786 soppe recipes

Creamy Cajun yam and pecan bisque pureed silky smooth with blackened seasoning, green onions, and chicken broth. A warming Southern soup ready in 45 minutes with just 7 ingredients.

Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.

This easy to make soup for lunch will have you licking your spoon, and maybe even your bowl!

A smoky Mexican-style chicken soup with garbanzos, rice, and chipotle pepper, topped with creamy avocado and melted cheese. Warm, spicy, and ready in 30 minutes.

Try this savory low-fat soup made with zucchini, green beans and chickpeas.

Weight-conscious cabbage soup with ground beef, tomato juice, mixed vegetables, and beef bouillon. A filling, low-carb soup that simmers for 2 hours with simple pantry ingredients.

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

This is basically my grandmothers recipe with a few of my own ideas.

An easy and lean chili that uses pork "the other white meat" instead of beef.

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Filipino chicken soup simmered with peeled mung beans, ginger, garlic, tomatoes, fish sauce, and anchovy until thick and hearty. A nourishing one-pot comfort meal.

A silky British-style soup pairing ripe tomatoes with tart cooking apples, simmered in stock and pureed velvet-smooth. Equally lovely hot with a swirl of cream and snipped chives, or chilled on a warm summer afternoon.

Chunky turkey vegetable soup with sweet potatoes, broccoli, zucchini, and a half-and-half cream finish. A hearty post-holiday soup loaded with vegetables and leftover turkey.

A hearty pressure cooker soup with sweet potatoes, split peas, apples, and mint. Earthy, slightly sweet, and on the table in 45 minutes with a bright herbal finish.

A Manhattan-style clam chowder made with fresh steamed clams, diced potatoes, tomatoes, and a paprika-spiked vegetable base. Uses homemade clam stock for serious briny depth. Keeps for up to a week.

A rustic Italian stew where stale bread melts into garlicky Roma tomatoes, white wine, and fresh marjoram with tiny pastina stirred in at the end. Vegetarian comfort in 45 minutes.