Weeknight Soups for Back-to-School: Easy Recipes to Keep Dinner Simple and Quick

As students return to school, many families find themselves in need of quick and comforting meal solutions. Weeknight soup suppers present an excellent option for busy parents seeking to provide nutritious and satisfying dinners. These hearty “dinner-in-a-bowl” meals can be easily paired with a simple salad and warm bread, making them both a convenient and enjoyable choice.

One effective strategy for managing meal preparation in the midst of hectic schedules is to maintain a list of favorite soup recipes accessible from the pantry. This approach not only streamlines the cooking process but also serves as a reliable reference during busy evenings. Preparing a double batch of a chosen soup can further enhance convenience, allowing families to freeze half for future use.

Chipotle Pozole

Chipotle Pozole offers a comforting and flavorful experience, with tender cubed pork swimming in a subtly spicy broth. This stew is enriched with hominy, a staple ingredient whose name translates from Spanish to mean the same. Hominy consists of whole corn kernels treated with a lye or lime solution that removes their outer hulls, resulting in a delightful texture and distinct flavor.

To accommodate young children, it is advisable to reduce the amount of chipotle by two-thirds.

Yield: 8 servings (half can be refrigerated or frozen)

Ingredients:
– 4 cups canned cooked hominy, drained
– 1.5 pounds boneless pork shoulder, cut into 1-inch chunks (substitute boneless chicken thighs if necessary)
– 1 large onion, chopped
– 3 tablespoons chopped garlic
– 1 canned chipotle chili, mashed with 1 tablespoon adobo (adjust to taste)
– 2 tablespoons chopped fresh oregano or marjoram (or 2 teaspoons dried)
– 1 tablespoon ground cumin (or to taste)
– Salt and pepper

Garnishes: Fresh cilantro, crumbled queso fresco, diced avocado, cooked bacon or pork rinds, chopped green onions, lime wedges, minced jalapeño, fresh salsa, sour cream, sliced radishes.

Directions:
1. In a Dutch oven or large saucepan, combine hominy, pork, onion, garlic, chipotle and adobo, oregano, and cumin. Add sufficient water to cover the ingredients by an inch and season with salt and pepper.
2. Bring to a boil over high heat, then reduce to a steady simmer. Cover and cook for approximately 1.5 hours, stirring occasionally and adding more water if necessary. Aim for a soupy consistency.
3. Taste and adjust seasoning, adding more chipotle if desired. Continue cooking for an additional 5 minutes. The pozole can be cooled and refrigerated for several days or reheated before serving, garnished with preferred toppings.

Carrot Ribbon, Chicken, and Coconut Curry Soup

Adapted from America’s Test Kitchen, this soup highlights vegetables and ground chicken, incorporating a tropical twist with coconut milk and Thai yellow curry.

Yield: 4 servings

Ingredients:
– 1 pound carrots, peeled
– 2 tablespoons vegetable oil
– 2 to 4 tablespoons Thai yellow curry paste
– 1 pound ground chicken
– 2 cups water
– 1 cup canned coconut milk
– 2 tablespoons fish sauce
– 1 tablespoon sugar
– 6 ounces snow peas, sliced
– 4 green onions, sliced
– 1 cup fresh Thai basil
– 1 cup fresh cilantro leaves
– Lime wedges

Directions:
1. Shave the carrots into thin ribbons. Heat oil and curry paste in a Dutch oven over medium heat, stirring until fragrant. Add ground chicken and cook until no longer pink.
2. Mix in water, coconut milk, fish sauce, sugar, and carrot ribbons. Bring to a simmer, then add snow peas and continue simmering until vegetables are tender-crisp.
3. Serve in bowls, topped with green onions, basil, and cilantro, accompanied by lime wedges and optional sriracha.

Chowder With Halibut, Saffron, and Potatoes

This chowder combines the rich flavors of fish, potatoes, and bacon, inspired by traditional bouillabaisse. The recipe calls for thick fish fillets, and while halibut is preferred, alternatives such as cod or sea bass may also be used.

Yield: 6 servings

Ingredients:
– 4 slices bacon, cut into strips
– 1.5 cups chopped leeks
– 3 bottles of clam juice (8 ounces each)
– 1 pound Baby Dutch Yellow or fingerling potatoes, sliced
– 1/2 cup dry white wine or water
– 1 teaspoon fresh thyme
– 1/2 teaspoon saffron threads
– 1/2 cup whipping cream
– Salt and pepper
– 6 fish fillets (5 ounces each)

Directions:
1. Cook bacon until crisp and set aside. Sauté leeks until very tender, then add clam juice, potatoes, wine or water, thyme, and saffron to the pot. Bring to a boil and simmer until potatoes soften.
2. Incorporate cream and bacon, seasoning to taste. Place fish fillets atop the chowder, cover, and cook until opaque.

These soups not only promise quick preparation but also deliver nourishing and delightful meals that can be easily enjoyed throughout the week.

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