Photo of: Chicken Stock

Chicken Stock

Submitted by: Margaret Price 
Slices of fresh ginger and bay leaves season this chicken stock to use as a base for soups and sauces. 

Photo of: Roasted-Vegetable Stock

Roasted-Vegetable Stock

Submitted by: sarahhouston 
Living In: Ottawa, Ontario, Canada
This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock. 

Plain Potato Soup

Submitted by: Rosemary 
Very basic, very simple soup. Potatoes are boiled, then mashed. Evaporated is blended in and some salt and white pepper is used to season the soup. Serve hot, or you can reheat in a microwave or double boiler. 

Savory Kale, Cannellini Bean, and Potato Soup

Submitted by: Chris&Kelly 
A savory kale, white bean, and potato soup, seasoned with fresh herbs, and one spicy red chile, is delicious and wholesome. 

Seafood Gumbo Stock

Submitted by: Sara 
Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos. 

Authentic Pepper Pot Soup

Submitted by: MARBALET 
Honeycomb tripe and strips of bacon are cooked with aromatics, chopped carrots and potato in this soup which is thickened with a roux. 

Calico Bean Soup

Submitted by: Mona Barnes 
Four kinds of beans and two kinds of split peas are cooked with a smoked ham hock, and flavored with dried onion and cumin in this soup, the dry mix for which can also be made in a jar and given as a gift. 

Southwest Corn Chowder

Submitted by: Syd Supporting Member (Click to learn more about Supporting Membership)
Home Town: Port Arthur, Texas, USA
Living In: Seattle, Washington, USA
This corn chowder is made with plenty of fresh corn as well as tomatillos, hominy, and roasted red bell peppers. Serve with homemade cornbread and a salad. If you start the cornbread while the water is boiling, you can have dinner on the table in under an hour. 

Photo of: Jack's Old-Fashioned Beef and Vegetable Soup

Jack's Old-Fashioned Beef and Vegetable Soup

Submitted by: J.Harbold 
Living In: San Diego, California, USA
This vintage soup recipe uses beef soup bones to enrich a broth loaded with vegetables, beans, and pasta for a hearty meal in a bowl. 

My Favorite Chicken and Wild Rice Soup

Submitted by: Mel 
This is my favorite chicken and wild rice soup. It is a basic recipe that can be easily customized to suite your tastes. The seasoning packet from the wild rice blend gives the soup wonderful flavor. 

Scotch Broth II

Submitted by: Michelle Chen 
A stock made from lamb shanks boiled with aromatic vegetables forms the base for this meat and vegetable soup thickened with barley. 

Mike's Bait Shop's Turtle Stew

Submitted by: Mike's Bait & Tackle 
Southern turtle stew made with potatoes and onions. Much like a clam chowder. Good, hearty and filling. Turkey may be used in place of chicken. This makes a very large amount. 

Strawberry Soup a la Kiev

Submitted by: LOOOBEEE 
Home Town: New Orleans, Louisiana, USA
Living In: Austin, Texas, USA
This is an old family holiday tradition. I guess it is the red color, because strawberries sure aren't in season in December. May be served either hot or cold as a first course or a dessert. We always had it as a first course served hot. 

Photo of: Rye Borscht

Rye Borscht

Submitted by: ROBYNBNB 
Home Town: Hinton, Alberta, Canada
The nutty flavor of whole rye goes well with white beans, cabbage, beets, and other vegetables in this filling soup. 

Pork and Century Egg Rice Congee

Submitted by: Little Lea 
Living In: Viera, Florida, USA
Rice is simmered for hours to create this thick Chinese breakfast porridge. 

Slow and Easy Beef Stock

Submitted by: Semi 
Make your own beef stock with just some beef soup bones, water, heat, time, and patience. 

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Photo of: Spring Greens Borscht

Spring Greens Borscht

Submitted by: crainny 
Home Town: Odessa, Odessa Oblast, Ukraine
Living In: Atlanta, Georgia, USA
This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing. 

Photo of: Lentil Soup

Lentil Soup

Submitted by: Marie 
Lentils are added to sauteed onions, carrots and celery. Lots of crushed tomatoes and water are added, and the magic begins. An hour later the soup is thick and wonderful and ready for a bit of shredded fresh spinach and a splash of vinegar. 

Photo of: Split Pea Soup

Split Pea Soup

Submitted by: bluebayou 
This is a hearty pea soup in which dried split peas and a ham bone are cooked with carrots, potatoes, onions and a pinch of marjoram. 

Photo of: Moroccan Lentil Soup

Moroccan Lentil Soup

Submitted by: Grace and Mae 
This soup is deliciously spicy, completely vegetarian, has no cholesterol, and is high in protein and fiber. It is brimming with vegetables, chick peas, white beans, and red lentils, and seasoned with cardamom, garam masala, cumin, and fresh ginger. 

 
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