1,111 sour soup recipes

Five-bean soup with lima, great northern, kidney, pinto beans and split peas simmered with cumin, savory, bay leaf, and stewed tomatoes. A hearty from-scratch bean soup.

Mixed bean soup with kidney beans, lima beans, chickpeas, lean ham, tomatoes, and a finishing splash of lemon juice. Hearty enough for a full meal in a bowl.

Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.

Hearty Italian lentil sausage soup with marjoram, crushed tomatoes, and the holy trinity of carrot, celery, and onion. Pantry-friendly weeknight comfort, ready in an hour.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Vegan black bean soup with bay leaves, whole cloves, onion, garlic, mustard, and chili powder. Pure pantry cooking. Just simmer, puree, season. Naturally gluten-free.

Hearty vegetable soup with pot barley, macaroni, cabbage, potatoes, mixed vegetables, and your choice of chicken, beef, or ham. One pot, serves 8, uses up the fridge.

Vegan golden lentil soup pureed from red lentils, onion and vegetable stock with a finishing lemon zip. A 35-minute oil-free meal with 17g fiber per bowl.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Portuguese kale soup (caldo verde-style) with linguica or chourico, kidney beans, cabbage, and potatoes. A hearty New England-Portuguese immigrant classic.

Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.

Hearty red bean, rice, and sausage soup with carrots, celery, red pepper, and tomato sauce. A one-pot Louisiana-inspired meal that thickens as it simmers and keeps for days.

Chili bean and rib soup with fork-tender pork spareribs, slow-simmered red beans, and chili powder warmth in a tomato broth. Topped with melty Monterey Jack for a deep, smoky bowl.

Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.