Quick, hearty, and warming recipes for the chilly days ahead.
This black bean soup also only takes an hour, even though you start with dried beans. We pair the beans with earthy mushrooms and smokyy andouille and season with thyme and bay leaf. The deep, mellow soup needs something to balance it out, so we top it with tangy cumin- and lime-spiked sour cream.A pressure cooker makes short work of the split peas in this soup flavored with garlic, onion, celery, bay leaves, and ham.
Salmon chowder is a New England classic. We make it with salt pork, potatoes, aromatics, and whole milk, plus clam juice for extra seafood flavor. Despite the name, you can make this with whatever boneless, skinless fish you'd like.As much as we love eating good oysters raw, when we can muster up a little self control, we love making this briny oyster stew. It comes together by cooking the oysters and their liquor with aromatics, milk, and fennel, which adds a lovely anise aroma to the soup.
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