Curtis Stone’s Hearty Winter Soups

These recipes will inspire you to make your own versions of cold-weather soup for any occasion.

Photo by Quentin Bacon

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Soup has something for everyone. It is incredibly versatile, a great way to use up all the veggies in the fridge, easily customizable to taste, and a fuss-free way to get dinner on the table fast. What’s not to love?

Whether Celery Root I make every Thanksgiving or my favorite Hearty Chicken Noodle, soup is a staple in the Stone household.

I designed my Hearty Winter Soup to get a full meal with flavor, vegetables, and protein in one bowl. Filling and satisfying, this soup doesn’t feel heavy, which makes it one of my go-tos. The heartiness of the dish comes from the combination of the sausage, beans, and potatoes. Slowly, as the ingredients simmer, flavors will begin to meld and make something magical.

Black-Eyed Peas and Greens Soup was inspired by Southern and Caribbean cuisine. Black-eyed peas have a creamy texture and a slightly sweet, nutty flavor that balances out the saltiness of the pork, and the red pepper flakes add a little kick to the dish.

Soup always tastes better the next day, so always make a double batch. It freezes quite well, and it’s good to know that I have a healthy, delicious meal ready to go.

Let these recipes inspire you to make your own versions and use this winter to master a simple soup for any occasion.

Hearty Winter Soup

(Makes 4 servings)

6    ounces Italian sausages, casings removed
1    onion, chopped
2    celery stalks, chopped
4    garlic cloves, chopped
6    sprigs thyme, plus 1 teaspoon fresh thyme leaves for serving
6    cups reduced-sodium chicken broth
1    pound white potatoes, cut into 3/4-inch pieces
1    teaspoon salt
½   teaspoon pepper
1    15-ounce can low-sodium cannellini beans, drained and rinsed
4    slices warm French bread, for serving

Heat large pot over medium-high heat. Add sausages and cook, breaking up meat, 5 minutes, or until just cooked through. -Using slotted spoon, transfer sausage to plate and set aside.

Reduce heat to medium. Add onions, celery, garlic, and thyme sprigs to pot and sauté 8 minutes, or until onions are just softened. Add broth, potatoes, salt, and pepper and bring to a simmer. Simmer 15 minutes, or until potatoes are just barely cooked through.

Stir in beans and sausage and simmer 2 minutes to heat. Season with salt and pepper, if desired. Remove thyme stems. Ladle soup into bowls and sprinkle with thyme leaves. Serve with bread.

Make-Ahead: Soup can be made up to two days ahead, cooled, covered, and refrigerated. Rewarm over low heat before serving.

Per serving: Calories: 345; Total Fat:  12 g
Saturated Fat: 4 g; Sodium:  1,225 mg
Carbohydrate:  40 g; Fiber:  8 g; Protein 21 g;
Diabetic Exchanges: 2 starch, 1 lean meat, 0.5 vegetable

Photo by Ray Kachatorian

Black-Eyed Peas and Greens Soup

(Makes 4 servings)

8    ounces boneless country pork ribs, trimmed of excess fat, cut into 1-inch chunks
2    tablespoons olive oil, divided
1    white onion, thinly sliced
2    garlic cloves, finely chopped
1    teaspoon crushed red pepper flakes
1/4 cup cider vinegar
1    tablespoon dark brown sugar
6    ounces dried black-eyed peas, rinsed
2    bunches green kale (about 1 pound), stems removed, leaves coarsely chopped

Season pork with salt and pepper. Heat large heavy pot over -medium-high heat until hot. Add 1 tablespoon oil and pork and cook, turning occasionally, for about 6 minutes, or until browned all over. Using slotted spoon, transfer pork to plate.

To pot, add remaining 1 tablespoon oil, onion, garlic, and red pepper flakes. Reduce heat to medium and cook, stirring often, for about 5 minutes, or until onions soften. Add vinegar, brown sugar, 1 teaspoon salt, and 10 cups water and bring to simmer. Return pork and any of its accumulated juices to pot. Reduce heat to low, cover, and simmer for 15 minutes. Stir in black-eyed peas, cover, and simmer for 1 hour, or until peas have softened slightly. Working in batches, add kale, letting each addition wilt before adding next. Cover and simmer for about 45 minutes, or until pork and beans are tender. Season soup to taste with salt and pepper. Ladle into bowls and serve.

Make Ahead: Soup can be made up to two days ahead, covered, and refrigerated. Rewarm over low heat before serving.

Per serving: Calories: 390; Total Fat:  15 g; Saturated Fat: 2 g
Sodium:  670 mg; Carbohydrate:  41 g; Fiber:  9 g; Protein:  26 g
Diabetic Exchanges: 2 starch, 1.5 lean meat, 2.5 vegetable, 0.5 fat


Recipes © Curtis Stone

This article appears in the January/February 2023 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

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