Carrot

This is a good, basic, everyday sort of soup, suitable for cold weather. Try Cheese and Herb Corn Muffins (page 150) as an accompaniment.

Millet, an exceptionally nutritious if rather bland grain, is used to great advantage in this soup, where it has an opportunity to soak up all the spicy flavors.

This long-simmering, yet easy winter soup is a natural choice as a hearty main dish. Make Whole Wheat Vegetable Muffins (page 149) while it’s cooking.

(A chunky mélange of rutabaga, carrots, potatoes, and parsnips with a hint of cheese) This hearty soup makes use of a couple of underused winter vegetables—parsnips and rutabaga—to great results. Make sure you have a good, sharp knife for cutting the rutabaga.

Here’s another soothing, mild soup for cold weather. This is delicious with Garlic Croutons (page 159).

The sweetness of baby carrots and a pretty, pale-orange color make this an uplifting dish for a chilly winter day.

Like minestrone, this is an Italian standard. Serve it with Bruschetta (page 159) or fresh garlic bread.

Filling and flavorful, this becomes a meal in itself when served with a robust bread such as Focaccia Bread (page 148). It keeps exceptionally well and develops flavor as it stands.

Peanut butter gives this soup a rich flavor. In my home, this is a fall favorite!

With any of the muffins, pages 149 to 151, and a simple salad, this soup is the basis of a filling and hearty meal. I especially like this with Cheese and Herb Corn Muffins (page 150).

This delicious stew looks and smells as enticing as it tastes. My sister-in-law, Toni Atlas, provided the inspiration for this recipe.

This warming soup tempts the eye with an appealing golden color, and pleases the palate with the delectable flavor of sweet potatoes.

Though beet borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. Onion-Rye Scones (page 155) complement this soup well. Unless you are fond of hand grating, using a food processor makes the job much easier.

This is a basic stock that may be used in place of water in most any vegetable soup to give added depth of flavor. It’s also a good way to use up vegetables that are limp or less than perfectly fresh.

This recipe is 100 percent adaptable to whatever ingredients you have on hand. Try it with chicken pieces or strips, beef stew chunks, or turkey tenderloin (whole or in strips). I like to add some Brussels sprouts, yellow squash, any color bell pepper, or almost any vegetable found hiding in our fridge. After serving, be sure to scoop up all the sauce for maximum flavor. The complex flavor of this marinade, with hints of sweet and spice, lends an Asian tang with a tinge of heat. Adjust the chili sauce to your desired level of hotness. You can also use chopped fresh or canned chiles or even a teaspoon of red pepper flakes.

A vegetarian dish brimming with Indian flavors, this recipe reminds me of a meal I ate in a London restaurant after enjoying a rip-roaring rock musical in Soho. I hope you have as much fun eating this one as I did that night! For an even healthier meal, use parboiled and precooked brown rice (labeled “instant”) with the same amount of liquid.

Try this recipe with steak or tempeh or even veal. Spoon any residual broth over the chicken before serving and remember to remove the rosemary sprig.

My grandmother used to spend all day making her Old World cabbage rolls stuffed with ground beef, onions, rice, and raisins. We all loved them, but I don’t have the time or the patience to do it her way. Feel free to substitute chopped mushrooms in place of the ground meat for a vegetarian version. Hope you enjoy my take on this heirloom recipe!

With its basic mix of flavors, this recipe is great for kids and other picky eaters. This could easily work as a quick, last-minute dinner of frozen ingredients: a bottom layer of frozen hash browns, then boneless chicken pieces frozen individually, and half a bag of frozen peas and carrots. From the pantry, add dried mushrooms presoaked for about ten minutes in boiling water, then drained. No advance planning needed! For a bit more flavor, drop in a few halved garlic cloves underneath and around the chicken. Consider drizzling about two tablespoons of your favorite Italian vinaigrette over the chicken instead of salt and pepper for a totally different and inviting flavor combination.

An exceptionally speedy method of producing a healthy and nutritious meal from frozen ingredients, this baseline recipe can be used with a variety of frozen foods. Be sure to keep all ingredients frozen until ready to add to the pot. Try it with frozen fish fillets instead of chicken breasts and Cajun seasoning or salsa instead of teriyaki sauce. In fact, almost any sauce you would use when grilling, such as a barbecue-type sauce or oil-and-vinegar-based salad dressing or marinade, also works well as a flavoring in a Glorious One-Pot Meal. I keep bags of frozen vegetables in my freezer for convenient Glorious One-Pot Meals. I often mix and match frozen corn, peas and carrots, broccoli, and green beans. Frozen hash browns become similar to chunky mashed potatoes when cooked this way. To make your potatoes smoother and creamier, add 1/4 cup of liquid, such as water, wine, broth, or even milk.