773 soppe recipes

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Thai stuffed zucchini soup, tender zucchini cups filled with seasoned pork and cilantro, steamed, then swimming in hot fish-sauce-spiked broth. Gentle, clear, and deeply aromatic.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

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

A hearty Americanized goulash with beef round steak, potatoes, cabbage, and carrots simmered in vegetable juice. A filling one-pot meal ready in 35 minutes.

Chinese sweet and sour soup with chicken: a quick 30-minute soup of thin-sliced chicken, mushrooms, and beef broth balanced with vinegar and sugar. Served with lemon slices.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

A dump-and-go slow cooker lentil soup with crushed tomatoes, potatoes, carrots, and curry powder. Ten minutes of prep, eight hours in the crockpot, and dinner is done. Naturally vegan and loaded with fiber.

Chickpea and spinach soup spices a creamy chickpea base with curry, cardamom, and nutmeg, then folds in tender wilted spinach. Vegetarian, lightly creamy from skim milk and a partial puree, ready in under an hour.

Beef and cabbage soup simmered from scratch with a homemade bone broth base, tomatoes, carrots, green beans, and oregano. Hearty, warming, and full of vegetables.

Maryland-style spicy crab soup simmered with chicken wings, tomatoes, corn, and green peas. Seasoned with Old Bay-style spices and lemon pepper for that Chesapeake Bay kick.

Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.

Hearty South American vegetable soup with tomatillos, black beans, chayote, pattypan squash, corn, and a smoky chipotle kick. A filling, plant-based bowl loaded with Latin spices.

Marak Perot Kar, an Israeli cold fruit soup with cantaloupe, strawberries, grapes, and apples simmered and pureed with lemon and orange juice. A refreshing chilled summer starter.