12 Fall Soups and Stews to Make on Repeat

Fall is soup and stew season: warm bowls, layered flavors, and easy weeknight dinners. This roundup gives 12 distinct, family-friendly recipes—each complete with prep time, cook time, servings, exact ingredient lists, and clear step-by-step instructions. I’ve included a variety of formats (one-pot, 30-minute, crockpot, freezer-friendly, vegetarian) so you can pick what fits your evening. Make a batch, freeze extras, and enjoy cozy dinners all season long.

1. One-Pot Butternut Squash and Apple Soup (one-pot, stovetop)

Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6

Ingredients:
– 2 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes (about 6 cups)
– 1 large apple (Granny Smith), peeled, cored, and diced (about 1.5 cups)
– 1 medium yellow onion, diced (1 cup)
– 2 medium carrots, peeled and chopped (1 cup)
– 3 cloves garlic, minced (1 tablespoon)
– 3 tablespoons unsalted butter
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon ground black pepper (1 g)
– 1/2 teaspoon dried thyme
– 4 cups low-sodium vegetable broth (960 ml)
– 1/2 cup heavy cream (120 ml)
– 2 tablespoons maple syrup
– 2 tablespoons chopped fresh parsley for garnish

Instructions:
1. In a 6-quart Dutch oven over medium heat, melt butter (3 tablespoons) until foaming, about 1 minute.
2. Add onion (1 cup) and carrots (1 cup); sauté 5 minutes until softened and translucent.
3. Stir in garlic (1 tablespoon), cook 30 seconds until fragrant.
4. Add diced apple (1.5 cups) and butternut squash (6 cups); stir to combine.
5. Pour in vegetable broth (4 cups), add thyme (1/2 tsp), salt (1 tsp), and pepper (1/2 tsp). Increase heat to high and bring to a boil.
6. Reduce heat to low, cover, and simmer 20–22 minutes until squash is fork-tender.
7. Remove from heat and use an immersion blender to purée until smooth, or transfer in batches to a blender and purée, then return to pot.
8. Stir in heavy cream (1/2 cup) and maple syrup (2 tablespoons); warm over low heat 2 minutes, do not boil.
9. Adjust seasoning if desired (add an extra 1/4 teaspoon salt if needed). Serve garnished with parsley (2 tablespoons).

2. 30-Minute Chicken and Wild Rice Soup (30-minute, quick stovetop)

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Ingredients:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced (1 cup)
– 2 medium carrots, diced (1 cup)
– 2 celery stalks, diced (3/4 cup)
– 3 cloves garlic, minced (1 tablespoon)
– 1 cup quick-cooking wild rice blend (dry)
– 5 cups low-sodium chicken broth (1.2 L)
– 2 cups cooked shredded rotisserie chicken (about 10 oz / 280 g)
– 1 cup frozen peas (150 g)
– 1/2 cup half-and-half (120 ml)
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried thyme

Instructions:
1. Heat olive oil (2 tbsp) in a large pot over medium heat for 1 minute.
2. Add onion (1 cup), carrot (1 cup), and celery (3/4 cup); sauté 5 minutes until softened.
3. Stir in garlic (1 tbsp) and cook 30 seconds.
4. Add wild rice (1 cup) and chicken broth (5 cups); increase heat to high and bring to a boil.
5. Reduce heat to medium-low and simmer uncovered 12 minutes, stirring occasionally.
6. Add shredded chicken (2 cups), frozen peas (1 cup), half-and-half (1/2 cup), salt (1 tsp), pepper (1/2 tsp), and thyme (1 tsp). Simmer 3–5 minutes until heated through and rice is tender.
7. Serve immediately.

3. Crockpot Beef and Barley Stew (crockpot/slow cooker)

Prep time: 20 minutes
Cook time: 8 hours (low) / 4 hours (high)
Servings: 6

Ingredients:
– 2 lbs beef chuck, cut into 1 1/2-inch cubes (900 g)
– 2 tablespoons vegetable oil
– 1 large onion, diced (1 1/4 cups)
– 3 cloves garlic, minced (1 tablespoon)
– 3 medium carrots, sliced into 1/2-inch rounds (2 cups)
– 2 celery stalks, sliced (1 cup)
– 1 cup pearl barley, rinsed (200 g)
– 4 cups low-sodium beef broth (960 ml)
– 1 cup water (240 ml)
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 2 bay leaves
– 2 tablespoons chopped fresh parsley for garnish

