Soups & Stew recipe collection

French-style beef stew braised low and slow in Burgundy wine with cream of mushroom soup, onion soup mix, baby carrots, and green olives. Four hours in the oven, almost no prep.

French onion soup with onions caramelized for 90 minutes, simmered in beef stock and white wine, then topped with crusty bread and bubbling Gruyère. Made a day ahead for the deepest flavor.

Slow-cooker German peppered beef soup with red potatoes, carrots, celery, caraway, and dill. A heavy-handed peppery roast turned low-and-slow into hearty winter soup.

Great northern bean minestrone with carrots, zucchini, cabbage, tomatoes, and elbow macaroni in a basil-oregano broth. Hearty, thick, and full of vegetables.

Grilled shellfish ceviche with scallops, shrimp, and salmon marinated in lime juice with mango, grapefruit, and orange. A hybrid ceviche that combines citrus curing with quick grill marks.

This hearty soup made with navy beans, cabbage and hot chili peppers is perfect for a rainy day.

If you like chowder then you will adore this hearty alternative that will have you licking your chops and maybe even your bowl!

Slow cooker beef stew with chuck roast, potatoes, carrots, and onion seasoned with Old Bay. Just dump everything in the crockpot and let it cook on high for six hours.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Hearty vegetable beef soup simmered 4 hours with stewing beef, split peas, potatoes, carrots, corn, lima beans, spinach, and tomatoes. A true one-pot meal for cold days.

Hebridean Scotch broth is a traditional two-day mutton and pearl barley soup with turnip, cabbage, carrots, and leeks. The barley soaks overnight in the stock for a thick, hearty Scottish stew.

Old-fashioned homemade beef soup with browned beef shank, crushed marrow bones, carrots, turnips, and onion. Long-simmered heritage soup for cold nights.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

Italian lentil minestrone soup with overnight-soaked lentils, cabbage, mushrooms, celery, and tomato paste, simmered with Italian herbs and finished with Parmesan.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Greek lamb and artichoke stew finished with a silky avgolemono egg-lemon sauce, scented with fresh mint. A spring Easter classic from the Mediterranean table.