Soups & Stew recipe collection

Italian pasta fagioli soup with cannellini and kidney beans, bacon, ditalini pasta, and aromatic vegetables. The classic Italian peasant pasta-and-bean soup ready in 40 minutes.

Perogy cilantro soup with frozen perogies simmered in a cilantro-tomato broth with garlic, onion, and a dash of hot sauce. A quick, creative comfort soup that turns perogies into a meal.

Traditional plum dumplings made with potato dough, farina, and fresh plums stuffed with sugar. Boiled until tender and topped with buttered bread crumbs.

Pork dumpling soup with hand-folded siu mai dumplings in Chinese chicken broth with sesame oil. Cabbage-and-pork filling with white pepper and wine.

Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

Potage Creme de Cresson (Cream of Watercress Soup) recipe

Potage Parisienne is a classic French potato and leek soup thickened with a butter-flour roux and finished with heavy cream. Two pots merge into one velvety, elegant bowl.

Dairy-free potato leek soup pureed with brown rice for natural body and silkiness. No cream, no butter. A light French-style potage with a splash of white wine vinegar to brighten every spoonful.

Low-fat potato, leek, mushroom, and spinach soup pureed smooth with no cream. A vibrant green, flavor-packed bowl ready in 45 minutes from pantry basics.

Pressure cooker potato soup with pearl onions and sharp cheddar stirred in at the end. A fast, creamy loaded potato soup made in a fraction of the stovetop time.

Here's a recipe for pumpkin soup. It comes from Jon Gatewood, the executive chef of Emma's restaurant in the Silas Griffith Inn in Danby, Vermont.

Pureed carrot orange soup with curry powder, fresh orange juice and zest, finished with sour cream and scallions. A bright, silky weeknight starter or light lunch.

Pureed lentil soup simmered with cumin, coriander and saffron, finished with a squeeze of fresh lemon. A silky, spice-warmed vegetarian bowl that turns pantry staples into something genuinely soulful.

French Canadian apple dumplings. Perfect with Canadian cheddar.