2,071 souse recipes

Hearty baked bean soup with cannellini beans, stewed tomatoes, molasses, and chili powder. Thick, smoky, and on the table in 40 minutes. Vegan-friendly comfort food.

Pressure cooker broccoli corn chowder with leeks and potatoes, ready in under an hour. Chunky, creamy, and packed with fresh vegetables.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.

A delicious soup that is great with tortilla chips or crusty bread. Can also be used as a salsa if thickened.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

A wholesome white bean soup with carrots, celery, green beans, garlic, and basil, brightened with lemon juice. Vegan, high fiber, and kid-friendly comfort food from dried beans.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Grilled vegetable soup with charred zucchini, yellow squash, shiitake mushrooms, red pepper, and red onion. Emeril-inspired, with deep smoky flavor from the grill.