Soup recipes, as prep tables

Soups, stews, chowders and curries — the long-simmered end of the library, where knowing what goes in when actually matters.

Butternut Squash, Tortellini and Italian Sausage Soup

50 min14 ingredients6 to 8 servings

Ali · gimmesomeoven.com

Slow Cooker Beef Stew

10 hrs 20 min21 ingredients6 people

recipetineats.com

Vegetable Bhuna (North Indian Vegetable Curry)

24 ingredients4 servings

Vegan Richa · veganricha.com

Sweet Potato, Chickpea and Spinach Coconut Curry

20 ingredientsServes 6

thehappyfoodie.co.uk

Tofu Ramen (with Crispy Tofu!)

23 ingredientsServes 4

Sonja Overhiser · acouplecooks.com

Crockpot Buffalo Chicken Chili

5 hrs 6 min (mostly cooking)16 ingredientsYield: 6

Tieghan Gerard · halfbakedharvest.com

Lamb stew with orange
2 hrs18 ingredients
Food Network UK · foodnetwork.co.uk

Chicken Noodle Soup Turkish Way

16 ingredientsServes 6

Ayşenur Altan · turkishfoodtravel.com

Light and Flavorful Homemade Eggplant Stew Recipe

1 hr 15 min (plus 30 min eggplant soak)13 ingredients

turkishfoodtravel.com

Spicy Black Bean Soup

20 min9 ingredients6 to 8 servings, 10 cups

Ali Slagle · cooking.nytimes.com

Tofu Egg Drop Soup

20 min11 ingredientsYield: 2

Namiko Hirasawa Chen · justonecookbook.com

Miso Soup
20 min5 ingredients4
Caroline Phelps · pickledplum.com

Spiced Chickpea Stew With Coconut and Turmeric

1 hr13 ingredients4 to 6 servings

Alison Roman · cooking.nytimes.com

Mimis Cafe Corn Chowder

55 min12 ingredientsYield: 8

Steph Loaiza · sixsistersstuff.com

Thai Red Curry with Chicken

25 min14 ingredients4

recipetineats.com

Cauliflower, paneer & pea curry

50 min12 ingredients

Emily Kydd · bbcgoodfood.com

Thai Red Curry with Tofu

1 hr 15 min22 ingredients4 servings

Jessica Hylton · jessicainthekitchen.com

Artichoke Soup Recipe

12 ingredientsYield: 4

Sylvia Fountaine | Feasting at Home · feastingathome.com

Dahl de lentejas (curry con lentejas)

35 min15 ingredients4 porciones

cookidoo.es

Khao Soi: Northern Thai Curry Noodle Soup

1 hr 40 min22 ingredients4 servings

hot-thai-kitchen.com

Easy 1-Pot Massaman Curry

35 min17 ingredients4

Minimalist Baker · minimalistbaker.com

Alcatra (Portuguese beef stew)
7 hrs 20 min11 ingredients4
blog.suvie.com

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1 tablespoon olive oil
1 pound / 450 g ground mild Italian sausage
1 medium yellow onion, diced
1 large carrot, diced
1 Granny Smith apple, diced
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
4 to 6 cups / 950 ml to 1.4 l chicken stock

1 cup / 240 ml beef stock
2 tbsp tomato paste
1/2 cup / 60 g plain flour
1 1/2 tbsp olive oil
1.25 kg / 2.5 lb chuck beef, cut into large 4 cm / 1.6" cubes
3/4 tsp cooking salt
1/2 tsp black pepper
1 large onion, halved and sliced into 1 cm / 0.4" slices

1 tsp oil (for cauliflower)
1/2 tsp dried fenugreek leaves
2 cups cauliflower florets
1–2 cups other vegetables of choice
1/2 tsp salt (for vegetables)
2 tsp oil (for sauce)
1 cup chopped red onion
1 tbsp ginger-garlic paste

4 tsp / 20 ml virgin coconut oil
1 tbsp cumin seeds
1 medium onion, finely chopped
a pinch fine sea salt (for the onion)
3 large cloves garlic, minced
4 tsp grated fresh ginger
1 tsp ground turmeric
1 tsp ground coriander

12 to 16 oz / 340-450 g extra-firm tofu, pressed and cubed
1 tablespoon toasted sesame oil (for the tofu)
1 tablespoon olive oil (for the tofu)
2 tablespoons white, light, or yellow miso paste (for the glaze)
1 tablespoon soy sauce (for the glaze)
1 tablespoon water
8 oz / 225 g dry ramen noodles
1 tablespoon toasted sesame oil (for the broth)

1 medium yellow onion, chopped
2 pounds / 900 g boneless skinless chicken breasts or thighs
1/2 cup / 120 ml hot sauce
1 tablespoon garlic powder
1 tablespoon smoked paprika
1 teaspoon chipotle chili powder
1 can (28 oz / 800 g) fire roasted diced tomatoes
2 poblano peppers, seeded and chopped

2 tbsp / 30 ml olive oil
500 g lean lamb, cubed
1/4 tsp salt
Pinch ground black pepper
1 medium onion, diced
2 large cloves garlic, minced
2 tbsp tomato puree
2 stalks celery, diced

2 chicken thighs or 3-4 drumsticks with bones
4-5 tbsp / 60-75 ml vegetable oil (for frying)
3-4 cups / 720-960 ml water
1 tsp salt
1 tsp black pepper
2 bay leaves
3-4 tbsp / 45-60 ml olive oil
1 onion, diced small

