Soups & Stew recipe collection

Birnen, Bohnen und Speck: a traditional North German soup of whole pears, green beans, and bacon simmered in a savory broth. Served with boiled potatoes.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

West African-style pepper soup with stewing beef, green chili peppers, potatoes, and tomatoes in a thyme-scented broth. A spicy, hearty one-pot soup served over rice.

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

Try something new when it comes to stew with this savory dish made with Canadian bacon, mushrooms and black olives.

Plantain soup made from green plantains fried golden, crushed into a paste, and simmered in stock with fresh lime juice. A creamy, starchy Caribbean-style soup with no cream needed.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

Creamy portobello mushroom soup built on buttery sauteed leeks, onions, and meaty portobellos, thickened with a flour roux and finished with half-and-half. Earthy, velvety, ready in 45 minutes.

Portuguese red bean soup with chorizo sausage, kidney beans, potatoes, tomatoes, and paprika in chicken broth. A hearty, smoky one-pot soup inspired by traditional Portuguese cooking.

Potage Crecy is a classic French pureed carrot soup with rice, chicken stock, tomato paste, and heavy cream finished with butter. Silky smooth, naturally sweet, and garnished with delicate carrot curls.

Creamy potato and cucumber soup with heavy cream, dill, and grated scallion. Potatoes riced until silky smooth, with tender cucumber pieces in every spoonful. Served hot.

Rustic potato and leek soup thickened with flour and mashed by hand for a chunky, hearty texture. Butter-sauteed leeks, diced potatoes, and milk finished with a pat of butter and fresh chives.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Potato cheddar and ale soup built on a base of Irish ale, sharp cheddar, russet potatoes, and a whisper of fennel seed. Pub-style comfort that turns a bag of potatoes into the best bowl on a cold night.

Creamy potato leek soup simmered with celery and onion, finished with heavy cream. A simple, comforting one-pot soup with rich, velvety body.

Potato parsley bisque made creamy with blanched almonds instead of dairy. A vegan, silky smooth soup with leeks, lemon juice, and a full cup of fresh parsley.