Instructions:
1. In a large skillet over medium-high heat, add vegetable oil (2 tbsp). Brown beef cubes (2 lbs) in batches, 2–3 minutes per side; transfer browned beef to the slow cooker.
2. In the same skillet, add onion (1 1/4 cups) and sauté 3 minutes until translucent; add garlic (1 tbsp) and cook 30 seconds.
3. Transfer onion and garlic to slow cooker. Add carrots (2 cups), celery (1 cup), pearl barley (1 cup), beef broth (4 cups), water (1 cup), tomato paste (2 tbsp), Worcestershire (1 tbsp), rosemary (1 tsp), thyme (1 tsp), salt (1 tsp), pepper (1/2 tsp), and bay leaves (2).
4. Stir to combine. Cook on low for 8 hours or on high for 4 hours, until beef is tender and barley is cooked through.
5. Discard bay leaves. Stir and adjust consistency—if too thin, cook uncovered on high for 15–30 minutes.
6. Serve topped with parsley (2 tbsp).

4. Hearty Lentil and Chicken Sausage Stew (one-pot stovetop, ~50 minutes)

Prep time: 10 minutes
Cook time: 40 minutes
Servings: 6

Ingredients:
– 1 tablespoon olive oil
– 1 lb smoked chicken sausage, sliced into 1/2-inch rounds (450 g)
– 1 medium yellow onion, diced (1 cup)
– 2 carrots, diced (1 cup)
– 2 celery stalks, diced (3/4 cup)
– 3 cloves garlic, minced (1 tablespoon)
– 1 1/2 cups dried brown or green lentils, rinsed (300 g)
– 1 (14.5 oz) can diced tomatoes (410 g) with juices
– 5 cups low-sodium chicken broth (1.2 L)
– 2 teaspoons smoked paprika
– 1 teaspoon dried oregano
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 4 cups chopped kale, stems removed (packed; about 120 g)
– 2 tablespoons chopped fresh parsley

Instructions:
1. Heat olive oil (1 tbsp) in a 5–6 quart pot over medium heat. Add sausage slices (1 lb) and brown 4 minutes, stirring; transfer to a plate.
2. Add onion (1 cup), carrots (1 cup), and celery (3/4 cup) to pot; sauté 5 minutes until softened.
3. Stir in garlic (1 tbsp) and cook 30 seconds.
4. Add lentils (1 1/2 cups), diced tomatoes (1 can), chicken broth (5 cups), smoked paprika (2 tsp), oregano (1 tsp), salt (1 tsp), and pepper (1/2 tsp). Bring to a boil.
5. Reduce heat to low, cover, and simmer 25–30 minutes until lentils are tender.
6. Return browned sausage to pot and stir in chopped kale (4 cups). Simmer uncovered 3–5 minutes until kale is wilted and sausage heated.
7. Serve garnished with parsley (2 tbsp).

5. Classic New England Clam Chowder (pot, ~40 minutes)

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 6

Ingredients:
– 6 slices bacon (6 oz/170 g), chopped
– 1 medium yellow onion, diced (1 cup)
– 2 celery stalks, diced (3/4 cup)
– 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
– 2 cups low-sodium clam juice (480 ml)
– 2 cups low-sodium chicken broth (480 ml)
– 2 (6.5 oz) cans chopped clams, drained, juices reserved (total about 13 oz/370 g)
– 1 cup heavy cream (240 ml)
– 1/2 teaspoon dried thyme
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 2 tablespoons all-purpose flour
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh chives for garnish

Instructions:
1. In a large pot over medium heat, cook chopped bacon (6 slices) until crisp, 6–8 minutes. Remove bacon with a slotted spoon and set aside, leaving bacon fat in pot.
2. Add butter (2 tbsp) to bacon fat. Sauté onion (1 cup) and celery (3/4 cup) for 4–5 minutes until softened.
3. Sprinkle flour (2 tbsp) over vegetables and stir 1 minute to cook flour.
4. Slowly whisk in clam juice (2 cups) and chicken broth (2 cups) until smooth.
5. Add diced potatoes (2 cups), thyme (1/2 tsp), salt (1 tsp), and pepper (1/2 tsp). Bring to a simmer and cook uncovered 12–15 minutes until potatoes are tender.
6. Add chopped clams (from 2 cans) and heavy cream (1 cup). Warm 3–4 minutes, do not boil once cream is added.
7. Stir in reserved cooked bacon. Serve garnished with chives (2 tbsp).