500 g turkey breast, cut into large chunks
Olive oil & butter (for sautéing)
1 onion, diced
1–2 green peppers, cut into thick slices
1 red bell pepper, cut into thick slices
1 tbsp tomato paste
1 tsp pepper paste (optional, spicy)
2 medium tomatoes, peeled and chopped

4 (15-oz / 425 g) cans black beans, drained and rinsed
2 (16-oz / 450 g) jars mild salsa verde
2 (4-oz / 115 g) cans chopped green chiles
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cumin
2 teaspoons garlic powder
½ cup / 15 g chopped cilantro
Salt and black pepper

2 tsp toasted sesame oil
white parts of 2 green onions/scallions, thinly sliced
1 inch / 2.5 cm ginger, peeled and grated (2 tsp with juice)
2 cups / 480 ml vegetable stock or broth
¼ tsp Diamond Crystal kosher salt
⅛ tsp freshly ground black pepper
½ block / 7 oz / 200 g medium-firm tofu (momen dofu), cut into ½-inch / 1.3 cm cubes
2 tsp potato starch or cornstarch

1 large onion, thinly sliced
4 cups / 950 ml water
1 tablespoon powdered dashi
3–4 tablespoons white or awase miso paste
Ichimi togarashi (optional)

¼ cup / 60 ml olive oil
4 garlic cloves, chopped
1 large yellow onion, chopped
1 (2-inch) piece ginger, finely chopped
Kosher salt and black pepper
1 ½ teaspoons ground turmeric
1 teaspoon red-pepper flakes
2 (15-ounce / 425 g) cans chickpeas, drained and rinsed

¼ cup / 60 g butter
1 tablespoon flour
6 tablespoons / 60 g onion, chopped
4 stalks celery, diced
2½ cups / 600 ml water
4 Russet potatoes, peeled and cubed
2 cups / 300 g frozen corn, thawed
14 oz / 400 g creamed corn

3 tbsp / 45 ml vegetable oil (or canola or peanut)
5–6 tbsp Thai Red Curry Paste (store bought, Maesri best)
2 large garlic cloves, minced
2 tsp fresh ginger, finely grated
1 tbsp lemongrass paste or finely chopped fresh
1 cup / 250 ml chicken broth/stock, low sodium
400 ml / 14 oz coconut milk (full fat)
6 kaffir lime leaves

50 g / 1,75 oz cebolla, en trozos
2 dientes de ajo, pelados
5 g / 0,2 oz jengibre, pelado
1 cda garam masala
1/2 cdita comino en polvo (opcional)
25 g / 0,9 oz mantequilla sin sal
15 g / 0,5 oz aceite vegetal
300 g / 10,6 oz lentejas frescas

1 tbsp / 15 ml sunflower oil (for paneer)
225 g paneer, cut into cubes
1 tbsp / 15 ml sunflower oil (for vegetables)
1 head cauliflower, broken into small florets
2 onions, thickly sliced
2 garlic cloves, crushed
2 heaped tbsp tikka masala paste
500 g passata

1 (16 oz / 450 g) block firm tofu, pressed & cubed
3 tablespoons / 45 ml coconut milk
1 teaspoon red curry paste
salt and pepper
2 teaspoons cornstarch
1 tablespoon / 15 ml coconut oil (for frying tofu)
2 tablespoons / 30 ml coconut oil (for curry base)
2 tablespoons red curry paste

2 tablespoons / 30 ml olive oil
1 large white onion, big dice
4–6 garlic cloves, rough chopped
1 ½ cups / 150 g celery, sliced thin
1 cup / 150 g potatoes, thinly sliced or diced
3 cups / 450 g artichoke hearts (frozen, fresh, or jarred)
3 cups / 720 ml veggie broth or chicken stock
1/3 cup / 50 g cashews (optional)

2 pods black cardamom
1.5 tablespoon coriander seeds
0.75 oz / 20 g ginger, thinly sliced
1.5 inch / 4 cm fresh turmeric (about 5 g), thinly sliced, or sub 1 teaspoon ground turmeric
½ cup / 75 g shallots, sliced ¼-inch thick
0.75 oz / 20 g mild dried chilies, such as guajillo or puya
1 teaspoon coarse salt
½ cup / 120 ml coconut milk (for frying paste)

3 medium shallots
6 garlic cloves
4 lemongrass stalks
60 g / 2 oz fresh ginger
4 birds eye chillies
3 tbsp / 45 ml peanut oil (for frying aromatics)
1½ tsp turmeric
1½ tsp mild curry powder

2 tbsp / 30 ml olive oil
1 clove garlic, crushed
2 carrots, diced small
2 sticks celery, diced small
1 large leek, chopped
900 ml / 30 fl oz vegetable stock
1 tbsp tomato purée
3 tbsp pearl barley

2 Tbsp coconut or avocado oil (if avoiding oil, sub water and add more as needed)
3 medium shallots, thinly sliced (or sub 1 small onion)
1 tsp whole cumin seed (or sub powder)
1 tsp whole coriander seed (or sub powder)
5 Tbsp red curry paste
1 ½ cups / 340 g baby potatoes, cut into bite-size pieces
2 large carrots, peeled and diced 1/4-inch thick
2 14-oz. / 400 ml cans light fat coconut milk

4 oz / 115 g bacon, chopped
2 lbs / 900 g chuck roast, cubed
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp tomato paste
⅛ tsp cinnamon
⅛ tsp ground allspice
4 whole cloves