The most wonderful time of year is almost here: soup season. Not sure about you, but fewer things bring me more joy than throwing a bunch of ingredients in a huge pot, letting it simmer on your stove, and cuddling under a blanket until the timer dings. The only thing that makes this a tiny bit less joyful? Eating the same, uninspired soups over and over again.
Falling into that trap makes sense, though. Year after year, we see the same soup recipes make their rounds on the internet, like that viral lasagna soup. And as much as I do enjoy that cheesy dish, sometimes you just want something that feels like it came from your grandmother’s kitchen on a rainy day.
I’m not just talking about the classics, either—like gumbo or chicken and dumplings; those will absolutely hold their places in the lineup. But if you’ve been looking to try something new this season, this list of four soups below is for you. From a traditional West African stew to a fun, quick rendition on ramen, each recipe is rooted in flavors that come from the African diaspora. And trust me, adding even just one of these to your regular fall soup rotation will be one of the best decisions you’ve ever made.
Golden Yellow Split Pea Soup
Green split pea soup is a dime a dozen, but this rendition from Chef Kardea Brown brings the colors of autumn to your stovetop with the yellow split peas and turmeric used in this recipe. It’s pretty simple to throw together too—you just need the holy trinity (celery, carrots, and a white onion), garlic, yellow split peas, and a few seasonings. Chef Kardea makes a smoked paprika sour cream to dollop on top, giving the meatless, lighter meal that smokey flavor that usually comes from a hamhock or turkey leg. It’s perfect for vegans and vegetarians, or anyone who loves to throw in a Meatless Monday from time to time.
Wild Rice & Collard Greens Beef Soup
When I saw this recipe from food content creator Brandon Gouveia come across my explore page, I immediately started salivating. Gouveia’s recipes are inspired by his Caribbean heritage, and you see that on full display with some of the ingredients in this dish, like five spice, coconut milk, and ginger. Throw those all in an InstantPot, along with beef, soy sauce, fish sauce, fresh collards, and other ingredients, and you have the perfect cozy season soup. Be sure to subscribe to his Substack, Notes From The Kitchen Counter, where you can find more tasty and creative recipes by Gouveia.
Nkatsenkwan
This recipe for groundnut stew from chef, writer, and activist Zoe Adjonyoh is a West African staple. In Ghana, it’s usually called Nkatsenkwan, but in Adjonyoh’s family, it’s simply peanut butter stew. You can eat it with fufu, and it can also be served with rice or cassava. The original recipe is in her cookbook Zoe’s Ghana Kitchen: An Introduction to New African Cuisine—From Ghana, With Love, but you can also find a lovely rendition of it (which includes lamb on the bone) online too.
If you love breakfast for dinner and packaged ramen noodles from Maruchan or Top Ramen, this meal will feel like the ultimate delicacy. Created by chef Nyesha Arrington and inspired by her youth cooking with her mom and Korean grandmother, this soup is the perfect marriage of her multicultural upbringing. Along with the essentials of bacon, eggs, butter, and chicken broth, this ramen boasts ingredients like Gochujang paste, fish sauce, sesame and chili oils, and so much more. Still, it’s simple to prep and comes together in just 10 minutes. If you’re looking for a quick, heartwarming, and slightly nostalgic ramen recipe for the chilly months, look no further.