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Soups and Stews

Mostly untried, but it's that time of year.
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This is a hearty soup that can be put together quickly. If you want to make it in advance, put it together through step 5. The next day, it will be easy to lift off and discard fat, bring it to a boil and continue on with adding the pasta. This can be easily halved for a smaller group.

Recipe #115247

85 Reviews |  By PanNan

A delicious version of this popular Italian soup. Adding the sausage (regular or turkey) makes it a satisfying meal if served with a nice warm baguette.

Recipe #38088

The Lodge at Sedona is an intimately elegant, mission style, four diamond bed and breakfast inn nestled in the very heart of Sedona, Arizona. The peanut butter adds a silky depth to this delicious soup.

Recipe #419780

I make up about 6-8 small mason jars of the spice mixture ahead of time so that when I am ready to make chili it is about 10 minutes work away (plus simmer time but I haven't figured out how to get around that yet). It is a very versatile recipe and I have made it with ground beef or ground pork and have interchanged various types of beans and corn. Our favorite version is corn with black beans.

Recipe #382174

I received this recipe from a friend at work who got it from a lady in Texas. It is exceptionally good authentic tortilla soup. I use already cooked rotisserie chicken from the store to make it quicker to put together.

Recipe #122111

Tortilla soup as it should me, everyone loves this....and it's from the Houston Jr. League "Stop and Smell the Rosemary".

Recipe #85800

This is a wonderful, spicy bean soup/stew. If you're vegetarian, you can skip the seafood and maybe add tofu and use vegetable broth instead of chicken broth. This is great served with crusty bread or steamed rice on the side!

Recipe #358171

Here's my take on Azteca Restaurant's Molcajete stew. Delicious! Don't let the long ingredient list bother you... although there are a lot of them, this recipe is actually quite easy to put together. Quick and easy!

Recipe #114910

This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.

Recipe #32142

This is an adaptation of a recipe originally published in "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands". It's a delicious curried lentil and cauliflower soup that's filling and incredibly nutritious, and it keeps beautifully for days! You can even make it ahead and freeze it. WARNING: IF YOU FOLLOW THIS RECIPE TO THE LETTER, IT IS EXTREMELY SPICY! PLEASE PLAN ACCORDINGLY!

Recipe #264839

I took this recipe from a cook book I have that is called "Brain Foods For Kids: Over 100 Recipes To Boost Your Child's Intelligence." I got it as a send-in freebie from Kashi. I made a few tweaks to adjust to what I had on hand and added star pasta to try to bribe my picky daughter to try it. She loved it and asked for seconds! Veggie broth could be substituted for the chicken stock to make this vegan. Alphabet pasta would be something fun to try for the kids as well. The lentils are packed with protein so the 4 large servings are a meal alone. You could add grilled cheese to this and serve twice as many.

Recipe #266806

This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.

Recipe #295568

This soup is simple to make after work. My husband thinks it is as good if not better than any we've ever had in a restaurant.

Recipe #11181

I think this is our #1 all time family favorite and it's often requested for birthday dinners. It's the 'Bestest' because my daughter described it as such when she was little. This freezes well and I've added directions for that and for reheating.

Recipe #56366

Another of my aunt's recipes. Great for those cold nights.

Recipe #50144

COMFORT FOOD!! Have this special soup anytime of the year. Combine with a sandwich for a meal! The flavor of the tomatoes and cheese, along with the croutons is superb! To get full flavor do use the can of stewed tomatoes. Quick and Easy!!!

Recipe #273808

1 Reviews |  By KPD

This delish recipe comes from Southern Living. The original recipe said it serves 8, but I think it serves 4-6. It's just DH and I, so I cut the recipe in half and use 2 large oven-safe soup mugs. The amount is perfect for dinner plus seconds! Enjoy!

Recipe #274767

1 Reviews |  By Malriah

A hearty soup to chase away the chill in your bones this winter. You don't have to use the Low fat, less sodium chicken broth. You can use the full fat version too but I am trying to eat a little healthier this year! From Cooking Light Magazine

Recipe #51374

This is originally a shrimp gumbo recipe, but it's gumbo, so you can add whatever turns you on. I always eat it with more than just a few dashes of Tabasco. I hope you like it.

Recipe #32042

5 Reviews |  By Kendra*

I combined parts of several different recipes and came up with this soup that I've been making for years. As much as I hate cold weather, I'm always kind of happy to see it arrive just so I can fix this soup for dinner. I usually serve it with crusty sourdough rolls for a wonderfully satisfying comfort meal.

Recipe #100981

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