How many soups and stews per person?

For mains, serve 350–450 ml per person (hearty stews up to 500 ml). As a starter, 200–250 ml is enough. Balance a rich stew with fresh sides (greens, pickles, bread) and offer a mild option if serving something spicy.

What can I prep ahead for soups and stews?

Make stocks and bases 2–4 days ahead; cook beans and chill; braise meats and cool in their liquid overnight for richer flavour. Safety: cool within 2 hours, refrigerate ≤5 °C, reheat to a rolling boil or ≥74 °C before serving.

Soups and Stews Recipes

Comforting soups and hearty stews—Filipino classics, weeknight bowls, slow-cooker wins—with make-ahead tips and storage guides.

Intro

Welcome to our cosy collection of soups and stews—broths, chowders, and slow-simmered pots that deliver deep flavour with simple technique. From Filipino comfort bowls (pares, mami, nilaga) to Italian staples (pasta e fagioli, lentil soups) and spicy Korean and Moroccan favourites, you’ll find starters, meal-sized bowls, and batch-cook friendly options. Expect practical guidance on stock building, make-ahead storage, reheating, and freezer strategy so your weeknight dinner—or weekend crowd-pleaser—lands hot, hearty, and fuss-free.

Quick Picks

Filipino classic: Ultimate Beef Pares Recipe – Filipino Comfort Food Classic
Noodle comfort: Ultimate Chicken Mami – Chef RV’s Comforting Noodle Soup
Protein-rich: Italian Lentil Soup with Chicken
Spice lover’s pick: Hearty Moroccan Harira—Beef, Noodles & Legumes
Weeknight winner: Pasta e Fagioli with Beans & Greens — Cozy Fall Soup

Make-Ahead & Storage

Item	Fridge	Freezer	Reheat/Serve Tips
Ultimate Beef Pares	4 days	3 months	Reheat to a simmer; skim fat, adjust soy/sugar to taste.
Chicken Mami	Broth 4 days	Broth 3 months	Store noodles separately; assemble bowls to serve.
Creamy Homemade Mushroom Soup	3 days	Not ideal	Reheat gently; thin with stock or milk to regain silkiness.
Slow Cooker Chicken Enchilada Soup	4 days	3 months	Thaw overnight; brighten with lime and fresh coriander.
Filipino Beef Nilaga	4 days	3 months	Keep veg a bit underdone if freezing; reheat to bubbling.
Pasta e Fagioli	4 days	2 months (no pasta)	Cook pasta fresh; loosen with stock when reheating.

Compare Popular Options

Dish/Item	Time	Skill	Make-ahead	Best with / Notes
Beef Pares	2.5–3 h	Intermediate	★★★★★	Serve with garlic rice; gains depth overnight.
Chicken Mami	1 h	Easy	★★★★☆	Broth holds; build bowls to order for best texture.
Moroccan Harira	2–2.5 h	Easy	★★★★★	Ideal for batch-cooking; freezes well.
Cream of Mushroom	30–40 min	Easy	★★☆☆☆	Best fresh; avoid boiling after cream is added.
Supremely Spicy Chili	2–2.5 h	Easy	★★★★☆	Improves next day; offer sour cream to temper heat.
Miso Soup (Tofu & Greens)	15 min	Easy	★★☆☆☆	Don’t boil miso; whisk off-heat for clean flavour.

Techniques That Matter

Build flavour early: Brown meats and deeply sweat aromatics before adding liquid.
Salt in stages: Lightly season stocks; finish bowls to taste to avoid oversalting.
Starch control: Cook pasta/noodles separately; add just before serving to keep broths clear.
Clear, glossy broths: Simmer gently (no rolling boil) and skim; boiling clouds stock and toughens meat.
Overnight rest: Chill stews in their liquid; fat solidifies for easy skimming and flavours meld.
Dairy handling: Add cream/coconut milk near the end; reheat gently to prevent splitting.

Common Mistakes & Fixes

Thin, bland soup → Reduce uncovered to concentrate; add a squeeze of acid (lemon/vinegar).
Greasy stew → Chill and lift the set fat; finish with herbs for freshness.
Mushy veg/pasta → Cook separately and add at the end or undercook before chilling.
Split creamy soup → Don’t boil after adding dairy; temper with warm broth first.
Flat spice profile → Bloom spices in oil and finish with fresh herbs or citrus.

Serving Ideas / Planner’s Notes

For mains, serve 350–450 ml per person with crusty bread or steamed rice.
Offer contrasts: rich stew + crisp salad or pickles for brightness.
Garnish smart: herbs, chilli oil, lemon wedges, fried shallots, or grated cheese.
Batch once, enjoy twice: freeze in 1–2 portion containers for faster defrosts.
Label with date and salt level; you’ll season less aggressively if planning to reduce on reheat.