Soups & Stew recipe collection

Gesztenye kremleves is a silky Hungarian cream of chestnut soup with veal, parsnip, carrot, and celeriac, finished with an egg yolk and cream liaison.

Gnocchi with chickpeas, butternut squash, and greens pan-sears pillowy gnocchi, then tosses them into a skillet of sage-scented squash, currants, garlic, and wilted spinach. A hearty vegetarian one-pan meal.

Grand Central oyster stew cooked in a double boiler with fresh oysters, clam juice, Worcestershire, and half-and-half. A classic New York recipe where the oysters barely curl before serving.

Quick chicken vegetable soup with potatoes, carrots, zucchini, and fresh basil. Made from scratch in one pot with low-sodium broth in under 40 minutes.

Kimmel soup, a traditional Jewish caraway seed soup with egg dumplings and a paprika roux base. Simple, warming, and deeply aromatic from toasted caraway.

Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.

Griesssuppe is a traditional German semolina soup made with beef broth, egg, nutmeg, and butter. A simple, warming comfort soup that simmers for an hour to develop deep, silky body.

Creamy peanut butter swirls into a hearty West African stew loaded with sweet potatoes, okra, and cabbage for comfort with a subtle spicy kick.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Hamburger barley soup loaded with carrots, celery, onions, and tomatoes in a beefy broth. A one-pot meal that simmers for an hour until the barley turns tender and chewy.

One-pot hamburger soup with ground beef, mixed vegetables, tomatoes, mushrooms, and noodles in a beefy tomato broth. A dump-and-simmer weeknight dinner.

Hearty Polish-style hangover soup with kielbasa, sauerkraut, bacon, mushrooms, and a sour cream finish. A smoky, tangy, restorative bowl simmered for 45 minutes.

For a cold night, serve with a warm crusty bread and good beer or red wine for a complete meal.

Herbed vegetable stew cooks entirely in the microwave, layering carrots, broccoli, cauliflower, squash, and radishes with white wine, basil, parsley, and tarragon for tender-crisp results.

Hot and sour soup: the authentic Chinese classic with shredded pork, tofu, shiitake, and bamboo shoots in a peppery, vinegar-sharp broth thickened to a silky body and finished with egg ribbons.

Hotel Roanoke peanut soup, a legendary Virginia recipe with creamy peanut butter, chicken broth, and a bright squeeze of lemon. Rich, velvety, and uniquely Southern.