Soups & Stew recipe collection

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Homemade hot and sour soup with shredded pork, tofu, dried Chinese mushrooms, bean thread noodles, and egg ribbons in a tangy, peppery broth.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

Korean chicken soup with ginger, garlic, and gochujang in a sesame-rich broth, finished with toasted sesame seeds and scallions. A warming weeknight bowl with rice cooked right in.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

Lebanese mujaddara (Mjderah) with lentils, rice, and crispy sauteed onions served with cucumber yogurt sauce and pita bread. Simple, hearty, and deeply satisfying.

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.

A great winter addition, this leek potato soup combines the elements of immune supporting spices such as garlic, thyme, dillweed, and basil with a creamy delicious taste. Because this recipe is vegan, its great for asthmatics or those whose condition may be worsened by mucous producing dairy products.

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.

Creamy leek and potato soup for two, simmered in chicken stock with milk and cream. Smooth, comforting, and garnished with fresh chives.

Left-Over Soup, an old-fashioned thrifty kettle soup that turns beef roast bones, baked apple, and dinner scraps into a deeply flavorful stock.

Rich fish chowder with five pounds of fish simmered in fish stock, thickened with a butter roux, and finished with cream and Monterey Jack cheese for a velvety, hearty bowl.

Lemon soup with garbanzo beans, turmeric, cumin, and a silky egg-lemon base topped with fresh mint. A Middle Eastern-inspired comfort soup ready in 45 minutes.

Blended lentil and tomato soup with rosemary, cumin, miso, and arame seaweed for umami depth. A vegan, high-fiber soup that simmers in just 20 minutes.

Traditional Middle Eastern shawrbat adas, a hearty lentil and vermicelli soup with cumin, garlic, and fresh cilantro. Warming, deeply spiced, and a staple of Levantine kitchens.

Light cream of mushroom soup with skim evaporated milk and white wine. Skips the heavy cream but keeps the silky texture, with deep mushroom flavor from a 30-minute simmer.