6. Pumpkin, White Bean, and Kale Stew (freezer-friendly, vegetarian)

Prep time: 15 minutes
Cook time: 30 minutes (+ freeze/thaw time)
Servings: 6

Ingredients:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced (1 cup)
– 3 cloves garlic, minced (1 tablespoon)
– 2 teaspoons ground cumin
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 (15 oz) can pumpkin puree (425 g)
– 2 (15 oz) cans cannellini beans, drained and rinsed (2 x 425 g)
– 4 cups low-sodium vegetable broth (960 ml)
– 1 (14 oz) can diced tomatoes (400 g)
– 4 cups chopped kale, stems removed (about 120 g)
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 2 tablespoons lemon juice (30 ml)
– Optional: 1/2 cup plain Greek yogurt per serving for topping (120 ml per bowl)

Instructions:
1. In a large pot, heat olive oil (2 tbsp) over medium heat. Add onion (1 cup) and sauté 5 minutes until soft.
2. Add garlic (1 tbsp), cumin (2 tsp), smoked paprika (1 tsp), and cayenne (1/4 tsp); cook 1 minute stirring constantly.
3. Stir in pumpkin puree (1 can), cannellini beans (2 cans), vegetable broth (4 cups), and diced tomatoes (1 can). Bring to a simmer.
4. Reduce heat to low and simmer uncovered 12 minutes to meld flavors.
5. Add chopped kale (4 cups), salt (1 tsp), and pepper (1/2 tsp). Simmer 3–5 minutes until kale is wilted.
6. Remove from heat and stir in lemon juice (2 tbsp).
7. To freeze: cool completely, portion into freezer-safe containers leaving 1-inch headspace, freeze up to 3 months. To reheat: thaw overnight in refrigerator and warm on stovetop over medium heat until hot, 8–12 minutes.
8. Serve each bowl topped with Greek yogurt (optional, 1/2 cup per serving).

7. One-Pot Easy Turkey Chili (one-pot, under one hour)

Prep time: 10 minutes
Cook time: 45 minutes
Servings: 6

Ingredients:
– 1 tablespoon vegetable oil
– 1 lb ground turkey (lean, 450 g)
– 1 medium yellow onion, diced (1 cup)
– 1 green bell pepper, diced (1 cup)
– 3 cloves garlic, minced (1 tablespoon)
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon smoked paprika
– 1 (14.5 oz) can diced tomatoes (400 g)
– 1 (15 oz) can tomato sauce (425 g)
– 1 (15 oz) can black beans, drained and rinsed (425 g)
– 1 (15 oz) can kidney beans, drained and rinsed (425 g)
– 1 1/2 cups low-sodium chicken or vegetable broth (360 ml)
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 2 tablespoons chopped fresh cilantro for garnish

Instructions:
1. Heat oil (1 tbsp) in a large pot over medium-high heat. Add ground turkey (1 lb) and brown 5–6 minutes, breaking it up.
2. Add onion (1 cup) and bell pepper (1 cup); sauté 4 minutes until softened.
3. Stir in garlic (1 tbsp), chili powder (2 tbsp), cumin (1 tbsp), and smoked paprika (1 tsp); cook 1 minute.
4. Add diced tomatoes (1 can), tomato sauce (1 can), black beans (1 can), kidney beans (1 can), and broth (1 1/2 cups). Stir to combine.
5. Bring to a simmer, reduce heat to medium-low, and cook uncovered for 25–30 minutes, stirring occasionally.
6. Stir in salt (1 tsp) and pepper (1/2 tsp). Serve garnished with cilantro (2 tbsp).

8. Creamy Mushroom and Barley Soup (vegetarian, stovetop)

Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6

Ingredients:
– 2 tablespoons unsalted butter
– 1 tablespoon olive oil
– 1 large yellow onion, diced (1 1/4 cups)
– 3 cloves garlic, minced (1 tablespoon)
– 1 lb cremini mushrooms, sliced (450 g)
– 2 carrots, diced (1 cup)
– 1 cup pearl barley, rinsed (200 g)
– 6 cups low-sodium vegetable broth (1.44 L)
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 1/2 cup whole milk or plant-based milk (120 ml)
– 2 tablespoons chopped fresh parsley

Instructions:
1. In a large pot, melt butter (2 tbsp) with olive oil (1 tbsp) over medium heat.
2. Add onion (1 1/4 cups) and sauté 4–5 minutes until translucent. Add garlic (1 tbsp) and cook 30 seconds.
3. Add sliced mushrooms (1 lb) and cook 6–8 minutes until they release moisture and begin to brown.
4. Stir in carrots (1 cup) and pearl barley (1 cup); cook 1 minute.
5. Add vegetable broth (6 cups), thyme (1 tsp), salt (1 tsp), and pepper (1/2 tsp). Bring to a boil.
6. Reduce heat to low, cover, and simmer 30–35 minutes until barley is tender.
7. Stir in milk (1/2 cup) and warm 2 minutes. Serve with parsley (2 tbsp).

