Soups & Stews
Nothing warms a kitchen like a pot of something simmering. These soups and stews range from light, brothy bowls to deeply savory, slow-cooked comfort.
Jamaican Oxtail Stew
Meaty oxtail braised low and slow with butter beans, thyme, allspice, and scotch bonnet until the sauce is rich and the meat falls from the bone — the ultimate Jamaican comfort dish.
Jamaican Brown Stew Chicken
Chicken browned in caramelised sugar then simmered with onion, thyme, scotch bonnet, and allspice into a deep, glossy gravy — a beloved Jamaican Sunday-dinner classic.
Egyptian Molokhia with Chicken
A signature Egyptian dish of finely chopped jute mallow leaves cooked into a silky green stew, finished with a fragrant garlic-coriander tempering and served with poached chicken and rice.
Malaysian Chicken Curry Laksa
A comforting bowl of noodles in a rich, spicy coconut curry broth topped with poached chicken, tofu puffs, bean sprouts, and fresh herbs, a Malaysian hawker favourite.
Pakistani Beef Nihari
A slow-cooked, deeply spiced beef shank stew thickened with a wheat-flour slurry and perfumed with long pepper and fennel, traditionally enjoyed as a rich, warming breakfast in Pakistan.
Poulet Nan Sos
Haiti's beloved stewed chicken — pieces marinated in citrus and epis, seared, then simmered in a rich tomato-and-pepper Creole sauce until tender and glossy.
Soup Joumou
Haiti's symbolic freedom soup, traditionally served on Independence Day — a rich, golden squash-based soup with beef, vegetables, and pasta, celebrating liberation and community.
Caldo Verde
Portugal's beloved green soup — a silky potato base brightened with finely shredded collard or kale and enriched with slices of smoky chourico. Simple, warming, and deeply comforting.
Senegalese Mafe
A comforting West African peanut stew from Senegal, slow-simmering beef with tomato and peanut butter into a thick, russet sauce studded with root vegetables and served over rice.
Ghanaian Groundnut Soup
A rich West African peanut soup from Ghana, simmering chicken with tomato, ginger, and smooth peanut butter into a deeply savory, warming bowl traditionally served with rice balls or fufu.
Argentine Locro (Hearty Corn & Bean Stew)
A thick, warming Argentine stew of hominy corn, white beans, squash, and slow-cooked meats — a national dish traditionally eaten on patriotic holidays, rich and deeply comforting.
Nigerian Efo Riro (Spinach Stew)
A rich Nigerian spinach stew built on a peppery blended base with palm oil and layered seasonings — vibrant, adaptable, and a nourishing partner for rice, yam, or swallow.
Colombian Sancocho (Chicken & Root Vegetable Soup)
A soul-warming Colombian soup of chicken simmered with corn, cassava, plantain, and potatoes in a fragrant cilantro broth — a Sunday classic that eats like a full meal.
West African Red Red (Black-Eyed Pea Stew)
A Ghanaian favorite of black-eyed peas simmered in a rich red palm-oil and tomato sauce, traditionally served with fried plantains — hearty, naturally vegan, and full of warmth.
South Indian Tomato Rasam
A bright, peppery South Indian tomato-and-tamarind broth tempered with mustard seeds, cumin, and curry leaves — naturally vegan, soothing, and traditionally sipped or poured over steamed rice.
Batch Beef & Bean Chili
A big-batch, freezer-friendly chili loaded with ground beef, beans, and warm spices — make once and eat all week, over rice, in bowls, or on baked potatoes.
British Vegetable & Barley Soup
A thrifty, warming British soup of pearl barley and root vegetables that simmers into a thick, nourishing bowl — perfect for batch cooking through cold weeks.
French Ratatouille
Provence's classic summer vegetable stew of eggplant, zucchini, peppers, and tomato slow-cooked in olive oil — naturally vegan, gluten-free, and elegant on any budget.
Italian Pasta e Fagioli
A rustic Italian pasta-and-bean soup, thick with cannellini beans, tomato, and small pasta — the ultimate cheap, cozy, protein-rich one-pot meal.
Greek Lemon Chicken Soup (Avgolemono)
Silky Greek avgolemono — a velvety lemon-and-egg chicken soup with rice that feels restorative and luxurious yet costs very little to make at home.
Colombian Ajiaco-Style Potato Soup
A comforting Colombian-inspired chicken and potato soup layered with corn and herbs — wholesome, affordable, and satisfying enough to feed the whole family.
Argentine Lentil Stew (Guiso de Lentejas)
A hearty Argentine lentil stew with potatoes, carrots, and smoky paprika — a one-pot, protein-packed dinner that stretches a few pantry staples into six generous bowls.
Persian Herb & Bean Stew (Vegetarian Ghormeh Sabzi)
A vegetarian take on Iran's iconic herb stew — mountains of parsley, cilantro, and fenugreek slow-cooked with kidney beans and dried lime for a tangy, deeply green stew.
Moroccan Chickpea Tagine
A warmly spiced Moroccan chickpea and vegetable tagine with apricots and cinnamon — sweet-savory, vegan, and ideal for batch cooking.
Peruvian Quinoa Vegetable Stew
A hearty Andean quinoa stew (guiso) with vegetables and aji amarillo warmth — protein-rich, vegan, and deeply comforting.
