Soups & Stew recipe collection

A smoky Mexican-style chicken soup with garbanzos, rice, and chipotle pepper, topped with creamy avocado and melted cheese. Warm, spicy, and ready in 30 minutes.

Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.

Giant pork meatballs with water chestnuts and ginger, fried until crusted and braised for 2 hours on napa cabbage in a clay pot. A classic Shanghai comfort dish that melts in your mouth.

A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.

Czech-style bread dumplings (knedliky) shaped into small loaves, wrapped in foil, and boiled. Tender, sliceable rounds for soaking up gravy.

Pennsylvania Dutch-style beef brisket braised with tangy sauerkraut and topped with square-cut dumplings. A hearty, old-world comfort dish that feeds a crowd of twelve.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

Smoky puréed black bean soup loaded with cumin, coriander, chili, and eight cloves of garlic. Finished with brandy and topped with Parmesan and fresh cilantro.

Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that's thick, cheesy, and deeply warming.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

This fragrant Vietnamese-style seafood soup simmers shrimp, crab, oysters, scallops, and fish in a lemongrass-coconut broth with kaffir lime and a kick of red chili. Ready in 30 minutes flat.

Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.

Hearty vegetarian stew of brown rice, lentils, and mushrooms pressure-cooked in stock with oregano and mustard, finished with tomato sauce and fresh parsley. High-fiber comfort in one pot.

Low-fat roasted vegetable stock made with caramelized onions, carrots, leeks, and celery. This vegetarian brown stock adds deep, savory flavor to soups, risottos, and sauces without a drop of meat.

A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.