7 can soup: dump-and-simmer hearty beef chili-style soup made from a pound of ground beef and seven pantry cans. Tomato, chili, corn, and mixed vegetables in 40 minutes flat.
Vospapur is a traditional Armenian lentil and spinach soup spiced with cumin, coriander, and paprika, finished with a bright squeeze of lemon. Hearty, healthy, and oil-free.
Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.
Ginger-carrot bisque: silky pureed carrot soup with fresh ginger, orange zest, and coriander, finished with cream. The elegant first-course soup that converts vegetable skeptics.
Mediterranean lentil soup simmers lentils with allspice, cumin, and cinnamon, finished with a pureed raw garlic-oil emulsion and fresh lemon juice. Authentic Middle Eastern stew with deep warm spice.
Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.
Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.
Pressure cooker oxtail soup with carrots, celery, onions, soy sauce, and warm spices like nutmeg and cloves. Rich, beefy broth in under an hour instead of all day.
Classic, hearty split pea soup just like the famous Andersen's Pea Soup restaurant in California. Thick, comforting, and naturally vegan with an optional Instant Pot variation to speed up cooking time.
A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.
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.
A tasty and savory stew made with millet, potatoes, carrots and mushrooms.
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