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    You are in: Home / Cookbooks / Soups, Stews & Chili
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    208 recipes in

    Soups, Stews & Chili

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    I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesn't eat soup and wouldn't even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guesstimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciutto and serve on top of soup under the shredded Parmesan.

    Recipe #99564

    From Fitness magazine February 2006. Very easy to make and vegan, too! As a suggestion, serve with Recipe #118085. Also, I like to cook up a pot of brown rice and add a large spoonful to each serving of soup for a complete meal in a bowl. Finally, I have reduced the coconut milk by half and the soup was still delicious! There you go!

    Recipe #151772

    This is from "Moosewood Restaurant Cooks at Home" Cookbook. An incredible vegetarian chili. Very quick to make. I add no salt to this recipe and you would never miss it. It is a personal favorite that even my carnivore friends love. This makes a big pot and freezes extremely well.

    Recipe #253517

    This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes.

    Recipe #248858

    All of these vegetables are considered by some to be "negative calorie." They're supposed to take more calories to digest than actually in the vegetable due to the high fiber content. This soup is made in a HUGE stock or lobster pot and really needs to be cooked for 8-10 hours to get the desired stew-like texture. I cook it about 5 hours the first day and then enjoy it as a vegetable soup. The next day it cooks another 5 or 6 hours and it becomes thick and more hearty. It's like having two soups in one. The amount of water you use depends on the size of your pot. I used at least a gallon of water. You can also use Knorr's cube of your choice or extra onion soup mix if you desire a more intense flavor in your soup. I ate this soup for three days with some additional fruit and vegetables during the day and lost 4 pounds. A very tasty and filling way to drop a few.

    Recipe #249835

    7 Reviews |  By Mikekey

    A variation on Tortilla soup.

    Recipe #213606

    I think this is from a Gilroy Garlic Festival...it's a light, simple, wonderful starter that I serve in mugs before dinner. It's also our cure-all for winter colds. Since it is so simple, the quality of the chicken stock is crucial. I usually add way more garlic and cilantro than the recipe calls for, but heck, when EVERYONE is eating garlic, who cares?

    Recipe #181451

    "Avgolemono" in Greek cooking, is called every recipe that after cooking is complete, you add beaten eggs and lemon juice to thicken and taste. You can use any combination of vegetables you like. You can choose to make it thick or watery, according to your taste, with the addition of less or more water. Don't do it too watery though, the "avgolemono" effect will disappear. Just for the record the Greek name for this soup is "Yuvarlachia Avgolemono". It's all Greek to you? :)

    Recipe #191668

    A really useful recipe from an old issue of Cooking Light.

    Recipe #184464

    Found this in Sunset magazine. It says it's good over rice or with slices of hearty bread. Add a tossed salad and it's a meal.

    Recipe #225253

    If you look very closely, you will see the tops of the asparagus just starting to poke their heads right up through the sandy ground. For my whole life, as long as I can remember, we have had asparagus on the farm. Such a simple vegetable, such a thoroughly tasty vegetable. Sometimes, children don't really like it, sometimes they do. My children didn't care for this vegetable as they were growing up. It might be because their Grandfather gave them the "chore" of hand picking the weeds out of the asparagus patch. But now that they are grown and have families of their own they can bring friends by and family and say, "I used to weed that garden, and we had the best asparagus on our country road." Well time has moved along, and we still have the asparagus patch. And does it make the best soup around? Well, yes indeedy ...just ask Bryan and Mike.

    Recipe #215757

    Deliciously smooth soup with a lot of depth. The herb bundle and vermouth really make this special.

    Recipe #217539

    This is something like a soup crossed with a stew. It can be a little messy to eat. This recipe is from a now closed taqueria in San Francisco.

    Recipe #210697

    This recipe took me 20 years to get from my uncle! I've since made it my own. :) Note: This chili is fantastic with Recipe #199381

    Recipe #199378

    This recipe was created by a major Toronto Ontario hospital to rapidly and safely reduce a patients weight prior to surgery. It's safe and it works!

    Recipe #215370

    Got this in an email for a recipe exchange. Sounds delicious with an interesting combination of ingredients. Would be a nice Shabbat meal and the ingredients are in line with Sephardic cooking. You can make this ahead of time and reheat in a crockpot or on the stove too.

    Recipe #214225

    Some recipes just don't have to be complicated. Such as this one, from Bon Appetit's "Deliciously Light". Only 4 ingredients away from a comforting bowl of one of America's favorite soups.

    Recipe #214229

    There are so many versions of stone soup AND the story of stone soup, but preparation of it is a group affair, & ingredients can be anything that works for you! This particular recipe comes from familyfun.go.com, & it's a great group activity. Two versions of the story can be found online, one at http://stonesoup.esd.ornl.gov & another one at www.thatsmyhome.com . Reading the story to the group is part of it all! The FIRST INGREDIENT--which I'm unable to list properly--should be "1 LARGE stone, preferrably quartz, because it won't break down during cooking."

    Recipe #213767

    This easy to make, delicious beef noodle soup makes a wonderful lunch. The cinnamon is not overpowering and really compliments the flavor of this brothy soup. Forget chicken soup when you are sick, this one will put you back on your feet in no time!

    Recipe #211080

    2 Reviews |  By Debber

    With all the tortilla soup recipes here on 'Zaar, there must be SOME leftovers. So here's what you do with the leftover soup. No more LEFTOVERS--they're "planned overs." Use the soup as the base for this tasty Mexican casserole.

    Recipe #210955

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