Cozy Up With 9 Healthy Soups & Stews To Keep Your Resolutions Alive

Staying healthy doesn’t have to feel like a chore! With the right recipes, you can enjoy every spoonful while keeping your resolutions alive. Here are nine wholesome soups and stews that are delicious, comforting, and packed with nutrients, making them the perfect companions for chilly days and busy nights.

Butternut Squash and Coconut Curry Soup

This butternut squash and coconut curry soup is a warm hug in a bowl. It combines the natural sweetness of butternut squash with the rich creaminess of coconut milk and a hint of spice, making it a delightful choice for chilly days. Plus, it’s easy to whip up, perfect for weeknight dinners or meal prep!

The flavors meld beautifully, creating a comforting and satisfying dish that’s both healthy and delicious. Whether you’re looking to stick to your health goals or simply want a cozy meal, this soup is sure to hit the spot.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
3. Stir in the curry powder and diced butternut squash, coating well.
4. Pour in the vegetable broth and bring to a simmer. Cook until the squash is tender, about 15-20 minutes.
5. Blend the soup until smooth using an immersion blender or regular blender. Stir in the coconut milk and season with salt and pepper.
6. Serve warm, garnished with fresh cilantro.

Hearty Lentil Soup with Spinach

This Hearty Lentil Soup with Spinach is a warm and comforting dish, perfect for chilly days. Packed with protein-rich lentils and fresh spinach, it offers a delightful blend of flavors that is both satisfying and nutritious.

Simple to make, this recipe comes together in under an hour and is a great way to stick to your healthy eating resolutions. The vibrant colors from the vegetables not only make it visually appealing but also enhance its taste, making each spoonful a cozy delight.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 cup lentils (green or brown), rinsed
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 4 cups fresh spinach
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Stir in the garlic, cumin, and smoked paprika. Cook for another minute until fragrant.
3. Add the lentils, vegetable broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are tender.
4. Just before serving, stir in the fresh spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil.

Creamy Tomato Basil Soup with Avocado

This creamy tomato basil soup is a delightful combination of ripe tomatoes and fresh basil, perfect for warming up on a chilly day. With its velvety texture and rich flavors, it’s a comfort food that feels indulgent yet is healthy. Plus, it’s super simple to make, taking just about 30 minutes from start to finish!

The addition of creamy avocado not only adds a unique twist but also boosts the nutritional value of the dish. This soup is vibrant, satisfying, and can easily be paired with a slice of crusty bread for a complete meal. Enjoy a bowl of this goodness as you cozy up!

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups canned crushed tomatoes
• 2 cups vegetable broth
• 1 cup fresh basil leaves, chopped
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup heavy cream (or coconut cream for a vegan option)
• 1 ripe avocado, sliced

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
2. Add crushed tomatoes, vegetable broth, sugar, salt, and pepper. Simmer for about 15 minutes, allowing the flavors to meld.
3. Remove from heat and stir in chopped basil and heavy cream until well combined. Use an immersion blender to puree the soup until smooth.
4. Serve hot, garnished with avocado slices and additional basil leaves if desired.

Mushroom Barley Stew with Thyme

This Mushroom Barley Stew is a warm, hearty dish that’s perfect for keeping your resolutions alive. It balances the earthy flavors of mushrooms with the nutty texture of barley, all brought together by a hint of thyme. Simple to prepare, this stew will fill your kitchen with a delightful aroma that beckons everyone to the table.

Not only is this stew satisfying, but it’s also packed with nutrients, making it a great choice for your healthy eating goals. Plus, it’s easy to customize with your favorite veggies or herbs. Serve it up with some crusty bread for a cozy meal!

Ingredients

• 1 cup pearl barley
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 8 ounces mixed mushrooms, sliced
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Rinse the pearl barley under cold water and set aside.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.
3. Stir in the sliced mushrooms and cook until they release their moisture, about 5-7 minutes.
4. Add the rinsed barley, vegetable broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat to a simmer.
5. Cover and cook for about 30-40 minutes, or until the barley is tender. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley.

Spicy Black Bean Chili with Corn

Spicy Black Bean Chili with Corn is a warm and satisfying dish that’s perfect for chilly days. This chili brings together the rich flavors of black beans, zesty spices, and sweet corn for a delightful mix that will keep your taste buds happy. You’ll love how simple it is to make, and it’s packed with nutrients to keep your resolutions alive.

This chili is not only hearty and flavorful, but it’s also a great way to load up on fiber and protein. Whether you’re serving it for dinner or prepping it for meal prep, this recipe is sure to become a favorite in your kitchen.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup corn (fresh, frozen, or canned)
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
2. Add black beans, diced tomatoes, corn, vegetable broth, chili powder, cumin, cayenne pepper, salt, and pepper. Stir to combine and bring to a boil.
3. Reduce heat to low and let simmer for 20-25 minutes, stirring occasionally. Adjust seasoning as needed.
4. Serve hot, garnished with fresh cilantro. Enjoy your cozy bowl of Spicy Black Bean Chili!

Vegetable Quinoa Stew with Kale

The Vegetable Quinoa Stew with Kale is a warm, hearty dish packed with nutrients. This stew combines the rich flavors of fresh vegetables and quinoa, creating a satisfying meal that’s perfect for any time of year. You’ll love the comforting taste of kale, combined with the slight nuttiness of quinoa, making each spoonful incredibly satisfying.

