787 soupa recipes

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.

German lentil soup with sliced frankfurters, carrots, celery, and onions, finished with a splash of vinegar for tang. A filling one-pot soup ready in about an hour.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

Slow cooker ham and bean soup with diced ham, a leftover ham bone, dried beans, and chopped vegetables seasoned with onion soup mix and Italian herbs. Set it and forget it for 7 hours.

German vegetable soup built on a long-simmered soup bone broth with cabbage, turnip, lima beans, corn, and tomatoes, thickened with a flour-milk slurry. Pennsylvania Dutch comfort food.

Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.

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.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Hearty smoky lentil soup simmered with a ham hock, Roma tomatoes, cabbage, carrots and Italian herbs. A thick, stick-to-your-ribs bowl that's built for cold weather.

Give your pork chops a friend with this easy to follow crockpot recipe that will earn a spot in your cookbook.

A savory and delicious dumpling soup that will make you proud of your cooking skills and your crockpot!

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

Yellow split pea soup with salt pork: dried peas quick-soaked and simmered with clove-studded onion, salt pork, marjoram, and thyme. Classic Scandinavian-style pea soup tradition.

Kiros Kai Faki is a thick split pea soup slow-simmered with pigs feet or pork hocks for 6 hours until the meat falls off the bone. Brined overnight for clean, rich flavor.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

Slow cooker split pea and ham soup made with a meaty ham bone, green split peas, and aromatic herbs like marjoram, thyme, and celery seed. Just load the pot and let it go for 10 hours.