2022 Allrecipes Soups and Stews

FROM ALLRECIPES.
COM, THE WORLD’S LARGEST FOOD

COMMUNITY—MORE THAN 60 MILLION HOME COOKS!
comfort by
the spoonful
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2022
ALLRECIPES¨
S O U P S & ST E WS ™
4 SOUP’S ON!
Soup and broth formulas that use
leftovers and pull from the pantry.
Plus, crackers and toppers to take
’em to the next level.
8 GLOBE-TROTTERS
Take your taste buds around
the world with internationally
inspired recipes.
16 BETTER TOGETHER
Mmm-inducing mashups
combining two best-loved soups.
35 22 BIG BOWLS, QUICK
Forget takeout and delivery! With
these recipes, you can whip up a
delicious bowl in 30 minutes or less.
28 GO GREEN
Light and refreshing side salads
are a soup’s best friend.
30 WELL BLENDED
For creamy comfort in every
spoonful, try an oh-so-silky
puréed soup.
36 DEEP-ROOTED
Hearty root vegetables star
in these tasty bowls.
42 BREAD WINNER
Sop up soups with these dunkable
rolls, breadsticks, and more.
44 SIMMER DOWN
The secret ingredient to many
flavorful soups and stews? A nice,
On the Cover slow simmer.
54 CHILI COOK-OFF!
soups
FROM ALLRECIPES.COM, THE WORLD’S LARGEST FOOD
COMMUNITY—MORE THAN 60 MILLION HOME COOKS!
Comforting and blue-ribbon-worthy
& stews ™
chilies and sides.
62 ALLSTAR SOUPS
COZY
Our Allstars—Allrecipes.com
enthusiasts—recommend their
BUDGET-
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STRETCHING
ki
BOWLS
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P
GLOBAL
all-time favorite recipes.

ONE-POT
WONDERS
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Round out a meal with one of these

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S
2022
quick recipes. No spoon required!
PHOTOGRAPHER
Kelsey Hansen 70 CLASSIC CUPS
FOOD STYLIST Better-than-the-can recipes that
Kelsey Moylan will make grandma proud.
PROP STYLIST
Sue Mitchell 80 RECIPE INDEX
A L L R E C I P E S .CO M 1 S O U P S & ST E WS
Soups & Stews 2022 ™
allrecipes specials allrecipes magazine

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LETTER FROM THE EDITORS
a bowlful
of goodness T H E R E ’ S N OT H I N G Q U I T E
L I K E T H E L A ST S L U R P
O F A D E L I C I O U S B OW L
O F S O U P O R ST E W.
The spoon is on the table—but there’s

no use for it when you’re getting every
last drop. Manners go out the door.
You take the bowl in both hands and
knock it back in one fell swoop. You can
feel the broth warming your bones and
radiating out from your core.
Soup is magical. A cup of chicken noodle

heals us—or at least if it does—when
we’re lethargic and sniffling. A big pot
of lip-smackin’ gumbo unites even the
biggest rivals at a tailgate. And a phone
call with your grandma to get the secret
ingredient in her famed ham bone
soup connects you even though you’re
hundreds of miles apart.
Soups bring solace. And now more than

ever, we’re craving that comfort. Last
year at Allrecipes.com, soup and stew
recipes got 100 million page views.
C A R I B B E A N C A R R OT- G I N G E R
To appease your hankering we created
S O U P, PAG E 3 7
this special magazine, filled with all your
favorites, plus new twists on classics to
add to your rotation.
Follow us on social! @allrecipes We have bowls brimming with flavors from around the world and recipes
that are on the table in 30 minutes or less. We have stick-to-your-ribs
beef stew (page 48) and light, airy gazpacho (page 73) because
every soup lover knows it’s always soup season—no matter the weather.
GET THE MAGAZINE
Special editions of Allrecipes Soups And of course we didn’t forget the sides. We have rolls, breadsticks, and
& Stews are only available for a more to dunk and sop up every last bit (page 42), plus ooey-gooey cheesy
limited time on newsstands, but our
flagship Allrecipes magazine can be sandwiches and quesadillas (page 68). Or perhaps a fresh green salad
delivered to your home. Subscribe is more your speed (page 28).
at allrecipes.com/get-the-mag.
LETTERS & COMMENTS There’s something for everyone, so get your spoon ready!
feedback@armagazine.com On second thought—spoons are optional.
THE EDITORS OF
ALLRECIPES MAGAZINE
ALLRECIPES.COM 3 SOUPS & STEWS

Soups and stews are
the ultimate pantry and fridge
clearer. Follow our
soup and broth formulas
for maximum flavor
with ingredients you already
have. Then round them
out with super-easy,
from-scratch crackers
and cheesy croutons.

SOUP’S ON!
STO C K
Kitchen Sink
VS .
Soup Formula
B R OT H
HANDS-ON 15 MIN TOTAL 35 MIN
The difference SERVES 6 SUBMITTED BY EATANDRUN
between stock ★★★★★ 1 REVIEW
and broth is
in the bones. 1 Tbsp. olive oil
1 cup chopped onion
STO C K 1 cup sliced carrot
is always cooked 1/2 cup sliced celery
with bones, but 2 cloves garlic, minced
not necessarily 4 cups low-sodium BROTH
with meat. (vegetable, chicken, beef)
1 (15-oz.) can BEANS, rinsed
B R OT H and drained (kidney,
is any liquid that cannellini, chickpeas,
has meat and/or pinto)
vegetables 1 (16-oz.) can diced
cooked in it, tomatoes, undrained
which may or 4 oz. PASTA (elbow,
may not contain shell, ditalini)
bones. The final 1 (8-oz.) can tomato sauce
result is a much 1 to 2 cups VEGETABLE
thinner liquid (frozen or canned peas
than stock that or corn, fresh spinach)
doesn’t gel when 2 Tbsp. red wine vinegar
chilled. And 1/4 tsp. salt
unlike stock, 1/4 tsp. black pepper
broth is often 1/2 cup shredded CHEESE
taken a step (Parmesan, Gouda,
further with cheddar, Fontina)
the addition of
1. Heat oil in a Dutch oven over
herbs, spices,
medium-high heat. Add onion,
and other
carrot, and celery. Cook, stirring
ingredients.
occasionally, until vegetables
Bouillon cubes
begin to soften, about 5 minutes.
and granules
Add garlic and cook, stirring
are highly
frequently, 1 minute more.
concentrated
2 . Stir in BROTH, BEANS,
versions of a
tomatoes, PASTA, and tomato
broth and used
sauce. Bring to a boil. Reduce heat
as a shortcut.
and simmer, covered, until pasta
is tender, about 20 minutes.
Add VEGETABLE and vinegar.
Cook, uncovered, until vegetables
are tender, 2 to 3 minutes more.
Season with salt and pepper.
Serve soup topped with CHEESE.
armagazine.com/kitchen-sink-
soup-formula
HIDDEN GEM HEALTHY QUICK
PER SERVING: 239 CAL; 5G FAT (2G SAT);
11G PRO; 38G CARB (8G FIBER, 9G SUGARS);
588MG SODIUM
T RY T H E S E W I T H LOV E TA ST E O F MADE FOR THE

SOUP F R O M I TA LY T E X- M E X MEDITERRANEAN
VA R I AT I O N S cannellini beans pinto beans chickpeas
+ ditalini pasta + shell pasta + elbow pasta
+ fresh spinach + corn + peas
+ Fontina cheese + cheddar cheese + Parmesan cheese

SOUP’S ON!
Vegetable Scrap Broth
HANDS-ON 10 MIN
★★★★★ 1 REVIEW
TOTAL 1 HR MAKES 1 QT SUBMITTED BY JILL LIGHTNER
waste
From root to tip, vegetables make flavorful broth. Use savory
and sweet veggie scraps you have on hand or try one of the
not
Broth Variations, below. Add a cheese rind for extra umami. CO L L E C T & S O R T
2 cups savory vegetable scraps 1. Chop vegetable scraps into 1-inch Organize scraps—
(onion ends and skins, pieces. Heat oil in a 3-qt. pot over including small leftover
leek tops, mushroom stems, medium-high heat. Add vegetables, pieces, peels, tops, and
squash peels) garlic, thyme, bay leaf, and root ends—into sweet
1 cup sweet vegetable scraps peppercorns to pot. Cook, stirring and savory categories.
(ends and peelings of carrots, frequently, until vegetables begin to You can divide further
celery, parsnips, golden soften, about 5 minutes. to create specific
beets, and fennel; corn cobs; 2 . Add the water, wine (if using), salt, broth flavor profiles.
pea pods) and cheese rind (if using). Bring to (See our favorite
2 tsp. olive oil a boil. Simmer, covered, on low until combinations, below.)
2 cloves garlic, smashed vegetables begin to flavor broth, about
5 sprigs thyme 30 minutes. Uncover and simmer until S AVO RY S C R A P S
1 bay leaf flavor deepens, about 20 minutes more. These include chard,
1/4 tsp. black peppercorns 3. Strain broth through fine-mesh sieve leek tops, mushroom
4 cups water and discard solids. Add more salt, stems, onions, spinach,
2 Tbsp. dry white wine (optional) if needed. Use immediately or chill, and peelings from
1/2 tsp. salt, plus more to taste covered, up to 1 week or freeze winter squash.
1 (2-inch) Parmesan cheese up to 6 months.
rind (optional) SW E E T S C R A P S
armagazine.com/vegetable-
scrap-stock These include corn
HIDDEN GEM VEGETARIAN GLUTEN-FREE cobs, fennel fronds and
PER CUP: 27 CAL; 2G FAT (0G SAT); 1G PRO; bulbs, golden beets,
2G CARB (0G FIBER, 1G SUGARS); 318MG SODIUM parsnips, pea pods,
and roasted vegetables.
O N E S TO S K I P
Cruciferous veggies
like broccoli, Brussels
sprouts, and cabbage
(as well as hearty
greens like collard, kale,
mustard, and turnip)
can impart a bitter
taste. Also skip beet
greens and carrot
greens. Avoid potatoes;
their starch will thicken
and cloud broth.
S AV E & F R E E Z E
Scrub vegetables
and make sure they are
well dried. Chop any
large pieces into 1-inch
chunks. Store in zip-top
plastic freezer bags
and press out any air
to prevent freezer burn.
Freeze up to 4 months.
B U I L D F L AVO R
Sautéing vegetables
before simmering
heightens and draws
out their essence.
T RY T H E S E FENNEL & PA R S N I P C A R R OT Use only small amount
B R OT H MUSHROOM & LEEK & ONION of oil—just enough
to prevent scorching
VA R I AT I O N S Savory Scraps Savory Scraps Savory Scraps and sticking.
mushroom stems leek tops red and yellow
Sweet Scraps Sweet Scraps onion skins and ends
celery ends and parsnip skins and Sweet Scraps
tops, fennel tops, red bell pepper carrot peels
and parsnip ends trimmings and ends
Crispy Rosemary
Flatbread Crackers
HANDS-ON 20 MIN TOTAL TIME 1 HR
Grilled SERVES 10 SUBMITTED BY CHEF JOHN
Cheese Bites 40 REVIEWS

Preheat oven to 450°F.
Line a 10x15-inch baking pan 1½ cups flour
with foil. Sprinkle 1½ cups ½ cup freshly grated
shredded cheddar cheese Parmigiano-Reggiano
(6 oz.) on top of 3 slices cheese (2 oz.)
of sourdough bread and top 1½ tsp. kosher salt
with 3 more slices. Brush 1 tsp. sugar
2 Tbsp. olive oil on outside 1 Tbsp. minced fresh rosemary
of bread slices. Place on baking 3 Tbsp. extra-virgin
pan. Bake, turning once, olive oil
until golden and crisp, about ½ cup cold water
10 minutes. Cut into cubes. ½ tsp. sea salt flakes (or fennel,
Makes about 4 cups bites. poppy, or sesame seeds)
1. Preheat oven to 375°F. Stir together
flour, cheese, salt, and sugar in a bowl.
Add rosemary and drizzle with oil
and the cold water. Stir with fork until
a fairly sticky dough comes together,
about 1 minute.
2 . On a floured surface, knead dough,
adding additional flour as needed,
until it no longer sticks to work surface,
2 to 3 minutes. Divide dough in half.
Roll each half into 10x12-inch rectangle
on sheet of parchment paper. Brush
lightly with water. Prick with fork to
prevent crackers from puffing too much.
3. Cut each rectangle into 30 pieces with
pizza cutter. Slide parchment paper with
dough pieces onto two baking sheets.
Sprinkle with sea salt or desired seeds.
[You can assemble crackers to this point
and chill, covered, up to 2 days ahead.]
4 . Bake, rotating baking sheets once
halfway through, until golden brown and
crisp, about 18 minutes. Cool crackers
on baking sheets.
armagazine.com/crispy-rosemary-
flatbread-crackers
VEGETARIAN
PER 6 CRACKERS: 123 CAL; 6G FAT (1G SAT); 3G PRO;
15G CARB (1G FIBER, 0G SUGARS); 357MG SODIUM

Take your taste buds on a trip to Italy, Mexico, Vietnam, and beyond
with these vibrant bowls—no passport required. Spoon up comfort with
cozy soups and stews inspired by cuisines around the world.

GLOBETROTTERS
Greek Avgolemono Soup HANDS-ON 20 MIN TOTAL 2 HR 25 MIN SERVES 8 SUBMITTED BY CHEF JOHN
64 REVIEWS 1. Put chicken, chopped onion, 4 . Stir onion and rice into broth.
This soup uses egg, lemon, and rice to celery, carrot, bay leaves, oregano, Bring to a simmer over medium-low
create an ultra-creamy consistency and 2 tsp. salt in a large pot. heat. Cook, stirring occasionally,
(without any cream!). Top with fresh Add the cold water and bring to a until rice is tender, about 45 minutes.
oregano, pepper, and some olive oil. boil. Reduce heat to medium-low and 5. Whisk together eggs, black pepper,
simmer, uncovered, skimming foam and cayenne in a bowl. Whisk in
3 lb. chicken quarters as necessary, until chicken is falling off lemon juice. Adding 1 cup at a time,
1 large onion, coarsely bone, about 90 minutes. [You can do whisk 2 cups hot broth mixture
chopped (2 cups) this part a day ahead and chill chicken into egg mixture until combined.
2 celery stalks, chopped (⅔ cup) right in broth.] Pour egg mixture into broth in pot.
1 large carrot, chopped (¾ cup) 2 . Transfer chicken to bowl to cool. Add shredded chicken, and cook
2 bay leaves Strain broth through fine-mesh sieve until heated through, about 5 minutes
¼ tsp. dried oregano and return broth to pot. (Save drained more. [Soup can be made ahead
2¼ tsp. salt vegetables for another use.) Pull meat and chilled, covered, up to 2 days or
3 qt. cold water from bones, discarding skin and bones; frozen up to 1 month. To reheat, use
2 Tbsp. extra-virgin olive oil shred or chop meat. low heat and do not boil.]
1 large onion, diced (2 cups) 3. Meanwhile, heat oil in a large skillet
⅔ cup Arborio rice armagazine.com/greek-
over medium heat. Add diced onion. avgolemono-soup
2 eggs Cook, stirring frequently, until GLUTEN-FREE
½ tsp. black pepper softened, 5 to 7 minutes. Sprinkle PER 1⅔ CUPS: 380 CAL; 24G FAT (6G SAT);
Pinch cayenne pepper with remaining ¼ tsp. salt. 23G PRO; 17G CARB (1G FIBER, 0G SUGARS);
840MG SODIUM
½ cup fresh lemon juice
“Delicious! I like
it creamier so
I use 3 or 4 eggs.
And I adjust
the lemon based
on my mood.”
“Great recipe. – LIA
The only
change I made
was to purée
the drained
vegetables
and add back
to the soup.”
– SJ

