Stew on This: Soup Recipes to Beat the Winter Chill

When temperatures drop, there’s nothing better than a warm bowl of comfort. Michigan winters offer the perfect excuse to savor the hearty, soul-warming flavors of homemade stews and soups!

Whether you’re craving something rich and creamy or a broth-based classic, we’ve rounded up some simple yet hearty winter soup recipes that can keep you satisfied all season long. Plus, these veggie-friendly winter soup recipes can help you take advantage of the dollar-for-dollar match Double Up Food Bucks offers on fresh produce purchases with your EBT/Bridge Card.

Budget-friendly Winter Soup Recipes

West Asian Potato Stew

(Source: Michigan Potatoes)

Warm up with this hearty potato and chickpea stew, a delicious blend of tender potatoes, protein-packed chickpeas, and Middle Eastern spices. Delivering flavor and comfort, it’s the perfect go-to meal for the crisp, chilly nights to come.

Ingredients:

• 4 medium potatoes, cubed (choose to keep the skin on for extra nutrition)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground paprika
• 1/2 tsp ground cayenne pepper (omit if you don’t want the heat, or add a full tsp for more heat)
• 1 can (15 ounce) chickpeas, drained and rinsed
• 1 can (14 ounce) diced tomatoes with their juices
• 2 cups vegetable broth
• 2 tsp oil
• Salt and pepper, to taste
• Optional garnishes: Fresh lemon juice, cilantro, and tahini

Preparation:

1. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent and fragrant. Stir in the minced garlic and cook for another minute until it’s fragrant. Add the ground cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper to the pot. Stir and cook for 1-2 minutes to toast the spices.
2. Add the cubed potatoes and red bell pepper to the pot and stir to coat them in the spice mixture. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir well, bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are tender.
3. Once the potatoes are cooked, add the drained chickpeas and continue to simmer for another 5 minutes. Season the stew with salt and black pepper to taste. Adjust the seasoning to your preference.
4. Just before serving, squeeze the lemon juice into the stew and stir to incorporate the fresh, tangy flavor. Serve the stew hot, garnished with chopped cilantro or parsley. You can also offer Greek yogurt or tahini as a drizzling option for extra creaminess.
5. To stretch the stew further, serve over rice.

Stoplight Pepper and Bean Soup

(Source: Michigan State University)

• 1 pound + 4 ounces Michigan dry navy beans or 6 cups canned navy beans
• 2 Tbsp chicken stock base
• 1 1/2 gallons + 3 quarts + 2 cups water (use 8 cups less water if using canned beans)
• 2 Tbsp green chilies
• 2 cups diced ham
• 2 tsp no-salt seasoning
• 2 tsp hot sauce
• 8 cups chopped or sliced tomatoes
• 2 cups chopped bell peppers (use yellow, red and great to make it a true stoplight soup!)
• 1/2 cup chopped red onions
• 2 Tbsp oil
• 4 cups frozen corn
• Optional garnish: fresh chopped cilantro

Preparation:

1. If using dry beans, wash and soak beans in three quarts of water overnight under refrigeration. Drain and discard water in the morning.
2. In a large stock pot, combine chicken base with 1 1/2 gallons water and bring to a boil. Add green chilies, diced ham, seasoning, tabasco sauce, tomatoes, and beans.
3. On a baking sheet, mix peppers and onions with oil and roast for five minutes in a convection oven. Add roasted vegetables and two cups water to soup; stir to combine. Continue to simmer soup for a minimum of three hours to cook the beans until tender.
4. Add the frozen corn and cilantro. Bring to a boil and simmer for 20 minutes before serving.

Easy Weeknight Potato Sausage Soup

(Source: Michigan Potatoes)

Ready in just 30 minutes, this hearty potato and sausage soup is a weeknight game-changer! Made with Michigan potatoes, savory sausage, garlic, onion, kale, and a kick of crushed red pepper, it’s a cozy bowl of bold flavors that’s perfect for a busy night or chilly day.

Ingredients:

• 3 pounds Michigan Russet potatoes, diced into 1/2-inch pieces
• 1 medium onion diced
• 1 pound Italian turkey sausage
• 2 cloves garlic, minced
• 8 cups chicken stock
• 1 head of kale, roughly chopped
• Salt and pepper to taste
• Crushed red pepper to taste

Preparation:

1. In a large soup pot sauté the chopped onion for approximately 5 minutes over medium heat until translucent.
2. Add crumpled turkey sausage and cook thoroughly.
3. Add garlic and cook an additional 2 minutes
4. Add chicken stock and potatoes, bring to a gentle boil. Reduce heat and simmer until potatoes are fork tender. 15-20 minutes.
5. Add kale, salt and pepper to taste, and red pepper if desired. Simmer an additional 8-10 minutes until kale is completely wilted.

Super Savory Beef and Potato Stew

(Source: Michigan Potatoes)

Indulge in the rich, comforting flavors of savory beef and potato stew. Tender beef, smoky bacon, yellow potatoes, carrots, onions, and celery combine with fragrant herbs and a splash of red wine for a hearty, satisfying dish.

Ingredients:

• 4 large yellow potatoes, diced
• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 cup bacon, diced
• 2 cups carrots, diced
• 2 cups celery, chopped
• 1 cup onion, chopped
• 4 cloves garlic, finely chopped
• 4 Tbsp tomato paste
• 4 cups beef broth
• 1 bottle (750 ml) red wine
• 3 Tbsp fresh thyme, chopped
• 3 Tbsp fresh rosemary, chopped
• 6 dry bay leaves
• Salt and pepper to taste
• 1/4 cup all-purpose flour (34 grams)
• 2 Tbsp vegetable oil
• Optional garnish: Chopped chives

Preparation:

1. In a large bowl, season chuck roast cubes with salt and ground black pepper. In a large pot or Dutch oven, on high heat, add vegetable oil and sear seasoned chuck roast cubes on all sides. Remove the beef and set aside.
2. In the same pot, lower heat to medium-high. Add in bacon and cook until fat is rendered, remove, and set aside.
3. In same pot, add carrots and celery. Sauté for 2 minutes. Add onion and garlic. Sauté for 1 minute. Stir in tomato paste.
4. Add red wine and scrape up brown bits at the bottom of the pot with a spatula or whisk. Then add beef broth, potatoes, chuck roast cubes, bacon, thyme, rosemary, and bay leaves.
5. In a small bowl, add all-purpose flour and just enough water to make a slurry. Whisk well so there are no lumps. Add into pot with other ingredients.
6. Bring to a boil and then lower heat to a simmer and cover for 2 hours. Stir once or twice during cooking process.
7. Serve stew topped with fresh chives, if desired. Enjoy!