Just Soup (& sandwiches & salads) / Solo Sopa

Chipotles in adobo add a wonderful smoky-spicy element to this lentil soup Lentils combine well with smoky flavors — that’s why they’re so often cooked with sausage or bacon.

You could just make this tomato-rich red lentil soup — it’s earthy and sweet, delicious on its own But skipping the goat cheese topping would be like eating tomato soup without grilled cheese, and what’s the fun in that In this recipe, the melty cheese accompaniment happens right in the pot: Once the lentils are soft, top them with slices of herb-and-lemon-sprinkled goat cheese to warm

This tomato soup recipe elevates the beloved classic with the use of brown butter and protein-packed lentils, which make this soup even more satiating than other versions The nutty brown butter brings depth and highlights the sweetness of the tomatoes The milk solids present in the butter caramelize as the butter cooks, resulting in its characteristic taste

This three-ingredient vegan soup isn’t a trick: It’s as velvety and rich as its creamy, dairy-full counterparts, with a sweetness that lingers and warms Coax deep, nutty flavors from cauliflower and a whole head of garlic by roasting them until caramelized; next you’ll simmer them until nearly falling apart, then blend the mixture until silky-smooth Gentle and comforting on its own, the soup can also serve as the start to your own creation: You could roast sliced onions or leeks instead of the garlic; stir in Cheddar, Gruyère or Parmesan; or top with fried sage or capers

Tender chickpeas, fall-off-the-bone pork ribs, and picture-perfect nubbins of potato come together in this hearty and delicious stew. A pressure cooker speeds the whole process up.

Packed with sweet Italian sausage, plenty of vegetables, and plump cheese tortellini, this soup is a quick and easy weeknight dinner.

Roasted with high heat, then simmered, pureed until silky-smooth, and topped with a curry cream, this soup is perfect for the cold months and your holiday table.

An American culinary icon that's been around for more than a hundred years, the Waldorf salad is easy to prepare but wonderfully satisfying. And while it's hard to beat the classic combination of fresh, crisp apples and celery, juicy grapes, and crunchy walnuts all tossed in a creamy, tangy dressing, our version employs a simple step that sets it apart and makes it even more special.

Fresh tomato soup is a treat best enjoyed with juicy, end-of-season tomatoes, but this versatile recipe is delicious all year long Both the shallots and tomatoes are caramelized along with tomato paste, which gives the soup deeper flavor Take your time and let the tomatoes reduce, because the more they caramelize, the more delicious the soup will be

This tomato soup recipe elevates the beloved classic with the use of brown butter and protein-packed lentils, which make this soup even more satiating than other versions The nutty brown butter brings depth and highlights the sweetness of the tomatoes The milk solids present in the butter caramelize as the butter cooks, resulting in its characteristic taste

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Canned pumpkin purée and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas It’s a rich, creamy curry that you can eat on its own, or serve over rice or couscous If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.

Warm up with this delicious traditional Southern American stew at Tesco Real Food. It's chock full of hearty root vegetables, beans and a variety of succulent meat.

Reflecting its main ingredient, cagaar (pronounced “ag-aar”) is both the Somali translation for the color green and a spinach stew While spinach is the heart of this dish, other vegetables are often included such as okra, carrots, zucchini, or cabbage, depending on one’s preference This dish almost always utilizes tomatoes as the base, weaving in warm xawaash spices and sparks of mild heat from the jalapeños

Some might be suspicious of the rolled oats called for in this recipe, but used in place of breadcrumbs, they help create a light and tender chicken meatball A half-cup more is simmered in the broth, which thickens it and provides a pleasant texture The meatballs, made with ground chicken, feta and fresh dill, swim in a lemony, spinach-filled broth that’s comforting and light, perfect for lunch or dinner

The version of West African groundnut soup I ate in my youth was a thick, peanut-packed broth made with chicken, spices, and tomatoes, but recipes for maafe (as it's called in Mali) vary hugely.

This hearty, satisfying dish of spiced pigeon peas is one of the most widely consumed dishes in India.

This silky-smooth soup is loaded with baked potato flavor.

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind It's fabulous, it's healthy and it can be cooked in about a half hour A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S Kale or escarole would also work well, if that’s what you’ve got

Mexico’s nourishing soup of tender pork, puréed chiles, and plump kernels of hominy has been cherished for centuries.

This simple lentil salad has a little secret: a toasty, brown butter vinaigrette perfumed with sage The dish has as much texture as it does flavor French green lentils or black lentils are the ideal choice, as they hold their shape well after cooking, but brown lentils will work too, though they’ll be a bit softer

The perfect meatball sandwich first needs perfect meatballs and great sauce. Once you have those two in place, the rest is a matter of construction and detail. Here's how we like to build ours.

This hearty tagine is a staple family meal in many Moroccan homes, cooked in the traditional m’qualli style with garlic, ground ginger and ground turmeric The comforting, earthy flavors of the meat, spices and green beans create a satisfying dinner perfect for sharing or meal prepping The cozy, fragrant stew is packed with pops of flavor from tangy preserved lemon and briny olives

This is one of the best formulas for a creamy, savory broccoli soup — and it doesn’t include any cream Borrowing from the concept of using coconut water to provide the kind of richness that is reminiscent of bone broth in Yi Jun Loh’s ingeniously vegan Malaysian ABC soup, this simple green elixir starts with a base of umami-loaded vegetables seared in olive oil then braised in coconut water With silken tofu providing creaminess, this verdant, vegetable-powered soup can be pleasurably contrasted, in flavor and in temperature, with an optional dollop of sweet, cool ricotta

The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.

These luscious beans are inspired by pasta alla gricia, a classic Roman dish that is similar to pasta carbonara, but this recipe doesn’t require any egg yolks The no-cream creaminess is created by vigorously stirring pecorino, sizzling pancetta and its fat into the warm, brothy beans, all of which emulsify into a spoon-coating peppery sauce Serve the beans with bread to mop up the sauce

Part quick and rustic bean stew and part deconstructed pesto, this pesto-inspired one-pan meal requires no blender and minimal slicing It all starts out by sizzling nuts with a little turmeric in olive oil until golden The Parmesan cheese makes a creamy base for softened shallots and tender beans; then freshly torn basil leaves and lemon juice are stirred in at the end so they stay vibrant and fresh