GLOBETROTTERS
“Super good!
I substituted
butternut
squash for the
sweet potatoes.
I forgot to
add the ginger,
but it turned out
great anyway.”
– JBBWITTER
West African Peanut Stew Add chicken and cook, stirring

occasionally, until no longer pink,
HANDS-ON 20 MIN TOTAL 45 MIN SERVES 8 SUBMITTED BY KM1312 about 10 minutes.
189 REVIEWS 2 . Sprinkle chicken with red pepper and
4 cups sweet potatoes, cut
Sweet potatoes, peanuts, garlic, and salt. Stir in broth and potatoes. Bring
into ½-inch chunks (about
ginger bring the spicy, savory flavors to a boil. Reduce heat and simmer,
2 large sweet potatoes)
partially covered, about 15 minutes. Stir
of West Africa to this stew. 1 (14.5-oz.) can diced
in tomatoes, greens, and peanut butter.
2Tbsp. peanut oil tomatoes, with juice
3. Cook, partially covered, stirring
1cup chopped red onion ¼ lb. collard greens or kale,
occasionally, until heated through and
2Tbsp. chopped fresh ginger stemmed and chopped
greens reach desired tenderness,
2cloves garlic, minced 1 cup chunky peanut butter
10 to 15 minutes. Top servings with
1lb. boneless, skinless chicken ¼ cup chopped peanuts
peanuts and (if using) cilantro.
breasts, cut into chunks Chopped fresh cilantro (optional)
armagazine.com/west-african-
2 to 3 tsp. crushed red pepper 1. Heat oil in a large pot over peanut-stew
¼ tsp. salt medium-high heat. Add onion, ginger, HEALTHY GLUTEN-FREE
5 cups low-sodium and garlic. Cook, stirring occasionally, PER 1½ CUPS: 405 CAL; 23G FAT (4G SAT); 26G PRO;
chicken broth until onion softens, about 5 minutes. 27G CARB (6G FIBER, 9G SUGARS); 641MG SODIUM
Portuguese
Chouriço Stew
SERVES 6 SUBMITTED BY JOHN J. PACHECO
12 REVIEWS
Chouriço is a cured, smoked pork
sausage often seasoned with paprika
and garlic. It is similar in taste and
texture to Spanish chorizo.
1 (16-oz.) pkg. chouriço,
cut into ¾-inch pieces
1 small onion, chopped
1 clove garlic, minced
4 cups water
2 cups Yukon Gold potatoes,
peeled, if desired, and diced
(2 medium potatoes)
1 (15-oz.) can tomato sauce
2 tsp. crushed red pepper
⅛ tsp. paprika
1 (16-oz.) pkg. frozen
cut green beans
Chopped fresh parsley
(optional)
Cracked black pepper
Heat a Dutch oven over medium-high
heat. Add chouriço, onion, and garlic.
Cook, stirring occasionally, until onion
is tender, about 5 minutes. Stir in the
water, potatoes, tomato sauce, crushed
red pepper, and paprika. Bring to a
boil. Reduce heat to medium-low and
simmer until potatoes are tender,
“I added fresh 15 to 20 minutes. Stir in green beans
green beans at and simmer until heated through,
the 20-minute about 5 minutes. Sprinkle servings with
mark, then parsley (if using) and black pepper.
cooked for armagazine.com/portuguese-
another chourico-stew
20 minutes and HIDDEN GEM
it came out PER 1⅔ CUPS: 248 CAL; 12G FAT (5G SAT); 18G PRO;
wonderful.
Next time
we might try
adding some
cabbage.”
– ’LIL T

f l avo r
twist
South-
Vietnamese
style pho is
served with
a host of
crisp, tangy,
spicy, sweet,
and fragrant
garnishes.
This version, Beef Pho
a slight HANDS-ON 30 MIN TOTAL 16 HR, 30 MIN SERVES 6 SUBMITTED BY LETT101
departure
from the 106 REVIEWS ginger on foil-lined 10x15-inch
original, The rich broth for this pho is roasting pan. Broil until onions and
involves made from beef soup bones and ginger are charred, 10 to 15 minutes.
charring is ladled over thinly sliced beef, Let cool slightly. Chop onions.
onion and which cooks right in the broth. Peel and slice ginger.
3. Skim fat from surface of broth.
ginger to Change it up by varying toppers.
deepen the Add oxtail, daikon, and charred
flavor. 5 lb. beef soup bones onions. Tie star anise, cinnamon
1 Tbsp. plus 2 tsp. salt stick, cloves, peppercorns,
2 gal. water and charred ginger in square of
2 onions, quartered cheesecloth and add to broth.
1 (4-inch) piece fresh ginger Stir in sugar, fish sauce, and
2 lb. beef oxtail remaining 2 tsp. salt. Simmer over
1 daikon, sliced (about 1 lb.) medium-low heat at least 4 hours
1 oz. whole star anise (the longer, the better). Strain broth.
1 small cinnamon stick Discard spices and bones. (Reserve
2 whole cloves meat from bones for other uses.)
1 tsp. black peppercorns Chill overnight.
1 Tbsp. sugar 4 . Skim fat from top of chilled broth.
1 Tbsp. fish sauce Bring broth to a boil. Reduce heat
1½ lb. dried flat rice noodles and keep hot until ready to serve.
½ lb. beef sirloin, frozen 5. Cook rice noodles in boiling water
until firm according to package directions.
Hoisin sauce, sriracha, Very thinly slice sirloin.
sliced green onion, chopped 6. Divide noodles among bowls.
fresh cilantro, mung Top each with a few raw sirloin
bean sprouts, Thai basil, slices. Ladle hot broth into bowls to
and/or lime wedges cover noodles and cook beef. Serve
with hoisin, sriracha, green onion,
1. Put beef bones in a 9- to 10-qt.
cilantro, bean sprouts, basil, and/or
pot and add 1 Tbsp. salt and the
lime wedges.
water. Bring to a boil. Reduce heat
and simmer, covered, about 2 hours. armagazine.com/beef-pho
2 . Set oven rack 4 to 5 inches from PER 2⅔ CUPS: 533 CAL; 7G FAT (3G SAT);
heat source and preheat broiler. 1,732MG SODIUM
Put onion quarters, and unpeeled

GLOBETROTTERS
“Try varying
the types
of mushrooms
in this soup,
such as porcini
and portobello.”
– CHUCK
WESSERLING
Hungarian
Mushroom Soup
HANDS-ON 20 MIN TOTAL 1 HR
SERVES 6 SUBMITTED BY HAMM
1,835 REVIEWS
4 Tbsp. unsalted butter
2 cups chopped onion
(1 large onion)
1 lb. fresh button
mushrooms,
sliced (6 cups) [If you
like, reserve and sauté
1 cup for garnish.]
2 cups low-sodium
chicken broth
1 Tbsp. Hungarian sweet
paprika or 1½ tsp.
Hungarian hot paprika
1 Tbsp. less-sodium
soy sauce
1 tsp. dried dill
1 cup milk
3 Tbsp. flour
½ cup sour cream
¼ cup chopped fresh parsley
2 tsp. lemon juice
1 tsp. salt
¼ tsp. black pepper
Fresh dill (optional)
Lemon wedges (optional)
1. Melt butter in a 4- to 5-qt.
pot over medium heat. Add onion
and cook until softened, about
5 minutes. Add mushrooms and
cook until tender, about 5 minutes.
Stir in broth, paprika, soy sauce,
and dried dill. Reduce heat to low.
Simmer, covered, about 15 minutes.
2 . Whisk together milk and flour
in a small bowl. Stir into soup.
Simmer, covered, stirring
occasionally, about 15 minutes.
3. Stir in sour cream, parsley, lemon
juice, salt, and pepper. Simmer,
covered, until heated through,
3 to 5 minutes. If you like, top with
sautéed mushrooms, fresh dill,
and additional pepper and serve
with lemon wedges.
T/hungarian-
mushroom-soup
PER 1 CUP: 192 CAL; 13G FAT (7G SAT);
559MG SODIUM
GLOBETROTTERS
Mulligatawny ⅓
¼
cup white rice
tsp. salt
Soup ¼ tsp. black pepper
HANDS-ON 20 MIN ⅛ tsp. dried thyme
TOTAL 45 MIN SERVES 6 ½ cup heavy cream
SUBMITTED BY MARCEA
Chopped fresh cilantro
1,421 REVIEWS (optional)
Mulligatawny comes from Pappadam or naan
southern India and means (optional)
“pepper water” in the Tamil “This soup has
1. Melt butter over medium heat
language. Curry powder adds in a large saucepan. Add celery, the best curry
a golden hue to this dish, but onion, and carrot. Cook until tender, flavor, and the
cayenne pepper is the main about 5 minutes. Add flour, curry chicken and
source of heat. Add more or less powder, and cayenne. Cook about vegetables are
depending on your preference. 1 minute more. Add chicken juicy and tender.
broth and bring to a boil. Reduce I used basmati
1 Tbsp. butter rice and picked
1 cup chopped celery heat and simmer about 5 minutes.
2 . Add chicken, apple, rice, salt, up some
(about 3 medium stalks) naan to dip into
½ cup chopped onion pepper, and thyme. Return to a boil.
Reduce heat and simmer until rice the soup.”
½ cup chopped carrot
is tender, 15 to 20 minutes. Stir – ASHERGIRL2
1 Tbsp. flour
2 tsp. curry powder in cream and heat through. If using,
¼ tsp. cayenne pepper sprinkle with cilantro and serve
4 cups low-sodium with pappadam.
chicken broth armagazine.com/
1 (6-oz.) skinless, boneless mulligatawny-soup
chicken breast, cubed PER 1 CUP: 337 CAL; 14G FAT (7G SAT);
½ cup chopped apple 410MG SODIUM
Turkish Fish Stew 1
1
tsp. cumin
tsp. minced fresh ginger
HANDS-ON 20 MIN 1 tsp. crushed red pepper
TOTAL 40 MIN SERVES 4
SUBMITTED BY RANDALL SHILLMAN ¼ tsp. black pepper
1 lb. tilapia or cod fillets,
60 REVIEWS cut into 1- to 1½-inch chunks
This fresh take on
traditional Turkish fish 1. Bring 3 cups water to a boil in
stew blends a variety of a saucepan. Stir in couscous.
Mediterranean influences. Remove from heat, cover, and let
stand about 5 minutes.
4 cups water 2 . Heat oil in a 4- to 6-qt. Dutch
1½ cups couscous oven over medium heat. Add onion
2 Tbsp. olive oil and bell pepper. Cook until tender,
½ cup chopped white onion about 5 minutes. Add garlic and
1 green bell pepper, chopped cook, stirring, about 2 minutes. Stir
2 cloves garlic, minced in tomatoes, artichoke hearts, olives,
1 (14.5-oz.) can stewed capers, wine (if using), lemon juice,
tomatoes, drained and and remaining cup water. Stir in
chopped sumac, basil, cumin, ginger, crushed
“Add more wine 1 (12-oz.) jar marinated red pepper, and black pepper.
if it’s available artichoke hearts, undrained 3. Bring to a boil and stir in tilapia.
and throw in 12 small pitted green olives Reduce heat and simmer, covered,
a handful of 2 tsp. capers until fish flakes easily with a fork,
golden raisins 2 Tbsp. dry white wine about 10 minutes. Serve over
at the end.” (optional) couscous and, if you like, sprinkle
– ABOSTON 1 Tbsp. lemon juice with additional fresh basil leaves.
2 tsp. sumac [Or substitute
armagazine.com/turkish-fish-stew
additional lemon juice or PER SERVING (1½ CUPS SOUP AND
1 tsp. lemon zest.] 1 CUP COUSCOUS): 706 CAL; 26G FAT
(5G SAT); 34G PRO; 77G CARB
1 tsp. dried basil or 1 Tbsp. (7G FIBER, 23G SUGARS); 980MG SODIUM
chopped fresh basil

Why choose between favorite recipes when
you can enjoy both at once? These creative recipes combine
elements from two soups in one dish.

BETTER TOGETHER
Chicken Ramen
Noodle Soup with
Honey-Sriracha
H O N E Y- Crackers
S R I R AC H A HANDS-ON 15 MIN
C R AC K E R S SUBMITTED BY THEHUNGRYSCIENTIST
NEW RECIPE GO ONLINE TO
Preheat oven RATE & REVIEW
to 400°F. Heat This cross between classic chicken
2 Tbsp. each noodle and ramen soups borrows
canola oil and
flavors from French, Japanese,
butter in a large
and Thai cuisines. A warning:
saucepan over
You won’t be able to stop eating
medium heat until
the Honey-Sriracha Crackers.
butter is melted,
1 to 2 minutes. 1 Tbsp. olive oil
Whisk in 2 Tbsp. 3/4 cup thinly sliced carrot
honey, 2 Tbsp. 3/4 cup sliced celery
sriracha sauce, 3/4 cup chopped onion
and 1 ramen 1 tsp. grated fresh ginger
seasoning packet 2 cloves garlic, minced
(11/2 tsp). Bring to 4 cups low-sodium
a boil. Remove chicken broth
from heat and stir 1 Tbsp. less-sodium
in one (9-oz.) pkg. soy sauce
oyster crackers. 2 tsp. chopped fresh basil
Toss together until 2 tsp. chopped fresh oregano
evenly coated. 1/4 tsp. black pepper
Transfer crackers 2 cups cubed cooked chicken
to foil-lined 2 (3-oz.) pkg. ramen noodles,
10x15-inch baking broken (reserve seasoning
pan and spread packets for another use, such
to an even layer. as Honey-Sriracha Crackers)
Bake, stirring 1 Tbsp. lime or lemon juice
once, until light Lime and/or lemon zest
golden and crisp, Honey-Sriracha
8 to 10 minutes. Crackers (at left)
Remove from
heat and let 1. Heat oil in a Dutch oven over
cool completely medium heat. Add carrot, celery,
(crackers will and onion. Cook until crisp-tender,
continue to crisp about 5 minutes. Add ginger and
as they cool). garlic; cook 1 minute more. Add
Store crackers broth, soy sauce, basil, oregano, and
in airtight pepper. Bring to a boil. Reduce heat
container at room and simmer, covered, until carrots
temperature up to are just tender, about 5 minutes.
2 weeks. 2 . Stir in cooked chicken and ramen
noodles. Simmer, uncovered, until
noodles are tender, 3 to 5 minutes.
Stir in lime or lemon juice. Ladle
soup into bowls. Sprinkle with lime
and/or lemon zest and, if you like,
additional basil and oregano leaves.
Serve with Honey-Sriracha Crackers.
armagazine.com/chicken-ramen-
noodle-soup-honey-sriracha-
crackers
HIDDEN GEM HEALTHY QUICK
PER 11/2 CUPS SOUP AND 20 CRACKERS:
486 CAL; 20G FAT (7G SAT); 32G PRO;
44G CARB (3G FIBER, 5G SUGARS);
520MG SODIUM
BETTER TOGETHER
Beer Cheese-Corn
Chowder
SERVES 8 SUBMITTED BY
THEHUNGRYSCIENTIST
NEW RECIPE GO ONLINE TO RATE & REVIEW
This chowder mixes delicious
contrasts: Malty beer bonds with
piquant and smooth cheddar
cheeses, while the sweet corn brings
some crunch to the bowl.
6 oz. sharp cheddar cheese,
shredded (11/2 cups)
5 oz. white cheddar cheese,
shredded (11/4 cups)
1/4 cup butter
1/2 cup finely chopped onion
1/2 cup finely chopped red
bell pepper
1/4 cup thinly sliced green onion
2 cloves garlic, minced
1/2 cup flour
1/2 tsp. dry mustard
4 cups low-sodium chicken broth
1 (12-oz.) bottle beer, such as
an American lager or brown ale
11/2 cups heavy cream
2 cups frozen corn kernels
2 cups frozen diced hash
brown potatoes
6 slices bacon, crisp-cooked
and crumbled
1/3 cup grated Parmesan cheese
1/2 to 1 tsp. bottled hot
pepper sauce
1. Allow sharp and white cheddar
cheeses to stand at room temperature
30 minutes. Meanwhile, melt butter
in a 4-qt. Dutch oven over medium
heat. Add onion, bell pepper, green
onion, and garlic. Cook mixture, stirring
occasionally, until vegetables are
tender, 8 to 10 minutes.
2 . Stir in flour and dry mustard. Cook
1 minute (mixture will be thick). Add
broth; cook and stir until bubbly.
Add beer and cream. Stir in corn and
potatoes. Bring to a boil. Reduce heat
and simmer, uncovered, 5 minutes,
stirring occasionally.
3. Gradually add sharp and white
cheddar cheeses, stirring after each
addition until cheeses are melted. Stir
in bacon, Parmesan, and hot pepper
sauce. Heat through. Remove from
heat and let stand 10 minutes before
serving. If you like, top with additional
green onion and bacon and serve with
additional hot pepper sauce.
armagazine.com/beer-cheese-
corn-chowder
HIDDEN GEM
PER 12/3 CUPS: 557 CAL; 40G FAT (23G SAT);
531MG SODIUM
Chili-Topped Potato Soup
HANDS-ON 25 MIN TOTAL 1 HR, 20 MIN SERVES 8 SUBMITTED BY THEHUNGRYSCIENTIST NEW RECIPE GO ONLINE TO RATE & REVIEW
Favorites chunky chili and cheesy-smooth potato soup balance each other in this marriage of spicy and mild.
3 lb. baking potatoes, 1. Preheat oven to 425°F. Prick potatoes 5. Melt butter in a 4- to 5-qt. Dutch oven
such as russets (about 6 large) with a fork. Transfer to a 10x15-inch over medium heat. Stir in flour and
1 lb. lean ground beef baking pan. Bake, turning once, until cook, whisking constantly to make a light
1/2 cup chopped onion tender, about 1 hour. roux, about 2 minutes. Gradually whisk
3 cloves garlic, minced 2 . Meanwhile, for chili, add ground beef, in milk, 1 cup at a time. Cook, whisking
1 (15-oz.) can tomato sauce onion, and garlic to a large saucepan. constantly, until lightly thickened.
1 (15-oz.) can chili beans Cook over medium heat, stirring to break Stir in potato mixture, buttermilk, salt,
1 (1- to 1.25-oz.) pkg. chili up lumps, until meat is browned and pepper. Cook, stirring frequently,
seasoning mix and onion is tender, about 10 minutes. until heated through, 3 to 5 minutes (soup
1 cup low-sodium chicken broth Drain grease. will be very thick). Remove from heat and
1/4 cup butter 3. Add tomato sauce, chili beans, and chili gradually stir in 1 cup cheese.
5 Tbsp. flour seasoning mix to saucepan. Bring to 6. Divide soup among bowls. Top with
4 cups milk a boil. Reduce heat to low and simmer, chili, sour cream, remaining 1/2 cup cheese,
1 cup buttermilk covered, at least 10 minutes to let and (if using) chives.
1 tsp. salt flavors meld. armagazine.com/chili-topped-
1/2 tsp. black pepper 4 . When potatoes are cool enough to potato-soup
11/2 cups shredded white cheddar handle, use a spoon to scoop potato pulp HIDDEN GEM
cheese (6 oz.) into large bowl. (You should have about PER 1 CUP POTATO SOUP AND 1/2 CUP CHILI: 531 CAL;
1/2 cup sour cream 4 cups pulp). Discard skins. Add broth to 25G FAT (13G SAT); 30G PRO; 50G CARB (5G FIBER,
13G SUGARS); 1,416MG SODIUM
Chopped fresh chives (optional) bowl. Mash potatoes until smooth.

