Soups & Stew recipe collection

Spicy chicken and pumpkin curry with coconut milk, jalapeno, fresh ginger, and warm curry spices. A vibrant fall-into-winter stew that pairs sweet pumpkin with tender chicken in a creamy curry broth.

Spicy garbanzo bean soup with potatoes, tomatoes, saffron, turmeric, cumin, and ginger simmered for four hours from dried chickpeas. A Moroccan-inspired vegan soup finished with lemon and cilantro.

Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.

Ethiopian-style spicy lentil stew with berbere spice, ghee, and tomatoes served over injera or pita. Aromatic vegetarian comfort with complex heat.

Spicy lentil potato stew simmers brown lentils, cubed potatoes, carrots, and celery in tomato juice with chili powder, oregano, and basil for a hearty one-pot vegan dinner.

Spicy lentil-potato stew simmered in tomato juice with carrots, celery, chili powder, and garlic. A vegan one-pot meal that takes 5 minutes to prep and cooks in under an hour.

Spicy Mexican corn soup blended silky-smooth with jalapeño, cumin and roasted red pepper. Fresh corn cobs simmer right in the broth, and it's served at room temperature with fried tortilla strips.

Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.

Spicy split pea soup: a vegan one-pot soup with split green peas, carrots, celery, and a cayenne-paprika kick. Naturally thick, high-fiber, and budget-friendly comfort food.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Thai-inspired spicy seafood soup with shrimp, mussels, lemongrass, galangal, kaffir lime, and fish sauce. A fragrant, fiery broth in the tom yum tradition.

Spiced stewed pumpkin cubes cooked in a vinegar broth with cinnamon, ginger, and cloves. A low-calorie side dish served warm or cold, with no added sugar.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Spicy Thai-inspired tomato soup with coconut milk, red curry paste, tofu, and soy sauce. Vegan, creamy, and ready in under 30 minutes.

Just enough spiciness without over powering my palate, and the soup was very tasty.

Spicy root vegetable stew with carrots, turnips, parsnips, and mushrooms simmered in tomato-paste-thickened broth with chili pepper and herbs. Big-batch, freezer-friendly, and served over couscous.