246 summer soup recipes

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.

Traditional Irish nettle soup thickened with oatmeal and simmered in butter. A forager's spring soup with just five ingredients and a 30-45 minute simmer.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

Sweet and sour cabbage soup: a classic Jewish Eastern European soup simmered low and slow with cabbage, tomatoes, brown sugar, and vinegar. Tangy, warming, and even better on day two.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

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.

Hot borscht inspired by the Russian Tea Room with shredded beets, cabbage, parsnip, and fresh dill. A classic Eastern European beet soup simmered in vegetable stock.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

Hearty lentil soup with potatoes, carrots, tomatoes, garlic, and oregano in chicken broth. A dump-and-simmer recipe that feeds 10 with almost no active cooking time.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Wild rice and mushroom soup simmered in vegetable stock with red wine, bell pepper, and parsley. A vegan, broth-based soup with earthy depth and chewy wild rice in every spoonful.

Russian cabbage soup with slow-simmered beef chuck, tomatoes, and shredded cabbage in a sweet-sour broth finished with fresh lemon juice and a cool dollop of sour cream.

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.

Griesssuppe is a traditional German semolina soup made with beef broth, egg, nutmeg, and butter. A simple, warming comfort soup that simmers for an hour to develop deep, silky body.