BETTER TOGETHER
Watermelon-Tomato
Gazpacho with
Cool Cucumber Swirl
HANDS-ON 25 MIN TOTAL 2 HR, 25 MIN
SERVES 4 SUBMITTED BY THEHUNGRYSCIENTIST
NEW RECIPE GO ONLINE TO RATE & REVIEW
3 cups coarsely chopped

seedless watermelon
plus ¼ cup finely chopped
3 large Roma tomatoes,
halved and seeded
1 small red bell pepper,
coarsely chopped
4 green onions, sliced (white
and green parts separated)
3 Tbsp. lemon juice
1½ tsp. lime zest
2 Tbsp. lime juice
1 Tbsp. chopped fresh mint
1 Tbsp. honey
⅛ to ¼ tsp. crushed red pepper
1 large cucumber, peeled
and seeded
2 Tbsp. chopped fresh parsley
⅓ cup vegetable broth
¼ cup sour cream
¼ tsp. salt
1. For watermelon gazpacho, in blender
or food processor add coarsely chopped
watermelon, 2 tomatoes, the bell pepper,
the whites of green onions, 2 Tbsp. lemon
juice, 1 tsp. lime zest, the lime juice, mint,
honey, and crushed red pepper. Cover
and blend until nearly smooth. Transfer to
a large bowl. Chill, covered, 2 to 4 hours.
Rinse blender or food processor.
2 . For cucumber soup, finely chop one-
quarter of cucumber and coarsely chop
remaining portion. Add coarsely chopped
cucumber, garlic, parsley, green onion tops,
and remaining lemon juice to blender or
food processor. Cover and blend or process
until nearly smooth. Transfer to large bowl. fresh on
Stir in broth, sour cream, salt, and pepper. fresh
Chill, covered, 2 to 4 hours.
3. For tomato topper, chop remaining A swirl
tomato into ½-inch pieces and add to of citrus-
small bowl. Stir in reserved finely chopped spiked
watermelon, finely chopped cucumber, cucumber
and remaining ½ tsp. lime zest. crowns
Chill, covered, until ready to serve. tomatoey
4 . To serve, ladle about 1 cup watermelon watermelon
gazpacho into each bowl. Top each serving gazpacho
with about ½ cup cucumber soup and swirl for a totally
slightly. Top with tomato topper and, if you refreshing
like, additional black pepper and mint. bowl.
armagazine.com/watermelon-tomato-
gazpacho-with-a-cucumber-swirl
HEALTHY VEGETARIAN GLUTEN-FREE
PER 1½ CUPS: 124 CAL; 3G FAT (1G SAT); 3G PRO;
Butternut Bisque with French Onion Toast Topper
HANDS-ON 45 MIN TOTAL 1 HR SERVES 6 SUBMITTED BY THEHUNGRYSCIENTIST NEW RECIPE GO ONLINE TO RATE & REVIEW
It’s a perfect union when French caramelized onion toast tops creamy-sweet butternut bisque.
3 Tbsp. butter 1. Melt butter in a large pot over (Or transfer mixture, in batches
1½ cups chopped onion medium-low heat. Add onion and if needed, to a blender or food
(about 1 large onion) ½ tsp. salt. Cook, stirring frequently, processor. Cover and blend
1½ tsp. kosher salt until onion is tender but not or process until smooth. Return
2 Tbsp. tomato paste browned, about 10 minutes. to pot.) Stir in heavy cream and
1 (2-lb.) butternut squash, 2 . Increase heat to medium-high. maple syrup.
peeled, seeded, and Stir in tomato paste. Cook, stirring 3. Ladle soup into wide shallow
cut into 1½-inch chunks frequently, until mixture begins bowls. Serve with French
4 cups low-sodium to caramelize and brown, about Onion Toast Toppers and top
chicken broth 2 minutes. Add squash, chicken broth, with parsley.
1 pinch cayenne pepper cayenne pepper, and remaining 1 tsp. armagazine.com/butternut-bisque-
½ cup heavy cream salt. Reduce heat to medium-low and with-french-onion-toast-topper
2 Tbsp. pure maple syrup simmer until squash is very tender, HIDDEN GEM
French Onion Toast Toppers 20 to 25 minutes. Reduce heat to PER 1⅓ CUPS SOUP AND 1 TOAST: 559 CAL;
(below right) low. Using immersion blender, blend 36G FAT (20G SAT); 18G PRO; 47G CARB
(5G FIBER, 16G SUGARS); 968MG SODIUM
Chopped fresh parsley squash mixture until smooth.
FRENCH 2 minutes more.

ONION Add ½ cup
low-sodium
TOA ST beef stock
TO P P E R S and 2 fresh
thyme sprigs.
1. Preheat oven Bring to a boil.
to 425°F. Heat Reduce heat
3 Tbsp. butter and simmer
and 1 Tbsp. until liquid is
olive oil in a reduced and
very large skillet onions are very
over medium- tender, about
low heat until 5 minutes.
butter is melted, Remove thyme
1 to 2 minutes. and discard.
Add 3 large 2. Meanwhile,
sweet onions, arrange 6 (1-oz.)
chopped; sourdough
1 large shallot, bread slices on
thinly sliced; large baking
½ tsp. salt; and sheet. Spread
¼ tsp. black each slice with
pepper. Cook, 1 tsp. softened
covered, stirring butter. Bake,
occasionally, turning once
until onions halfway
are tender, through, until
12 to 14 minutes. light brown,
Increase heat 8 to 10 minutes.
to medium- Top bread
high. Cook, slices with
uncovered, caramelized
stirring onion mixture
frequently, and 1½ cups
until onions are (6 oz.) shredded
golden brown, Gruyère
3 to 4 minutes. cheese. Broil
Reduce heat until cheese is
to medium. melted, about
Stir in 2 Tbsp. 2 minutes.
sherry and cook

Meet the new “BBQ.” Made from scratch
and full of flavor, these hearty soups
and stews can be on your table in 30 minutes
or less—far quicker than most fast-food
delivery orders.
“Excellent
chowder! Nice,
thick, flavorful,
and a breeze
to make. I threw
in a can of
drained clams.”
– DREGINEK

BIG BOWLS, QUICK
“I found this
recipe to be very
flavorful and
colorful. The
celery leaves
and stalks make Shrimp 1. Put potatoes in a saucepan
with enough salted water to cover.
a good contrast Chowder Bring to a boil over medium-high
with the pink
HANDS-ON 20 MIN heat. Cook, covered, until tender,
shrimp against TOTAL 35 MIN SERVES 8 about 10 minutes. Drain. (You can
the white SUBMITTED BY CORWYNN DARKHOLME
cook and drain potatoes then chill
creamy sauce.”
150 REVIEWS them, covered, up to 3 days ahead.)
– SZA SZA
2 . Meanwhile, melt butter in
2 large potatoes, unpeeled,
a 5-qt. pot over medium-high heat.
cut into ¾-inch cubes
Add chopped celery and onion.
(3 cups)
Cook, stirring frequently, until
¼ cup butter
softened, about 5 minutes. Reduce
1 cup chopped celery, leaves
heat to medium-low. Add cream
reserved for garnish
cheese and milk. Cook, stirring
⅔ cup finely diced onion
frequently, until cream cheese
2 (8-oz.) pkg. cream
is completely melted and smooth.
cheese, diced
3. Stir in shrimp, wine, salt, and
2 cups milk
potatoes. Cook over medium-low
1 lb. frozen cooked large
heat, stirring occasionally, until
shrimp, thawed, drained,
heated through, about 5 minutes.
and tails removed
Serve topped with bacon, pepper,
¼ cup dry white wine
and reserved celery leaves.
½ tsp. salt
6 slices bacon, crisp-cooked armagazine.com/shrimp-chowder
and crumbled QUICK
¼ tsp. black pepper PER 1 CUP: 427 CAL; 30G FAT (17G SAT);
568MG SODIUM
Sandy’s Chickpea
and Spinach Stew
SERVES 4 SUBMITTED BY SANDYG
★★★★ 5 REVIEWS
4 Tbsp. olive oil

4 tsp. dried minced onion
1/2 tsp. crumbled dried
rosemary
1 tsp. garlic powder
3/4 tsp. paprika
3 Tbsp. no-salt-added
tomato paste
2 (15-oz.) cans
no-salt-added chickpeas
1 (14.5-oz.) can no-salt-
added diced tomatoes with
basil, garlic, and oregano
chopped spinach,
thawed and drained
3/4 tsp. salt
1/4 tsp. black pepper
1 cup water
1/2 cup panko bread crumbs
Naan bread (optional)
1. Heat 2 Tbsp. oil in a large skillet
over medium-low heat. Cook onion
and rosemary, stirring frequently,
until fragrant, about 1 minute. Stir in
garlic powder, paprika, and tomato
paste. Add chickpeas, tomatoes,
spinach, salt, pepper, and the water.
Bring to a boil. Reduce heat
to low. Simmer, covered, stirring
frequently, until stew mixture
is hot, 5 to 7 minutes.
2 . Heat remaining 2 Tbsp. oil in
a small skillet over medium heat.
Cook panko bread crumbs,
stirring occasionally, until toasted,
about 3 minutes. Top stew
with panko and (if using) serve
with naan.
armagazine.com/sandys-
chickpea-stew
HEALTHY QUICK VEGAN
20G PRO; 72G CARB (17G FIBER,
10G SUGARS); 878MG SODIUM

BIG BOWLS, QUICK
Easy Egg Drop Soup
with Chicken
SERVES 4 SUBMITTED BY AVA
★★★★ 165 REVIEWS

6 cups low-sodium chicken
or vegetable broth
1 cup chopped green onion
1/3 cup plus 2 Tbsp. cold water
3 Tbsp. cornstarch
3 Tbsp. less-sodium soy sauce
1/4 tsp. salt
1/4 tsp. sugar
3 eggs
11/2 cups cooked
shredded chicken
1. Bring broth and 3/4 cup green
broth
onion to a boil in a large pot over
medium-high heat. Stir together magic
1/3 cup cold water, the cornstarch, soy The success
sauce, salt, and sugar in small bowl of this soup
until smooth. Stir cornstarch mixture hinges on
into broth. Bring to a boil and starting with
cook, stirring frequently, 1 minute. a flavorful,
Reduce heat to low. high-quality
2 . Beat eggs with remaining 2 Tbsp. chicken or
cold water in a bowl. Pour egg vegetable
mixture into soup. Cook, stirring with broth.
a fork, until eggs are opaque, about Splurge and
1 minute. Stir in chicken. Sprinkle with go for the
remaining 1/4 cup green onion. good stuff!
armagazine.com/easy-egg-
drop-soup
QUICK
530MG SODIUM
“So easy, and
I really like that
I can freeze
leftovers. Highly
recommend.”
– NANCYD
Now-or-Later Spicy Sausage Soup

HANDS-ON 25 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY BETTY SOUP FIX &
2 REVIEWS 1. Cook sausage, onion, and FREEZE
garlic in a large Dutch oven over Let soup cool
2 lb. bulk spicy pork sausage
medium-high heat, stirring to break completely, then
½ cup chopped onion
up lumps, until meat is browned. divide it among
Drain grease. eight single-serving
11 cups low-sodium
2 . Add broth and Italian seasoning. freezer containers.
chicken broth (from three
Bring to a boil; reduce heat. Stir in Seal, label, and freeze
32-oz. cartons)
chard. Cook until chard is just wilted. up to 3 months. To
1 tsp. Italian seasoning, crushed
Stir in tomato. If using, sprinkle with serve, thaw a serving
Parmesan and crushed red pepper, in fridge overnight.
Swiss chard
and serve with breadsticks. Transfer to a small
⅔ cup chopped Roma tomato
Shredded Parmesan armagazine.com/now-or-later- saucepan. Cook over
cheese (optional) spicy-sausage-soup medium heat, stirring
Crushed red pepper HIDDEN GEM QUICK occasionally, until
(optional) PER 2 CUPS: 366 CAL; 28 G FAT (9G SAT); heated through, about
Breadsticks (optional) 1,195MG SODIUM 5 minutes. Or reheat
in the microwave
on High 1 to 2 minutes.

BIG BOWLS, QUICK
Oyster Stew 1. Melt butter in a large saucepan
over medium heat. Add celery and
HANDS-ON 20 MIN shallot; cook, stirring occasionally,
SUBMITTED BY BUDDY SIZEMORE until tender, 3 to 4 minutes.
2 . Stir in flour and cook 1 to 2 minutes.
215 REVIEWS Gradually stir in half-and-half and
¼ cup butter increase heat to medium-high.
1 cup finely chopped celery Stir mixture continuously to avoid
3 Tbsp. finely chopped shallot scorching. When almost boiling, add
fresh
2 Tbsp. flour oysters and their liquid to saucepan.
1 qt. half-and-half Season with pepper, salt, and cayenne oy s t e r s
or light cream pepper. Stir continuously until oysters If you like,
3 (8-oz.) cans oysters, curl at ends, about 4 minutes, then replace
undrained remove from heat. Serve immediately canned
½ tsp. black pepper with pepper sauce, crackers, parsley, oysters
½ tsp. salt and/or lemon wedges. with 24 oz.
1 pinch cayenne pepper armagazine.com/oyster-stew undrained,
Bottled cayenne pepper QUICK fresh,
sauce, saltine crackers, PER 1⅓ CUPS: 448 CAL; 32G FAT (18G SAT); shucked
chopped fresh parsley, 24G PRO; 17G CARB (1G FIBER, 7G SUGARS);
614MG SODIUM
oysters.
and/or lemon wedges Increase
cooking
time to 6 to
8 minutes
or cook until
oysters curl
at ends.
GO GREEN SALAD
H E A D S TA R T
Salads are the perfect
make-ahead side dish for
soup. Earlier in the day,
stir up dressing and cut up
any fruit or veggies.
Chill them, covered,
separately so ingredients
don’t get soggy. Before
serving, cook (if needed),
assemble, and serve.
Soup doesn’t
quite feel Bibb Lettuce
complete with Citrus-Herb
until you Dressing Frisée with
Stir together 3/4 cup chopped Garlic Butter
marry it
fresh herbs (such as parsley, and Grapefruit
with a side tarragon, or mint), 1/2 cup olive Section 2 large red grapefruits
salad. These oil, and 1/3 cup fresh lemon juice over large bowl to catch juice.
in a large bowl. Season with Melt 2 Tbsp. butter in a large
standout salt and black pepper to taste. skillet over medium heat. Add
greens are Add 11/2 lb. torn Bibb or Boston 2 minced cloves garlic and
lettuce and toss to combine. 1/4 tsp. crushed red pepper; cook
a breeze to
Serves 8. 1 minute. Gradually add 1 lb.
toss together. chopped frisée (curly endive),
Plus, tossing until slightly wilted,
about 2 minutes. Transfer
they pair to bowl with juice and toss with
beautifully grapefruit. Drizzle with 2 tsp.
with the honey and garnish with black
pepper. Serves 4.
soups and
stews in this
collection.

GO GREEN
Baby Beet Salad
Preheat oven to 400°F. Trim
tops from 2 lb. assorted baby
beets. Gently wash beets, then
arrange in single layer in shallow
baking pan. Drizzle with 1 Tbsp.
olive oil and gently toss to coat.
Spinach Salad
Roast, covered, until beets are with Warm Bacon
tender, about 40 minutes. Let Vinaigrette
cool in covered pan on wire rack Cook 6 slices bacon in a large
30 minutes. Peel beets and halve skillet until browned and crisp.
lengthwise, then gently toss Transfer to paper towels,
with your favorite vinaigrette reserving drippings in skillet.
dressing. Arrange 5 cups loosely Crumble bacon. Add 1/2 cup
packed baby lettuces on a sliced green onion to skillet.
serving platter. Top with beets, Cook and stir over medium heat
2/3 cup crumbled Gorgonzola 1 minute. Stir in 1/3 cup red wine
cheese, and 2/3 cup lightly vinegar, 2 Tbsp. Dijon mustard,
toasted, coarsely chopped 1/4 tsp. black pepper, and 1/4 tsp.
walnuts. Serves 6. salt. Whisk until combined and
heated through. Put 2 (5-oz.)
pkg. baby spinach in very large
bowl and add warm dressing
and bacon. Toss to wilt slightly.
Garnish with pepper. Serves 4.
Take a break from chunky soups
and treat yourself to a supremely silky
bowl of puréed goodness. Blending
these soups gives them enviable body and
deliciousness in every spoonful.

