Skip to main content

Soup/Stew

Garnish Plate for Pho

Depending on your pho philosophy, you can go super simple or ornate with the tabletop pho garnishes.

Black-Eyed Peas and Greens for the Instant Pot

Don’t just reserve black-eyed peas for New Year’s luck. The combination of sweet, smoky and hot and the freshness of the greens is delicious any time of the year.

Instant-Pot Cowboy Chili

You’ll never miss the beans with this “stick to your ribs,” paleo, grass-fed ground beef–and–sausage version of the hearty Southwestern stew.

5 New Vegetarian Dinners

Hearty beans, healthy greens, and fortifying grains combine in these five delicious vegetarian dinners.

Instant-Pot Vietnamese Chicken Soup

Get the richly flavored comforting broth of traditional pho in half the time when you use your Instant Pot.

Instant-Pot Kidney Bean Étouffée

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

Pork or Lamb Vindaloo

The essential ingredients for this Portuguese-inspired Indian dish are wine, vinegar, and garlic. Additions of mustard seeds, cumin, turmeric, and chiles make it specifically colonial Goan.

The Soup That Symbolizes Haitian Freedom

On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.

5 Cooking Projects to Do With The Kids Over Holiday Break

Because extra time at home over the holidays can mean extra time to have some fun in the kitchen together.

This Is How Much Time and Money It Takes to Make Cassoulet

Spoiler alert: it's really expensive.

Haitian Beef and Pumpkin Soup

On January 1—the country's independence day—Haitians prepare soup joumou, a rich pumpkin soup with an even richer history.

Navy Bean and Escarole Stew

Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.

Coq au Vin With Cocoa Powder

In this hearty, velvety stew, chicken slowly braises in red wine with bacon, mushrooms, and a touch of enriching cocoa powder.

Curried Cauliflower with Chickpeas

A warming stew of quick-cooking lentils, pearled couscous, and canned chickpeas topped with tangy lime yogurt, crunchy sliced almonds, and fresh herbs.

Braised Chicken Thighs With Squash and Mustard Greens

Don’t have an acorn squash for this chicken thighs recipe? Use butternut. Not into mustard greens? Use kale, Swiss chard, or spinach.

Root Vegetable Zoodle Soup With Bacon and Basil Oil

First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.

Garlic Soup With Potatoes and Poached Eggs

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

Roasted Quinoa and Tomato Soup

Quinoa—either red, black, or white—adds body and heartiness to this warming bowl of tomato-basil soup.

Broccoli-Cheese Soup

Broccoli-cheese soup is my life. There’s something about it that triggers a happy, peaceful memory. I just don’t know what the memory is. So I guess technically, it isn’t really a memory at all. I think a memory, by definition, is something that someone actually has to remember.

Jalapeno Cheddar & Bacon Cauliflower Soup

A rich, creamy soup with a hint of jalapeno, bacon bits, and a light cheddar cheese flavor.
18 of 218