I’m not much of a resolution maker, but this is one I’ve set for myself: cook all twenty of the NY Times Best Soups and Stews. I plan to use my Clay Coyote Flameware Dutch Oven.

While my number one fave, Split Pea is included, some of my favorites are not on the list like French Onion and Wild Rice. This goal is to help expand my soup and stew horizon.

After reviewing the list, here’s the order in which I plan to tackle them: 

1. Seared Broccoli and Potato Soup
2. Dijon and Cognac Beef Stew
3. Provençal Greens Soup
4. Moroccan Chickpeas With Chard
5. Spiced Chickpea Stew With Coconut and Turmeric
6. Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin
7. Best Black Bean Soup
8. Red Lentil Soup With Lemon
9. Vegetarian Skillet Chili
10. Lentil and Orzo Stew With Roasted Eggplant
11. Split Pea Soup
12. Chicken Soup From Scratch
13. Kale Soup With Potatoes and Sausage
14. Thomas Keller’s Butternut Squash Soup With Brown Butter
15. Old-Fashioned Beef Stew
16. Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon
17. Red Bean Stew
18. Lemony Carrot and Cauliflower Soup
19. Puréed Mushroom Soup
20. Garlic Soup