40 Family-Favorite Soups & Stews

By The editors of MidwestLiving.com
Updated September 09, 2020

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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Buffalo Corn-Potato Chowder

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Inspired by Buffalo chicken wings, this zesty twist on classic cheesy potato soup is perfect for dishing up on game day. The recipe doesn't call for chicken, but you can add it if you like.

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Souper Spaghetti

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For this fall recipe, 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.

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Brats and Beer Cheddar Chowder

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Midwest Living created this hearty chowder to salute the Badger State's German beer, bratwurst and cheese heritage. The tang of the beer and smokiness of the brats hold up to the bold cheddar and caraway.

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Creamy Chicken Noodle Soup

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This 170-calorie slow-cooker version of a classic comfort food takes just 25 minutes of prep and uses reduced-fat cream cheese in its creamy homemade broth.

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Italian Soup

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This flavorful soup from Mary Ann Van Wassenhove of Mitchell, South Dakota, is a breeze to make and is heartier than other, similar soups thanks to kidney beans and broccoli.

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Chicken Tortilla Soup

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Diane Buller of Champaign, Illinois, shared this flavorful version of the classic tortilla soup. Garbanzo beans add extra texture and protein.

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Slow-Cooker Brat and Sauerkraut Soup

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Potatoes, onion, sauerkraut and brats pack in the German flavor in this homey slow-cooker soup. Try with Whole Wheat Pretzel Rolls; the soft pretzels' chewy, brown exterior comes from being boiled in an alkaline solution-the 1/4 cup baking soda in the water isn't a typo!

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Veggie Cheese Chowder

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This creamy chowder uses a blend of fresh and canned ingredients for a fast-cooking soup with fiesta flair.

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Asian Beef Barley Soup

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We love this contemporary global twist on classic Midwest beef-barley soup. Coconut milk adds creaminess, while a tiny bit of curry powder and hot chili oil add zip. The recipe comes from Beth Seuferer of West Des Moines, Iowa.

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Miner's Beef Stew

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In Branson, Missouri, guests dine on this favorite fall 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.

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Spiced Pumpkin Bisque

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The Inn at Irish Hollow in Galena, Illinois, serves this creamy, curried soup throughout the fall and winter. You can make your own crème fraîche for the garnish, or use purchased crème fraiche or sour cream.

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Sweet Potato-Corn Chowder

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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.

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Chipotle Black Bean Chili

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Inspired by traditional Mexican mole, this hearty vegetarian chili includes a touch of chocolate to add depth. Chipotle peppers in adobo sauce give a rich smokiness to this fall recipe. If you like, you can save half the chili to make Stacked Black Bean Enchilada Pie.

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Hearty Vegetable Soup with Meatballs

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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."

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Autumn Beef Stew

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We riffed off Julia Child's legendary boeuf bourguignon, stealing her trick of flavoring a wine-rich beef stew with bacon drippings, but adding generous chunks of carrot, potato and butternut squash.

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Iowa Corn Chowder

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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.

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Easy Chicken Noodle Soup

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Leftover chicken and frozen noodles cut prep time for this ultimate comfort food.

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Old-Fashioned Cream of Tomato Soup

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Try serving this rich tomato soup with burgers or toasted cheese sandwiches.

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Three Sisters Corn-and-Chili Chowder

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This lively chowder uses the three sisters of Native American cooking: corn, beans and squash.

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Midwest Ham Chowder

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Cheese, chopped veggies and ham make a winning combination in this recipe from Syl's Cafe in Ontonagon, Michigan.

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Steaming Sweet Butternut Bisque

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Combine leeks, garlic and butternut squash in this pureed hot soup that's studded with corn and seasoned with cumin and nutmeg.

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Tomato-Lentil Soup

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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.

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Corn-Sausage Chowder

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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!"

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Hot-Stuff Kielbasa-Cheese Soup

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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.

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Vegetable Chowder

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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.

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So-Creamy Sweet Potato Soup

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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.

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Curried Lentil Soup

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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.

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Wild Rice & Turkey Soup

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Short on time for a post-holiday meal? Try our quick and easy soup inspired by the flavors of Minnesota, which leads the nation in turkey production. Smoked turkey mixes with the state grain, wild rice. Meaty shiitake mushrooms add more substance to the bowl.

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Saturday Night Beef-Vegetable Soup

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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!"

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Butternut Squash, Lentil and Wild Rice Stew

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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.

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Midwest Corn Chowder

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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.

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Aunt Bonnie's Taco Soup

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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.

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Easy Potato Soup

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This quick and easy recipe, from a Halstad, Minnesota, farming family, features just five ingredients and can be on the table in 15 minutes.

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Tortellini Chowder

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Italian-style tortellini combines with Mexican seasonings in this chowder. Make it as spicy as you like with the pepper and chile peppers.

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Shortcut Dumpling Soup

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You'll be amazed what a quick simmer with fresh ginger and scallions will do for boxed chicken broth. Throw in frozen pot stickers (Chinese dumplings), edamame and red cabbage for a nutritious dinner that's ready in 30 minutes.

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Cheesy Potato Soup

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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 it some body, while the bacon adds a smoky-salty taste to this fall soup.

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