Advertisement

Content tagged with “Soups/stews”

Tortellini in a Rosemary-Scented Broth
Infusing canned broth with garlic, rosemary and crushed red pepper adds a quick punch of flavor; storebought tortellini...
Pork, Beans & Beer Chili
Cumin, chipotle chile and oregano infuse this pork and pinto bean chili with lots of flavor.
Creamy Cremini Mushroom Soup
Reduced-fat sour cream and low-fat milk make this soup creamy without all the fat. The pudgy brown mushrooms called...
Chicken Curry Soup
Curry powder, fresh ginger and garlic infuse this chicken soup with lots of flavor.
Venison Stew with Glazed Shallots
Glazed shallots and carrots provide a sweet counterpoint to earthy, rich venison in this full-flavored stew.
Curried Potatoes with Cauliflower
This tangy Indian curry, full of potatoes, cauliflower and carrots, is topped with a cooling cucumber raita. Serve over...
Sweet & Sour Barley-Bean Stew
Honey adds a touch of sweetness to this vegetarian barley soup. Make it a meal: Crisp, sesame-seeded Lavash crackers...
Corn Tortilla Soup
This quick soup is a great use for leftover corn tortillas. Serve as a light starter for any Mexican meal.
Tuscan Spinach, Bean & Sausage Soup
Pantry staples like cannellini beans, frozen spinach and chicken broth make this soup a snap to throw together on a...
Fennel & Rice Soup
A triple shot of fennel—fresh fennel, fennel fronds and fennel seed—infuse this simple soup with rich flavor. Serve...
Portuguese Bread & Garlic Soup (Açorda)
This traditional Portuguese peasant soup is perfect for using up day-old bread.
Turkey-Barley Soup
Nutty barley and earthy, sweet root vegetables supplement leftover turkey to create a homey soup with an old-fashioned...
Curried Red Lentil Soup
This soup is inspired by the Indian side dish dal; the Hindi word means “split” and refers to the split peas or lentils...
Orange & Saffron-Scented Mussel Soup
Orange juice, saffron and white wine combine in a heady broth for this mussel soup. It can be made in advance and...
Aegean Fish Stew
A simple stew of fish and vegetables, enriched with the most famous sauce of Greek cuisine: avgolémono, egg and lemon...
Vegetable Broth
Making and freezing vegetable broth is well worth the minimal effort. While there are some commercial broths we like,...
Quick Posole
In New Mexico and Arizona, posole is usually made with homemade pork stock and served at celebrations. For a quick...
Spicy Chickpea-Potato Stew
A trio of fresh garnishes—cilantro, onions and cucumbers—balances the spiciness of this chickpea and potato stew. Make...
Tomato Soup with Orzo & Basil
Chopped tomatoes, fresh basil and Parmesan cheese update canned tomato soup.
Curried Butternut Squash Bisque
This exotic, spicy soup takes advantage of the affinity between butternut squash and curry. Pureed squash has a velvety...
Dock Street Seafood Stew
Oysters, mussels, bass and salmon are cooked in caraway-infused beer broth in this rich seafood stew.
Creamy Artichoke & Spinach Soup
Pureed artichoke hearts in addition to eggs thicken this delectable version of the classic Greek soup, avgolemono. The...
Creamy Fish Chowder
Low-fat milk and mashed potatoes make this chowder so rich and creamy you won't miss the actual cream. Farm-raised...
Spicy Potato & Kale Soup
Spicy sausage—in this case, chorizo—pairs beautifully with hearty greens. If you like, substitute collard or mustard...
New Mexican Posole
Posole, originally from Jalisco, Mexico, is traditionally served around Christmastime. It's so tasty and—with a...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner