Showing results 41 - 60 of 181 for soup.
Serve this hearty soup with toasted dark bread, thinly sliced apple and a seasonal green salad. To learn how to make this recipe, watch the Secret Ingredient cooking show.
This robust stew-like soup makes a wonderful dinner served with potato latkes and applesauce on the side. Store leftovers in the refrigerator or freeze in containers for future use.
Whether you're under the weather or feeling just fine, chicken soup always hits the spot. This simple version, which uses boneless, skinless chicken thighs, is particularly delicious when garnished with a small handful of chopped fresh herbs.
What better way to use leftover turkey from Thanksgiving than to make a satisfying pot of turkey noodle soup? Our hearty version gets a nutritional boost from kale and whole wheat elbow macaroni.
Make this veggie-filled black bean soup as zippy as you like with the addition of hot sauce to taste. Serve with a big green salad and whole grain tortillas for an easy meal.
In warmer weather, use lighter vegetables such as Chinese cabbage, fresh corn, radishes or green beans to make this soup. A lighter miso, such as low-salt chickpea miso, yields better warm-weather results, too.
Nourishing and delicious, savory and hearty — our full-bodied classic version of this time-honored soup adds a Japanese flair by featuring buckwheat soba noodles. Add the noodles just before serving to ensure a tender, not soggy, bite.
The smoky, spicy almost chocolate-like flavor of this soup comes from chipotle chiles, an ingredient that is very popular in the Southwest. Chipotle chiles, which are smoked jalapeños, can be found dried, pickled or canned in thick adobo sauce. This recipe calls for unsweetened cocoa, which adds a warmth to the complex flavor of this soup. Enjoy it with corn bread to buffer the chiles. From The Whole Foods Market Cookbook
Celery root, also known as celeriac, is the knobby, rough root of the celery plant. Once peeled, its flesh has a creamy white color and the bright herbaceous flavor of celery. Tender white beans give this soup rich texture and substance, while crisp apples add natural sweetness.
Curry powder and almondmilk conspire here with the cauliflower to produce a full-flavored blended soup that's creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth.
This version of Turkey's classic lentil soup is home cooking at its best: Simple, flavorful and nutritious. Make it a complete meal by adding a tangy salad and your favorite flatbread or a crusty loaf of whole-grain bread. Inspired by Whole Planet Foundation® microcredit client recipes.
While unusual for many North Americans, miso soup often serves as a power breakfast in Japan. Miso is a high-protein fermented soy product with a salty flavor that can be very health-promoting. We call for aged, unpasteurized barley miso. Unpasteurized miso contains the beneficial Lactobacillus bacteria and other enzymes, which have been shown to aid in the digestion of food and to help create a healthy digestive system — a different and delicious way to jump start your day.
Haitian households celebrate their country's Independence Day with bowls of this comforting soup. The national holiday falls on New Year's Day, when Haitians walk from house to house to pay friends and family the first visits of the New Year. Although this is a vegetarian version, add small cubes of browned beef stew meat along with the pumpkin, if you like. Simply remove and then return them to the pot just as you do the hot peppers. Inspired by Whole Planet Foundation® microcredit client recipes.
Layered with five different beans and aromatic dry ingredients, this “meal in a jar” is an affordable and impressive gift. Substitute other beans, such as colorful heirloom varieties, for any of those listed here (if they have similar cooking times).
Fresh blueberries, raspberries and strawberries combine with lime or lemon sorbet in this simple dessert. A delightful ending to a warm day.
Look for bottled mirin, which is a sweet, Japanese rice wine used for cooking, on the grocery shelf next to other asian ingredients.
Here is a spicy take on a seasonal favorite. Serve it as a first course with warm tortillas or with a side of beans and rice for a hearty lunch.
An after-Thanksgiving tradition in some homes, this is a smart and satisfying way to use leftover turkey.
Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serve with hot sauce or salsa, if you like.