Soups & Stew recipe collection

A delicious soup that is easy to make and will open you up to new flavors.

Creamy curried carrot soup with apple, brown sugar, cinnamon, and a yogurt swirl. Vegetarian, low-fat, and served chilled for a sweet-savory starter.

Hearty Hungarian bean soup with tender navy beans, sweet paprika, and a tangy sour cream finish. This old-world comfort bowl simmers low and slow with leeks, carrots, and garlic for deep, soul-warming flavor.

Slow-simmered Creole lentil soup with bell peppers, celery, onion, tomato paste, and a touch of brown sugar. Hearty, plant-based, and full of bayou soul.

Crockpot menudo, the traditional Mexican tripe and hominy soup made easy in the slow cooker. Tender tripe, posole, chile, and a calf's foot simmer all day into a rich, deeply savory bowl.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Traditional African chicken stew thickened with creamy peanut butter, loaded with tomatoes and bell peppers, served with peanut-tossed spinach for an authentic one-pot meal.

Fat-free pinto bean soup simmered with garlic, jalapeno, onion, and fresh cilantro. Six ingredients, one pot, 35 minutes. A hearty, budget-friendly soup with a kick that proves simple can be seriously satisfying.

Serve with Carrot Slaw and Pine Nut and Orange Wild Rice Salad for a lunch meal.

Sizzling rice soup is a Chinese restaurant classic where deep-fried crispy rice meets hot chicken broth at the table, creating a dramatic crackle. Julienned chicken, watercress, and scallions round out the bowl.

Fennel, zucchini and tomato soup builds Mediterranean summer flavor from ripe tomatoes, sliced fennel bulbs, basil and white wine. A light, vegetarian first-course soup.

Four-day vegetable soup that evolves with new ingredients each day. Start with cabbage, carrots, turnip, and rosemary, then build on it with beets, spinach, and chickpeas.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

French onion soup (Marguerite Patten): the classic bistro soup of slow-caramelized onions in rich beef stock, topped with toasted bread and bubbly gruyere cheese. Ready in 60 minutes.

French-style vegetable stew with eggplant, zucchini, tomatoes, and green pepper simmered in a Dutch oven. A ratatouille-inspired one-pot dish ready in under an hour.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.