WELL BLENDED
Cauliflower-Gruyère Soup
HANDS-ON 15 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY EATANDRUN NEW RECIPE GO ONLINE TO RATE & REVIEW
8 cups cauliflower, 1. Preheat oven to 425°F. Line baking blend until smooth, adding more
roughly chopped sheet with foil. Toss together cauliflower vegetable broth as needed to reach
(from 1 large head) and oil in a bowl. Spread cauliflower desired consistency.
2 Tbsp. olive oil on prepared baking sheet in single layer. 3. Transfer mixture to a saucepan.
11/3 to 21/2 cups low-sodium Roast, stirring once, until cauliflower Bring just to a boil over medium heat.
vegetable broth is tender and just starting to brown, Remove from heat. Stir in cream and
(such as Pacific) about 30 minutes. (Do not overbrown 2 Tbsp. cheese until melted. Serve
1/4 tsp. garlic powder cauliflower or it will become bitter.) topped with reserved cauliflower florets,
1/4 tsp. black pepper Reserve 1/2 cup florets for garnish and remaining cheese, the parsley, and,
1/4 tsp. salt keep warm. Let remaining cauliflower if you like, additional pepper.
1/2 cup whipping cream cool slightly. armagazine.com/cauliflower-
6 Tbsp. shredded 2 . Combine roasted cauliflower, 11/3 cups gruyere-soup
Gruyère cheese broth, garlic powder, pepper, and salt VEGETARIAN GLUTEN-FREE
Fresh parsley in blender or food processor (working PER 1 CUP: 269 CAL; 22G FAT (10G SAT); 8G PRO;
in batches if needed). Cover and 12G CARB (4G FIBER, 5G SUGARS); 347MG SODIUM
GIVE IT ST E P 3
A WHIRL Remove center
cap of blender lid
How to purée
to let steam escape.
soups safely in
a blender. ST E P 4
STEP 1 Cover lid with
a clean kitchen
Cool soup
towel to contain
slightly before
any splattering.
adding to blender.
ST E P 5
STEP 2
Start with several
Fill blender jar
pulses before
no more than half
turning blender to
full (if needed,
a continuous speed.
work in batches).
Sweet Vegan
Butternut
Squash Soup
SERVES 6 SUBMITTED BY HAPPY AS A YAM
1 REVIEW
1 (2½ lb.) butternut squash,
halved lengthwise and seeded
1 (8 oz.) sweet potato,
halved lengthwise
3 Tbsp. olive oil
12 fresh sage leaves, or to taste
1 Tbsp. pure maple syrup
4 cups low-sodium
vegetable broth
2 bay leaves
1 cinnamon stick
1 Tbsp. fresh thyme leaves
1 tsp. salt
Coconut milk (optional)
Black pepper
Pepitas (optional)
1. Preheat oven to 400°F. Line shallow
baking pan with foil and coat with
cooking spray.
2 . Arrange butternut squash and sweet
potato, cut sides down, in prepared pan.
Bake until vegetables are easily pierced
with a knife, about 45 minutes. Let cool.
3. Meanwhile, heat oil in a large skillet
over medium-high heat. Add garlic
and sage. Cook until garlic is browned
and sage is crispy, 2 to 3 minutes.
Transfer to paper towel-lined plate.
4 . Scoop flesh from squash and potato.
Transfer to a blender along with
browned garlic, maple syrup, and
1 cup broth. Cover and blend, scraping
sides and adding more broth as
needed, until smooth, 1 to 2 minutes.
5. Press mixture through fine-mesh
sieve to remove any lumps. Transfer
to a 3-qt. pot. [For a chunkier soup, skip
this step and transfer mixture directly
from blender to pot.] Add remaining
3 cups vegetable broth, the bay leaves,
cinnamon stick, thyme, and salt. Bring
to a simmer over medium heat. Reduce
heat to low and simmer, uncovered,
stirring occasionally, about 30 minutes.
Remove and discard bay leaves and
cinnamon stick. To serve, swirl
in coconut milk (if using). Sprinkle
with pepper, crushed crispy sage
leaves, and (if using) pepitas.
armagazine.com/sweet-vegan-
butternut-squash-soup
HEALTHY GLUTEN-FREE VEGAN
504MG SODIUM

WELL BLENDED
Green Gazpacho
HANDS-ON 15 MIN
SUBMITTED BY MRSFISHER0729
49 REVIEWS
½ avocado
2 cups chopped
honeydew melon, plus
more for garnish
1 seedless cucumber,
peeled and chopped
(2 cups)
1 small onion, chopped
(½ cup)
½ to 1 jalapeño pepper,
stemmed, seeded,
and coarsely chopped
1 clove garlic
¼ cup white balsamic
vinegar
1 Tbsp. lime juice
½ tsp. salt
¼ tsp. cracked pepper
(optional)
1. Remove peel from avocado
half. Combine avocado half,
melon, cucumber, onion, jalapeño,
garlic, vinegar, lime juice,
salt, and (if using) cracked pepper
in a blender. Cover and blend
until smooth. Transfer to airtight
container. Chill soup, covered,
up to 6 hours.
2 . To serve, garnish with chopped
melon and, if you like, additional
cracked pepper.
armagazine.com/green-
“Holy cow, was gazpacho
this ever good! HEALTHY GLUTEN-FREE VEGAN
PER ½ CUP: 111 CAL; 4G FAT (1G SAT);
I served it during 1G PRO; 20G CARB (3G FIBER,
a girls’ spa 16G SUGARS); 208MG SODIUM
weekend at our
ranch. I served
the leftover soup
to my husband
four days after
making it,
and it was just
as good!”
- DEBBIEDOESLIFE
HANDHELD
EASE
Skip the hassle and
mess of transferring
hot soup to a jar blender
and purée right
in the saucepan with an
immersion blender (also
called a stick blender).
This tool—featuring small,
sharp, high-powered
blades at the end of a long
handle—creates
silky, luscious soups
in an instant.
Clove-Scented
Tomato Soup
HANDS-ON 20 MIN TOTAL TIME 45 MIN
SERVES 4 SUBMITTED BY CHARLOTTE
1,365 REVIEWS
4 whole cloves
2 (14.5-oz.) cans diced tomatoes,
undrained, or 4 cups chopped
fresh tomatoes
½ cup chopped onion
2 Tbsp. butter
2 Tbsp. flour
1 tsp. sugar
½ tsp. salt
Croutons, fresh thyme,
and/or black pepper (optional)
1. Put cloves in metal tea strainer.
Add strainer, tomatoes, broth, and onion
to a large saucepan. Bring to gentle boil
over medium-high heat. Cook, stirring
occasionally, 20 minutes. Remove from
heat. Remove strainer and discard cloves.
2 . Purée mixture with immersion blender
until smooth (or let cool slightly and
blend in blender or processor, working
in batches if needed). Strain through
fine-mesh sieve set over large bowl and
discard pulp.
3. In same saucepan melt butter over
medium heat. Whisk in flour. Cook, stirring
frequently, until medium-brown,
about 15 minutes. Gradually add ½ cup
tomato mixture, whisking to dissolve any
lumps. Stir in sugar, salt, and remaining
tomato mixture. If using, top servings with
croutons, thyme, and/or pepper.
armagazine.com/clove-scented-
tomato-soup
PER 1¼ CUPS: 123 CAL; 6G FAT (4G SAT); 3G PRO;

WELL BLENDED
Pumpkin Soup
HANDS-ON 15 MIN
TOTAL TIME 1 HR SERVES 6
SUBMITTED BY LEA OGAWA
582 REVIEWS
6 cups low-sodium
chicken broth
1 (29-oz.) can pumpkin
1 cup chopped onion
1 tsp. chopped
fresh thyme
1 tsp. salt
½ cup sour cream
Roasted Brussels
sprouts (optional)
Crisp-cooked bacon
pieces (optional)
1. Bring broth, pumpkin,
onion, garlic, thyme, salt, and
pepper to a boil in a large pot
over high heat. Reduce heat
to low and simmer, uncovered,
about 30 minutes.
2 . Purée mixture with
immersion blender until
smooth (or let cool slightly and
blend in blender, working in
batches if needed). Bring soup
to a boil in pot over high heat;
reduce heat to low. Simmer,
partially covered, 15 minutes
more. Stir in sour cream and,
if you like, thin soup with
additional broth or water.
If using, top with a swirl of
“Super yummy additional sour cream, roasted
and super easy. Brussels sprouts, and bacon.
I added a shake armagazine.com/pumpkin-
or two each soup
of ginger PER 1½ CUPS: 103 CAL; 6G FAT
(4G SAT); 3G PRO; 12G CARB (3G FIBER,
and nutmeg, 0G SUGARS); 500MG SODIUM
just enough
to intensify
the flavor
of the soup.”
– KRISTY
There’s so much to celebrate in the
bounty of fall and winter gardens, including
sturdy, affordable, and versatile
root vegetables. They take center stage
in these soup recipes.

DEEP ROOTED
“My family loved
this soup! It has
a sweet, tangy
hint of heat from
the ginger.
It was very easy
Caribbean 1. Heat butter and oil in a large
saucepan over medium heat. Add
to make for a Carrot-Ginger Soup onion and cook until translucent,
quick weeknight HANDS-ON 20 MIN 5 to 6 minutes. Add carrots and ginger.
meal.” TOTAL 40 MIN SERVES 4 Cook 1 to 2 minutes more. Stir in broth
SUBMITTED BY JESSICA LAWSON
– PAM GOEN and salt. Bring to a boil. Reduce
5 REVIEWS heat and simmer, covered, until carrot
To make this dish vegan, is very tender, 20 to 30 minutes.
substitute olive oil for the butter. 2 . Using immersion blender, blend
mixture until smooth. (Or transfer,
1 Tbsp. butter
in batches if needed, to blender or
1 Tbsp. olive oil
processor. Cover and blend or process
until smooth.) Return to heat and
onion (1 large)
add more broth as needed for desired
1½ lb. carrots, peeled and cut
consistency. (Soup should be thick.)
into small chunks (6 large)
Season with pepper and, if you like,
3 Tbsp. chopped fresh ginger
additional salt.
3 cups low-sodium
3. Ladle into bowls. Swirl 2 Tbsp.
vegetable broth,
coconut milk into each bowl of
plus more as needed
soup. [Shake canned coconut milk
¼ tsp. salt, plus more to taste
vigorously before opening to break
¼ tsp. white or black pepper
up any solids.] If using, top with
½ cup canned unsweetened
microgreens, chives, almonds,
coconut milk
and/or chia seeds.
Microgreens, chopped
chives, toasted sliced armagazine.com/caribbean-carrot-
almonds, and/or ginger-soup
chia seeds (optional) HEALTHY VEGETARIAN GLUTEN-FREE
PER 1⅓ CUPS: 206 CAL; 12G FAT (7G SAT);
384MG SODIUM
DEEP ROOTED
“I used yogurt
instead of sour
cream. Really
delicious!” stain
– PJCOWGIRL
pain
Beets are
notorious
for staining
hands,
cutting
boards, and
clothes.
Wear plastic
gloves
to keep
hands from
temporarily
turning
purple.
Polish Beet Soup 1 lb. baby red potatoes,

cut into ½-inch cubes (3 cups)
Add potatoes. Reduce heat and
simmer, uncovered, until vegetables
HANDS-ON 30 MIN TOTAL 1 HR 1 Tbsp. sugar are tender, 10 to 12 minutes. Stir in beet
SERVES 6 SUBMITTED BY OLENKA
1 Tbsp. lemon juice greens and simmer, uncovered, until
9 REVIEWS 1 tsp. salt greens are tender, about 5 minutes.
Knobby celeriac is also known as ⅓ cup sour cream Stir in sugar, lemon juice, and salt.
celery root. It provides a strong ¼ cup flour 3. Stir together sour cream and flour
celery flavor with a hint of parsley. 2 Tbsp. chopped fresh dill in a bowl until well combined (mixture
6 hard-cooked eggs, sliced will be thick). Whisk in a cup of
1½ lb. beets with greens attached or quartered lengthwise broth until smooth. Stir flour mixture
2 medium leeks, chopped (white into Dutch oven. Simmer, stirring
and pale green parts only) 1. Trim greens and stems from
occasionally, until slightly thickened,
8 oz. celeriac, peeled and cut beets. Thoroughly wash and chop
about 1 minute. Remove from heat
into ½-inch cubes (1½ cups) them. (You should have about
and stir in dill. Ladle soup into bowls.
2 medium carrots, peeled and 6½ cups chopped greens and stems.)
Top soup with egg and, if you like,
cut into ½-inch cubes (1 cup) Cut enough peeled beets into
additional fresh dill.
4 oz. parsnips, peeled and ½-inch pieces for ½ cup. (Reserve
cut into ½-inch cubes (1 cup) remaining beets for another use.) armagazine.com/polish-beet-soup
6 cups low-sodium vegetable 2 . Add beets, leeks, celeriac, carrots, HIDDEN GEM VEGETARIAN
or chicken broth and parsnips to a 6-qt. Dutch oven. PER 1¾ CUPS: 310 CAL; 9G FAT (4G SAT);
Pour in broth and bring to a boil. 901MG SODIUM
The Ultimate Ribeye until onions are tender, about 15 minutes.
Add wine and bring to a boil, stirring
French Onion Soup to scrape up any browned bits. Boil until
HANDS-ON 20 MIN TOTAL 4 HR wine is reduced by half, about 15 minutes.
SERVES 6 SUBMITTED BY DANIELLE KARTES 2 . Cut steak from bones and chop
3 REVIEWS into 1-inch pieces. Transfer steak
“Instead of
This classic dish gets reimagined and bones to pot. Add broth and bring
simmering
with tender ribeye steak. to a boil. Reduce heat and simmer,
uncovered and
uncovered, stirring occasionally, until
adding water
2½ lb. thick-cut, bone-in ribeye steak beef is very tender, about 3 hours.
to keep the
¾ tsp. kosher salt (Add water as needed to keep onions
onions and beef
¾ tsp. black pepper and beef covered.)
covered, I simply
2 Tbsp. butter 3. Meanwhile, preheat oven to 425°F.
simmered it
1 Tbsp. olive oil Arrange bread on a baking sheet.
covered for the
5 large onions, sliced ½ inch thick Bake until toasted, about 6 minutes.
same amount
(10 to 12 cups) Stir together cheeses in a small bowl.
of time and no
4 to 5 sprigs fresh thyme, 4 . Remove and discard beef bones
additional liquid
plus more for garnish and thyme sprigs from pot. Skim off
was needed.”
2 cups dry white wine excess fat. Stir in remaining ¼ tsp.
– JENNIFER
ELSWICK 4 cups low-sodium beef broth each salt and pepper.
6 slices artisanal bread 5. Set oven rack so tops of bowls
¾ cup shredded white cheddar are 6 inches from heat source.
cheese (3 oz.) Preheat broiler. Divide soup among
½ cup shredded mozzarella 6 broiler-proof bowls and transfer
cheese (2 oz.) to large foil-lined baking sheet.
¼ cup shredded Parmesan Top each bowl with a slice of toasted
cheese (1 oz.) bread. Sprinkle with cheeses.
6. Broil until cheese is browned and
1. Sprinkle steak with ½ tsp. salt and
bubbly, 1 to 2 minutes. (Watch closely
½ tsp. pepper. Heat butter and oil
to prevent burning.) If you like,
in a 6-qt. Dutch oven or heavy-bottom
serve with additional thyme sprigs.
pot over medium-high heat. Working
in batches as needed, sear steak, turning armagazine.com/ultimate-ribeye-
halfway through, 4 to 6 minutes. Remove french-onion-soup
steak and drain all but 1 Tbsp. drippings. HIDDEN GEM
Reduce heat to medium. Stir in onions PER 1¾ CUPS: 746 CAL; 32G FAT (14G SAT); 48G PRO;
and thyme. Cook, stirring occasionally,

DEEP ROOTED
Rutabaga Beef Stew

HANDS-ON 20 MIN TOTAL 50 MIN SERVES 4
SUBMITTED BY DINEHAUS NEW RECIPE GO ONLINE TO RATE & REVIEW
1 lb. beef chuck roast 1. Toss together beef, flour,

or beef stew meat, and ¼ tsp. each salt and
trimmed and cut into pepper in a bowl until coated.
¾-inch pieces Heat oil in a large pot over
2 Tbsp. flour medium-high heat. Add meat
½ tsp. salt and cook until browned,
½ tsp. black pepper about 5 minutes.
2 Tbsp. vegetable oil 2 . Add red wine (if using) to
½ cup red wine pot and simmer until alcohol
(optional) evaporates, 3 to 4 minutes.
3 cups low-sodium Stir in broth, rutabaga, onion,
beef broth carrots, celery, garlic, bay
10 oz. rutabaga, cut into leaves, herbes de Provence,
¾-inch cubes (2 cups) and remaining ¼ tsp. each
1 medium onion, salt and pepper. Bring to a
cut into thin wedges boil. Reduce heat and
4 carrots, bias-cut simmer, covered, until meat
1-inch thick and vegetables are tender,
½ cup thinly sliced celery 30 to 40 minutes. Discard
4 cloves garlic, minced bay leaves.
2 bay leaves armagazine.com/rutabaga-
2 tsp. herbes de beef-stew
Provence HIDDEN GEM
PER 1½ CUPS: 315 CAL; 13G FAT
(5G FIBER, 9G SUGARS); 539MG SODIUM
k n ow
yo u r
roots
When
purchasing
root
vegetables,
such as
rutabagas,
parsnips,
and turnips,
look for
produce
that is heavy
for its size
and has
smooth skin.
L A C I N AT O
KALE
Also known as
Tuscan or dinosaur
kale, lacinato kale
has a dark
blue-green color.
It is milder and
more tender than
standard kale and
well-suited to
simmer in soup.
“This is
perfect with
a little grated
Parmesan
on top and
some warm,
crusty bread.”
– LRD1975
Super-Delicious 3 cloves garlic, minced

