6 Fantastic One-Pot Soup and Stew Recipes
Everyone loves sitting down to a nice, home-cooked dinner. Unfortunately, that excitement doesn’t carry over when it comes to the tiresome kitchen clean-up these meals often require. Next time you want to prepare a five-star dinner at home, eliminate that mess entirely by opting for a one-pot recipe.
These six spectacular soups and stews require just one pot to make, saving you time and energy in the kitchen while yielding delicious results.
1. Moroccan Shrimp and Beef Stew
Softened onions, sweet potatoes, carrots, and chickpeas play off hearty chunks of beef and shrimp in this dish from Jeanie and Lulu’s Kitchen. The thick stew draws from Moroccan influences, even incorporating a traditional North African spice blend: ras el hanout. Don’t be scared off by the unfamiliar name, though — ras el hanout is a blend of several spices that you already have on your spice rack, and you can whip up a quick batch using this recipe from Epicurious. This Moroccan shrimp and beef stew yields 6 servings and is sure to be a hit in your kitchen.
- 1 dash olive oil
- 1 pound shrimp, peeled and deveined, with tails removed
- 1 pound beef cubes
- 1 whole onion, peeled and thinly sliced
- 2 whole sweet potatoes, gently scrubbed and cut into a large dice
- 2 whole carrots, peeled and cut into thick rounds
- 1 (28-ounce) can chickpeas, drained
- 1 teaspoon ras el hanout spice blend
- ½ teaspoon coriander
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 2 pinches salt
- 1 pinch crushed red pepper
- 2 tablespoons tomato paste
- 1 tablespoon quinoa flour
- 1 dash Worcestershire sauce
- 1 cup red wine
- 3 cups beef stock, store-bought or homemade
- 2 cups shrimp stock, store-bought or homemade
- 1 (28-ounce) can diced tomatoes
- 2 whole bay leaves
- 1 sprig rosemary, leaves removed and chopped
Directions: In a large Dutch oven, heat the olive oil over medium-high heat. Cook shrimp until pink, about 2 to 3 minutes. Remove them to a plate. Add the beef cubes to the same pot. Cook until well browned, at least 5 minutes. Remove to the plate with shrimp.
Add onion, sweet potatoes, carrots, and chickpeas to the pot. Cook, stirring occasionally, until beginning to soften, about 2 minutes. Add the beef and shrimp back into the pan and add the ras el hanout, coriander, turmeric, smoked paprika, salt, crushed red pepper, tomato paste, quinoa flour, and Worcestershire sauce. Continue to cook, stirring, for 1 minute.
Deglaze the pot with the red wine and let reduce for 3 minutes. Pour in both stocks and add diced tomatoes and bay leaves. Bring the stew to a boil, then reduce it to a simmer and let it simmer for 2 hours. Serve topped with rosemary
2. Cauliflower Corn Chowder
Two Of A Kind shares a recipe for homemade cauliflower corn chowder. To lighten up the dish a bit, the recipe uses milk in place of heavy cream. Celery, carrot, onion, cauliflower, and corn are softened to perfection in the mild and buttery broth, and cooking your garlic along with these veggies will result in a deeply flavorful base. For added character, the dish can be topped off with chunks of bacon or microgreens. The recipe yields 6 servings.
- 4 strips bacon, cut into lardons
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1½ cups frozen roasted corn
- Sea salt and freshly ground black pepper, to taste
- Microgreens, for garnish
Directions: Cook bacon in a large pot over medium heat until crispy, about 6 minutes. Transfer bacon to a paper-lined platter and discard all but ½ tablespoon drippings. Add butter, then add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 4 minutes. Add cauliflower and bay leaf and cook, stirring often, until tender, about 4 minutes.
Add flour and stir constantly for about 1 minute, being careful not to burn. Slowly add chicken broth and milk while stirring to incorporate roux, and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, for 15 minutes
Remove about 2 cups soup from pot and purée in a blender, then stir back into pot along with corn. Cook for 1 to 2 minutes. Season with salt and pepper. Serve immediately with bacon and greens, if desired.
3. Creamy Chicken, Cheddar, and Broccoli Soup
Seeking a low-maintenance dish to serve for tonight’s dinner? Blogger Megan Kohrs of The Housewife In Training Files has an answer for you in this quick and flavorful one-pot recipe for chicken, cheddar, and broccoli Soup. Chicken and broccoli are the featured players here, their tastes and textures enhanced by the dish’s thick, cheesy broth. This recipe takes just 40 minutes to make and serves 6 to 8 people.
- 2 tablespoons butter, cubed
- 1 white onion, chopped
- 2 tablespoons gluten-free flour
- 3 cups unsweetened almond milk
- 3 cups low-sodium chicken stock
- 4 cups fresh, chopped broccoli
- 1 cup chopped carrots
- 1 pound raw, cubed chicken
- ¼ teaspoon nutmeg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cups freshly grated cheddar cheese, plus more
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1 cup plain, nonfat Greek yogurt
Directions: In a large pot set over medium heat, melt butter, melt the butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Add flour and stir for about 1 minute to cook off the raw taste. Add the milk, stock, broccoli, carrots, chicken, nutmeg, garlic, salt, and pepper. Bring to a boil, reduce to medium-low heat, and simmer for 20 minutes.
