Your taste buds aren’t lying — some foods taste better the next day, it’s science, really. When you put your pot of cooked food in the refrigerator, the time spent resting isn’t inactive. In fact, the food continues to develop, with flavor compounds and elements breaking down, as if it were in a slow cooker. Some of our soups and stews have that next-day magic that makes you come back to the leftovers again and again!
Ham and Potato Chowder
Ham and Potato Chowder is like any of the classic chowders but takes a fraction of the time. The chowder’s side characters ham and potatoes take center stage as the main characters in a soup that’s rich, creamy, and oh-so-satisfying. The starches from the potato break down, making the leftovers of this chowder even richer! If you’re looking for the recipe’s ingredient list and set of instructions, click the link here.
Hearty Fire Roasted Tomato Soup
If you want developed roasted flavors without the long cooking time, then turn to this recipe for Hearty Fire Roasted Tomato Soup. A hearty duo of onions and potatoes acts as the base for the fire-roasted tomatoes and zesty dashes of red pepper flakes. The addition of white beans and cream tames the tomato’s acidity, creating a satisfying balance of flavor that only gets better the following day. Get the recipe by clicking the link here.
30-Minute Stuffed Pepper Soup
The stuffing of stuffed bell peppers is transformed into a stovetop wonder with this recipe for 30-minute Stuffed Bell Pepper Soup. Onions, garlic, bell peppers, and ground beef are the bases for a tomato broth kissed with a fire-roasted taste alongside cooked rice. This soup is quick, but the flavors taste even better the next day as the beef and tomato flavors seep further into the rice. To get the recipe details, click the link here.
Pesto White Bean Soup
Pesto White Bean Soup is one of those dishes that’s hearty and satisfying without the meat. The flavors of the cannellini beans and kale are enhanced with Parmesan and pesto, which only gets more nuanced as it sits in the fridge! If you’re curious about the recipe, then click the link.
Icelandic Pylsa Tomato Soup
If you want a tomato soup whose flavor only gets better when reheated, then turn to this Icelandic Pylsa Tomato Soup. The array of classic aromatics has a new companion in the form of and apple, which adds a wonderful extra something you can’t quite taste, but it’s something that amplifies all the other ingredients. Puréed until smooth, this soup reheats perfectly the next day with a more pronounced tomato flavor. If you want to make the recipe, check out the recipe’s page here.
Texas Stew
Unlike its meat-only chili cousin, Texas Stew is brimming with a variety of ingredients, including beans. Using ranch-style beans is one of the most Texan of options, but you can also substitute with pinto or fiesta beans as well. As the stew cools, the flavor from the ground beef alongside the vegetables seeps into the beans which thicken the stew, making it even more satisfying and with a stronger bolder taste. Get all the recipe’s information by clicking the link here.
Irish Bacon Cabbage and Potato Soup
Irish Bacon Cabbage and Potato Soup is one of those soups that could never end. You can bring the leftovers to a boil, add more bacon or cabbage, and have yourself a full pot of soup that tastes better and better. Here in this soup, the bacon acts as the savory complex element that imparts flavor to the cabbage and potatoes, making for a hearty dish that doesn’t require hard labor to make. All the step-by-step instructions can be found here.
Creamy Mushroom Farro Stew
When you want heartiness without the heaviness of cheese or meat, then this recipe for Creamy Mushroom Farro Stew has you covered! The mushrooms are sautéed, coaxing out their complex earthiness, which compliments the farro and kale. A bit of cream, vegetable broth, and fresh herbs contrast the vegetables and farro for a cozy and comforting taste of satisfaction. Leftovers of this soup taste even better, especially as the farro has time to take in all the flavors from the other ingredients. Find the ingredient list and instructions by clicking the link here.
New Mexico Green Chili Stew
If you want a flavor that keeps getting better and better, then try this recipe for New Mexico Green Chili Stew. Chuck roast softens and tenderizes in a stock that’s loaded with complex heat coming from the roasted green chilies, poblano chilies, jalapeños, and tomatillos. When this soup takes a night’s sleep in the fridge, the heat from the chilies and the tenderness of the beef develops in the most irresistible way, giving the stew loads of dimension and interest. Get the recipe by clicking the link here.