Soup

This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.

You have a can of beans? You’ve got a meal. In this kale soup recipe, they take the place of traditional dried beans.

On the 50th anniversary of President John F. Kennedy's death, cook up a batch of his favorite New England Fish Chowder

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

If you want to make this split pea soup but you don’t have a ham bone, use two ham hocks instead.

If you like your carrot soup extra spicy, pass some chili sauce at the table. The coconut balances out the heat.

Choose dried chiles that are fairly flexible, a sign they’re not too old.

To prevent the pasta from getting too soft, we cook it separately and toss it with olive oil and chopped parsley, then spoon it into each bowl of soup.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

Everyone has a favorite, but we think you'll agree this is the best chicken and biscuits recipe you've ever tried.

This oxtail soup recipe is the ultimate dead-of-winter warmer.

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

A simple curry paste gives this northern Thai–inspired soup surprising depth of flavor.

This riff on gazpacho gets unexpected sweetness—and great color—from the addition of cherries and a peach.

“I totally ripped this squash soup recipe off from my mom.” —Allie Lewis Clapp, food editor

Two tips: To save time, you can buy 2 steamed whole lobsters or 2 cups of cooked lobster meat. And, when prepping the corn, save your cobs for corn stock.

Bringing ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

To ensure the snow-white color of this soup, don’t let the onions brown.

At home, chef Gregory Vernick (Vernick Food & Drink, Philadelphia) always keeps miso on hand for an umami blast in everything from braises and mayo to this Asian-leaning chicken soup. You won’t believe how much depth it adds to canned broth.

Reheating the chicken in broth magnifies the flavors of both, and because you’re using rice noodles, the soup won’t get cloudy or starchy. And if it’s a cold you’re fighting, jalapeño and sriracha will help clear those sinuses.

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.