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January is my month for culinary hibernation. When the New Year arrives, I come in from the cold, hole up in my kitchen, and experiment with soups, stews, and slow-cooked delights. My method is simple: In the winter, I stock up on tons of hardy vegetables. Then, when it's time to make dinner, I haul all that veggie goodness out of my fridge and go to town.
In addition to being easy, these soups are nourishing and inexpensive, and they warm you up from the inside out. Hibernating is fun only if the food in your cave is tasty, and for me each of these soups is a rich, thick pot of "Hello, winter!"