Soups & Stew recipe collection

Bouillabaisse loaded with red snapper, shrimp, scallops, clams, and oysters in a saffron and orange-zest tomato broth. The Provencal seafood stew that defines Marseille kitchens, served with garlic bread and rouille.

Minestrone soup loaded with cannellini beans, green beans, cabbage, carrots, and tomatoes, simmered in a basil-scented broth with a handful of pasta. A hearty, high-fiber soup finished with parmesan.

A classic Yunnan province dish: whole chicken gently steamed for 2 hours with ginger, scallions, and rice wine, producing silky tender meat and a pure, golden broth.

A comforting Greek meatball soup with seasoned beef-and-rice balls simmered in a vegetable broth. Fragrant with mint, oregano, dill, and garlic. Pure comfort in a bowl.

Fork-tender beef braised in red Zinfandel with juniper berries, thyme, and bay leaf in a clay pot. The wine-rich sauce gets its velvety body from pressed braised vegetables, poured over chunks of steamed carrots and potatoes.

Indian-style zucchini curry stew with tomato, ghee, coconut paste and toasted mustard seeds. Vegetarian curry that turns garden zucchini into a fragrant main.

Tender beef meatballs packed with ground zucchini and rice, simmered in a savory tomato-beef broth seasoned with oregano and cumin. A cozy one-pot stew with a hidden veggie boost in every bite.

Zucchini, Bell Pepper, Cucumber and Tomato Gazpacho recipe

Zuni vegetable stew: a Southwestern medley of winter squash, corn, pinto beans, and zucchini simmered with poblano and jalapeno chiles. A hearty, chile-spiced three-sisters stew with real depth.

Hearty ground beef stew with bacon, bell peppers, and tender potatoes simmered in tangy vinegar-spiked broth: stick-to-your-ribs comfort that feeds a crowd.

A spicy and delicious stew made with adzuki beans, carrots, mushrooms and a dash of cayenne pepper.

A spicy vegetable stew - easy to make. Some find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But not everyone likes it hot. Just add enough to make the stew seem spicy to you.

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."

This rich and succulent one pot chicken dish will for sure satisfy everyone around your dining table.

Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.

This delicate soup, popular 100 years ago, is now unusual. On no account should it be liquidized at any stage, as that ruins the texture