10 minutes. Stir in onion and garlic.
Cook until onion is soft and translucent,
Zuppa Toscana 2 lb. medium Yukon Gold potatoes, about 5 minutes.
HANDS-ON 25 MIN TOTAL 1 HR, 10 MIN cut into 1-inch cubes (6 cups) 3. Stir in broth and bring to a boil
SERVES 8 SUBMITTED BY SOUPORSWEETS 1 cup whipping cream over high heat. Add potatoes. Simmer,
2,426 REVIEWS ½ bunch lacinato kale, stems uncovered, until fork-tender, about
This Tuscan-inspired soup removed and coarsely 20 minutes. Reduce heat to medium-low.
lives up to its name. We liked chopped (3 cups) Stir in cream, kale, and cooked sausage.
it best with Yukon Golds, Cook until heated through and kale is
1. Cook sausage and crushed red pepper
tender. If you like, sprinkle with additional
but other spuds work here, too. in a large pot over medium-high heat,
crushed red pepper.
stirring to break up lumps, until evenly
1 lb. mild Italian sausage
browned, 10 to 15 minutes. Drain grease. armagazine.com/super-
1 tsp. crushed red pepper delicious-zuppa-toscana
Transfer sausage to a bowl.
4 slices bacon, GLUTEN-FREE
2 . Add bacon to pot. Cook over
cut into ½-inch pieces
medium heat until bacon is crisp, about PER 1½ CUPS: 479 CAL; 32G FAT (15G SAT); 19G PRO;
2 cups diced onion (1 large) 27G CARB (3G FIBER, 5G SUGARS); 550MG SODIUM

BREAD WINNER
We’re firm believers
that a bowl of soup
isn’t a meal without

Breadsticks
a side of carbs. Preheat oven to 375°F.
Divide Do-it-All Dough into
Find your favorite 16 (2-oz.) portions. Roll
Crescent Rolls each portion into an
pairing among Preheat oven to 375°F. 8-inch-long rope. Arrange
Divide Do-it-All Dough in on two ungreased baking
these easy homemade half. Roll out each portion sheets. Cover and let rise
into a 12-inch circle. Spread until doubled, about 1 hour.
dunkers. If desired, lightly brush
each circle with 1 Tbsp.
softened butter, leaving with melted butter and
a 2-inch round in center sprinkle with seasonings
unbuttered. Cut each circle (such as flaky salt, black
pepper, and grated
into eight wedges. Roll up
Parmesan cheese). Bake
each wedge, from outer
until golden brown, 12 to
edge to point. Arrange on
14 minutes. Makes 16.
ungreased baking sheets,
tucking points under to
prevent unfurling. Cover
and let rise until doubled
in size, about 1 hour. Bake
until golden brown, about
15 minutes. Makes 16.
BREAD WINNER
Sandwich
Bread
Preheat oven to 425°F.
Pat Do-it-All Dough into
an 8x10-inch rectangle.
Fold short sides toward
center, like you’d fold a
letter in thirds. Pinch seam
to seal. Place in a lightly
greased 4½x8½-inch loaf Do-it-All Dough
pan, seam side down. As so many Allrecipes
Cover and let rise 1 hour. community members have
Using a very sharp knife, Dinner Rolls noted, this fabulous recipe
make a long, lengthwise Preheat oven to 400°F.
(originally submitted
slash on top, about ½ inch Divide Do-it-All Dough into
by Donna West as Sweet
deep. Place pan in oven 16 (2-oz.) balls and arrange
and immediately reduce in a lightly greased 9x9- Dinner Rolls) works for
temperature to 375°F. Bake inch baking pan. Cover more than just dinner
until deep golden brown, and let rise until doubled, rolls. Donna made her
about 40 minutes. about 1 hour. Brush with dough in a bread machine.
Makes 1 loaf, 16 slices. melted butter and sprinkle But we mixed it in a bowl,
with chopped fresh tested it to get baking
parsley. Bake until golden times and temps right for
brown, about 20 minutes. all of these variations,
Makes 16. and renamed it Do-It-All
Dough. Give it a try and
you’ll see why!
1. Stir together ½ cup milk,
½ cup water, ⅓ cup butter,
and ⅓ cup sugar (or 3 Tbsp.
for a more savory dough) in
a small saucepan. Cook over
medium heat until butter is
mostly melted and instant-
read thermometer registers
120°F. Mix together warmed
milk mixture and 2¼ tsp.
active dry yeast in a large
bowl. Let stand 10 minutes.
2. Beat one egg into milk
mixture with electric mixer.
Add about 2½ cups flour and
1 tsp. salt. Mix at high speed
3 minutes. Stir in 1¼ cups more
flour with wooden spoon. Turn
dough out onto lightly floured
surface and knead 5 minutes.
Dough should be moist but
not sticky. Transfer to a lightly
greased bowl, turning to coat
dough’s surface. Cover and
let rise in warm place until
doubled, about 1 hour.
3. Punch down, shape,
and bake as desired. (See
variations at left.)

These soups and stews prove that some things are worth
the wait. Whether cooked in the slow cooker, multicooker,
or on the stovetop, a slow simmer melds ingredients
for deep, rich flavor.

SIMMER DOWN
Savory Pork Stew
HANDS-ON 25 MIN TOTAL 4 HR, 25 MIN SERVES 8 SUBMITTED BY MITZY RENEE
128 REVIEWS 1. Stir together 1 Tbsp. cornstarch,

the garlic powder, black pepper, and
3 Tbsp. cornstarch salt in a small bowl. Rub mixture on
1 tsp. garlic powder all sides of pork. Heat oil in a very
¾ tsp. black pepper large skillet over medium-high heat.
¾ tsp. salt Cook pork, stirring occasionally,
2¾ lb. boneless pork shoulder, until browned, 6 to 8 minutes.
trimmed of fat and cut 2 . Meanwhile, stir together broth,
into 1-inch pieces, soup, 1 cup milk, and the Italian
or 2 lb. pork stew meat seasoning in a 5- to 6-qt.
1 Tbsp. olive oil slow cooker. Stir in potatoes,
1 (14-oz.) can low-sodium corn, tomatoes, onion, bell
beef broth
pepper, and pork.
1 (10.5-oz.) can condensed
3. Cover and cook on Low 8 hours
cream of mushroom soup
or on High 4 hours. Whisk together
1¼ cups milk remaining ¼ cup milk and 2 Tbsp.
4 tsp. Italian seasoning cornstarch in a small bowl. Stir into
1 lb. baby red potatoes, slow cooker the last 15 minutes
cut into ¾-inch pieces of cooking. Sprinkle with additional
1 (15.25-oz.) can whole kernel
“I added 2 Tbsp. pepper and (if using) oregano.
corn, drained
Worcestershire 1 (14.5-oz.) can stewed armagazine.com/savory-
sauce at the tomatoes, drained pork-stew
end to give 1 cup chopped onion
PER 1½ CUPS: 388 CAL; 13G FAT
it a little kick 2 cups chopped green and/or (4G FIBER, 8G SUGARS);
1,055MG SODIUM
and served it red bell pepper
with fresh bread Fresh oregano (optional)
and grilled
asparagus.
Everybody
loved it!”
– CHOCOLADY
“Great served
with sweet corn
bread. The pork
just falls apart as
you eat it. Yum!”
– RIKEELLM

“I loved it and
so did my sister.
I used fresh
ginger and
substituted kale
for the spinach.
My sister even
loved it cold.
I thought
it would make
too much,
but it was gone
“This makes
in two days!”
a big batch, so
– CINDY
it’s perfect to
make ahead for
healthy lunches
for the week.”
– MBKLEMENT
Lentil Soup with Veggies

HANDS-ON 20 MIN TOTAL 1 HR, 20 MIN SERVES 8 SUBMITTED BY SASSY MOROCCAN 2. Stir in broth, lentils, and tomatoes;
bring to a boil. Reduce heat to
68 REVIEWS 1 (16-oz.) pkg. brown
low. Simmer, covered, until lentils are
or green lentils, rinsed
¼ cup olive oil tender, 45 to 50 minutes.
and picked over
3 cups chopped carrot 3. Stir in spinach and zucchini.
1 cup crushed tomatoes
(4 large carrots) Simmer until zucchini is tender,
1 (10-oz.) pkg. fresh spinach
1½ cups finely chopped onion about 7 minutes. If you like,
3 cups chopped zucchini
(about 2 medium onions) drizzle with additional olive oil and
(3 medium zucchini)
2 tsp. chopped fresh parsley sprinkle with additional parsley.
1½ tsp. black pepper 1. Heat oil in a 4-qt. Dutch
armagazine.com/lentil-soup-
½ tsp. cumin oven over medium heat. Add carrots, with-veggies
½ tsp. ground ginger onion, parsley, pepper, cumin, HEALTHY GLUTEN-FREE VEGAN
½ tsp. kosher salt ginger, salt, and tarragon. Cook, PER 1⅔ CUPS: 362 CAL; 11G FAT (2G SAT);
½ tsp. dried tarragon stirring frequently, until onion is 17G PRO; 51G CARB (10G FIBER, 7G SUGARS);
847MG SODIUM
8 cups vegetable broth translucent, 5 to 7 minutes.

SIMMER DOWN
Slow Cooker
Chicken and
Dumplings
HANDS-ON 10 MIN
TOTAL 6 HR, 10 MIN SERVES 8
SUBMITTED BY JANIECE MASON
7,151 REVIEWS
1½ lb. boneless, skinless
chicken breasts
2 Tbsp. butter
2 (10.75-oz.) cans
condensed cream
of chicken soup
2 cups finely diced onion
(1 large onion)
2 (10-oz.) pkg.
refrigerated biscuit
dough, torn into pieces
Fresh chopped parsley
1. Put chicken, butter, soup,
and onion in a 5- to 6-qt. slow
cooker. Fill with enough water
to cover.
2 . Cover slow cooker
and cook on High 5 to 6 hours.
Add biscuit dough the last
30 minutes of cooking. Cook
until dough is no longer raw
in center. Serve soup topped
with parsley and pepper.
armagazine.com/slow-cooker-
chicken-and-dumplings
PER 2 CUPS: 385 CAL; 18G FAT
“I like to replace
the water with
chicken broth.
The difference
in flavor is huge.
I also like to add
garlic and onion
powders.”
– HEADMEISTER
“The best beef
stew ever!
“This recipe is No browning,
simple for when and no sautéing
you only have vegetables.
20 minutes in It’s easy breezy.”
the morning – ANNE
to throw things
into the cooker
and want
to come home
Slow Cooker Beef Stew to a nice, hot
homemade
HANDS-ON 20 MIN TOTAL 9 HR, 20 MIN SERVES 6 SUBMITTED BY BUCHKO
meal.”
3,878 REVIEWS – LADYHAWKE73
Waxy red-skinned potatoes retain their shape better in slow-cooked
stews, while starchy baking potatoes break down but make a thicker
sauce. Yukon Golds fall somewhere in between.
2 lb. beef stew meat 1. Put beef in a 5- to 6-qt. slow
(such as chuck roast), cooker. Stir together flour, salt, and
cut into 1-inch cubes pepper in a small bowl. Sprinkle over
¼ cup flour meat and stir to coat. Add remaining
¾ tsp. salt ingredients and stir together.
½ tsp. black pepper 2 . Cover and cook on Low until beef
1 lb. potatoes, peeled is tender, about 9 hours. Discard bay
and cut into 1-inch pieces leaf and skim fat from surface before
2 cups carrot, sliced serving. Top with parsley (if using).
¼ inch thick (3 large carrots) [For thicker sauce, whisk together
1 cup chopped onion 2 Tbsp. flour and ¼ cup cooking
½ cup chopped celery liquid in a saucepan over low heat
1 clove garlic, minced until bubbly, then stir into finished
1 bay leaf stew. Stew can be made up to 3 days
1 tsp. paprika ahead and chilled, covered.]
1 tsp. Worcestershire sauce armagazine.com/slow-cooker-
1½ cups low-sodium beef-stew-i
beef broth HEALTHY
Fresh parsley (optional) PER 2 CUPS: 287 CAL; 8G FAT (3G SAT);
480MG SODIUM

SIMMER DOWN
Instant Pot
White Bean Soup
with Prosciutto
SERVES 6 SUBMITTED BY BIBI
There’s no need to presoak dried
m a ke
beans for soft, creamy results when
space you use a multicooker.
Pay 7 cups low-sodium chicken broth,
attention plus more if needed
to the 1 lb. great northern beans,
maximum sorted and rinsed
fill line 1 cup chopped onion
in your 6 cloves garlic, minced
pressure 2 large bay leaves
cooker. 2 tsp. extra-virgin olive oil
Ingredients 1 cup sliced carrot
need room 1 cup chopped celery
to expand 2 oz. sliced prosciutto, torn into
and cook bite-size pieces, or diced ham
adequately. 11/2 tsp. salt
1/2 tsp. black pepper
Chopped fresh parsley
1. Stir together broth, beans, onion,
garlic, bay leaves, and oil in an electric
multicooker. Lock lid in place. Set
electric cooker on High Pressure to cook
25 minutes. Once cooking is complete,
release pressure quickly. Open carefully.
2 . Stir in carrot, celery, and prosciutto.
Lock lid in place. Set on High Pressure
to cook 10 minutes. Once cooking
is complete, release pressure quickly.
Open lid carefully. Stir in salt and pepper.
Add more broth as needed for desired
consistency. Discard bay leaves.
3. Ladle soup into bowls, top with
parsley, and, if you like, additional pepper.
armagazine.com/instant-pot-
white-bean-soup-with-prosciutto
HIDDEN GEM HEALTHY GLUTEN-FREE
PER 11/2 CUPS: 364 CAL; 5G FAT (1G SAT); 26G PRO;
SIMMER DOWN
Black-Eyed Pea Bratwurst Stew

HANDS ON 20 MIN TOTAL 4 HR, 50 MIN SERVES 8 SUBMITTED BY KIMBERLYJ
12 REVIEWS 1. Heat a large skillet over

medium-high. Sear bratwursts,
2 lb. uncooked
turning occasionally, until browned,
bratwurst sausages
4 to 6 minutes per side (they
4 cups low-sodium
will still be pink in middle). Slice
chicken broth
into ½-inch pieces.
2 (15-oz.) cans black-eyed
2 . Put bratwurst, broth, black-eyed
peas, rinsed and drained
peas, potatoes, onion, wings hot
2 cups cubed potatoes
sauce, ketchup, Worcestershire
(2 medium)
sauce, garlic, thyme, pepper, and
1 cup chopped onion
salt in a 6- to 8-qt. slow cooker.
2 Tbsp. buffalo wings hot
3. Cook on High 3½ hours. Whisk
sauce (such as Frank’s)
together water and flour in a small
2 Tbsp. ketchup
bowl. Add flour mixture and beans
1 Tbsp. Worcestershire sauce
to cooker. Cook until vegetables
are tender and stew is thickened,
½ tsp. dried thyme
another 1 to 1½ hours. Top servings “I actually made
with fresh thyme (if using). this in my
¼ tsp. salt
½ cup water armagazine.com/black-eyed-pea- pressure cooker,
¼ cup flour bratwurst-stew and it worked
2 (9-oz.) pkg. frozen cut HIDDEN GEM great. Sauté the
green beans, thawed PER 1¾ CUPS: 532 CAL; 31G FAT (12G SAT); onions and brats
Fresh thyme (optional) 1,298MG SODIUM first, then add
everything else.
Lock the lid and
set manual
pressure for
15 minutes.”
– SOUP LOVING
NICHOLE
“We added
chopped bell
pepper and
served with corn
bread muffins.
It’s a great
meal for
a chilly night.”
– 2MACS114
Slow Cooker
Vegetarian Pozole
HANDS-ON 20 MIN
SUBMITTED BY SOUP LOVING NICOLE
Pozole traditionally uses
pork, but we’re subbing in
pinto beans.
1 Tbsp. olive oil
1 large white onion,
chopped
4 guajillo chile peppers,
stemmed and seeded
1 tsp. cumin
1 tsp. dried Mexican
oregano
4 cups low-sodium
vegetable broth
2 (15.5-oz.) cans pinto
beans, drained and rinsed
2 (15.5-oz.) cans golden
hominy, drained
and rinsed
1 (10-oz.) can red
enchilada sauce
(such as Las Palmas)
1/2 cup chopped fresh
cilantro
2 Tbsp. lime juice
1. Heat oil in a large skillet
over medium heat. Add onion
and guajillo chiles. Cook until
starting to soften, about
3 minutes. Add garlic, cumin,
and oregano. Cook until
fragrant, about 2 minutes more.
2 . Stir onion-chile mixture,
broth, beans, hominy, and
enchilada sauce into
4- to 5-qt. slow cooker. Cover
and cook on Low 6 to 7 hours
or on High 3 to 31/2 hours.
Discard chiles. Stir in cilantro
and lime juice. Top servings
with black pepper and, if you
like, additional cilantro.
armagazine.com/instant-pot-
vegetarian-pozole
HIDDEN GEM HEALTHY VEGAN
PER 11/2 CUPS: 272 CAL; 5G FAT