9. Slow-Cooker Short Rib Stew with Root Vegetables (crockpot)

Prep time: 20 minutes
Cook time: 8 hours (low) / 4 hours (high)
Servings: 6

Ingredients:
– 3 lbs boneless beef short ribs, cut into 2-inch pieces (1.36 kg)
– 2 tablespoons vegetable oil
– 1 large onion, chopped (1 1/4 cups)
– 3 cloves garlic, minced (1 tablespoon)
– 3 large carrots, cut into 1-inch pieces (3 cups)
– 2 parsnips, cut into 1-inch pieces (2 cups)
– 1 lb baby potatoes, halved (450 g)
– 1 cup dry red wine (240 ml)
– 3 cups low-sodium beef broth (720 ml)
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon dried rosemary
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 2 bay leaves
– 2 tablespoons chopped fresh parsley

Instructions:
1. In a skillet over medium-high heat, add vegetable oil (2 tbsp). Brown short ribs (3 lbs) on all sides in batches, 2–3 minutes per side; transfer to slow cooker.
2. In same skillet, sauté onion (1 1/4 cups) 3 minutes; add garlic (1 tbsp) 30 seconds, then deglaze with red wine (1 cup), scraping browned bits for 1 minute.
3. Transfer wine mixture to slow cooker. Add carrots (3 cups), parsnips (2 cups), potatoes (1 lb), beef broth (3 cups), tomato paste (2 tbsp), Worcestershire sauce (1 tbsp), rosemary (1 tsp), salt (1 tsp), pepper (1/2 tsp), and bay leaves (2).
4. Cook on low 8 hours or high 4 hours until short ribs are fork-tender and vegetables are cooked.
5. Remove bay leaves and shred any large pieces of meat into chunks. Serve sprinkled with parsley (2 tbsp).

10. Curried Sweet Potato and Coconut Soup (one-pot, ~40 minutes)

Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

Ingredients:
– 1 tablespoon coconut oil or vegetable oil
– 1 medium yellow onion, diced (1 cup)
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced (2 teaspoons)
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces (about 3 cups)
– 1 medium carrot, chopped (1/2 cup)
– 1 tablespoon curry powder
– 1/2 teaspoon ground turmeric
– 4 cups low-sodium vegetable broth (960 ml)
– 1 (14 oz) can full-fat coconut milk (400 ml)
– 1 teaspoon kosher salt (6 g)
– 1/4 teaspoon black pepper (0.5 g)
– 2 tablespoons lime juice (30 ml)
– 2 tablespoons chopped cilantro for garnish

Instructions:
1. Heat oil (1 tbsp) in a large pot over medium heat. Add onion (1 cup) and sauté 5 minutes until translucent.
2. Add grated ginger (1 tbsp) and garlic (2 tsp), cook 30 seconds.
3. Stir in sweet potatoes (3 cups), carrot (1/2 cup), curry powder (1 tbsp), and turmeric (1/2 tsp); cook 1 minute to bloom spices.
4. Add vegetable broth (4 cups), bring to a boil, then reduce heat to low and simmer covered 15–18 minutes until sweet potatoes are tender.
5. Using an immersion blender, purée until smooth, or transfer in batches to a blender (venting lid carefully).
6. Stir in coconut milk (1 can), lime juice (2 tbsp), salt (1 tsp), and pepper (1/4 tsp). Warm 2–3 minutes, do not boil.
7. Serve garnished with cilantro (2 tbsp).

