490 summer soup recipes

Beans and barley is a hearty vegetarian soup with pinto beans, white beans, split peas, lentils, and pearl barley simmered in vegetable stock with broccoli and carrots.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Bean, okra, and tomato soup simmered with a ham bone for deep smoky flavor. A Southern classic that turns leftover ham into a hearty, satisfying soup.

Irish kidney soup, a slow-simmered offal classic with veal or beef kidney, beef stock, sherry, and bouquet garni. The pub-style soup of old Ireland.

Hearty vegan vegetable soup simmered for hours with potatoes, cabbage, carrots, mushrooms, beans, and a triple-tomato base. A big-batch, fat-free soup packed with whole vegetables.

Hearty Cantonese soup with gelatinous pigs' tails, tender peanuts, and preserved turnip simmered for hours. This traditional comfort soup is rich, nourishing, and deeply savory.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Yellow split pea soup simmered with a ham bone, carrots, celery, and thyme for 3 hours until thick and smoky. A hearty, old-fashioned soup that turns a leftover ham bone into a full meal.

Silky chilled fennel soup, fennel simmered with shallots and garlic, pureed with lemon and dill, then blended with cool yogurt. A light, tangy, anise-kissed soup served cold as a refreshing starter.

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

Blended lentil and tomato soup with rosemary, cumin, miso, and arame seaweed for umami depth. A vegan, high-fiber soup that simmers in just 20 minutes.

Joyce's steak and mushroom gravy: flour-dredged round steak browned and slow-simmered in cream of mushroom soup. Classic midwestern comfort over mashed potatoes.

Watercress and leek soup sweats leeks and watercress in margarine for 15 minutes, simmers in stock, then blends smooth. A peppery, vibrant green soup in 30 minutes.

Old fashioned pea soup with a smoked ham shank, whole green peas, and split peas simmered low and slow. Five ingredients, four hours, zero fuss.