Soups & Stew recipe collection

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

Mexican corn stew simmers kidney beans, pearl barley, corn, and fresh vegetables in cumin and coriander-spiced vegetable stock. Hearty, vegan, and topped with crushed tortilla chips and salsa.

Pureed Mexican lentil soup with green chili salsa, ham, garlic, and cornmeal for body. A thick, smoky bowl topped with sour cream and cilantro that's loaded with protein and fiber.

Mexican red onion soup slow-caramelized with cumin, coriander, oregano, allspice, and cinnamon, brightened with orange juice and red wine vinegar. A spice-warmed take on French onion.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.

Milanese vegetable soup: a light northern Italian broth with diced eggplant, zucchini, celery, carrot, Swiss chard, and bacon, finished with fresh basil. Clean, clear, and summery.

A tasty and savory stew made with millet, potatoes, carrots and mushrooms.

Vegan millet cauliflower soup with a creamy cashew-miso base and toasted millet for nutty depth. A hearty, dairy-free soup loaded with vegetables and fresh herbs.