Beat the chill with one of these satisfying soups...

Recipe: Curried lentil soup with crisp shallots

Finishing this soup with crisp shallots, along with scallions, cilantro, and Greek yogurt, adds an extra element of freshness.

Recipe: Portuguese kale and chorizo soup

Traditional “caldo verde,” Portuguese kale soup, is made with a meaty broth, plenty of greens, thin slices of chorizo, and potatoes. If you want to save a few minutes and boost protein content, as we do here, add canned chickpeas instead of potatoes

Recipe: Vegetarian minestrone soup

These healthy, veggie-packed bowls come together in no time for a warming weeknight meal. Use a piece of Parmesan rind to add a savory flavor to the pot (also a great tip for tomato sauces). Like most soups, this one is even better the following day.

Recipe: Napa Valley chicken and vegetable soup with croutons

Simmer a colorful blend of finely chopped vegetables, including red bell pepper and corn, with tomatoes, white beans, and spicy chorizo sausage. Ladle the soup over escarole that has been sauteed in garlic, then top with golden corn bread croutons.

Recipe: Celeriac-cauliflower soup with cilantro and pepitas

Big, snowy white heads of cauliflower look inviting at the farm stand, but cooks are often stymied when they take the vegetable to the stove. Add some florets to simmering potatoes when you’re mashing the spuds to lighten the mixture, turn the cauliflower into a fine vegetable curry, or simmer them with other stars — celeriac and leeks — in this flavorful pot.

Recipe: Quick fish stew with tomatoes, ginger, and potatoes

Steam golden potatoes while a simple tomato sauce, made with bottled clam juice, simmers briefly. Add the fish and after a few minutes, the entire dish is done. It’s practically instant, low in fat, and satisfying.

Recipe: Root vegetable soup (Dishing)

This version contains carrots, branch celery, purple-topped turnips, golden potatoes, butternut squash, and kale. When the pot gets low, add more water and beans. It costs nothing to put together and will cure whatever ails you.

Recipe: Chicken soup with tofu and bok choy

Steaming hot and flavorful chicken soup doesn’t have to take hours to prepare if you begin with commercial chicken stock. Add soy sauce and mirin (Japanese rice wine) to create an Asian-inspired bowl.

Recipe: Country vegetable soup

Peter Davis of Henrietta’s Table in Cambridge simmers summer squash, zucchini, carrot, celery, fennel, white beans, and tomatoes in this soup, then finishes it with handfuls of spinach and arugula.

Recipe: Beef stew with roast potatoes

This retro stew starts with beef chuck, a large, inexpensive cut with plenty of marbling, which softens by long, slow cooking. Brown pieces of the beef, stir in celery, onions, and tomato paste, and simmer gently. Instead of adding potatoes to the pot, roast red potatoes separately so you have a crisp texture to accompany the dish.

Recipe: Locro

Graciela Casais, a native of Buenos Aires and longtime resident of Argentina’s wine capital, Mendoza, makes locro for Sunday supper in a 15-gallon pot for family, in-laws, and neighbors; everyone goes home with leftovers. This adaptation calls for three types of pork.

Recipe: Turkish red lentil soup

This lentil soup can be served with a swirl of dried mint sauteed in butter or topped with Turkish red peppers (which are smokier and more intense than crushed red pepper). It’s a vegetarian bowl, quite nutritious, that begins with dried chickpeas, whose texture adds a pleasing crunch to the pureed soup.

Recipe: Chicken and sausage gumbo

Sometimes called the national dish of Louisiana, gumbo has as many versions as the state has cooks. Seafood gumbo, thickened with okra, is often served in the warmer months. Heartier meat or game gumbos, like this one, typically make an appearance when temperatures aren’t surging into the hundreds.

Recipe: Ful medames (Egyptian fava bean stew)

The national dish of Egypt, ful medames, is a fava bean stew cooked over coals and consumed throughout many parts of the Middle East. Popular for breakfast in cities from Riyadh to Jerusalem (served with hard-cooked eggs), this hearty vegetarian dish, high in protein and relatively low in fat, is also ideal for dinner on a cold night.

Recipe: Escarole and meatball soup

Light but substantial, the soup contains escarole, or curly bitter greens, and pork and beef meatballs simmered in homemade or prepared chicken stock. Near the end of cooking add dried pasta—ditalini, bow ties, orzo—and top with shredded Parmesan. Add crusty bread and salad and you have a satisfying supper.

Recipe: Lamb and artichoke stew

Simmer peeled artichokes with boneless pieces of lamb leg in a broth with cinnamon, nutmeg, allspice, and lemon rind. Serve in shallow bowls with fresh mint, green olives, and lemon wedges over buttery polenta.