MyPlate-Inspired Soups and Stews
Stews and soups serve as comforting dishes that incorporate protein, veggies, and grains for hearty and healthy dishes.
First up: Cannellini beans, native to Tuscany, work beautifully in this rustic soup because they hold their shape after simmering in the flavorful broth. In addition, the orzo pasta absorbs all of the right flavors of this warming dish.
Nothing beats a bowl of chicken noodle soup — it's familiar, flavorful, and instantly soothing. While we love our classic recipe, we've included some twists to satisfy all types of taste buds.
Our rendition of Classic Chicken Noodle Soup is just what the doctor ordered. Bone-in chicken fortifies commercial unsalted stock and adds meaty depth to the soup.
View Recipe: Classic Chicken Noodle Soup
Our hearty chicken stew is similar to Brunswick stew–only the Haitian version is certainly fierier, thanks to the habanero. If you don’t like it quite so spicy, use a seeded, minced jalapeño, which is somewhat fruitier and not as powerful.
View Recipe: Chicken and Okra Stew
The soup can be topped with a variety of things: We love Parmigiano-Reggiano and rosemary, but savory sprinkles like chopped smoked almonds or toasted pecans would be lovely. This tastes even better the next day...or the day after.
View Recipe: Creamy Pumpkin-Red Pepper Soup
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency.
This butternut soup is the perfect way to brighten up cold dark days, with its vibrant color and even better taste. For multiple-meal-use, just wait to add the toppings until it’s time to reheat.
View Recipe: Curried Butternut Soup
Serve this full-flavored soup as a first course, or as a smooth vegetable stew over rice with a side of cooked greens. We've used luxurious full-fat coconut milk, which yields a decadent, silky soup. You can use light coconut milk, if you prefer, for a soup with less body (and only 1g saturated fat per serving).
View Recipe: Butternut Soup with Coconut Milk