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Content tagged with “Soups/stews” (Page 9)

Cumin-Scented Wheat Berry-Lentil Soup
Freshly squeezed lemon juice adds a bright note to this toothsome and hearty winter soup, perfect for a weeknight...
Dashi
Dried kelp and bonito flakes, briefly simmered, create a delicate amber broth called "first" or "primary...
Indian Vegetable Stew
Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian...
Curried Carrot & Apple Soup
This colorful soup is both simple and delicious. Use apples that cook up soft; McIntosh are great.
Manhattan Crab Chowder
Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for...
Sirloin & Portobello Stew
Meaty mushrooms and tender sirloin are a perfect pair in this richly flavored stew. Make it a meal: We like to make...
Yucatan Lemon Soup
Although it's traditionally made with limes (and you could certainly make it that way), Meyer lemons add a gentler...
Kumquat Tagine
A tagine is a slow-cooked Moroccan stew (traditionally served over couscous)—but here it's quicker and (dare we...
Chicken Mulligatawny
Mulligatawny, which literally means “pepper water,” is an English interpretation of an Indian dish. It has seemingly...
Bouillabaisse with Spicy Rouille
This famous Provencal stew was traditionally a catchall for fishermen's catch of the day. Our version uses ocean-...
Turkey Albondigas Soup
Albondigas, Spanish for “meatballs,” star in the traditional broth-based Mexican soup. Our version uses turkey rather...
Egyptian Edamame Stew
A riff on the Egyptian classic ful medames, a highly seasoned fava bean mash, this version is made with easier-to-find...
Cream of Mushroom & Barley Soup
This sophisticated take on creamy mushroom soup is rich with earthy porcini mushrooms and has the added goodness of...
Hot & Sour Soup with Crab
A favorite Sichuan-style opener becomes a main course with the addition of crabmeat. Dried tiger-lily buds (also called...
Lamb Broth
Homemade broths are easy to whip up with leftover bones and freeze well.
Chicken, Escarole & Rice Soup
Based on an Italian classic, this soup blends the goodness of an Old World kitchen with modern convenience.
Chicken-Sausage & Kale Stew
A splash of vinegar is a long-standing chef's trick for soups. Added just before you serve the soup, vinegar...
Manhattan Clam Chowder
There’s long been a feud between Manhattan’s tomato-based clam chowder and the cream-based New England clam chowder. No...
Amazing Pea Soup
Sometimes the peas in the garden outpace the picking or the supplies in the store aren't so fabulous. Here's...
Creamy Cucumber Soup
There's no reason to only use cucumbers raw—they are wonderful sautéed then pureed with avocado for a silken-...
Aromatic Middle Eastern Soup
Infusing canned broth with spices creates a heady aromatic broth that is the perfect base for this simple soup.
Spring Pea & Scallion Soup
You can use fresh or frozen peas, either of which delivers B vitamins, iron and fiber, in this soup, but if you do take...
Fresh Corn Chowder
Turkey bacon gives this creamy corn chowder a fabulous flavor without adding a lot of saturated fat. The soup has less...
Creamy Artichoke & Spinach Soup
Pureed artichoke hearts in addition to eggs thicken this delectable version of the classic Greek soup, avgolemono. The...
African Peanut Soup
This earthy soup is traditionally served during Kwanzaa celebrations in the United States. Pantry items make it a snap...
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