Soup recipe collection

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

Quick vegetarian chili with kidney beans, six vegetables, and a tomato-chili base ready in 30 minutes. Packed with carrots, zucchini, peppers, and celery.

Mediterranean lentil soup simmers lentils with allspice, cumin, and cinnamon, finished with a pureed raw garlic-oil emulsion and fresh lemon juice. Authentic Middle Eastern stew with deep warm spice.

Low-fat Mediterranean white bean soup with artichokes, black olives, potatoes, and Italian herbs. A hearty, naturally vegan one-pot soup with bold Mediterranean flavors.

Menudo, the traditional Mexican tripe and hominy soup simmered with toasted ancho chiles, garlic, and cilantro. Serve with lime wedges for a smoky, soul-warming bowl.

Menudo is a beloved Mexican tripe and hominy soup with garlic, chili powder, and a touch of brown sugar. A simplified weekday version of the iconic Sunday cure-all.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Traditional menudo style tripe stew with egg-thickened broth, sauteed onions, and tender simmered tripe. A heritage Mexican-American comfort stew passed down through generations.

Spicy Mexican-style bean soup with bacon, jalapenos, red bell peppers, fresh tomatoes, V8 juice, cumin, and chili powder. A hearty, smoky bean soup that simmers low and slow.

Mexican bean soup with ground beef, three kinds of beans, corn, tomatoes, taco seasoning, and ranch dressing mix. A dump-and-simmer weeknight soup ready in 40 minutes.

Mexican chicken rice soup with shredded chicken, chayote, leeks, and arborio rice in a lime-bright broth finished with epazote. A homestyle pot-of-soup dinner with bones in the broth for flavor.

A scrumptious rice dish made with fresh currants, garlic and ground cinnamon.

Pureed Mexican lentil soup with green chili salsa, ham, garlic, and cornmeal for body. A thick, smoky bowl topped with sour cream and cilantro that's loaded with protein and fiber.

Mexican red onion soup slow-caramelized with cumin, coriander, oregano, allspice, and cinnamon, brightened with orange juice and red wine vinegar. A spice-warmed take on French onion.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

This is an old Ruthenian peasant dish, very popular in the Carpathian Alps, as well as here in Fair Oaks, CA. Great for warming the tummy on a cold winter day. This is easy to prepare, and good as a luncheon dish served with salad, or as a first course soup prior to a lighter entree.