This comforting, old-fashioned soup freezes well, so double the recipe and freeze half for an easy dinner. Just thaw and reheat.

Yet another in the seemingly endless parade of hearty one-pot dishes from the Creole and Cajun traditions, jambalaya is a close cousin of Spanish paella (which comes as no surprise given Louisiana’s previous ownership by Spain). I love jambalaya, whether it’s made in the “red” Creole style, with tomatoes, or in the “brown” Cajun style, [...]

This is a hearty, chunky soup that’s perfect for using leftover cooked beef or steak. Sun dried tomatoes, garlic, rosemary and basil give this soup a South of France flavor.  It freezes beautifully, too.  It’s also great served with Crostini.

We use country sausage in this soup but if you like it with a little more heat you can use a spicier sausage. Yields 2 ½ Quarts ¾ pound country sausage, cut into ½-inch thick rounds 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 [...]

This beautiful soup has a just a touch of of spice and is garnished with refreshing dill. Yields 2 ½ Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 1/2 pounds carrots, roughly chopped 1 small red bell pepper, cored seeded and chopped (about [...]

Our hearty Beef Stew can be made one day ahead letting the flavors intensify. Add a little stock before you reheat to thin out the sauce. Serves 6 4 tablespoons olive oil 3 pounds chuck roast cut into 1½ x 1½-inch cubes, trimmed of some excess fat 1 yellow onion, diced (about 2 cups) 3 [...]

This soup can be a meal in itself. Serve with a tossed green salad for an easy winter meal. Yields 2 ½ Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 3 cloves garlic, minced 4 cups roasted [...]

You can use leftover roasted chicken for this quick and soup. Serve along side your favorite vegetarian sandwich made on Focaccia bread. Yields 3 Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 2 cloves garlic, minced 1 [...]

I think of this soup as the soup version of a tomato salad, which means I make it only when tomatoes are in season, and I make it with the very best, fruity green olive oil I have. I use yellow tomatoes, but of course red would work just fine.

Light but full of flavor, this wintry soup can be made several days in advance. Try it for lunch with Corn Muffins or a Grilled Pimiento Cheese Sandwich.