What makes this recipe even better is how simple it is to prepare. With just a few ingredients and easy steps, you can whip up a nutritious meal in no time. It’s a dish that not only fulfills your cravings but also supports your health goals, perfect for keeping those resolutions alive!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 medium sweet potato, peeled and cubed
• 1 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 2 cups kale, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Stir in the garlic and bell pepper, cooking for another 2 minutes until fragrant.
3. Add the sweet potato, quinoa, vegetable broth, diced tomatoes, thyme, and cumin. Bring to a boil, then reduce heat to a simmer.
4. Cover and let it simmer for about 20 minutes, or until the quinoa and sweet potato are tender.
5. Stir in the chopped kale and cook for an additional 5 minutes until wilted. Season with salt and pepper before serving.

Chicken and Vegetable Noodle Soup

This Chicken and Vegetable Noodle Soup is the perfect cozy meal for those chilly days. It’s comforting, packed with nutrients, and bursting with flavor from fresh vegetables and tender chicken. Not only does it warm you up, but it’s also easy to prepare, making it a go-to recipe for busy weeknights.

The broth is rich and savory, complementing the soft noodles and vibrant veggies perfectly. You can customize it with your favorite vegetables or noodles, making it a flexible option for any palate. Let’s dive into how to make this delightful soup!

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon dried thyme
• 6 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups egg noodles
• 1 cup frozen peas
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until the onions are translucent.
2. Add the carrots, celery, and thyme. Cook for about 5 minutes until the vegetables start to soften.
3. Pour in the chicken broth and bring it to a boil. Reduce the heat and simmer for 10 minutes.
4. Add the shredded chicken and egg noodles to the pot. Cook according to the noodle package instructions, usually about 5-7 minutes.
5. Stir in the frozen peas, season with salt and pepper, and let everything heat through for another 2-3 minutes.
6. Serve hot, garnished with fresh parsley.

Sweet Potato and Black Bean Soup

Sweet Potato and Black Bean Soup is a warm, hearty dish that’s perfect for cozy nights or a nutritious lunch. This soup blends the natural sweetness of sweet potatoes with the rich, earthy flavor of black beans, creating a delightful balance that’s satisfying and comforting. Plus, it’s super easy to whip up, making it a great option for busy weeknights.

This soup is not only delicious but also packed with nutrients. It’s loaded with vitamins, fiber, and protein, helping to keep your resolutions on track. Serve it with a dollop of yogurt or a sprinkle of fresh cilantro for extra flair!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onions and bell peppers, cooking until softened.
2. Stir in minced garlic, cumin, and smoked paprika, sautéing for another minute.
3. Add diced sweet potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
4. Mix in black beans and season with salt and pepper. Simmer for an additional 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky if preferred.
6. Serve hot, garnished with fresh cilantro.

Thai Coconut Chicken Soup

Thai Coconut Chicken Soup, also known as Tom Kha Gai, is a delightful blend of creamy coconut milk and fragrant spices that warms you from the inside out. With a balance of savory, sweet, and tangy flavors, this soup is both comforting and refreshing. It’s an easy recipe that comes together quickly, making it perfect for busy weeknights or a cozy weekend meal.

Rich in flavors, the soup features tender chicken, mushrooms, and zesty lime, all simmered together to create a dish that’s sure to please. Finished with cilantro and a splash of lime juice, it offers a bright, aromatic experience that feels indulgent yet healthy. Enjoy this nourishing bowl of soup anytime you need a little pick-me-up.

Ingredients

• 1 tablespoon coconut oil
• 1 pound boneless, skinless chicken thighs, sliced
• 4 cups chicken broth
• 1 can (13.5 ounces) coconut milk
• 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3-4 slices galangal or ginger
• 2-3 kaffir lime leaves
• 8 ounces mushrooms, sliced
• 1-2 red chili peppers, sliced (optional)
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions

1. Heat coconut oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes.
2. Pour in the chicken broth and coconut milk, then add lemongrass, galangal (or ginger), and kaffir lime leaves. Bring to a simmer.
3. Add mushrooms and chili peppers, cooking for an additional 5-7 minutes until the mushrooms are tender.
4. Stir in fish sauce, sugar, and lime juice to taste. Adjust seasoning if needed.
5. Remove the soup from heat and discard lemongrass and lime leaves. Serve hot, garnished with fresh cilantro.

Roasted Cauliflower and Garlic Soup

This roasted cauliflower and garlic soup is a warm and comforting dish that perfectly blends rich flavors and creamy textures. It’s simple to prepare, making it a great option for a cozy night in or a quick lunch. The roasted garlic adds a depth of flavor, while the cauliflower gives the soup a velvety smoothness that’s hard to resist.

Not only does this soup taste amazing, but it’s also packed with nutrients, making it a smart choice for keeping your resolutions alive. Plus, it’s vegan-friendly! Enjoy it on its own, or pair it with a slice of crusty bread for a complete meal.

Ingredients

• 1 large head of cauliflower, chopped
• 1 whole bulb of garlic
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh herbs for garnish (like thyme or parsley)

Instructions

1. Preheat your oven to 400°F (200°C). Toss the chopped cauliflower with olive oil, salt, and pepper on a baking sheet. Wrap the whole garlic bulb in foil and place it on the baking sheet with the cauliflower.
2. Roast for about 25-30 minutes, or until the cauliflower is tender and slightly golden. Remove from the oven and set aside.
3. In a large pot, sauté the chopped onion until translucent. Add the roasted cauliflower and squeezed garlic cloves from the bulb, followed by the vegetable broth. Bring to a simmer and cook for about 10 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and adjust seasoning as needed. Serve hot, garnished with fresh herbs.