Busy weekdays and dark evenings call out for comforting soups and stews. The simplicity of throwing a few ingredients into a pot and serving up a warm bowl of tasty goodness for dinner is hard to resist this time of year.

The AMR staff searched through their tried-and-true recipes (some as far back as 20 years!) and are sharing their favorites. You’ll definitely want to add a few of these to your dinner rotation this winter.

[[Grab the PDF here!]]

Cream of Tomato Soup

“I’ve been making this soup for at least 20 years to go with grilled cheese sandwiches, and I have yet to find a better comfort food.” Cathy Engstrom

Fartlek Chili

“This super flavorful chili is a cool-weather staple in our house. It’s not too spicy for my kids and we all love the kick of cinnamon. It does require some chopping, but it can be thrown into the Instant Pot on a busy weeknight.” April Hopkins

Barley + Lentil Soup with Swiss Chard

“I’ve been making this hearty vegetarian soup for nearly two decades! It’s easy and flavorful. I adore the ‘toothiness’ of barley. And I rarely eat chard, so I feel virtuous when I eat this soup. I use dried dill, starting with 1/2 teaspoon and add more to taste.” Sarah Bowen Shea

Easy Miso-Chicken Ramen

“This one comes together so quickly, and it’s easy to improvise, too; you could use rotisserie chicken if you’re really in a rush; you can leave out the bok choy if your kids aren’t into ‘green stuff’ in their food; and regular-old spaghetti is a perfectly fine substitute for ramen noodles, if that’s all you have on hand. Oh, and it’s delicious, too!” Michelle San Antonio

Beef Stew with Potatoes + Carrots

“A classic beef stew that just tastes like a bowl of winter comfort. If you’re feeling ambitious, making a loaf of homemade bread to serve with it makes for a lovely day of winter cooking—and your house will smell delicious.” Michelle San Antonio

Chicken Salsa Chili

“I pretty much live on this hearty, satisfying chili when I go to the Twin Cities Marathon, so I was thrilled to find this recipe online. Definitely add a little cheese and a handful of Fritos to make the flavor pop!” Dimity McDowell

Mom’s Crock Pot Chili

“I make this chili by memory and it is my mom’s recipe. I make it at least 1-2x/month and my kids even love it. It is easy and really can be adapted for what works for you and your family. Serve with a little parmesan and warm, crusty bread!” Jennifer Harrison

Creamy Chicken and Wild Rice Soup

“You can take the girl out of Minnesota, but you can’t take the wild rice recipes out of the girl! This is my go-to soup for using up leftover turkey, and it’s such a treat. I dice my vegetables smaller than the recipe calls for, but you do you. A little warm sourdough bread and salad on the side and you’ve got yourself a winning dinner.” Cathy Engstrom