686 soups stew recipes

Creamy asparagus soup with leeks, red potatoes, tarragon, and basil, simmered in 30 minutes. A velvety, herb-scented bowl that tastes like spring in every spoonful.

Sausage, leek and potato stew with hot Italian turkey sausage, cannellini beans, and a bright shower of fresh herbs. A dry white wine deglaze builds depth in this one-pot weeknight supper served with crusty bread.

Sebze bastisi: a Turkish vegetable stew with fried eggplant, zucchini, green beans, and peppers slow-baked in beef broth with garlic and parsley. Hearty, warming comfort food.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Al's Seafood Bisque - from Al's Soup Kitchen, NYC recipe

Traditional Italian mixed-meat broth (brodo di carne mista) made with chicken, beef short ribs, and veal bones. A slow-simmered foundation for tortellini in brodo, minestrone, risotto, and countless Italian soups and sauces.

Ginger-chicken stew: tender chicken simmered in a sesame-oil broth with ginger matchsticks, garlic, sherry, soy sauce, and peppery mustard greens. A light Asian-inspired bowl ready in under 30 minutes.

An easy and lean chili that uses pork "the other white meat" instead of beef.

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

Chinese lamb hot pot with a homemade lamb bone broth, shredded lamb, bean thread noodles, cloud ear fungus, bean sprouts, and Szechuan mustard greens. A communal fire pot meal.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Flaedle are thin German pancakes made from a simple flour, egg, and milk batter, fried golden and sliced into ribbons for a classic Swabian pancake soup.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Creamy potato soup topped with strips of smoked trout and fresh watercress. Pureed with whipped cream and calf broth for a velvety, smoky bowl that pairs beautifully with crusty bread and cold beer.

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

Christmas oyster soup with butter-simmered carrots and celery in hot milk, finished with gently warmed oysters. A traditional holiday first course meant to be served immediately.