Soups & Stew recipe collection

Creamy green split pea soup pureed smooth with browned onions and marjoram, finished with skim milk. A simple, high-fiber soup from just 7 ingredients. No ham needed.

Creamy green tomato soup spiced with cinnamon and cloves, thickened with a butter-flour roux and milk. A clever way to use end-of-season unripe tomatoes.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

Hot and sour celery soup with tofu, sunchokes, and jicama in a ginger-spiked broth thickened with cornstarch. A low-fat, high-fiber twist on the Chinese classic.

This succulent beef stew fits everybody's taste. Definitely a all time keeper.

Iced strawberry soup with fresh berries, English cucumber, lemon yogurt, light rum, and mint. Pink chilled summer starter that doubles as a boozy brunch refresher.

Set your slow cooker in the morning and come home to fork-tender beef in tomato broth with carrots and onions. Pasta cooks right in the stew during the last 30 minutes for easy one-pot comfort.

Japanese noodle soup with shiitake mushrooms, snow peas, red pepper, and rice noodles in a hot sesame broth, finished with ginger, brown rice vinegar, and roasted cashews. A vegetarian, low-fat Asian soup ready in 45 minutes.

Kaessuppe is a classic German cheese soup: a buttery roux bound with beef broth, melted Emmentaler, and egg yolks, served with golden butter-fried bread croutons on top. Alpine comfort in under 30 minutes.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

Warm up your winter with this exotic soup made of cucumbers, tomatoes and grilled bannock.

Tossed some broth and cabbage into the slow cooker, and household members said, "Hmm, smells good, what is it?" Just some cabbage. That's it." He said "You should find a Gerrman name for it." Really simple, and very tasty! Easy to make with typical ingredients that can be found in your pantry.

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

Vegetarian red lentil soup with potatoes, carrots, celery, tomatoes, and tamari seasoned with cumin, paprika, and oregano. Naturally thick and creamy as the lentils break down during cooking.