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Soups, Stews, & Chilis, Oh My! - 243 recipes

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More Soup, Stew, and Chili recipes

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School soup refers to the soup the cafeteria ladies made every Friday

  • 1 (48-ounce) can tomato juice
  • 1 pound fresh lean ground beef
  • 1 bag frozen mixed vegetables
  • 1 (8.5-ounce) can lima beans or great northern beans
  • 1 (14-ounce) can whole peeled tomatoes, mashed and with juice or a can of Ro-tel tomatoes
  • 2 potatoes, diced
  • 2 medium onions, diced
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
4.4/5 (97 Votes)

By

This delicious O'Charley's Loaded Potato Soup recipe is perfect on a winter day

  • 3 pounds red potatoes
  • 1/4 cup margarine
  • 1/4 cup flour
  • 8 cups half-and-half
  • 16 ounces Velveeta cheese, melted
  • White pepper, to taste
  • Garlic powder, to taste
  • 1 teaspoon hot pepper sauce
  • 1/2 pound bacon, fried
  • 1 cup cheddar cheese, shredded
  • 1/2 cup fresh chives, chopped
  • 1/2 cup fresh parsley, chopped
3.9/5 (185 Votes)

By

This soup is awesome! And yes, it's better than Olive Garden's, because you made it yourself

  • 1 pound Italian sausages (use spicy to get that signature Olive Garden flavor)
  • 4 to 6 russet potatoes, chopped
  • 1 onion, chopped
  • 1/4 cup real bacon pieces (optional)
  • 2 tablespoons garlic, minced, about 3 to 4 cloves
  • 32 ounces chicken broth
  • 1 cup kale or Swiss chard, chopped
  • 1 cup heavy whipping cream
  • 2 tablespoons flour
4.5/5 (52 Votes)

By

Chicken Florentine Soup is a rich and creamy dish that even tastes better served with Italian bread!

  • 1 pound chicken breasts, boneless skinless cut into cubes
  • Salt and freshly ground black pepper to taste
  • All-purpose flour for coating
  • 2 tablespoons olive oil
  • 2 tablespoons shallots, sliced
  • 1 tablespoon chopped garlic
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1 cup heavy whipping cream
  • 1 package (6-ounce) baby spinach, chopped
5/5 (8 Votes)

By

This Tex-Mex gravy is so easy to make at home, that there is no need to buy canned enchiladas sauce again

  • 1/4 cup vegetable oil (I used organic canola)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons powdered garlic
  • 2 teaspoons ground cumin
  • 1/2 teaspoon dried oregano
  • 2 tablespoon chili powder
  • 2 cups low sodium chicken broth
4.1/5 (90 Votes)

By

Had this version of Italian Wedding Soup last night at Bunko

  • MEATBALLS:
  • 3/4 pound ground chicken
  • 1/2 pound chicken sausage, casings removed
  • 2/3 cup fresh white bread crumbs
  • 2 teaspoons minced garlic, about 2 cloves
  • 3 tablespoons chopped fresh parsley leaves
  • 1/4 cups freshly grated Pecorino Romano
  • 1/4 cups freshly grated Parmesan, plus extra for serving
  • 3 tablespoons milk
  • 1 extra-large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • SOUP:
  • 2 tablespoons good olive oil
  • 1 cup minced yellow onion
  • 1 cup diced carrots, about 3 carrots, cut into 1/4 inch pieces
  • 3/4 cup diced celery, about 2 stalks, cut into 1/4 inch pieces
  • 10 cups homemade chicken stock
  • 1/2 cup dry white wine
  • 1 cup small pasta such as Tubetini or stars
  • 1/4 cup minced fresh dill
  • 12 ounces baby spinach, washed and trimmed
3.7/5 (146 Votes)

By

Cabbage Soup Diet - Seven Day Plan Basic fat burning soup

  • 6 large green onions
  • 2 green peppers, chopped
  • 1 or 2 cans of tomatoes, diced or whole
  • 3 carrots, diced
  • 1 container (10-ounce) mushrooms, sliced
  • 1 bunch of celery, diced
  • Half a head of cabbage, chopped
  • 1 package of Lipton spice only soup mix
  • 1 or 2 cubes of bouillon, optional
  • 1 (48-ounce) can Low Sodium V8 juice, optional
  • Season to taste with pepper, parsley, curry, garlic powder, etc.
4.3/5 (63 Votes)

By

Beef roast, carrots, potatoes, onion, tomato sauce, beef broth, and peas combine in the crockpot to make a traditio...

  • 2 pounds beef roast, cubed
  • 2 cups carrots, sliced
  • 2 cups potatoes, diced
  • 1 medium onion, sliced
  • 2 teaspoons quick cooking tapioca
  • Salt and pepper
  • 1 (8-ounce) can tomato sauce
  • 1 cup water or beef broth
  • 1 tablespoon brown sugar
  • 1 1/2 cups frozen peas
4.4/5 (54 Votes)

By

Nothing beats a warm, comforting bowl of crab chowder with corn on a winter day

  • 1 tablespoon olive oil
  • 1/2 red onion, chopped
  • 2 garlic cloves, minced
  • Serrano pepper, minced
  • 4 ears of corn, kernels removed (3/4 cup each ear)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 cups broth
  • 1/2 bunch cilantro, chopped
  • 8 ounces crabmeat
  • Juice of 1 lime
  • 3/4 teaspoon salt
4/5 (3 Votes)

By

A rich and hearty chicken and lentil stew made in just 30 minutes using your pressure cooker

  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
  • 1 medium onion, diced (about 1 cup)
  • 2 medium carrots, peeled and roughly chopped
  • 8 ounces dried French lentils, such as Le Puy
  • 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
  • 2 bay leaves
  • 2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
  • 1 quart homemade or store-bought low-sodium chicken stock
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons sherry vinegar, plus more to taste
4.3/5 (3 Votes)

By

You can do this quickly on the stove, but I opted to do it in my slow cooker so I could keep the house cool

  • 4 cups yellow summer squash, chopped
  • 3 cups water
  • 1/3 cup cashews
  • 3 tablespoons Massel Vegan Chicken Style Concentrated Liquid Stock or 2 vegan bouillon cubes
  • 2 (4-inch) sprigs of fresh thyme (or 2-teaspoon dried)
  • 1 (2-inch) sprig fresh rosemary (or 1/8-teaspoon ground dried)
  • 2 garlic cloves, minced (or 1/2-teaspoon granulated)
  • Salt and pepper, to taste
5/5 (2 Votes)

By

A delightfully different pumpkin soup with chile, apple and spices

  • 2 tablespoons unsalted butter
  • 1/2 cup pepitas (shelled pumpkin seeds)
  • 1 medium onion, sliced 1/4-inch thick
  • 1 dried ancho chile, stemmed, seeded and torn in small strips
  • 1 apple, peeled, cored and chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon, preferably Mexican canela
  • 3 cups plain canned pumpkin (about 1 1/2 cans)
  • Salt to taste
  • 1/2 teaspoon sugar
  • 1/2 cup Mexican crema, or crème fraîche, mascarpone or sour cream
5/5 (3 Votes)

Any burning questions? Our chefs answer!

Pumpkin Soup With Ancho and Apple School Soup