Even if you choose an alternate resolution to the ubiquitous “eat healthier” for 2025, most of us still find the idea of healthy dinners appealing after coming off a couple the past couple of weeks of excess. This time of year, I gravitate toward warming and comforting bowls of soups and stews. A dinner that can be made in one pot and is a complete meal scores big points in my world. Here are a few of my favorites to nourish your body and soul:
Flavorful Afghan-Style Pumpkin Stew With Garlicky Yogurt
Adapted from Ripe FigsUse any kind of winter squash in this dish that you prefer. Butternut, pumpkin, acorn or delicata are all great options. If you go with acorn or delicata, you don't need to peel them, just scoop out the seeds and cube. The combination of spices in this dish is incredibly satisfying and warming. Garlic, ginger, cumin, turmeric, and coriander combine in a powerhouse of flavor, and together with the squash and chickpeas, create a superfood dinner that is as delicious as it is healthy.
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Moroccan Chicken Stew With Pearl Couscous
Use breasts, thighs or legs as you prefer for this recipe, just know if you go the route of darker meat, it will take a little longer to braise in the stew. Or, if you like, substitute chickpeas for the chicken and water or vegetable broth for the stock to make it vegan. The "meat" of the stew is versatile, because what really makes the dish is the seasoning. Cinnamon, paprika, turmeric and garlic provide a flavorful base for whatever you choose.
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Vegetable Tortellini Soup
On lazy Sunday afternoons, when I have time around the house but don't want to spend a lot of it cooking, I'll put on a pot of this soup to serve a healthful, delicious meal. Once the majority of the ingredients are in the pot, it simmers slowly for about an hour. The pasta, peas and greens go in at the end, as they take just a few minutes to cook. If you happen to have a leftover rind of parmigiano-reggiano cheese in the fridge, toss it in the pot while the soup cooks for added flavor. Serve with a nice loaf of artisan crusty bread, lots of freshly grated parmigiano, and a drizzle of good olive oil.
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Easy Pumpkin Black Bean Soup
This mostly pantry ingredient soup is super simple for a busy weeknight. Pair it with a grilled cheese or quesadilla, or a green salad for a light autumn dinner. If you like a little more kick, try using chipotle chili powder in place of the ancho chili powder.
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Broccolini & Lentil Soup with Fried Halloumi
This is a warming, comforting and healthy bowl of soup with something special. If you aren’t familiar with halloumi, this Mediterranean cheese is dense and firm, and can stand high heat without melting into a puddle. Here, it is cubed and tossed in a skillet, crisping up nice and toasty for a deeply flavored garnish, akin to a crouton, but better. A note on the fresh herbs; I call for a mix of sage, thyme, parsley and basil, but you can use any combination of these, or just choose one herb. Also, make sure to use broccolini, sometimes called baby broccoli, and not rapini or broccoli rabe, which has a bitter flavor.
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Vegetarian Cassoulet
This dish can be made using a slow cooker, or done entirely on the stove top. Make it on days when you want a healthy dinner, and can prep it ahead and pop it in your crock pot so it's warm and waiting for you when you get home. On the stove, it takes less than 45 minutes, still within the realm of a weeknight dinner. Serve it with a thick slice of sourdough bread and a generous handful of gruyere cheese or out for gluten-free or vegan options.
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Black Bean Ancho Chili Soup With Roasted Garlic & Acorn Squash Quesadillas
Using a dried ancho chili pepper adds complexity and a depth of flavor to the black bean soup, and while it is an extra step to toast and rehydrate, the process is simple and can be done while you are prepping other ingredients. Anchos are widely available in many larger grocery chains, or can be found at Hispanic markets, but you can substitute with chili powder if you have difficulty finding them. Acorn squash pushes the quesadillas in a healthy direction, standing in for more cheese, without compromising on goodness.
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Mom’s Slow Braised Chicken Thighs With Mushrooms & Cheesy Polenta
The longer it cooks the more "fall apart" tender the chicken becomes. You'll need to simmer for least 45 minutes, but it can go as long as an hour and a half as long as you keep an eye on the liquid so that it doesn't dry out. Ditto for the polenta – it's all but impossible to overcook, and will keep getting more tender the longer it goes. As long as you have a fine ground polenta, it can be cooked in as little as 20 minutes, or as long as 90 minutes. Just don't add the cheese until the very end, or it could turn gummy.
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