147 soups stew recipes

Original Bisquick dumplings recipe straight from the box. Two ingredients, 15 minutes, fluffy every time. Drop into your favorite soup or stew and let them steam until pillowy soft.

This whole wheat oat bran bread is fluffy and soft in the inside, golden, brown and crusty on the outside. It has a delicious tang from black olives, oat bran also adds some nuttiness. It's a great sandwich bread or serve it with soup or stew.

Bisquick dumplings are the ultimate comfort food, transforming simple soups and stews into hearty, satisfying meals. Introduced in the 1930s, Bisquick revolutionized home cooking by offering a convenient baking mix that saved time without sacrificing flavor. Today, these dumplings remain a beloved staple, cherished for their fluffy texture and versatility. Whether you’re a novice cook or a seasoned chef, this recipe delivers foolproof results every time—perfect for cozy family dinners or chilly evenings.

A simple but scrumptious dish that makes a healthy dinner taste taste amazing!

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

This comforting Crockpot Lentil-Kale Soup is a wholesome, nutrient-packed dish featuring tender lentils, vibrant kale, and a medley of vegetables simmered in a flavorful broth. With minimal prep, the slow cooker does the work, creating a thick, stew-like soup that’s perfect for chilly days or a healthy weeknight meal. The addition of miso paste and herbs like thyme and bay leaf elevates the flavor, making this a satisfying, plant-based option for the whole family.

Hearty baked bean soup with cannellini beans, stewed tomatoes, molasses, and chili powder. Thick, smoky, and on the table in 40 minutes. Vegan-friendly comfort food.

Savory garlic muffins with crushed garlic and chives baked into a quick bread batter. A warm, fragrant alternative to garlic bread that pairs with pasta, soup, or stew.

Takes about 45 min. to make, plus another 12 - 15 minutes to finish cooking. Makes a very chunky, hearty stew. Adding more water will make it a soup.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Homemade lamb stock from leftover leg-of-lamb bones simmered with celery, carrot, onion, tomato, and herbs. The kitchen-fundamental that turns a roast carcass into the base for stews, soups, and sauces.

I cooked this soup 3 times lately, and the best base is turkey- chicken stock in my opinion. Just a summer soup made of many stems.

This soup is great, hot or even cold. Creamy and delicious, even better topped with some cheddar cheese! A great way to use up broccoli stems and save the florets for another use.

A soup which is a combination of Mediterranean garlic soups with a 17th century East European fava beans soup. Quite good.

Chilled cantaloupe soup with orange juice concentrate, honey, Calvados apple brandy, and cream. A stunning cold summer starter served in stemmed glasses with fresh mint.