Advertisement

Comforting and cozy soups and stews

8 Recipes
0213 cooking
(Mariah Tauger/Los Angeles Times)

These warming one-pot dinners come together easily, and leftovers are perfect for lunch the next day.

Quick Chicken Pho (pho gà nhanh)

Time 50 minutes
Yields Serves 2

Andrea Nguyen’s smart shortcuts to chicken pho get this dish done in under an hour.

Korean Galbi Jjim

Time 2 hours
Yields Serves 6 to 8

You can use an InstantPot to make this beef short rib stew from Sang Yoon.

Beef Stew With Black Olives

Time 2 hours
Yields Serves 6

This Chez Panisse recipe combines olives with red wine and tomatoes for a deeply flavorful stew.

Vegan Chickpea Pozole

Time 1 hour 30 minutes
Yields Serves 6 to 8

Chickpeas and mushrooms enrich this tomatillo-based pozole.

Tomatillo Tortilla Soup

Time 45 minutes
Yields Serves 4

Fresh orange juice adds a unique citrus freshness to this tangy mix.

Miso Soup with Tofu and Enoki Mushrooms

Time 15 minutes
Yields Serves 4

Sonoko Sakai created this soup as a breakfast recipe, but it’s delicious any time of day.

Lentil and Barley Stew

Time 50 minutes
Yields Serves 4

Pearled barley and lentils simmer to tenderness quickly in this simple stew.

Curried Coconut Butternut Squash Soup

Time 1 hour 15 minutes
Yields Serves 4 to 6

You can swap red curry paste for green in this squash soup creamy with coconut milk.


Genevieve Ko is the cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.