Dinner is easier to justify when the same pot can cover lunch the next day too. These 9 soup and stew recipes use lentils, chickpeas, vegetables, rice, pasta, and creamy broths that store well and reheat without much fuss. Several freeze well, and most keep in the refrigerator for a few days, which makes leftovers part of the plan instead of an afterthought. The mix ranges from thick vegetable stew to smooth blended soups and a curry-spiced mulligatawny.
Vegetable Stew
Thick with vegetables and lentils, Vegetable Stew makes eight servings and takes 1 hour 14 minutes from start to finish. Carrots, potatoes, sweet potatoes, brown lentils, tomatoes, mushrooms, cumin, and cinnamon give the pot plenty of substance. The recipe notes that leftovers can stay refrigerated for 3 to 4 days and may taste even better the next day. Reheat a bowl with a splash of broth if it thickens overnight.
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Lentil Soup
Creamy coconut broth with curry and ginger gives Lentil Soup plenty of flavor without a long ingredient list. The 50-minute recipe serves five with lentils, chopped tomatoes, onion, garlic, ginger, vegetable broth, coconut milk, chili flakes, and lime. Leftovers keep in the refrigerator for up to three days and can also be frozen in portions. Warm it gently for lunch and add fresh cilantro or lime after reheating.
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Pea and Mint Soup
Bright green and smooth, Pea and Mint Soup turns frozen peas into a 30-minute meal that serves four. Onion, garlic, vegetable stock, lime, and fresh mint round out the simple base before everything is blended. The recipe stores in the refrigerator for up to three days and reheats gently on the stove. If it thickens overnight, a little water or stock brings it back to the consistency you want for lunch.
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Marry Me Chickpea Soup
Rich broth with chickpeas, pasta, spinach, and sun-dried tomatoes makes Marry Me Chickpea Soup substantial enough to cover dinner and another meal. The 35-minute recipe serves six with onion, celery, carrot, garlic, tomato paste, vegetable broth, macaroni, half-and-half, Parmesan, and Italian seasoning. The recipe notes that it stays fresh in the refrigerator for up to five days. Keep a little extra broth nearby in case the pasta absorbs more liquid overnight.
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Roasted Tomato Soup
Roasted tomatoes and garlic give Roasted Tomato Soup a deeper base than a quick stovetop tomato soup. The 55-minute recipe serves eight with onion, olive oil, thyme, vegetable broth, half-and-half, toasted bread, and fresh herbs. Leftovers keep in the refrigerator for up to four days, which makes this an easy soup to portion ahead. Reheat it gently and add croutons or grilled cheese only when serving so they stay crisp.
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Mushroom Soup
Caramelized onions and earthy mushrooms give Mushroom Soup a savory base that reheats well for another meal. The 40-minute recipe serves four with vegetable broth, soy sauce, paprika, garlic powder, dill, nutmeg, butter, and sour cream. Leftovers can be refrigerated for up to three days or frozen for longer storage. Warm it slowly on the stove and add toasted bread or extra roasted mushrooms after reheating instead of storing those toppings in the soup.
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Cheesy Broccoli Soup
Velvety broccoli blended with ricotta, cheddar, and cream makes Cheesy Broccoli Soup a filling 30-minute option for four servings. Garlic, vegetable stock, mint, olive oil, and sourdough croutons round out the recipe. The soup keeps in the refrigerator for up to three days and the recipe specifically notes that it reheats well for make-ahead lunches or dinners. Keep the croutons separate until serving so they do not soften overnight.
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Roasted Butternut Squash Soup
Silky roasted squash with curry and coconut milk gives Roasted Butternut Squash Soup a sweet-savory balance that holds up well after chilling. The one-hour recipe serves six with onion, garlic, vegetable broth, red pepper flakes, olive oil, and fresh herbs. The recipe says it tastes even better the next day and keeps in the refrigerator for up to four days. Stir it well while reheating so the coconut milk blends smoothly back into the soup.
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Mulligatawny Soup
Warm curry spices, lentils, rice, apple, and cream give Mulligatawny Soup enough body to make lunch feel like a full meal. The 1-hour-15-minute recipe serves six with onion, celery, carrot, turmeric, vegetable broth, basmati rice, thyme, and heavy cream. It can be made ahead, reheats well, and keeps in the refrigerator for up to four days. Add a splash of broth or water if the rice and lentils thicken the soup overnight.
Get the Recipe: Mulligatawny Soup