Soups & Stew recipe collection

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Vichyssoise with baked potato and leek, topped with salmon roe and snipped chives. A chilled summer soup with deep roasted flavor and pearls of briny caviar.

Creamy leek soup blended smooth with apples, potato, carrots, orange juice, and a hint of curry. A one-pot pureed soup with a sweet, earthy flavor and no cream needed.

Lemony ham and rice soup made in the microwave in just 20 minutes. A quick one-dish meal using canned chicken rice soup, chopped ham, lemon juice, and nutmeg.

Vegetarian lentil stew simmered with carrots, celery, garlic, thyme, and bay leaf, finished with red wine and plum tomatoes. A hearty, high-fiber one-pot meal with no added fat.

Light cream of veggie soup with broccoli, carrots, cauliflower, and potatoes, partially pureed with evaporated skim milk and a hint of curry powder. Creamy without the cream.

Light vegetable stock: a simple homemade base of onion, garlic, celery, carrot, and bouquet garni simmered for an hour. The clean vegetarian foundation for soups, sauces, and risottos.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Nothing's wrong with trying this creamy, low-fat soup made with carrots, potatoes and a teaspoon of ginger root.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Homemade beef bouillon simmered for six hours from beef shank, soup bones, cloves, and root vegetables. Strained and reduced to a rich, clear broth.

Maryland crab soup loaded with sweet lump crab meat, Old Bay seasoning, potatoes, corn, green beans, and carrots in a beef and tomato broth. The classic Chesapeake Bay vegetable soup.

Slow-simmered vegetable soup with tomatoes, okra, pinto beans, potatoes, and mushrooms. Vegetarian, hearty, and meant for long, gentle cooking that deepens every flavor.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Chilled Mediterranean grilled vegetable soup with charred bell peppers, zucchini, red onion, vine-ripened tomatoes, basil, and red wine vinegar. A smoky, no-cook summer soup served cold.