweet potatoes, and tender chicken. It’s hearty enough to be a meal on its own, but it also pairs well with a simple salad or crusty bread.

Ingredients

• 1 pound boneless, skinless chicken breasts, diced
• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1/2 cup chopped fresh cilantro
• Sour cream, for serving (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. Add the onion, garlic, chipotle peppers, chili powder, cumin, salt, and pepper to the pot. Cook, stirring occasionally, until the onion is softened.
3. Return the chicken to the pot and add the sweet potatoes, chicken broth, black beans, and corn. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender or transfer the soup to a blender and puree until smooth. (If using a blender, work in batches and be careful not to overfill.)
5. Return the soup to the pot and stir in the cilantro. Season with additional salt and pepper to taste.
6. Serve hot, topped with a dollop of sour cream, if desired.

Meal Prep Tips

• This chowder makes a large batch, so it’s perfect for meal prepping. Simply portion it out into individual containers and store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• When reheating, you may need to add a splash of chicken broth to thin it out.

2. Hearty Beef and Barley Stew with Root Vegetables

This classic beef stew is a cold-weather staple. The barley adds a hearty texture and extra nutrients, while the root vegetables bring a touch of sweetness. It’s a complete meal in a bowl, perfect for a cozy night in.

Ingredients

• 1 pound beef stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 turnip, peeled and diced
• 1/2 cup pearl barley
• 4 cups beef broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, for serving (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the beef and cook until browned on all sides.
2. Add the onion, garlic, carrots, parsnips, and turnip to the pot. Cook, stirring occasionally, until the vegetables are softened.
3. Stir in the barley, beef broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the beef and barley are tender.
4. Serve hot, garnished with fresh parsley, if desired.

Meal Prep Tips

• Barley absorbs liquid, so you may need to add a splash of broth or water when reheating.
• This stew is even better the next day, so don’t hesitate to make a big batch and enjoy it throughout the week.

3. Lemony White Bean and Kale Soup with Sausage

This soup is light and refreshing, yet still hearty enough to keep you satisfied. The lemon adds a bright flavor, while the sausage provides a savory kick. It’s a great option for a lighter meal or a starter course.

Ingredients

• 1 pound Italian sausage (mild or spicy), casings removed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 4 cups chopped kale
• 1/4 cup lemon juice
• 1 tablespoon grated lemon zest
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Freshly grated Parmesan cheese, for serving (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned.
2. Add the onion and garlic to the pot and cook, stirring occasionally, until the onion is softened.
3. Add the chicken broth, cannellini beans, kale, lemon juice, lemon zest, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the kale is tender.
4. Serve hot, topped with freshly grated Parmesan cheese, if desired.

Meal Prep Tips

• Prep Ahead: Chop the onion, mince the garlic, and chop the kale in advance. Store them in separate airtight containers in the refrigerator for up to 3 days.
• Storage: Portion the soup into individual containers, leaving a small amount of headspace at the top. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. If the soup is too thick, add a splash of chicken broth or water to thin it out. Alternatively, reheat individual portions in the microwave.

4. Coconut Curry Lentil Soup with Spinach

This soup is a flavor explosion! The coconut milk adds richness, the curry paste brings warmth, and the spinach provides a healthy dose of greens. It’s a vegetarian option that’s both satisfying and nutritious.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 (14-ounce) can coconut milk
• 4 cups fresh spinach
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened. Add the garlic, curry powder, cumin, and cayenne pepper and cook for 1 minute more.
2. Add the lentils and vegetable broth to the pot and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the lentils are tender.
3. Stir in the coconut milk and spinach and cook until the spinach is wilted.
4. Serve hot, topped with cilantro and a squeeze of lime.

Meal Prep Tips

• Prep Ahead: Dice the onion, mince the garlic, and chop the cilantro in advance. Store them in separate airtight containers in the refrigerator for up to 3 days.
• Storage: Allow the soup to cool completely before portioning into individual containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw frozen soup overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. To reduce thickness, you can add a splash of vegetable broth or water to thin it out. For individual portions, heating up in the microwave is ideal too.

5. Moroccan Chickpea and Apricot Tagine

For a unique twist on your meal prep, try this Moroccan-inspired tagine. The combination of sweet apricots, savory chickpeas, and warm spices is simply irresistible.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (15-ounce) can diced tomatoes, undrained
• 1 cup dried apricots, chopped
• 1 cup vegetable broth
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• Cooked couscous, for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened. Add the garlic, ginger, cumin, turmeric, cinnamon, and cayenne pepper and cook for 1 minute more.
2. Add the chickpeas, diced tomatoes, apricots, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the apricots are plump and tender.
3. Stir in the cilantro and mint. Serve hot over cooked couscous.

 Meal Prep Tips

• Prep Ahead: Dice the onion, mince the garlic, chop the apricots, cilantro, and mint in advance. Store them in separate airtight containers in the refrigerator for up to 3 days.
• Storage: Allow the tagine to cool completely before portioning into individual containers. Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw frozen tagine overnight in the refrigerator before reheating.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. If the tagine is too thick, add a splash of vegetable broth or water to thin it out. Alternatively, reheat individual portions in the microwave.

Final Thoughts

I hope these recipes inspire you to get creative with your meal prep and enjoy the cozy flavors of soup and stew season. Remember, meal prepping is all about making your life easier and healthier, so don’t be afraid to experiment and find what works best for you!