787 soupa recipes

Cream of peanut soup from Colonial Williamsburg's Kings Arms Tavern: a velvety blend of peanut butter, chicken broth, sauteed celery and onion, finished with cream and chopped peanuts. Southern tavern classic.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.

Hearty beef and barley soup with tender chuck cubes, pearl barley, potatoes, carrots, celery, tomatoes, peas, and mushrooms. A one-pot meal scented with paprika and marjoram.

Pasulj: Balkan white bean and kielbasa soup thickened with a paprika-oil roux (zaprška). Slow-simmered with onion, garlic, and smoked sausage. A Serbian, Croatian, and Bosnian comfort classic.

Mexican chicken soup with fresh lime juice, cilantro, red bell pepper, and rice in a bright broth. Tomatoes stirred in off the heat to keep them fresh. Quick and light.

Slow-cooker German peppered beef soup with red potatoes, carrots, celery, caraway, and dill. A heavy-handed peppery roast turned low-and-slow into hearty winter soup.

Light cream of veggie soup with broccoli, carrots, cauliflower, and potatoes, partially pureed with evaporated skim milk and a hint of curry powder. Creamy without the cream.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

The famous Hotel Bel Air tortilla soup. Fried tortillas blended with tomatoes, garlic, onions, cumin and jalapeño into a velvety pureed soup with classic taqueria garnishes.

Ham and three-bean soup with navy beans, kidney beans, black beans, and stewed tomatoes in a chili-spiced broth. One pot, no soaking, and ready in 40 minutes.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Luxuriously creamy Colombian avocado vichyssoise with leeks, potatoes, and heavy cream. Serve it hot or cold as an elegant first course before fish. Ready in just 30 minutes.

Bean and pistou soup with white beans, chicken broth, basil pesto, and Parmesan. Five ingredients, one pot, ready in 35 minutes. A Provencal-inspired weeknight soup.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Luigi's bean soup simmers dried navy beans low and slow with tomatoes, garlic, fresh basil, and olive oil for a rustic Italian one-pot meal. Finished with grated Parmesan.