Soups & Stew recipe collection

Beets, red cabbage, and tomatoes simmered in vegetable stock with red wine vinegar for a tangy, earthy borscht. Topped with a swirl of sour cream and fresh dill.

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Easy Hungarian-style beef soup with paprika, caraway, wide noodles, and a finish of sour cream. Made with canned tomato soup as a shortcut for weeknight goulash flavor without the long simmer.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

End-of-month vegetable soup made with whatever is in the fridge: cabbage, potatoes, carrots, celery, bacon ends, and a bouquet garni simmered in white wine. A frugal, flexible pantry-clearing soup.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Fasolia Gigandes, a Greek butter bean stew baked in tomato sauce with olive oil, garlic, and parsley. Giant beans braised in the oven until tender and saucy. Vegetarian.

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Mushroom and barley soup built on pearl barley, white wine, and thyme, then finished with a splash of sherry and fresh dill for a deeply savory vegetarian one-pot dinner.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

Kakavia is the Greek fisherman's soup built from homemade fish stock, whole fish pieces, lobster tails, and shrimp simmered with tomatoes, leeks, and potatoes. A traditional seafood soup served with crusty bread and lemon wedges.

Four cheese soup with leeks and potato pureed silky, blended with provolone, Parmesan, mozzarella, and cheddar. Creamy, deeply savory, finished with croutons for crunch.

Four hour beef stew baked low and slow with cream of mushroom soup, onion soup mix, and tapioca for a thick, rich gravy. No browning, no stovetop fuss.