Dish Type: Soup/Stew
-
Curried Pork Stew with Potatoes and Green Beans
This is a great make-ahead recipe. Cool completely then freeze in an airtight container. Reheat frozen or thawed stew slowly in a large covered pot over medium-low heat until completely hot. Serve with lime wedges (to brighten the flavor), warm naan bread and fruit chutney or whole cranberry sauce.
-
Savory Honeydew and Almond Gazpacho
For a smoother, more velvety texture, strain this soup through a fine sieve before serving. If you like, make the gazpacho a day or two in advance; just keep it well chilled until ready to serve.
-
Creamy Spring Asparagus Soup
Serve this delightful spring soup with crusty bread or top with homemade croutons.
-
Hearty Greens Soup with Bowtie Pasta and Tomatoes
Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.
-
Golden Chicken Broth
Save the bones from two rotisserie chickens or two home-roasted chickens, toss in a few aromatics, and you're about an hour away from two quarts of rich homemade broth.
-
Fast Udon Soup with Tofu and Spinach
Homemade chicken stock gives this quick soup great flavor.
-
Simple Jambalaya with Shrimp and Sausage
Sweet, succulent shrimp meet spicy Andouille sausage in this hearty bayou-inspired surf-and-turf. Serve with a freshly baked loaf of cornbread using our 365 Everyday Value™ Cornbread Mix.
-
Quick-n-Easy Pork Chili
Bask in the big flavor of this new spin on classic, slow-cooked chili. Serve with grated cheese, diced avocado and tortilla chips.
-
Vegetarian Tuscan Kale and White Bean Soup
This weeknight wonder is packed with veggies and beans. Top with crunchy croutons and grated Pecorino Romano cheese.
-
Ethiopian-Style Chickpea Stew
Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted chickpeas or even split peas. Here, the method is simplified but the stew’s sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you’re in a hurry, omit roasting the chickpeas and simply add them to the stew after they’ve been rinsed and drained. This recipe was inspired by a Whole Planet Foundation borrower who runs a chickpea roasting business.
My Recipe Box
Save your favorite recipes for later with My Recipe Box. To see your recipes, or to start adding new ones, login to your account or register.
