773 soupa recipes

A warming Korean-inspired broth with ginseng root, garlic shoots, soy sauce, and toasty sesame oil. Just pour boiling water over the seasonings for an earthy, restorative sipping soup ready in 10 minutes.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.

Misoshiru (Japanese miso soup): the traditional soybean-paste soup built on dashi broth and served with simple garnishes. Two ingredients, endless variations, ready in 15 minutes.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

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.

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.

A hearty, flavorful soup featuring creamy white beans, tender Swiss chard, and savory bacon or pancetta, simmered in a rich chicken broth with the holy trinity of vegetables and thyme. Perfect for a cozy meal.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Traditional Cree pea soup with soaked green peas, celery leaves, and savory herbs, thickened with hominy grits for a hearty Indigenous comfort soup.

Classic split pea soup made with a ham bone, onions, and carrots. Thick, hearty, and the perfect way to use up leftover holiday ham.

A variation of the classic french canadian pea soup.

Simple lentil soup pureed with a full bunch of fresh cilantro and topped with yogurt. Six ingredients, one pot, and 50 minutes for a high-fiber, protein-rich bowl.

A silky, puréed cauliflower soup with fresh ginger and onion, made with vegetable stock. Naturally vegan, dairy-free, and full of warm, earthy flavor.

Silky carrot leek bisque with basil, sage, and a spoonful of miso for depth. Blended smooth with reserved carrot slices stirred back in for texture. Light, warming, and ready in 45 minutes.

Chinese-style corn soup with browned pork and silky egg ribbons swirled through creamed corn broth. Just five ingredients and 35 minutes for a bowl of pure comfort.