Soups & Stew recipe collection

Hearty lima bean and leek soup with lentils, wild rice, and a meaty broth built from disintegrated lentils. Easily made vegan and packed with plant protein.

Lovage, potato, and buttermilk soup with a velvety puree and tangy finish. A light, herbaceous soup that works hot or chilled with just five ingredients.

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

Chilled mango ginger lime soup pureed smooth and strained for a silky texture. A no-cook cold soup with just 4 ingredients and a serious ginger kick from 4 ounces of fresh root.

Microwave French onion soup uses sweet Vidalia onions, brown sugar, and condensed beef broth to deliver classic French onion flavor in 15 minutes flat. Topped with melty Jarlsberg-crowned French bread for a one-pot bistro-style soup.

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Mixed bean soup with black beans, kidney beans, and chickpeas slow-cooked with crushed tomatoes, chili powder, and garlic in the crockpot. Topped with cornmeal dumplings.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Norwegian blueberry soup made with fresh blueberries, orange juice, lemon juice, and gelatin. A chilled Scandinavian fruit soup served cold in bouillon cups with fresh mint.

Hearty sweet and savory stew with turnips, parsnips.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

Vegetarian shao mai dumplings with hand-rolled hot-water dough and two filling options: mashed tofu or minced water chestnut and mushroom. Bamboo steamer classic, freezer-friendly.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Potato barley soup simmered low and slow for two hours with carrots, celery, onion, and garlic. A thick, hearty comfort soup where the barley and potatoes create a naturally creamy broth.