SIMMER DOWN
Pasta e Fagioli
à la Chez Ivano
HANDS-ON 30 MIN
SUBMITTED BY IVAN O. TEETER
353 REVIEWS
1 lb. lean ground beef
2 Tbsp. olive oil
2 cups chopped onion
(1 large onion)
1 cup chopped celery
1 (4.5-oz.) jar minced
garlic or ¼ cup chopped
fresh garlic
½ tsp. black pepper
7 cups low-sodium beef broth
1 (15-oz.) can crushed
tomatoes, undrained
⅓ cup tomato paste
1 Tbsp. dried parsley
1½ tsp. salt
1¼ tsp. dried basil
1¼ tsp. dried oregano
1¼ tsp. dried thyme
1 (15-oz.) can kidney beans,
drained and rinsed
1 cup ditalini pasta
Grated Parmesan cheese
Fresh basil leaves
(optional)
1. Cook beef in a large pot or
Dutch oven over medium heat,
stirring and breaking up lumps,
5 to 7 minutes. Transfer beef
to paper towel-lined plate and
drain grease. Chill meat, covered,
until ready to use in Step 2.
2 . Heat oil in pot over medium
heat. Cook onion, celery, garlic,
and pepper until vegetables are
tender, about 10 minutes. Stir
in broth, tomatoes, tomato paste,
parsley, salt, basil, oregano,
and thyme. Reduce heat and
simmer, covered, 1 hour. Stir in beef
and simmer, covered, 15 minutes
more. Stir in beans and pasta.
Simmer, covered, until pasta is al
dente, 10 to 15 minutes. Sprinkle with
Parmesan and (if using) fresh basil. h ow f u l l
armagazine.com/pasta-e-fagioli to fill?
20G PRO; 32G CARB (5G FIBER, 8G SUGARS); Fill a slow
855MG SODIUM
cooker half to
two-thirds
full. Avoid
overfilling
your pot or
food will be
overcooked.
Underfilling
will lead to
food that is
undercooked.
“I scaled back
on the miso
“My whole family and increased
loved it. the garlic
I doubled the and ginger.”
soy sauce – ZOË
and added
a tablespoon
of fish sauce.
I served it with
brown rice
noodles. This will
definitely go
into our regular
meal rotation!”
– CARINA
Chicken and Veggie Miso Soup

HANDS-ON 20 MIN TOTAL 6 HR, 50 MIN SERVES 8 SUBMITTED BY JODEE PHILLIPS
31 REVIEWS ½ cup white miso paste ginger, soy sauce, and sriracha.
8 cloves garlic, minced Cook on Low 6 to 7 hours or on
2 lb. boneless, skinless
1 Tbsp. grated fresh ginger High 3 to 3½ hours.
chicken thighs
1 Tbsp. less-sodium soy sauce 2 . Stir in cabbage and bok choy.
⅛ tsp. sriracha, or to taste Cook, covered, on Low 30 minutes
¼ tsp. salt
4 cups coarsely chopped napa more. Remove chicken and shred
2 medium leeks, diced (white
cabbage (about ½ head) using two forks. Return to cooker
and pale green parts only)
1½ cups coarsely chopped and stir to combine before serving.
1⅔ cups chopped carrot
baby bok choy
(5 medium carrots) armagazine.com/chicken-and-
1 cup diced onion 1. Sprinkle chicken with pepper and salt. veggie-miso-soup
5 oz. shiitake mushrooms, Add to a 5- to 6-qt. slow cooker. Top HIDDEN GEM HEALTHY
stemmed and sliced with leeks, carrot, onion, mushrooms, PER 2 CUPS: 250 CAL; 7G FAT (2G SAT);
8 cups low-sodium chicken broth and broth. Stir in miso paste, garlic, 841MG SODIUM

GRANDMOTHER’S
BUTTERMILK CORN
B R E A D ( PAG E 6 1 )
Fiery, fast food-inspired, or vegan, these winning bowls of
chili are just what you need. Double up on cozy comfort with bonus
add-ons: buttery cornbread, cheesy biscuits, and (a Midwestern
favorite) ooey-gooey cinnamon rolls.
SLOW COOKER CHICKEN

C H I L I ( PAG E 5 7 )

CHILI COOK-OFF!
V E G A N S W E E T P O TAT O
C H I L I ( PAG E 5 6 )
MINI CINNAMON
R O L L S ( PAG E 6 1 )
CHILI COOK-OFF!
Vegan Sweet
Potato Chili
SERVES 6 SUBMITTED BY AR COOK
★★★★★ 79 REVIEWS
Even omnivores will devour
this meat-free stovetop
dish. For set-and-go ease,
you can also make it in
a slow cooker.
2 cups low-sodium
vegetable broth
1/2 cup chopped onion
1/2 jalapeño pepper, minced
2 medium sweet potatoes,
peeled and cut into 1-inch
pieces (3 cups)
2 Tbsp. chili powder
1 Tbsp. cumin
11/2 tsp. tomato paste
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1/2 tsp. crushed red pepper
1 (28-oz.) can diced tomatoes
rinsed and drained
1. Heat 5 Tbsp. vegetable broth
in a Dutch oven over medium heat.
Add onion, garlic, and jalapeño
pepper. Cook, stirring frequently,
until onion is slightly tender, about
5 minutes. Stir in sweet potatoes,
chili powder, cumin, tomato paste,
oregano, smoked paprika, and
crushed red pepper. Pour remaining
vegetable broth into pot.
2 . Bring mixture to a boil. Reduce
heat to medium and simmer until
sweet potatoes are tender,
20 to 25 minutes. Stir in tomatoes
and kidney beans. Simmer, covered,
over low heat until flavors have
blended, about 45 minutes.
(Chili can be chilled, covered, up to
3 days ahead and warmed through
over low heat.) Serve with desired
chili toppers.
armagazine.com/vegan-sweet-
potato-chili
HEALTHY VEGAN
514MG SODIUM
S L O W C O O K E R Combine all
ingredients in a 5- to 6-qt. slow
cooker. Cook, covered, on Low 6 to
7 hours or on High 3 to 31/2 hours.
Slow Cooker
Chicken Chili
SERVES 6 SUBMITTED BY STARR
275 REVIEWS
Jarred salsa and diced
tomatoes with green chiles
add hands-off heat. While we
prefer a green salsa, any type
will work; just keep guests’
heat preferences in mind when
choosing from mild, medium,
or hot.
2 (15-oz.) cans
reduced-sodium navy
beans, rinsed and drained
1 (16-oz.) jar green salsa
(salsa verde)
1 (14.5-oz.) can low-sodium
chicken broth
1 (14-oz.) can no-salt-added
corn, drained
diced tomatoes with green
chile peppers, with juices
1 cup chopped onion
½ tsp. dried oregano
¼ tsp. cumin
1¼ lb. boneless, skinless
chicken breasts
1. Stir together beans, green salsa,
broth, corn, tomatoes, onion,
oregano, black pepper, and cumin
in a 5- to 6-qt. slow cooker. Arrange
chicken breasts over mixture. Cook
on Low 6 hours or on High 3 hours.
2 . Transfer chicken to cutting
board and shred using two forks.
Return chicken to slow cooker and
stir. Serve with desired toppers.
chicken-chili
HEALTHY GLUTEN-FREE
PER 1¾ CUPS: 392 CAL; 5G FAT (1G SAT);
787MG SODIUM
S T O V E T O P Heat 1 Tbsp.
vegetable oil in a Dutch oven over
medium heat. Add onion and cook
until tender, 5 to 8 minutes. Add
beans, salsa, broth, corn, tomatoes,
oregano, black pepper, and cumin.
Bring to a boil and reduce heat to
medium-low. Carefully arrange
chicken over mixture in pot. Simmer,
covered, until chicken shreds easily,
about 25 minutes. Transfer chicken
to cutting board and shred using
two forks. Return to pot and stir.

Instant Pot Colorado 4 cloves garlic, minced
1 (16-oz.) jar tomatillo salsa
batch to a plate. Reduce heat to medium.
Add onion and garlic. Cook, stirring
Green Chili 1 (14.5-oz.) can reduced-sodium frequently, until onion is softened and
HANDS-ON 20 MIN TOTAL 1 HR, 10 diced tomatoes translucent, about 5 minutes.
MIN SERVES 6 SUBMITTED BY ROSIE55 ¾ cup chopped freshly roasted 2 . Return pork to cooker. Stir in salsa,
103 REVIEWS Hatch chiles or canned tomatoes, chiles, oregano, and cloves.
We adapted Rosie55’s original Colorado fire-roasted green chiles, Lock lid in place. Set cooker on High
Green Chili for the electric multicooker. plus more for garnish Pressure to cook 25 minutes. Release
This is great as a soup, and the meat ½ tsp. dried oregano pressure quickly. Open lid carefully.
Pinch ground cloves 3. Transfer 2 cups soup (with no pork
makes a killer taco filling or burrito
Mexican crema or sour cream, cubes) to blender and blend until smooth.
bowl topper. For best results, use
sliced radishes, and chopped Return to cooker. Ladle into bowls and,
a tougher cut of pork with some fat.
fresh cilantro, for garnish if using, top with crema, radishes,
1 Tbsp. olive oil cilantro, and additional chopped chiles.
1. Heat oil in an electric multicooker set
3 lb. cubed pork shoulder
on Sauté. Season pork with salt. Working armagazine.com/colorado-green-chili
or other pork stew meat
in batches, brown cubed pork on all sides, GLUTEN-FREE
½ tsp. salt
5 to 7 minutes per batch. Transfer each PER 1⅓ CUPS: 432 CAL; 16G FAT (6G SAT); 51G PRO;
2 cups yellow onion (1 large) 19G CARB (2G FIBER, 8G SUGARS); 1,230MG SODIUM

CHILI COOK-OFF!
Debdoozie’s Blue-Ribbon Chili
HANDS-ON 20 MIN TOTAL 1 HR, 25 MIN SERVES 6 SUBMITTED BY DEB
2,482 REVIEWS
Serve this chili topped with shredded cheese, jalapeño
slices, green onion, cilantro, and/or sour cream.
2 lb. lean ground beef 1. Add beef and onion to a 4- to 6-qt.
1 cup chopped onion Dutch oven. Cook over medium
1 (15.5-oz.) jar salsa heat, stirring and breaking up lumps,
1 (15-oz.) can dark red kidney until meat is browned and onion
beans, drained and rinsed is tender, about 10 minutes.
1 (15-oz.) can light red kidney Drain off grease.
beans, drained and rinsed 2 . Stir in remaining ingredients.
2 (15-oz.) cans tomato sauce Reduce heat to low. Simmer, covered,
2 (1.25-oz.) pkg. reduced- until flavors develop, at least 1 hour.
sodium chili seasoning mix armagazine.com/debdoozies-
1 tsp. black pepper blue-ribbon-chili
½ tsp. garlic salt PER 1¾ CUP: 506 CAL; 22G FAT
CHILI COOK-OFF!
Garlic Cheese Biscuits

Preheat oven to 450°F. Stir together
2 cups buttermilk baking mix, 2/3 cup milk,
and 1/2 cup shredded sharp cheddar cheese
in a bowl until soft dough forms. Drop dough
in ten 2-inch mounds (about 3 Tbsp. each)
onto ungreased cookie sheet. Bake until
golden brown, 8 to 10 minutes. Meanwhile,
stir together 1/4 cup melted butter and
1/2 tsp. garlic powder in a bowl; brush over
warm biscuits. Makes 10 biscuits.
PER BISCUIT: 152 CAL; 7G FAT (4G SAT); 4G PRO;
Just Like Wendy’s Chili

HANDS-ON 25 MIN TOTAL 1 HR, 35 MIN SERVES 10 SUBMITTED BY MONTANACHEF
★★★★★ 645 REVIEWS 1. Heat oil in a large pot over

medium-high heat. Press beef into
2 Tbsp. olive oil
pot to form one large patty. Leave
2 lb. ground beef
to cook undisturbed until bottom
1 cup chopped onion
browns, 8 to 10 minutes. Break up
2 medium stalks celery, chopped
beef into crumbles and cook until
1 green bell pepper, chopped
no longer pink, about 5 minutes
3 (14.5-oz.) cans no-salt-added
more. Drain off grease.
stewed tomatoes
2 . Stir in onion, celery, and bell
pepper. Cook until onion is
diced tomatoes with
translucent, about 5 minutes. Stir in
green chiles
stewed and diced tomatoes, tomato
sauce, the water, chili seasoning,
tomato sauce
kidney and pinto beans, black pepper,
1 cup water
and salt. Bring to a boil. Reduce heat
2 (1.25-oz.) pkg. chili seasoning
to low and simmer 1 hour. Stir
in vinegar. If using, top with sour
undrained
cream, cheese, and green onion.
1 (16-oz.) can pinto beans,
undrained armagazine.com/just-like-
1/8 tsp. black pepper wendys-chili
1/8 tsp. salt HEALTHY
1 Tbsp. white vinegar PER 11/3 CUPS: 311 CAL; 9G FAT (3G SAT);
Sour cream, shredded 12G SUGARS); 635MG SODIUM
cheddar cheese, and sliced

green onion, for garnish
“My search for
the perfect corn
bread is over!
This has a sweet,
cake-like texture
and is very Mini
moist. I wouldn’t Cinnamon Rolls
change a thing!” HANDS-ON 15 MIN TOTAL 30 MIN
Ð JILLIAN SERVES 8 SUBMITTED BY BRITT
28 REVIEWS
It’s a tradition in the
Midwest to serve chili with
cinnamon rolls. (Hey, don’t
knock it until you’ve tried it!)
But you can also save these
for a sweet ending to the
meal. Starting with canned
crescent rolls simplifies prep.
1 (8-oz.) pkg. refrigerated
crescent rolls
⅓ cup packed dark
brown sugar
1 Tbsp. cinnamon
½ cup powdered sugar
1 Tbsp. milk, or more
as needed
¼ tsp. vanilla extract
1. Preheat oven to 375°F.
Line a baking sheet
with parchment paper.
2 . Unroll dough onto a work
surface and separate into four
rectangles; firmly press diagonal
Grandmother’s 1. Preheat oven to 375°F.
2 . Stir together buttermilk and baking
perforations with your fingers
Buttermilk soda in a bowl. In another bowl,
to smooth and seal.
3. Stir together brown sugar and
Corn Bread stir together cornmeal, flour, and salt. cinnamon in a small bowl. Sprinkle
HANDS-ON 15 MIN 3. Melt butter in a 9-inch cast-iron evenly over rectangles.
TOTAL 45 MIN SERVES 8 skillet over medium-low heat. Remove 4 . Roll each rectangle into a log,
SUBMITTED BY BETHANY WEATHERSBY
skillet from heat. Stir in sugar, then starting from a long side. Cut each
5,640 REVIEWS eggs and buttermilk mixture until log into twelve ½-inch-thick slices.
combined. Stir in cornmeal mixture Arrange mini cinnamon rolls on
1 cup buttermilk until only a few lumps remain. prepared baking sheet. Bake until
½ tsp. baking soda 4 . Bake corn bread until toothpick golden, 10 to 13 minutes. Transfer
1 cup cornmeal inserted in center comes out clean, rolls to a plate. Let cool 1 minute.
1 cup flour 30 to 40 minutes. 5. Meanwhile, stir together
¼ tsp. salt
armagazine.com/grandmothers- powdered sugar, milk, and vanilla
½ cup butter
buttermilk-cornbread in a small bowl until smooth.
⅔ cup sugar
PER WEDGE: 309 CAL; 14G FAT (8G SAT); Drizzle over warm rolls.
2 eggs, beaten 6G PRO; 42G CARB (2G FIBER, 19G SUGARS);
312MG SODIUM
armagazine.com/mini-
cinnamon-rolls
QUICK
PER 6-MINI-ROLL SERVING: 177 CAL; 6G FAT

Allrecipes Allstars—Allrecipes.com
enthusiasts—have put these recipes through the paces.
Find out why Allstars can’t stop slurping these.
ALLRECIPES.COM 62 SOUPS &

