WASHINGTON, DC - Spiced Carrot, Leek and Lentil Soup photographed in Washington, DC. (Deb Lindsey For The Washington Post).

The ever-so-slight chill in the air calls for soups and stews. Here are a few trusty meatless options, from our archives.

Spiced Carrot, Leek and Lentil Soup, above. Serve it pureed or chunky; either way, it's a simple but satisfying bowl.

Corn and Sweet Potato Chowder With Saffron Cream. This bright little soup adds cheer to any day.


WASHINGTON, DC- FEBRUARY 4, 2015: Sweet Potato, Mustard Green and Black-Eyed Pea Soup (Deb Lindsey for the Washington Post).

Sweet Potato, Collard and Black-Eyed Pea Soup. This one starts with a smart trick: The vegetable broth is made with sweet potatoes, which add lovely color and body. (You may want to make just the broth to have on hand for other uses — you can freeze it for up to two months.)

Autumn Vegetable Soup. A one-pot wonder.


WASHINGTON, DC- DECEMBER 3, 2014: Chickpea Soup With Fried Sauerkraut. Tableware from Crate and Barrel. (Deb Lindsey for the Washington Post).

Chickpea Soup With Fried Sauerkraut, above left. The fried sauerkraut adds a layer of complexity.

Beet, Kale and Bulgur Soup, above right. Hearty and satisfying.

Korean Soft Tofu Stew. Warming and just a little funky.


WASHINGTON, DC - Tomato Soup With Grilled Havarti Cheese Croutons photographed in Washington, DC. (Deb Lindsey For The Washington Post).

Tomato Soup With Grilled Havarti Cheese Croutons. It's a classic, after all. This version is ready in 30 minutes or less.

Tami's French Fry Soup. Have some leftover french fries or roasted potatoes? Turn them into soup, pronto! Ketchup drizzle optional, but delicious.