Add the cheddar and stir well. In a small bowl, whisk together the cornstarch and water. While stirring, add slurry to soup. Continue to cook until slightly thickened. Stir in yogurt and serve at once with additional cheese over top.
4. Mushroom and Barley Soup
The Wicked Noodle’s mushroom and barley soup may taste like it came from a five-star restaurant, but you’ll be shocked to see how easily this sophisticated dish comes together in the kitchen. Barley and chunky mushrooms intermingle with a vegetable medley in a delightfully savory broth, while the addition of sherry lends the dish a pleasing degree of depth.
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 2 cloves garlic, minced
- 3 to 4 cups chopped mushrooms (a mix of button, shiitake, and portobellos)
- 6 cups reduced-sodium beef broth
- 2 tablespoons sherry
- 1 cup barley
- Kosher salt and freshly ground black pepper
- Shredded Parmesan, for topping
Directions: Heat olive oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add onions, celery, and carrots. Cook, stirring occasionally, for about 5 minutes. Add garlic and continue to cook, stirring, for about 2 minutes. Add mushrooms and cook until mushrooms have released their liquid.
Add broth, sherry, and barley. Bring to a boil, then reduce heat to medium low, and simmer for 1 hour. Season with salt and pepper. Top with Parmesan and serve.
5. Red Lentil Coconut Stew
Bring exotic flavors into the kitchen as you try your hand at this rich and complex red lentil coconut stew, courtesy of Wild Greens And Sardines. A red lentil base is spruced up with the help of coriander, cumin, cayenne, turmeric, and ginger. These intense ingredients are offset by a mild and subtly sweet coconut milk broth. The balance of flavors in this comforting dish is sure to send every eater back for seconds. Try garnishing with toasted coconut flakes, scallions, or chives. The recipe yields 6 servings.
- 2 tablespoons olive oil, coconut oil, or ghee
- 1 large onion, small dice
- 4 to 6 garlic cloves, minced
- 1½ tablespoons fresh grated ginger
- Sea salt, to taste
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 teaspoons coriander seeds, lightly toasted and ground
- 3 to 4 tablespoons of Indian curry spice blend
- ½ teaspoon ground turmeric
- 1 (28-ounce) can chopped tomatoes with juices
- 1 pound red lentils, washed and picked over
- 2 quarts water, vegetable, or chicken stock
- Freshly ground black pepper, to taste
- Cayenne, to taste
- 2 large handfuls Swiss chard leaves, chopped
- 1 (14-ounce) can coconut milk
- Juice of ½ lime
- Chopped cilantro
- Cashews (toasted in a dry skillet until lightly browned), chopped
Directions: Heat the oil in a large pot set over medium-high heat. Add the onion and cook, stirring, until translucent. Add the garlic, ginger, ½ teaspoon salt, ground cumin, coriander, curry powder, and turmeric. Cook, stirring until very fragrant, about 1 minute. Add tomatoes and season with salt and pepper.
Add lentils and water or stock. Bring to a boil, reduce heat to medium low, cover, and simmer for 40 minutes. Season with pepper and cayenne, if desired. Season with salt, if needed. Add chard, coconut milk, and lime juice, and cook until the greens are just wilted, about 2 to 3 minutes. Adjust seasoning.
Serve topped with chopped cilantro and toasted chopped cashews. Serve with some crusty bread.
6. Italian Turkey Sausage Soup
American Heritage Cooking’s Italian Turkey Sausage Soup presents a savory bean and sausage base, while vegetables such as kale, carrot, and potato grant the dish a deeply satisfying texture. The recipe takes 40 minutes in the kitchen, making it the ideal solution for a last-minute dinner, and yields 4 to 6 servings.
- 3 cloves garlic, minced
- 1 small onion, diced
- 1.25 pounds sweet Italian turkey sausage, low-fat, casings removed
- 5 cups chicken broth
- 1.5 cups undrained Great Northern beans
- 2 small zucchini, diced
- 2 carrots, unpeeled, diced
- 1 (28-ounce) can roasted diced tomatoes, drained
- 2 small potatoes, diced
- ¼ teaspoon pepper
- Salt, to taste
- ½ teaspoon crushed red pepper, or more to taste
- ½ cup whole-wheat pasta
- 2 cups chopped lacinato kale
- Freshly grated Parmesan cheese
Directions: Sauté garlic, onion, and sausage in Heat 1 teaspoon of olive oil in a Dutch oven or other large pot. Add garlic, onion, and sausage. Cook, stirring, for a few minutes. Add add all remaining ingredients except kale. Simmer until pasta is nearly done. Add kale and simmer until greens and pasta are tender, about 5 minutes. Serve garnished with Parmesan.