AND
STEWS
STEWS
A L L S TA R S O U P S
White Bean and
Ham Bone Soup
HANDS-ON 30 MIN TOTAL 14 HR
SERVES 6 SUBMITTED BY BIBI
20 REVIEWS
Soak beans overnight,
slow-simmer ham shank
in water broth, then remove
ham from bone and cook
it all together. It’s totally
worth it! Want less sodium?
Omit salt.
“ W E LOV E
8 oz. dried great
northern beans THIS SOUP!
1 (1½- to 2-lb.)
THE EXTRA
smoked ham shank
2 qt. water ST E P O F
1½ cups chopped fully
cooked ham C R E AT I N G
½ cup diced carrot STO C K
½ cup diced celery
½ cup diced onion FROM A
HAM BONE,
¾ tsp. salt
3 to 4 Tbsp. dry BEFORE
sherry (optional)
¼ tsp. black pepper MAKING
Chopped fresh T H E S O U P,
“I lightly sautéed parsley (optional)
the onions, ADDS SUCH
1. Put beans in a large pot,
carrots, and
celery in butter cover with water, and G R E AT
“I replaced the before adding soak overnight. Drain beans
and return to pot. F L AVO R ! ”
dried beans with the stock
three cans of 2 . Add ham shank and water — B R E N DA
and beans.”
great northern to a 6-qt. Dutch oven. Bring
– HERWITHTHE
BROKENOVEN to a boil. Reduce heat and VENABLE
beans. That
meant I didn’t simmer, covered, 4 to 5 hours
(@BIBI)
need to simmer for a deeply flavored broth.
the soup for Remove ham shank from pot.
2 hours.” Pick off any meat and reserve.
– SZYQ1 Strain and reserve stock.
3. Pour reserved stock over
soaked and drained beans in
a large pot. Add carrot, celery,
onion, garlic, ½ tsp. salt, and
reserved ham. Bring to a boil.
Reduce heat and simmer,
partially covered, until beans
are tender, 1½ to 2 hours. Stir
in sherry (if using), pepper,
and remaining ¼ tsp. salt. Top
servings with parsley (if using).
armagazine.com/white-bean-
and-ham-bone-soup
HIDDEN GEM GLUTEN-FREE
Mushroom 1. Heat a large pot over medium heat.
Add farro and cook until toasted,
and Farro Soup 3 to 5 minutes. Remove farro from pot
HANDS-ON 15 MIN TOTAL 55 MIN and set aside. “IT’S SO SIMPLE, AND
SERVES 6 SUBMITTED BY KIM 2 . Heat oil in same pot over medium
CO M E S TO G E T H E R
4 REVIEWS heat. Add mushrooms, onion, carrots,
celery, garlic, and ¼ tsp salt. Cook, R E L AT I V E LY Q U I C K LY—
1 cup pearled farro stirring occasionally, until vegetables
2 Tbsp. vegetable oil have softened and moisture has Y E T I T ST I L L M A N AG E S
1 (16-oz.) pkg. baby bella evaporated, 7 to 10 minutes. TO TA ST E L I K E YO U S P E N T
mushrooms, sliced 3. Add farro to pot. Stir in oregano,
1 large onion, chopped thyme, bay leaf, pepper, and remaining H O U R S M A K I N G I T.
2 carrots, chopped ½ tsp. salt. Pour in wine and cook until
2 celery stalks, chopped I T ’ S A L S O V E G E TA R I A N ,
alcohol has evaporated, 3 to 5 minutes.
5 cloves garlic, minced Add broth and bring to a boil. Reduce W H I C H I S A B O N U S .”
¾ tsp. salt heat to low. Cook, covered, until farro
1 tsp. dried oregano has softened, 20 to 25 minutes. — KIM SHUPE (@KIM)
1 tsp. dried thyme 4 . Stir in peas. Cook until heated
1 bay leaf through, 1 to 2 minutes. Discard bay
½ tsp. black pepper leaf. To serve, top with fresh oregano
1 cup dry white wine (if using).
5 cups low-sodium
vegetable broth armagazine.com/mushroom-
and-farro-soup
½ cup frozen peas
HIDDEN GEM HEALTHY VEGETARIAN
Fresh oregano (optional)
8G PRO; 40G CARB (7G FIBER, 7G SUGARS); “This is
499MG SODIUM
remarkably
uncomplicated,
requires no
special
ingredients or
equipment, and
produces a
delicious soup
that fills the
house with
happy aromas.
The only change
I made was
replacing farro
with barley due
to availability.”
– PAUL LEE

“ I LOV E
E V E RY T HI N G
A BOUT T HI S
S OUP —S O
ECON OM I CA L ,
E ASY, A N D
TAST Y ! YOU
Black Bean 1. Add beans, broth, salsa, and

cumin to blender or food processor.
CA N T W E A K
and Salsa Soup Blend or process until almost smooth. IT WITH
HANDS-ON 10 MIN TOTAL 20 MIN [If you prefer more texture, hold
SERVES 4 SUBMITTED BY MARYANNE DIFFERENT
back about 1 cup beans and add
★★★★ 1,511 REVIEWS after blending.] TOP P E R S ,
2 . Cook bean mixture in a saucepan
2 (15-oz.) cans low-sodium black over medium heat until heated through, TO O.”
beans, drained and rinsed about 10 minutes. To serve, top with — TA MM Y
2 cups low-sodium sour cream, cheese, and green onion.
vegetable broth If using, sprinkle with Tajín seasoning A BD UL
1 cup chunky salsa and serve with lime wedges.
1 tsp. cumin ( @TA MM Y
1/4 cup sour cream armagazine.com/black-bean-
and-salsa-soup LY N N )
1/4 cup shredded cheddar cheese
QUICK VEGETARIAN GLUTEN-FREE
2 Tbsp. thinly sliced green onion
Tajín seasoning (optional) 13G PRO; 36G CARB (14G FIBER, 3G SUGARS);
475MG SODIUM
Lime wedges (optional)
Chicken Zoodle Soup 2 . Stir in chicken broth, carrot,
chicken, basil, oregano, pepper,
HANDS-ON 20 MIN TOTAL 45 MIN SERVES 6 SUBMITTED BY BDWELD salt, and thyme. Bring to a boil.
88 REVIEWS ½ tsp. dried oregano Reduce heat to medium-low and
¼ tsp. black pepper simmer until vegetables are tender,
2 Tbsp. olive oil about 20 minutes.
¼ tsp. salt
1 cup diced celery, leaves 3. Add zucchini. Cook until heated
¼ tsp. dried thyme
reserved through and slightly softened, about
9 cups spiral-sliced zucchini
1 cup diced onion 2 minutes. Top servings with reserved
noodles cut into 8-inch
3 cloves garlic, minced celery leaves and additional pepper.
lengths (2 lb. zucchini)
2 (32-oz.) cartons low-sodium
chicken broth armagazine.com/chicken-zoodle-soup
1. Heat oil in a large pot over
GLUTEN-FREE
1 cup sliced carrot medium-high heat. Add celery, onion,
PER 2 CUPS: 228 CAL; 9G FAT (2G SAT);
12 oz. cooked chicken breast, and garlic. Cook, stirring occasionally, 26G PRO; 13G CARB (3G FIBER, 6G SUGARS);
cut into bite-size pieces until just tender, about 5 minutes. 951MG SODIUM
½ tsp. dried basil
“Very easy
to make! I got
two thumbs up
from our
8-year-old. It
takes about half
a zucchini per
bowl. Allow
about 5 minutes
for the hot
broth to soften
and warm
the zoodles.”
– SNPVOLMER
“THIS SOUP IS PERFECT
FOR A COLD AND RAINY
DAY. I T ’ S D E L I C I O U S , L I G H T,
A N D H I T S T H E S P OT.”
— M E L A N I E G I OV E N Z A N A
( @ B U C KW H E AT Q U E E N )

Italian Sausage Soup with Tortellini
HANDS-ON 30 MIN TOTAL 1 HR, 40 MIN SERVES 8 SUBMITTED BY MARYP
2,002 REVIEWS 1. Brown sausage in a 5-qt. heavy pot

over medium-high heat. Transfer
1 lb. sweet Italian sausage,
sausage to a plate. Drain all but 1 Tbsp.
casings removed
grease from pot.
1 cup finely chopped onion
2 . Sauté onion and garlic in drippings over
medium-high heat, stirring, until tender,
5 cups low-sodium beef broth
about 7 minutes. Stir in broth, wine, the
½ cup red wine
water, tomatoes, carrot, basil, oregano,
½ cup water
tomato sauce, and cooked sausage. Bring
4 large tomatoes, peeled, seeded,
to a boil; reduce heat. Simmer, uncovered,
and chopped (or 2 cups canned
until flavors meld, about 30 minutes.
no-salt-added diced tomatoes)
3. Skim fat from soup. Stir in zucchini
1 cup thinly sliced carrot
and parsley. Simmer, covered, 10 minutes.
¼ cup roughly torn fresh
Add tortellini and simmer until pasta
basil leaves
is tender, 10 minutes more.
½ tsp. dried oregano
4 . Divide soup among bowls and top each
with cheese and, if you like, additional
tomato sauce
parsley. (Soup—before adding zucchini,
1½ cups thinly sliced zucchini
parsley, tortellini, and cheese—can
(about 2 medium zucchini)
be made up to 3 days ahead and chilled,
3 Tbsp. chopped fresh parsley
covered, or frozen up to 3 months.)
8 oz. fresh or frozen tortellini
[We used an 8-oz. pkg. of fresh armagazine.com/sausage-soup-
cheese tortellini, but the soup with-tortellini
is brothy enough to handle HEALTHY
up to 12 oz.] PER 1¼ CUPS: 354 CAL; 8G FAT (3G SAT); 17G PRO;
Grated Parmesan cheese
“WE’VE
USED
T HI S R EC I PE
M U LT I P L E
TIMES,
WITH AND
WITHOUT
THE
TOR T E L LI N I ,
AND WE
“Don’t skip
the vino! I used LOV E I T
wine (as the E AC H A N D
recipe calls for)
this time, and E V E RY
it made a huge
T I M E .”
difference.”
– MAMACITA — J OA N
K E N N E DY
(@JOEY
J OA N )
P I C K- M E - U P S
Crackers and bread
are fantastic, but if you’re
craving a side that
makes your soup even
more of a meal, consider “These are a

favorite in our
these easy ideas house! I like to
add about ¾ cup
for pinwheels, grilled
Farmers Market frozen corn to
the veggies
Vegetarian cheese (yes, please), while sautéing in
Quesadillas a little olive oil.
Heat 1 Tbsp. olive oil in a large
and quesadillas. Black beans
pan over medium-high heat. (rinsed/drained)
Add 1 cup sliced mushrooms, are a great
1 cup chopped red bell pepper, addition, too.”
1 cup chopped yellow squash, – JODI
1 cup chopped zucchini, ¾ cup
chopped red onion, and ¼ tsp.
salt. Cook, stirring occasionally,
until just tender, about
7 minutes. Remove from pan.
Coat pan with cooking spray.
Lay one (8-inch) flour tortilla
in pan and sprinkle with
½ cup (2 oz.) shredded sharp
cheddar cheese. Spread with
¾ cup vegetable mixture, then
sprinkle with another ¼ cup
(1 oz.) sharp cheddar cheese.
Top with another tortilla.
Cook until golden on both
sides, 2 to 3 minutes per side.
Assemble and cook another
quesadilla as above. Cut each
quesadilla into six triangles.
Top with sour cream and salsa,
if you like. Serves 6.
PICK-ME-UPS
“Delicious! I have
tried it both
fried and in the
toaster oven
(without the
butter). Both
are great!”
– KAY
Party Pinwheels
Stir together one (8-oz.)
pkg. cream cheese, softened;
half of (1-oz.) envelope dry ranch
dressing mix; and one thinly
sliced green onion in a bowl
until combined. Divide mixture
between two 12-inch flour
tortillas and spread evenly. Top
with ¼ cup chopped red bell
pepper, ¼ cup chopped celery,
¼ cup (1 oz.) shredded cheddar
cheese, and ¼ cup sliced black
olives. Roll up tortillas and wrap
tightly in foil or plastic wrap.
Chill 2 hours or overnight.
To serve, unwrap tortillas and
trim ends of each roll. Cut each
roll into six slices. Serves 4.
Pesto Grilled
Cheese Sandwich
Heat a skillet over medium heat.
Spread 1 Tbsp. softened butter
on one side of two slices Italian
bread. Spread 1½ tsp. pesto on
unbuttered side of one slice.
Transfer, buttered side down,
to skillet. Top with one slice
provolone cheese, two thin slices
tomato, and one slice American
cheese. Spread 1½ tsp. pesto on
unbuttered side of second bread
slice. Transfer, pesto side down,
to sandwich in skillet. Cook until
golden, 3 to 4 minutes per side.
(Reduce heat if needed to prevent
overbrowning.) Serves 1.

From gumbo to chowder, these cozy
bowls of comfort prove that
soups from grandma’s recipe box
are still on-trend.
“Don’t forget
the filé powder
at the end.
It makes a big
difference. You’ll
know the roux
is done when
it is the color of
a Hershey’s milk
chocolate bar.”
– PAT

CLASSIC CUPS
Good New Orleans Creole Gumbo 3. Stir together water and beef
bouillon cubes in a Dutch oven or
HANDS-ON 35 MIN TOTAL 3 HR SERVES 6 SUBMITTED BY MDDOCCOOK large pot. Bring to a boil over
940 REVIEWS medium-high heat until bouillon
Gumbo filé has a deep, earthy flavor similar to thyme. dissolves. Whisk roux mixture
into boiling beef broth.
Made from sassafras tree leaves, it helps thicken and enrich
4 . Reduce heat to medium-low.
the stew for an authentic taste of New Orleans. Stir in tomatoes, hot pepper sauce,
½ cup flour 2 (6-oz.) cans refrigerated lump sugar, Cajun seasoning, salt, thyme,
⅓ cup plus 1 Tbsp. bacon crabmeat, drained and bay leaves. Bring to a boil. Reduce
drippings or vegetable oil 1 Tbsp. Worcestershire sauce heat to low and simmer, uncovered,
1 cup coarsely chopped onion 1½ lb. uncooked medium shrimp, about 45 minutes. Stir in 1 tsp. filé
1 cup coarsely chopped green peeled and deveined powder and simmer 15 minutes more.
bell pepper Hot cooked rice 5. Meanwhile, melt remaining 1 Tbsp.
½ cup coarsely chopped Cracked black pepper bacon drippings in a large skillet over
celery, leaves reserved (optional) medium heat. Add okra and vinegar.
2 cloves garlic, smashed Cook, stirring occasionally, until
1. Whisk together flour and ⅓ cup okra is browned, about 8 minutes.
8 oz. andouille sausage, sliced
bacon drippings in a large heavy Remove okra with a slotted spoon
6 cups water
saucepan over medium-low heat and stir into simmering sauce.
3 cubes sodium-free
until smooth. Cook roux, whisking 6. Stir crabmeat and Worcestershire
beef bouillon
frequently, until it turns a rich into sauce. Simmer until flavors
1 (14.5-oz.) can stewed
mahogany brown color, 35 to blend, about 40 minutes more.
tomatoes, cut up
40 minutes. (Watch carefully and whisk Add shrimp and cook until opaque,
or snipped, undrained
briskly or roux will burn.) Remove about 5 minutes. Stir in remaining
1 Tbsp. bottled hot pepper sauce
from heat and continue whisking until 1 tsp. filé powder just before serving.
2 tsp. sugar
mixture stops bubbling. Serve gumbo over hot rice and
½ tsp. Cajun seasoning blend
2 . Put onion, bell pepper, celery, top with reserved celery leaves
¼ tsp. salt
and garlic in food processor. Pulse until and (if using) black pepper.
¼ tsp. dried thyme
very finely chopped. Stir onion mixture
2 bay leaves armagazine.com/good-new-orleans-
and sausage into roux. Cook over
2 tsp. filé powder (gumbo filé) creole-gumbo
medium-low heat until vegetables are
5 oz. frozen cut okra (1¼ cups) PER 1¾ CUPS: 474 CAL; 20G FAT (7G SAT);
tender, about 10 minutes. (Mixture will 38G PRO; 36G CARB (5G FIBER, 8G SUGARS);
1 Tbsp. distilled white vinegar 909MG SODIUM
thicken a lot). Remove from heat.
“Beyond
amazing! I used
chicken thighs
and crawfish
tails in addition
to the shrimp
and andouille
and omitted
the crabmeat.”
– AMBER7160
“This clam
chowder
knocked my
socks off!
“I used part I sautéed the
half-and-half onions in a little
and part skim bacon grease
milk, and it was and added
still very rich.” some chopped
– MSALLIED bacon at the
end. The vinegar
is an integral
component!”
– JENNIFER
DEFOSSE
My Best Clam Chowder 2 . Stir together melted butter and

flour in a small bowl until it becomes
HANDS-ON 30 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY PIONEERGIRL a paste. Gently whisk paste into
1,900 REVIEWS 2 Tbsp. red wine vinegar soup mixture until incorporated.
Cracked black pepper Simmer until soup starts to thicken,
3 (6.5-oz.) cans chopped about 2 minutes more.
Coarsely chopped fresh
or minced clams, undrained 3. Stir in half-and-half and reserved
parsley (optional)
1 Tbsp. olive oil clams. Heat through, 3 to 5 minutes.
Lemon wedges
1 cup diced carrot Stir in vinegar and pepper to taste.
1 cup diced celery 1. Drain clams, reserving juice. Heat oil Top servings with additional pepper
1 cup finely chopped onion in a 5- to 6-qt. Dutch oven over if you like and (if using) parsley.
2 cups cubed red or Yukon Gold medium heat. Add carrot, celery, and Serve with lemon wedges.
potatoes (2 medium) onion. Cook, stirring occasionally, until
1 (8-oz.) bottled or canned armagazine.com/my-best-
softened, 3 to 5 minutes. Add potatoes,
clam-chowder
clam juice bottled clam juice, and reserved clam PER 1 CUP: 333 CAL; 19G FAT (10G SAT);
¼ cup butter, melted juice. Bring to a boil and reduce heat 20G PRO; 24G CARB (2G FIBER, 0G SUGARS);
1,239MG SODIUM
¼ cup flour to medium-low. Simmer until potatoes
1 pint half-and-half (16 oz.) are tender, about 10 minutes.

