As the temperatures drop and we’re looking for comforting, nourishing, and easy meals, soups that pack a protein punch and can satisfy the hungriest of them all are on steady rotation. Here are some of our favorite recipes!

Cabbage Lentil Soup

This is a great quick soup. Even my daughter who doesn’t like tomatoes enjoys it!

• 1 Tbsp canola oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, diced
• 1 bag shredded white cabbage
• 1 zucchini, diced (optional)
• 1 cup lentils
• 1 14.5-oz (410-g) can stewed tomatoes (I use Hunt’s)
• 1 bay leaf
• salt and pepper, to taste
• ½ tsp onion powder
• 1 Tbsp chicken soup mix (optional)
• 7–8 cups water

In a large pot, sauté the onion in oil. Once the onion is translucent, add the garlic and sauté for another minute. Add the carrots, cabbage, zucchini, and lentils. Then add the stewed tomatoes (don’t substitute them for something else; it really makes a difference), seasonings, chicken soup mix, and water. Bring to a boil and then simmer over low heat for 1 hour.

—Sarina Laghaei, ad design

Really Good Onion Soup

This soup is compliments of my friend Sarah Kleiner. It’s delicious with a chunky piece of bread.

• 5 medium onions, sliced
• 3 Tbsp butter (or margarine to keep it pareve)
• 1 Tbsp oil
• ¼ cup sugar
• 1 tsp salt
• 3 Tbsp flour
• 8 cups water
• 2 Tbsp onion soup mix
• ½ cup dry white wine
• 1½ cups grated cheese
• crusty French bread, cut in slices

In a large pot, sauté the onions in the butter and oil for 15 minutes. Add salt and sugar. Lower heat and cook for another 30 minutes, until golden brown. Add flour and stir.

Add onion soup mix to the water and mix, then add to the pot. Add wine and bring to a boil, then lower heat and cook for another ½ hour.

When serving, place a slice of bread and then grated cheese into each bowl of soup.

—Nina Feiner, sales manager