Soups and Stews

Andrew Scrivani for The New York Times SATURDAY, JANUARY 2, 2016 Our Most Popular Soups and Stews From Moroccan chickpeas with chard (above) to red lentil soup with lemon, here are the soup and stew recipes our readers have saved the most.

Andrew Scrivani for The New York Times Billi Bi SAM SIFTON 50 minutes, 4 servings as an entree, 8 as an appetizer

Andrew Scrivani for The New York Times Black Bean-Chorizo Stew MELISSA CLARK 1 hour 45 minutes, 6 to 8 servings

Christopher Testani for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Pamela Duncan Silver. Health Soup TAMAR ADLER 30 minutes, 6 to 8 servings

Tina Rupp for The New York Times. Food Stylist: Toni Brogan. Butternut Squash Soup With Brown Butter AMANDA HESSER 2 hours 15 minutes, plus refrigeration, Serves 6

Rikki Snyder for The New York Times Three Sisters Stew SAM SIFTON 1 hour 40 minutes, 8 servings

Andrew Scrivani for The New York Times Moroccan Chickpeas With Chard MELISSA CLARK 2 1/2 hours, plus overnight soaking, 6 to 8 servings

Texas-Style Chili JULIA MOSKIN 2 hours, 12 servings

Andrew Scrivani for The New York Times Seared Broccoli and Potato Soup MELISSA CLARK 45 minutes, 4 to 6 servings

Fred R. Conrad/The New York Times Catalan Stew with Lobster and Clams DAVID TANIS 1 hour 30 minutes, 4 to 6 servings

Andrew Scrivani for The New York Times Red Lentil Soup With Lemon MELISSA CLARK 45 minutes, 4 servings