11. White Bean and Ham Hock Stew (big pot, ~1 hour 45 minutes)

Prep time: 15 minutes (plus optional soak)
Cook time: 1 hour 30 minutes
Servings: 6

Ingredients:
– 1 lb dried cannellini beans, rinsed and soaked overnight OR quick-soaked (450 g)
– 2 tablespoons olive oil
– 1 smoked ham hock (about 1 lb / 450 g)
– 1 large onion, diced (1 1/4 cups)
– 2 carrots, diced (1 cup)
– 2 celery stalks, diced (3/4 cup)
– 3 cloves garlic, minced (1 tablespoon)
– 6 cups low-sodium chicken broth (1.44 L)
– 1 (14.5 oz) can diced tomatoes (400 g)
– 1 teaspoon dried thyme
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 2 bay leaves
– 2 tablespoons chopped fresh parsley

Instructions:
1. If using dried beans: if soaked overnight, drain and rinse. If not pre-soaked, quick-soak by covering beans with 6 cups water, bringing to boil 2 minutes, then remove from heat and let sit 1 hour; drain.
2. In a large heavy pot, heat olive oil (2 tbsp) over medium heat. Add onion (1 1/4 cups), carrots (1 cup), and celery (3/4 cup); sauté 5 minutes.
3. Add garlic (1 tbsp) and cook 30 seconds.
4. Add drained beans (1 lb), ham hock (1 lb), chicken broth (6 cups), diced tomatoes (1 can), thyme (1 tsp), salt (1 tsp), pepper (1/2 tsp), and bay leaves (2). Bring to a boil.
5. Reduce heat to low, cover, and simmer 1 hour 20–30 minutes until beans are tender and meat pulls from the ham hock.
6. Remove ham hock, shred meat with two forks, discard bone and excess fat, then return shredded meat to pot. Remove bay leaves.
7. Adjust seasoning if necessary. Serve garnished with parsley (2 tbsp).

12. Italian Wedding Soup (one-pot, under 1 hour)

Prep time: 20 minutes
Cook time: 30 minutes
Servings: 6

Ingredients:
– For the meatballs:
– 1/2 lb ground beef (225 g)
– 1/2 lb ground pork (225 g)
– 1/2 cup plain breadcrumbs (50 g)
– 1/4 cup grated Parmesan cheese (25 g)
– 1 large egg
– 2 cloves garlic, minced (2 teaspoons)
– 1 teaspoon kosher salt (6 g)
– 1/2 teaspoon black pepper (1 g)
– 1 tablespoon chopped fresh parsley
– For the soup:
– 1 tablespoon olive oil
– 1 medium carrot, diced (1/2 cup)
– 1 celery stalk, diced (1/2 cup)
– 1 small onion, diced (3/4 cup)
– 8 cups low-sodium chicken broth (1.92 L)
– 3/4 cup acini di pepe or orzo pasta (140 g)
– 4 cups baby spinach or escarole, chopped (about 120 g)
– 1/2 teaspoon dried oregano
– 1/2 teaspoon kosher salt (3 g)
– 1/4 teaspoon black pepper (0.5 g)
– 2 tablespoons grated Parmesan for serving

Instructions:
1. Make meatballs: In a bowl, combine ground beef (1/2 lb), ground pork (1/2 lb), breadcrumbs (1/2 cup), Parmesan (1/4 cup), egg (1), garlic (2 tsp), salt (1 tsp), pepper (1/2 tsp), and parsley (1 tbsp). Mix gently and form into 1-inch meatballs (about 24 meatballs).
2. Heat olive oil (1 tbsp) in a large pot over medium heat. Brown meatballs in batches 2 minutes per side; transfer to a plate (they will finish cooking in broth).
3. In the same pot, add carrot (1/2 cup), celery (1/2 cup), and onion (3/4 cup). Sauté 4–5 minutes until softened.
4. Add chicken broth (8 cups) and bring to a boil. Return meatballs to pot and reduce to a simmer.
5. Add pasta (3/4 cup) and simmer 8–10 minutes until pasta is al dente and meatballs are cooked through.
6. Stir in spinach (4 cups), oregano (1/2 tsp), salt (1/2 tsp), and pepper (1/4 tsp). Simmer 1–2 minutes until greens are wilted.
7. Serve bowls topped with grated Parmesan (2 tbsp).

Closing practical note

Batch-cook and store: most soups and stews keep well in the refrigerator for 3–4 days. Cool to room temperature (no more than 2 hours), then refrigerate in airtight containers. Freeze soups without dairy (or freeze before adding cream) for up to 3 months; cool completely and leave 1 inch headspace in containers. Reheat gently on the stovetop over medium-low heat until steaming (simmer briefly for thin soups, 8–12 minutes; longer for frozen-thawed batches). If a recipe includes cream, reheat slowly and stir to prevent separation, or add the cream after reheating. Enjoy rotating these recipes through your fall meal plan—each one is designed to be approachable, family-friendly, and reliably comforting.