Homemade beef stock lends rich complexity to our French Onion Soup recipe. Make it the day ahead-you'll have plenty left over to freeze and use in recipes for hearty stews and spicy chilis.
Author: Greg Lofts
The spiciness of stir-fried shrimp is balanced bythe mild flavors of coconut noodles and baby bok choy.
Author: Martha Stewart
One bowl of this hearty soup provides three of the recommended five daily servings of vegetables.
Author: Martha Stewart
This simple soup deliversbeetroots along with theirhealthful, satisfying greens.A touch of earthy, aromaticspices, such as coriander andcumin, sets off the sweetness of the beets.
Author: Martha Stewart
Broth and reconstituted shitakes can be made and stored in the refrigerator up to 3 days ahead of time, or the freezer up to 3 months. Gently reheat over medium before serving.
Author: Martha Stewart
Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken...
Author: Martha Stewart
The 1946 edition of "The Joy of Cooking" included 69 recipes for gelatin molds. The chilled soup's ingredients are molded into an updated aspic that's cool and crunchy. Use an electric juicer here.
Author: Martha Stewart
This can be a base for many soups and stews, and when making our Caribbean Bouillabaisse.
Author: Martha Stewart
A stewing pot or slow cooker will perfume your home with delicious aromas and warmth.
Author: Martha Stewart
You can use any kind of seafood you like in this sweet-and-spicy soup, which is special enough for a dinner party.
Author: Martha Stewart
Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess and tang without excessive calories.
Author: Martha Stewart
Instead of the usual escarole or kale, use hearty collards in this familiar soup. The greens' slight bitterness plays nicely against the creamy beans and sweet tomatoes.
Author: Martha Stewart
This Cucumber-Mint Buttermilk Soup can be made a day in advance and chilled in the refrigerator until ready to serve.
Author: Martha Stewart
Treat your guests to this delicious, chilled summer soup on a hot day.
Author: Martha Stewart
Enhance chicken broth with scallions, ginger, and fish sauce for plenty of low-fat flavor.
Author: Martha Stewart
From first bite to last slurp, you won't be able to get enough of this French bistro-style soup, made entirely in one pot.
Author: Martha Stewart
It doesn't get simpler than this quick take on the classic Mexican soup, especially if you use store-bought broth and rotisserie chicken.
Author: Martha Stewart
To infuse the soup with the delicious taste of well-caramelized onions, be sure to cook them until they soften and turn a deep, dark golden brown.
Author: Martha Stewart
Tomatoes and bell pepper meld magically in gazpacho, which gets body from bread and zing from orange juice. For more Spanish flair, garnish this soup with tapas-style toppings, such as chopped hard-cooked...
Author: Martha Stewart
This nourishing soup bolsters immunity and helps ease cold and flu symptoms, says herbalist Rosemary Gladstar. Read more about boosting your immunity in Winter Wellness.
Author: Martha Stewart
This delicious cabbage soup with Italian bread and sage butter is courtesy of Jamie Oliver and can be found in "Jamie at Home." Photograph by David Loftus
Author: Martha Stewart
This soup is a meal in itself, filled with winter vegetables and a secret ingredient that adds texture and flavor to the soup: a rind from a piece of Parmigiano-Reggiano cheese (just remember to remove...
Author: Martha Stewart
Our Minestrone has an array of vegetables, including tomatoes, carrots, eggplant, zucchini, bell peppers, and cranberry beans; additional color comes from red and green pasta shells.
Author: Martha Stewart
Author: Martha Stewart
Don't toss the neck and giblets after making the stock. Rather, finely chop them up and add to your gravy.
Author: Martha Stewart
Sweet peaches replace traditional tomatoes in this savory fruit soup.
Author: Martha Stewart
This creamy yet low-fat soup gets its color from white beans and milk added to a simple chicken stock. Chunks of chicken breast, parsnips, and potatoes blend with the opaque base, while the deep-green...
Author: Martha Stewart
This hearty soup can be made ahead and frozen for up to three months, so you can enjoy it well into spring.
Author: Martha Stewart
Author: Martha Stewart
This reinterpretation of French onion soup adds bacon for deep satisfying flavor. For a classic touch, make sure to include the broiled cheesy bread top.
Author: Martha Stewart
Use the neck and giblets of the turkey for a richly flavorful stock.
Author: Martha Stewart
This delicious chilled soup recipe, courtesy of chef Emeril Lagasse, is a perfect summer dish.
Author: Martha Stewart
It's quick and easy and tastes like French restaurant food-from your own kitchen!
Author: Martha Stewart
Pozole is a hearty hominy-based stew from Mexico that has numerous iterations. In this green version, tart and tangy ingredients like tomatillos, cilantro, and lime balance rich, fatty pork shoulder.
Author: Martha Stewart
This hearty, fresh version of the popular Italian soup is packed with vegetables, beans, and flavor-and takes a mere 10 minutes in the microwave.
Author: Martha Stewart
A pinch of saffron adds a vegetal, almost tomatoey taste to this rustic chicken soup made with leeks, celery, and carrots.
Author: Shira Bocar
Extra-virgin olive oil, which has a distinct taste and is ideal for dressings and drizzling, serves as the base for this polenta and spinach soup.
Author: Martha Stewart
This delicious chowder recipe comes from the Seagrille Restaurant in Nantucket, Massachusetts.
Author: Martha Stewart
This rich stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the soup, removed, and served on the side. For authentic...
Author: Martha Stewart
Cooking the rind of a hard cheese in this brothy soup adds extra savory flavor.
Author: Martha Stewart
Pasta e fagioli is best served immediately, because otherwise the pasta will continue to cook and absorb liquid as it sits. To reheat, add up to 1 cup of water until it's thinned to the desired consistency,...
Author: Martha Stewart
This is Martha's favorite cold-weather soup. The onions cook for 2 hours in butter and oil to develop the rich golden color of the perfect onion soup. It helps if you have homemade beef or veal stock on...
Author: Martha Stewart
Chicken, leeks, and carrots swim in a fragrant broth, but the star is the comforting matzo ball. Seltzer and baking powder are the keys to making airy spheres; their richness comes from the chicken fat,...
Author: Martha Stewart
The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.
Author: Martha Stewart
This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
Author: Martha Stewart
Cauliflower enhances our version of this classic soup, traditionally made with just potatoes and leeks.
Author: Martha Stewart
Author: Martha Stewart
Instead of pork, this lighter take on Mexican pozole enlists shrimp, which is a tender accompaniment to those soft, puffy corn kernels (or hominy) and blistered tomatoes. Our cacao-free version of mole...
Author: Martha Stewart
Traditional French onion soup has gobs of cheese. This version achieves the same full flavor from dried porcini mushrooms and a bit of Marsala wine.
Author: Martha Stewart
Author: Martha Stewart