Chilean Cazuela de Pollo
A nourishing Chilean chicken and vegetable stew with pumpkin, corn, and potato in a light, brothy base — homey, high-protein, and wonderfully warming.
Ugandan Groundnut Stew
A silky Ugandan peanut (groundnut) stew with tomatoes and greens — creamy, protein-rich, and naturally vegan. Comfort food that comes together in one pot.
Ghanaian Red Red
A hearty Ghanaian black-eyed pea stew simmered in a red palm-oil and tomato base — smoky, rich, vegan, and made for batch cooking. Traditionally served with fried plantain.
Filipino Ginisang Munggo (Mung Bean Stew)
A comforting Filipino mung bean stew simmered with garlic, tomato, and leafy greens — humble, protein-rich, and one of the most economical dinners you can make.
Ethiopian Misir Wot
A deeply spiced Ethiopian red lentil stew simmered with berbere, onions, and garlic until velvety — naturally vegan, wonderfully budget-friendly, and perfect for batch cooking.
One-Pot Lentil & Sweet Potato Stew
A thick, nourishing stew of brown lentils and sweet potato in a gently spiced coconut broth — naturally vegan, freezer-friendly, and designed for cost-conscious batch-cooking.
German Kartoffelsuppe
A thick, creamy German potato soup studded with bacon, leek, and a swirl of sour cream — deeply comforting, economical, and perfect for batch-cooking.
Haitian Legim
A hearty Haitian vegetable stew loaded with eggplant, cabbage, spinach, and carrots in a savory sauce — a nutritious, crowd-feeding staple that stretches every ingredient beautifully.
Portuguese Caldo Verde
Portugal’s iconic green soup: finely shredded kale in a silky potato-based broth with slices of smoky sausage — simple, warming, and remarkably inexpensive.
Turkish Red Lentil Soup
Silky-smooth, bright-orange lentil soup finished with a paprika-spiked butter drizzle and a squeeze of lemon — Turkey’s most beloved comfort food, ready in under 30 minutes.
Big-Batch Vegetable Curry
A vibrant, tomato-based vegetable curry loaded with potatoes, peas, and carrots in a fragrant spiced sauce — no coconut, no dairy. Vegan, generous, and endlessly freezable, it turns a bag of cheap vegetables into a week of warming dinners.
Freezer-Friendly Turkey Chili
A lean, big-batch chili built on ground turkey, beans, and tomatoes with just enough warm spice. It costs little, makes plenty, and freezes in portions for the nights you have no time — the definition of a smart batch-cook. Made without dairy, gluten, egg, or soy.
Big-Batch Beef & Barley Soup
A thrifty, deeply savory soup that turns a small amount of stewing beef into a huge pot of dinner. Pearl barley thickens the broth and stretches every serving, while carrots and celery keep it wholesome. Cooks down slowly and freezes beautifully.
Sausage & White Bean Casserole
A cozy, family-size casserole of browned sausages baked with creamy white beans, tomato, and herbs until everything melds together. Deeply comforting, easy to stretch, and perfect for feeding a hungry household on a budget.
Lemon Garlic Lentil Stew
A bright, brothy stew of red and green lentils simmered with garlic, carrots, and a generous squeeze of lemon. Naturally vegan, freezer-friendly, and made from some of the cheapest protein in the shop — comfort in a bowl for very little money.
Colombian Ajiaco (Bogota Chicken & Potato Soup)
The signature soup of Bogota: chicken and three kinds of potato simmered with corn and the herb guascas until thick and creamy. Finished at the table with capers, cream, and avocado for a comforting, layered bowl.
Indonesian Soto Ayam (Turmeric Chicken Soup)
A restorative Indonesian chicken soup glowing golden with turmeric and lemongrass, ladled over rice vermicelli and topped with boiled egg, bean sprouts, and crispy fried shallots. Bright, aromatic, and endlessly comforting.
Filipino Kare-Kare (Oxtail Peanut Stew)
A festive Filipino stew of fall-apart oxtail and vegetables blanketed in a thick, nutty peanut sauce tinted golden with annatto. Always served with a side of salty bagoong shrimp paste to season each bite at the table.
Persian Fesenjan (Walnut & Pomegranate Chicken)
A jewel of the Persian table: chicken gently braised in a velvety sauce of ground toasted walnuts and tart-sweet pomegranate molasses until deep mahogany and luxuriously rich. Served with saffron rice for a special-occasion meal.
Senegalese Yassa Poulet (Chicken Yassa)
Chicken marinated in lemon and mustard, then braised low and slow with a mountain of caramelized onions until glossy and tangy. This iconic Senegalese dish is traditionally served over fluffy white rice with olives.
Ghanaian Red Red (Black-Eyed Pea Stew)
A beloved Ghanaian street-food classic of black-eyed peas simmered in a vivid red palm-oil and tomato sauce, served with sweet fried ripe plantains. Naturally vegan, deeply satisfying, and full of warm West African flavor.
Nigerian Egusi Soup
A thick, richly savory West African soup of ground melon seeds simmered with leafy greens, tender beef, and smoky dried fish in a deep red palm-oil base. A cornerstone of Nigerian home cooking, best enjoyed with pounded yam or fufu.
Creole Shrimp Gumbo
A deep, dark roux-based gumbo laden with shrimp, andouille, and okra over rice — the pride of Creole Louisiana cooking.
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