Soups & Stew recipe collection

A great chicken bake recipe that saves time by using stuffing mix and cream of chicken soup. Very quick and easy to prepare. Very easy and tastes great.

End-of-month vegetable soup made with whatever is in the fridge: cabbage, potatoes, carrots, celery, bacon ends, and a bouquet garni simmered in white wine. A frugal, flexible pantry-clearing soup.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Fall corn chowder with bacon, potatoes, fresh corn, milk, and cream finished with thyme and parsley. Hearty harvest soup ready in 40 minutes.

This potato soup is cheesy and creamy. The perfect dish to warm and comfort you on the coldest winter nights!

New England-style clam chowder built on a butter-flour roux with milk, potatoes, celery, and a finishing splash of red wine vinegar for brightness. Hearty, creamy, eight-bowl batch.

Authentic Chinese hot and sour soup with pork strips, dried lily buds, wood ear mushrooms, tofu, and silky egg ribbons. Restaurant-style takeout classic at home.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Fasolia Gigandes, a Greek butter bean stew baked in tomato sauce with olive oil, garlic, and parsley. Giant beans braised in the oven until tender and saucy. Vegetarian.

Fasoulada, the classic Greek white bean soup with tomatoes, olive oil, leeks, and vegetables. A hearty vegetarian one-pot meal that's considered Greece's national dish.

Fassoulatha, the classic Greek white bean soup slow-simmered with olive oil, carrots, celery, and oregano. Vegan, hearty, and finished with a splash of white wine vinegar.

Thick, creamy potato soup made with grated potatoes, leeks, Muenster cheese, heavy cream, and a whole stick of butter. No blender needed, just pure richness.

Fat-free vegan asparagus soup with onions, leeks, and vegetable stock. No cream, no butter, just bright spring vegetables blended silky and strained smooth.

Leberknödel are Austrian liver dumplings made from stale rolls soaked in milk, mixed with ground beef liver, onions, marjoram and lemon zest. Poached gently and served in clear beef broth.

Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.