28 Family-Favorite Soups & Stews
Our recipes for warm-and-comforting soups include crowd-pleasers such as beef stew, corn chowder, chicken noodle soup and more.
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Miner's Beef Stew
In Branson, Missouri, guests dine on this favorite stew at Silver Dollar City's Lucky Silver Mine Restaurant, while others learn how to make it at the park's Culinary & Craft School. The meat slow-cooks for fork-tender results.
Easy Chicken Noodle Soup
Leftover chicken and frozen noodles cut prep time for this ultimate comfort food.
Sweet Potato-Corn Chowder
Chef Paul Dagenbach upgraded the classic Midwest corn chowder for the class he teaches at Cooks' Ware in Cincinnati. Sweet potatoes and andouille sausage made their way into the mix, along with cumin, chili powder and Cajun spice for a little zing.
Hearty Vegetable Soup
This version of a cold-weather staple, from author and cooking-school instructor Marilyn Harris of Cincinnati, features basil-flecked meatballs. "This is a quickie version of veggie-beef I created that's great to make when time is limited," Marilyn says. "But it still has all of the good flavors."
Iowa Corn Chowder
This hearty soup, an update of an Amish favorite, comes from an Iowa City, Iowa, reader and football fan. Flavored with bacon and onion, it's a great soup for family dinners or tailgate parties.
Souper Spaghetti
Use classic spaghetti ingredients -- sauce, diced tomatoes, ground beef, noodles and Italian seasoning -- to create this easy soup. A salad and garlic bread complete the meal.
Old-Fashioned Cream of Tomato Soup
Try serving this rich tomato soup with burgers or toasted cheese sandwiches.
Midwest Ham Chowder
Cheese, chopped veggies and ham make a winning combination in this recipe from Syl's Cafe in Ontonagon, Michigan.
Steaming Sweet Butternut Bisque
Combine leeks, garlic and butternut squash in this pureed hot soup that's studded with corn and seasoned with cumin and nutmeg.
Tomato-Lentil Soup
Lentils, brown rice, vegetables and herbs make a hearty vegetarian stew. Try with Toasted French Bread Slices: olive oil, minced garlic and fresh herbs cooked and drizzled on toasted bread.
Corn-Sausage Chowder
Plenty of meat and potatoes make a satisfying meal-in-a-bowl. This recipe, from a Libertyville, Illinois, reader, has been a hit since it ran in Midwest Living® in 1988. "I have been making this chowder for friends and family since it first appeared in the magazine in the late 80s," notes a reviewer on our website. "It never fails to receive rave reviews. One of my all-time favorite soups!"
So-Creamy Sweet Potato Soup
Maple syrup, cinnamon and nutmeg add rich flavor to this blend of cooked sweet potatoes, cream and broth. "It's the best sweet potato soup," says recipe contributor Marie Rizzio of Interlochen, Michigan.
Vegetable Chowder
Filled with corn and zucchini, this creamy chowder serves a crowd. You can double it to serve 16. It's great with Onion Wheels -- caramelized onions, bacon and Parmesan cooked on refrigerated biscuit dough.
Hot-Stuff Kielbasa-Cheese Soup
The rich flavors in this colorful soup from a Lima, Ohio, reader, earned it a top spot in a Midwest Living® Favorite Winter Recipes contest. If you like, you can cut calories by substituting turkey kielbasa, fat-free milk, and low-fat cheese.
Curried Lentil Soup
Karen Scott from Park Forest, Illinois, fell in love with this spiced specialty when her daughter, Sandy Rutkowski, served her a bowl. "I thought it was out of this world," Karen says. Curry powder and fresh ginger add spicy flavor to the lentils.
Three Sisters Corn-and-Chili Chowder
Diane Nemitz of Ludington, Michigan, kept cooking with the Native American three sisters -- corn, beans and squash -- until she created this satisfying soup. "I've been experimenting with corn chowders for a while," she notes. "This is the one my husband liked best. Roasting the corn kernels makes the difference."
Saturday Night Beef-Vegetable Soup
For retired home-economics teacher Pollie Malone of Ames, Iowa, Saturdays used to be family time, ending with a meal of hearty soup. "Today, my grown children make this soup and serve it to their children," she says. "What great memories of cold Iowa nights enjoying a memory meal!"
Vegetable Stew with Dumplings
This cheese-topped vegetable stew gets an unusual twist from the carrot dumplings on top.
Savory Beef Stew
This steaming stew features hearty chunks of pot roast and a colorful combination of vegetables, all flavored with bacon. Serve alone or over mashed potatoes, noodles or biscuits.
Smoked Tomato Soup
Smoked tomatoes give all-American tomato soup a twist of Ozark flavor in this version from Robert Stricklin, executive chef/educator at College of the Ozarks' Keeter Center in Point Lookout, Missouri. Thyme, garlic and onion bring more depth to the taste.
Midwest Corn Chowder
Here's a reduced-fat, yet delicious version of classic Midwest Corn Chowder, made without butter or whole milk. Serve with a salad or fruit for a light dinner or with a sandwich for heartier appetites.
Aunt Bonnie's Taco Soup
Make this hearty soup on the stove or in a slow cooker. Serve with sour cream, salsa, shredded cheese and tortilla chips for added taco flavors.
Easy Potato Soup
This quick and easy recipe, from a Halstad, Minnesota, farming family, features just five ingredients and can be on the table in 15 minutes.
Tortellini Chowder
Italian-style tortellini combines with Mexican seasonings in this chowder. Make it as spicy as you like with the pepper and chile peppers.
Seasons Eatings Pumpkin Soup
Sprinkles of salty ham cracklings top this soup from Big Cedar Lodge near Branson, Missouri.
Cheesy Potato Soup
Potato, bacon and cheese - all the flavors you love in a bowl of soup! The American cheese keeps the soup from curdling while it slow cooks. Mashing cooked potatoes a bit gives the soup some body, while the bacon adds a smoky-salty taste.
Butternut Squash, Lentil and Wild Rice Stew
Here's a main-dish soup loaded with veggies. Need to reduce the sodium? Use only one can of French onion soup and replace the other with 1-1/2 cups water.
Wild Rice and Chicken Soup
Mix a can of cream of chicken soup, mushrooms, veggies and rice mix for the soup base. Any boneless cooked chicken works in this recipe, but chicken thighs, with more moisture from fat, slow-cook the best.
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