Soups & Stew recipe collection

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

New England clam chowder with bacon steams fresh littlenecks, then builds a creamy chowder with smoky bacon, onion, diced potatoes, and milk. Traditional white chowder, no shortcuts.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

New Mexico chili soup with browned ground beef, onions, tomatoes, fresh roasted green chiles, and warm cumin. A long-simmered Southwestern bowl that gets better the longer it cooks.

Black-eyed pea soup slow-simmered with a ham bone for New Year's Day good luck. Creamy, smoky, and served over white rice in the Southern tradition.

A Bloody Mary in a bowl: smooth tomato soup with celery, horseradish, Worcestershire, and lime, spiked with vodka stirred in off the heat. The savory, boozy New Year's Day hair-of-the-dog, served warm in mugs.

No-work salmon chowder built entirely from pantry cans: canned salmon, corn, stewed tomatoes, clam juice, and rice simmered together in one pot. A 30-minute pantry dinner for busy nights.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Northwest fish veggie cioppino simmers tomatoes, white wine, and chicken broth with peppers, carrots, celery, and garlic before folding in flaky fish fillets. Hearty Pacific-style stew, ready in under an hour.

Pressure cooker carrot soup with apples, potato, and a swirl of peanut or almond butter. Creamy without cream, dairy-free option, ready in 35 minutes.

Louisiana-style okra and shrimp gumbo built on a dark roux with oysters added in the last five minutes. Served over rice with the holy trinity of celery, onion, and bell pepper.

Oma Pantke's gruene bohnen-eintopf: a traditional German one-pot stew of simmered stewing beef, green beans, and mashed potatoes thickened right in the pot. Grandmother's comfort cooking for six.

Rich onion soup with six types of alliums: yellow onions, red onions, white onions, shallots, leeks, and scallions. Bacon-enriched, partially pureed, finished with cream.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Provencal onion soup with eggplant, zucchini, tomato paste, and fresh basil simmered in red wine. A low-fat, vegetable-rich French soup with no butter or cheese.