When time is short and I know I have a busy week coming up, I often make large pots of soup. One is usually bean based, and the other made of whatever vegetable I'm inspired by that day. Bean soups can double as stew when they are served over grains, with steamed, roasted or sautéed veggies on the side. The personality of a pureed soup changes with the addition of chopped greens or chunks of vegetables. The idea is that you can create several days worth of meals from two bases, and not be bored. Curried Yellow Pea Soup and Southwestern Bean and Corn Stew are two hearty soups that really lend themselves to serving double duty.