Soups & Stew recipe collection

Leek and Stilton cheese soup made with a buttery roux base, slow-cooked leeks and onion, then blended smooth. A rich, creamy British classic with bold blue cheese flavor.

Hearty leftover turkey stew with fluffy dumplings, parsnips, carrots, and green beans in a rich homemade stock. The best way to turn your Thanksgiving carcass into a whole new meal.

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.

Hearty lentil and vegetable stew with potatoes, zucchini, and cumin, simmered in a Dutch oven. High-fiber, budget-friendly, and naturally filling with no cream or butter needed.

Hearty lentil kielbasa stew with bacon, carrots, thyme, and bay leaf simmered in beef stock. A thick, smoky one-pot meal with Polish sausage added in two stages for the best texture.

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

Creamy blended lentil soup with bacon, leeks, and a splash of vinegar, topped with sliced sauteed frankfurters. A German-inspired comfort soup that's thick, smoky, and surprisingly hearty.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Italian-style lentil soup with diced ham, fresh tomatoes, carrots, celery, and bay leaf simmered into a hearty, protein-rich pot. Top each bowl with grated Parmesan for restaurant flavor.

Lentils and carrots with marjoram simmered in chicken broth until tender and the liquid is fully absorbed. A hearty, high-fiber side dish with warm herbal flavor from dried marjoram.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

Hearty vegetarian lima bean stew with fresh fennel, mushrooms, and white wine creates a rustic Mediterranean one-pot meal.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Hearty vegetable soup with leeks, cabbage, potatoes, carrots, and tomatoes simmered in vegetable stock with fresh thyme and rosemary. Vegan and comforting.