A hearty, chunky soup is fantastic in cold weather, but it can also be an incredible accompaniment to other dishes as a side, a topping, or a base.
When preparing your favorite soup, try making the recipe with less water. This is called stock. You’ll end up with something that has a much thicker consistency but still has all of the great flavor of your soup. You’re free to explore and experiment with different combinations, but try a thickened apple and bean soup as a side for a grilled pork chop, or a thickened bean soup as a base for rib-eye. A lentil and pasta soup as a base for grilled sausages also goes great with a grilled halibut, and escarole and bean soup is a great base for grilled whole calamari. So when you have that left over pot of soup, remember you can always turn it into a delicious side dish.