787 soupa recipes

Cream-style potato soup with diced potatoes, celery, onion, dill, and chives. Made creamy with skim milk and flour, no actual cream required. Lighter than traditional potato soup.

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.

Grandma's split pea soup with bacon and homemade butter-fried French bread croutons. Simmered until creamy with bits of pea still visible, served with crisp sourdough croutons floated on top.

Hearty pasta and lentil soup with mushrooms, tomato paste, garlic, and ground ginger. A thick, protein-rich Italian-style soup that cooks in one pot.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Potato soup with sweet parsnip and earthy mushroom, browned in butter and thickened with a touch of flour. A chunky, herb-flecked bowl with marjoram and chicken stock at the base.

Armenian sauerkraut soup with bulgur wheat, potatoes, and tomato puree in chicken broth. A tangy, hearty bowl with Eastern European roots.

Creamy French Alpine potato soup blended silky-smooth with melted Gruyere, butter, and milk, then poured over toasted bread. A warming Savoyard classic from the mountains of southeastern France.

Traditional German kale and potato soup (Grünkohlsuppe) with garlic sausage. A hearty winter peasant soup of mashed potato broth, shredded kale, and smoky sausage rounds.

Green lentil soup with crushed tomatoes, garlic, bay leaves, and grated onion simmered for 2 1/2 hours. A splash of red vinegar at the end lifts the whole pot. Hearty, vegetarian, and deeply flavored.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Traditional Danish yellow split pea soup with smoked pork, sausage links, leeks, and celery root. Hearty Scandinavian comfort served with dark bread, mustard, and beer.

Completely different recipe than Jamaican or Spanish ones. I used few known methods to make beans easier to digest. They all work very well not to make music.

Harira, the traditional Moroccan soup with lamb, chickpeas, broad beans, saffron, and a velvety tomato-herb base thickened with an overnight flour paste. A slow-simmered bowl with deep, layered spice.

Pressure cooker kangaroo tail soup with carrots, celery, tomatoes, and warm spices like cloves and nutmeg. A rich, hearty Australian bush tucker classic.

German lentil soup with frankfurters, bacon, and vegetables thickened with a browned flour roux and brightened with vinegar. A hearty, old-world one-pot meal.