1,130 souse recipes

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Raisin cake loaded with chopped apples, plump raisins, and warm cinnamon and cloves. Sour cream keeps the crumb tender, while a cozy spice blend turns this old-fashioned spice cake into a fall-baking favorite.

A quick and easy way to enjoy garlic bread with this delicious avocado tatar!

Pozole is a New Mexican holiday stew of pork shoulder simmered until tender with hominy and mild chili powder. The long cooking produces a rich broth and meat that falls into silky shreds. Serve it with warm corn tortillas for Christmas Eve or New Year's Eve.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

The thickness of the soup is somewhat unpredictable, so stand by with a bit of water or stock to thin it down if necessary.

The fresh coriander and cooked vermicelli add an interesting touch to this version of lentil soup.

A traditional slow cooked split-pea soup that's loaded with flavor.

This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour.

Creamy potato soup loaded with tender PEI spuds, carrots, and herbs makes a comforting Maritime classic that's ready in under an hour for cozy family dinners.

If you love corn chowder, then you will love this easy recipe that will instantly become one of your favorites!

An easy to make soup for lunch that will have you licking your spoon, and maybe even your bowl!

A simple and hearty soup made with lentils, garlic and juicy tomatoes.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture

A simple and delicious split pea soup that can feed your hunger and be made with your crockpot.

Cajun-style gumbo built on a dark red-brown roux with smoked sausage, lentils, carrots, celery, and a kick of cayenne. Thick, smoky, and protein-packed in 75 minutes.