CLASSIC CUPS
Dill Gazpacho
HANDS-ON 20 MIN TOTAL 1 HR, 20 MIN SERVES 7 SUBMITTED BY AMY
45 REVIEWS 1 tsp. kosher salt

Bright lemon, balsamic vinegar, ½ tsp. black pepper
and zippy dill amp up flavor ¼ cup chopped fresh dill,
so you can use less salt. Hello, plus more for garnish
heart-healthy! Roasted sunflower seeds
2¼ lb. tomatoes, chopped 1. Stir together tomatoes,

(6 medium) cucumbers, onion, bell pepper,
1¼ lb. cucumbers, peeled and jalapeño, lemon juice, vinegar,
chopped (about 2 large), oil, salt, and black pepper in
plus more for garnish a large bowl.
1 cup chopped onion 2 . Working in batches, add
1 cup chopped red tomato mixture to blender or food
bell pepper, plus more processor and pulse to desired
for garnish consistency. Return mixture
1 jalapeño pepper, seeded to bowl. Stir in dill. Chill, covered,
and minced at least 1 hour before serving.
¼ cup fresh lemon juice Garnish with additional
(1 large lemon) cucumber, bell pepper, and dill,
1 Tbsp. white balsamic and the sunflower seeds.
vinegar [You can use armagazine.com/dill-gazpacho
regular balsamic vinegar, HEALTHY GLUTEN-FREE VEGAN
but it darkens the soup.] PER 1 CUP: 87 CAL; 3G FAT (0G SAT);
2 tsp. olive oil 3G PRO; 15G CARB (3G FIBER, 9G SUGARS);
171MG SODIUM “I used an
immersion
blender to blend
the whole thing
until it reached
a consistency
I liked.”
– SLG
“Amazing soup!
The dill is
a wonderful
change of pace.”
– MKEVIN
Slow Cooker
Chicken
Taco Soup
HANDS-ON 15 MIN
SUBMITTED BY RAISINKANE AKA PATTI
5,328 REVIEWS
1 cup chopped onion
chili beans, undrained
1 (15-oz.) can low-sodium
black beans, drained
1 (15-oz.) can no-salt-
added whole kernel
corn, undrained
1 (12-oz.) bottle light beer
2 (10-oz.) cans diced “Very versatile!
tomatoes with green The beans
chiles, undrained are easy to
1 (8-oz.) can tomato sauce substitute with
1 (1.25-oz.) pkg. anything you
taco seasoning have on hand.
1½ lb. boneless, skinless It’s also easy
chicken breasts to cook on
1 (8-oz.) pkg. shredded the stovetop
cheddar cheese in a Dutch oven.”
2 cups crushed tortilla chips – I HEART
Chopped avocado ALLRECIPES
(optional)
1. Stir together onion, chili beans,
black beans, corn, beer, diced
tomatoes, and tomato sauce in a
5- to 6-qt. slow cooker. Stir in taco
seasoning. Add chicken, pressing
down lightly until just covered
with liquid. Cover and cook on
Low 6 hours or on High 3 hours.
2 . Transfer chicken to cutting
board and shred using two forks.
Return to slow cooker and cook
until heated through, about
15 minutes. Serve topped
with cheddar cheese, crushed
chips, and (if using) avocado.
chicken-taco-soup
PER 1⅓ CUPS: 485 CAL; 16G FAT
CLASSIC CUPS
Broccoli 1. Melt butter in a large
saucepan over medium heat.
Cheese Soup Add onion and cook until tender,
HANDS-ON 15 MIN about 5 minutes.
TOTAL 35 MIN SERVES 4 2 . Stir in flour and cook until
SUBMITTED BY MELISSAMORGAN
a paste forms. Gradually add
706 REVIEWS broth and milk. Cook, stirring
occasionally, until mixture comes
2 Tbsp. butter
to a boil, about 8 minutes. Reduce
⅓ cup chopped onion
heat to medium-low. Add broccoli
2 Tbsp. flour
and simmer until broccoli is
1 (14.5-oz.) can low-sodium
softened, about 5 minutes.
chicken broth
Add Velveeta and pepper, stirring
⅔ cup milk
until cheese melts, 2 to 3 minutes.
If you like, sprinkle with additional
chopped broccoli
pepper and garnish with parsley.
8 oz. Velveeta, cubed “Such a great
(2 cups) armagazine.com/broccoli- recipe! I’ve
¼ tsp. black pepper cheese-soup-v substituted two
Fresh chopped parsley QUICK cans of cheddar
(optional) PER 1¼ CUPS: 303 CAL; 20G FAT
cheese soup
8G SUGARS); 962MG SODIUM for the Velveeta
in a pinch.
It works great!”
– SHELLERYJ

Spicy Beef Ramen
HANDS-ON 10 MIN TOTAL 1 5 MIN SERVES 2 SUBMITTED BY BETTY SOUP
4 REVIEWS 4 oz. beef top loin steak,

thinly sliced
Partially freeze the steak to
Chopped fresh cilantro
make it a breeze to slice thinly.
It’ll need only a minute Cook ramen in a saucepan
or two in boiling water for according to package directions,
medium-rare. adding mushrooms, edamame,
soy sauce, and sriracha the last switch
1 (3-oz.) pkg. beef- 2 minutes of cooking. Add steak
flavored ramen noodles the last minute of cooking. it out
1 cup thinly sliced shiitake Top servings with cilantro and, If you like,
or other mushrooms if you like, additional sriracha. swap 4 oz.
½ cup frozen shelled cooked shrimp
edamame armagazine.com/spicy-
beef-ramen for the steak,
1 Tbsp. less-sodium and sliced
HIDDEN GEM QUICK
soy sauce celery and
PER 1⅔ CUPS: 359 CAL; 12G FAT
2 tsp. sriracha (5G SAT); 22G PRO; 42G CARB (4G FIBER, chopped bell
pepper for the
mushrooms
and edamame.
Instead of
cilantro, top
with fresh mint
and peanuts.
“Wonderful and
ridiculously
easy! I seasoned
the beef
with half of
the ramen
seasoning
before dropping
it in.”
– EWEFLUFFY

CLASSIC CUPS
Jamie’s Minestrone
SERVES 8 SUBMITTED BY JAMIE
“I was craving
a hearty 1,785 REVIEWS
vegetable soup, If you have pasta on hand, such as
one that I could shells, go ahead and use them in this
make during the soup. Stir in dried pasta with the
day and serve zucchini and green beans, or leftover
my family for
cooked pasta with the spinach. Or do
dinner. This is it!
as Jamie did and cook 1∕2 cup shells
The veggies
separately and serve as a soup topper.
were all cooked
perfectly, and 3 Tbsp. olive oil
you can really 2 cups chopped onion
tweak it for your (1 large onion)
own taste.” 3 cloves garlic, minced
– MHURST86 2½ cups sliced carrot
(about 3 large carrots)
2 cups chopped celery
(about 6 medium stalks)
2 (15-oz.) cans tomato sauce
2 cups water
½ cup red wine (optional)
1¼ lb. zucchini, quartered
and sliced (about
4 medium zucchini)
8 oz. fresh or frozen green beans,
cut into bite-size pieces
drained and rinsed
½ tsp. salt
2 cups fresh baby spinach
(about 2 oz.)
2 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh oregano
¼ cup grated Parmesan
cheese (optional)
1. Heat olive oil in a large pot over
medium-low heat. Add onion and garlic.
Cook, stirring occasionally, until onion
is softened, about 5 minutes. Stir in
carrot and celery.
2 . Add tomato sauce, broth, and the
water. Bring to a boil, stirring frequently.
Add red wine (if using). Reduce heat
to low. Add zucchini, green beans,
kidney beans, pepper, and salt. Simmer,
uncovered, until vegetables are tender,
about 20 minutes. Stir in spinach, basil,
and oregano. Cook until spinach is
wilted, about 5 minutes. Top servings
with Parmesan cheese (if using).
armagazine.com/jamies-minestrone
GLUTEN-FREE
PER 1¾ CUPS: 212 CAL; 7G FAT (1G SAT); 8G PRO;
“If you want to “I use my food
thicken up this processor to
soup, use potato chop the
flakes. It works veggies and it
great! Very makes the soup
hearty, creamy, a perfect
and filling on consistency.
a cold winter’s I always double
night.” the batch and
– CINDY CARNES freeze half
for a later date.
It reheats
very well.”
– JENNIFER FISHER
Cheeseburger Soup up lumps, until beef is browned,

about 10 minutes. Add flour. Cook,
HANDS-ON 20 MIN TOTAL 45 MIN SERVES 6 SUBMITTED BY AUNTYLENE stirring frequently, about 1 minute.
1,203 REVIEWS 2 . Stir in basil and parsley.
2 cups cubed cheddar
Add potatoes and broth. Bring
4 Tbsp. butter cheese (8 oz.)
to a boil. Reduce heat and simmer,
½ lb. ground beef 1½ cups milk
covered, until potatoes are
¾ cup shredded carrot ¼ tsp. dry mustard
tender, 10 to 12 minutes.
¾ cup chopped celery ¼ tsp. salt
3. Stir in cheese, milk, dry mustard,
¾ cup chopped onion ¼ tsp. black pepper
salt, and pepper. When cheese
¼ cup flour ¼ cup sour cream
is melted, add sour cream and heat
1 tsp. dried basil Dill pickle slices, chopped
through. Do not boil. If using, top
1 tsp. dried parsley tomato, and chopped fresh
with pickles, tomato, and parsley.
1 lb. potatoes, peeled, if parsley (optional)
desired, and cubed (4 cups) armagazine.com/cheeseburger-
1. Melt 1 Tbsp. butter in a large soup
3 cups low-sodium pot over medium heat. Add beef, PER 1⅓ CUPS: 506 CAL; 32G FAT (17G SAT);
chicken broth carrot, celery, and onion. Cook, stirring
653MG SODIUM
occasionally and breaking

CLASSIC CUPS
Quick-and-Easy Chicken Noodle Soup
HANDS-ON 15 MIN TOTAL 40 MIN 1. Melt butter in a large, heavy
SERVES 6 SUBMITTED BY MARYVM
pot over medium heat. Add
2,382 REVIEWS carrot, celery, onion, and
½ tsp. salt. Cook, stirring, until
1 Tbsp. butter
softened, about 5 minutes.
1 cup sliced carrot
2 . Add broth, basil, oregano,
1 cup chopped celery
pepper, and remaining 1 tsp. salt.
1 cup chopped onion
Bring to a boil. Reduce heat
1½ tsp. salt, or to taste
and simmer 10 minutes. Add egg
4 cups low-sodium chicken
noodles and simmer, stirring
m a ke broth
occasionally, until noodles are
1 tsp. dried basil
ahead tender, about 10 minutes.
1 tsp. dried oregano
Cool cooked 3. Stir in chicken and salt to taste.
soup, then Heat through before serving.
1½ cups egg noodles
cover and 8 oz. shredded or chopped armagazine.com/quick-and-
chill up to 3 cooked chicken breast easy-chicken-noodle-soup
days. Soup (1 cup) PER 1½ CUPS: 163 CAL; 6G FAT
thickens as 0G SUGARS); 718MG SODIUM
it stands.
Thin when
reheating,
if needed,
using broth
or water.
“This is so good!
I put it in the
slow cooker and
then added the
noodles about
1 hour before
serving. Great
flavor!”
– CHRISTYE
BEEF FISH & SEAFOOD 21 French Onion Toast
recipe index 12
78
Beef Pho
Cheeseburger Soup
71
72
Good New Orleans
Creole Gumbo
My Best Clam Chowder
28
Toppers
Frisée with Garlic Butter
and Grapefruit
19 Chili-Topped Potato Soup
60 Garlic Cheese Biscuits
27 Oyster Stew
59 Debdoozie’s
61 Grandmother’s Buttermilk
Allrecipes® Soups & Stews™ (ISSN 2328-0263), 2022. Allrecipes Soups & Stews is published annually in November by Meredith Operations Corp., 1716 Locust St., Des Moines, IA 50309-3023. Allrecipes is a registered trademark in the United States. © Meredith Operations Corp. 2022. All rights reserved. Printed in the U.S.A.
Blue-Ribbon Chili 23 Shrimp Chowder
Corn Bread
60 Just Like Wendy’s Chili 15 Turkish Fish Stew
7 Grilled Cheese Bites
52 Pasta e Fagioli à La NOODLE BOWLS 17 Honey-Sriracha Crackers
Chez Ivano
12 Beef Pho 61 Mini Cinnamon Rolls
40 Rutabaga Beef Stew
17 Chicken Ramen Noodle 69 Party Pinwheels
48 Slow Cooker Beef Stew Soup with Honey-Sriracha
Crackers 69 Pesto Grilled Cheese
39 The Ultimate Ribeye French
Sandwich
Onion Soup 49 Instant Pot White Bean Soup
with Prosciutto 43 Sandwich Bread
CHICKEN & TURKEY
67 Italian Sausage Soup 29 Spinach Salad with Warm
75 Broccoli Cheese Soup Bacon Vinaigrette
with Tortellini
21 Butternut Bisque with French 77 Jamie’s Minestrone STEWS
Onion Toast Topper
52 Pasta e Fagioli à La 50 Black-Eyed Pea
53 Chicken and Veggie Miso Chez Ivano Bratwurst Stew
Soup
79 Quick-and-Easy Chicken 27 Oyster Stew
17 Chicken Ramen Noodle Soup with Noodle Soup
Honey-Sriracha Crackers 11 Portuguese Chouriço Stew
76 Spicy Beef Ramen
66 Chicken Zoodle Soup 40 Rutabaga Beef Stew
34 Clove-Scented Tomato Soup PORK 24 Sandy’s Chickpea and
Spinach Stew
25 Easy Egg Drop Soup 18 Beer Cheese-Corn Chowder
with Chicken 45 Savory Pork Stew
50 Black-Eyed Pea
9 Greek Avgolemono Soup Bratwurst Stew 48 Slow Cooker Beef Stew
13 Hungarian Mushroom Soup 71 Good New Orleans 15 Turkish Fish Stew
Creole Gumbo
77 Jamie’s Minestrone 10 West African Peanut Stew
58 Instant Pot Colorado
14 Mulligatawny Soup Green Chili V E G E TA R I A N
35 Pumpkin Soup 67 Italian Sausage Soup 65 Black Bean and
47 Slow Cooker Chicken with Tortellini Salsa Soup
and Dumplings 26 Now-or-Later Spicy 37 Caribbean Carrot-Ginger
57 Slow Cooker Chicken Chili Sausage Soup Soup
74 Slow Cooker 11 Portuguese Chouriço Stew 31 Cauliflower-Gruyère
Chicken Taco Soup Soup
45 Savory Pork Stew
10 West African Peanut Stew 73 Dill Gazpacho
41 Super-Delicious Zuppa
Toscana 33 Green Gazpacho
CHILI
63 White Bean and Ham 5 Kitchen Sink Soup
19 Chili-Topped Potato Soup Bone Soup Formula
59 Debdoozie’s 46 Lentil Soup
Blue-Ribbon Chili SIDES & MORE
with Veggies
58 Instant Pot Colorado 29 Baby Beet Salad
64 Mushroom and Farro
Green Chili 28 Bibb Lettuce with Citrus-Herb Soup
60 Just Like Wendy’s Chili Dressing
38 Polish Beet Soup
57 Slow Cooker Chicken Chili 42 Breadsticks
24 Sandy’s Chickpea and
56 Vegan Sweet Potato 42 Crescent Rolls Spinach Stew
Chili 7 Crispy Rosemary 51 Slow Cooker Vegetarian
Flatbread Crackers Pozole
THESE ICONS HIGHLIGHT KEY FEATURES 43 Dinner Rolls 32 Sweet Vegan Butternut
TO MAKE YOUR BROWSING EASIER Squash Soup
43 Do-It-All Dough
How-To Video on Allrecipes.com 20 Watermelon-Tomato
68 Farmers Market Vegetarian
Gazpacho with Cool
Quesadilla
Healthy Pick Quick 35 minutes or less Cucumber Swirl
56 Vegan Sweet Potato
Vegetarian Gluten-Free
Hidden Gem A new or newer recipe with

Vegan
* Recipes in the magazine are put
through our test kitchens to ensure
you’ll have success, so they may not 6
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Vegetable Scrap
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The spoon is on the table—but there’s

Soup is magical. A cup of chicken noodle

Soups bring solace. And now more than

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the ultimate pantry and fridge

clearer. Follow our

soup and broth formulas

for maximum flavor

with ingredients you already

have. Then round them

out with super-easy,

and cheesy croutons.

T RY T H E S E W I T H LOV E TA ST E O F MADE FOR THE

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Cheese Bites 40 REVIEWS

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with these vibrant bowls—no passport required. Spoon up comfort with

cozy soups and stews inspired by cuisines around the world.

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West African Peanut Stew Add chicken and cook, stirring

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Put onion quarters, and unpeeled

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you can enjoy both at once? These creative recipes combine

elements from two soups in one dish.

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3 cups coarsely chopped

FRENCH 2 minutes more.

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and full of flavor, these hearty soups

and stews can be on your table in 30 minutes

or less—far quicker than most fast-food

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4 Tbsp. olive oil

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★★★★ 165 REVIEWS

Now-or-Later Spicy Sausage Soup

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and treat yourself to a supremely silky

bowl of puréed goodness. Blending

these soups gives them enviable body and

deliciousness in every spoonful.

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bounty of fall and winter gardens, including

sturdy, affordable, and versatile

root vegetables. They take center stage

in these soup recipes.