soups and stews

Ground Beef Cabbage Stew is a simple, comfort dish, perfect for cold weather. It's made in one pot only with simple ingredients. Such a tasty recipe.

Ground Beef Cabbage Stew

vegetable oil

onion,

garlic,

chilli, diced

tsp cumin powder, 1 tbsp sweet paprika

600 g ground beef (1.4 pound)

tbsp balsamic vinegar

600 g canned diced tomatoes (1.4 pound)

cabbage

parsley

bay leaf

tbsp oyster sauce (optional)

soy sauce

water (1 1/2 cups)

sour cream (to serve)

Place a pot over medium-low heat. Add the vegetable oil and diced onion. Cook for about 5 minutes, stirring occasionally. Add the diced garlic and chili. Sauté for a minute, then add the spices (cumin, sweet paprika, coriander, oregano, salt, and pepper), and stir. Sauté for another minute. Increase the heat to medium-high. Add the ground beef. Cook until browned as it cooks, 6 to 8 minutes, stirring occasionally.

Add balsamic vinegar and diced tomatoes to the beef in the pot. Sauté for 2 - 3 minutes. Clean and quarter your green cabbage. Separate the cabbage leaves. Reduce the heat and add the cabbage leaves to the meat in the pot. Season with oyster sauce, soy sauce, bay leaf, and chopped parsley. Pour in the water, stir, cover with a lid and cook for about 45 - 60 minutes. Occasionally stir.

When your Ground Beef Cabbage Stew is cooked, check the seasoning and season to taste with salt and pepper. Divide between six soup bowls and serve with a generous dollop of sour cream. Enjoy.

Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350°f oven. Set aside until cool enough to handle. Cut the potatoes into 1-inch

Baked Potato Soup

3-4 medium baking potatoes, skin on, well washed (2 pounds)

shallot,

salt

black pepper

olive oil

vegetable stock

half-and-half

2% milk

all-purpose flour

cheddar cheese

sour cream

green onions, thinly sliced (scallions)

This Creamy Mushroom Soup will warm you up with the savory flavors of vegetables blended with decadent cream cheese.

Creamy Mushroom Soup

butter

mushrooms

onion, chopped

celery,

potatoes

water

(14-1/2 oz.) vegetable broth

pepper

(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

A Louisiana classic, red beans and rice is a Creole favorite! Full of flavorful, filling ingredients, our version is so simple to prepare, it virtually cooks itself during the long slow cooker process. Traditional ingredients such as the trinity of onion, celery and bell pepper, paired with spicy andouille, tomatoes and beans combine flavors and form a rich soup sure to warm your family on any cold night. Eight generous servings makes this recipe ideal for entertaining. Make it a holiday staple on a casual night when family gathers. Leftovers freeze well and make a great weekday lunch option. Serve with some sweet cornbread to sop up all the broth.

Slow cooker red bean, sausage and rice soup

clove(s) Garlic clove(s) minced

Uncooked red onion(s) chopped

rib(s), large Uncooked celery rib, chopped

Green pepper(s) chopped

beans

14.5 oz Canned diced tomatoes undrained

chicken

thyme

Black pepper

chicken broth

cup(s) Uncooked white rice converted-variety recommended

Image of Slow cooker red bean, sausage and rice soup

Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme and pepper; stir well.

Pour in broth and rice; stir again. Cover slow cooker and set on high power; cook for 4 hours. Yields about 1 1/2 cups per serving.

This slightly spiced white chili is the perfect freezer staple to have on hand for too-busy-to-cook-nights. First, simply cook the turkey, onion, and garlic in a skillet to brown the turkey. Transfer to a slow cooker, then add the chicken broth, beans, fresh cilantro, lime juice, cumin, oregano, and chili powder for a touch of heat. Cook on low for 4 hours until it's thickened and all the flavors have melded. Store the chili in airtight containers and freeze for up to a month so you always have some on hand. If the chili is too thick after it’s been frozen and defrosted, add extra broth and reheat to achieve desired consistency. For additional color, top with chopped cilantro just before serving.

White bean and ground turkey slow cooker chipotle chili

spray(s) Cooking spray

pound(s) Uncooked 99% fat-free ground turkey breast

Uncooked onion(s) chopped

clove(s) Garlic clove(s) chopped

oz Reduced-sodium chicken broth

oz Canned white beans

0.25 cup(s) Cilantro fresh, coarsely chopped (plus extra for garnish)

lime juice

tsp Ground cumin

tsp oregano

tsp Chili powder chipotle variety

Image of White bean and ground turkey slow cooker chipotle chili

Coat a large skillet with cooking spray. Cook turkey, onion and garlic over medium-high heat, stirring occasionally, until turkey is browned, about 10 minutes.

Add turkey mixture and remaining ingredients to a 3 1/2 quart or larger slow cooker. Cover and cook on low heat setting for at least 4 hours. Yields about 1 cup per serving. 

This chili recipe makes enough to serve ten people. Using almost entirely canned items, you can have a filling, flavorful warm dish. And don't let the total cook time scare you: The majority of that time is for the ingredients to boil down. For a huge chunk of that time, you just have to monitor it. If you don't have 10 people to enjoy this with, you can meal-prep it for the week, or use the leftovers to fill tacos or a burrito.

Super-easy slow-cooker three-bean chili

Uncooked onion(s) minced

oz Canned black beans

oz Canned kidney beans

oz Canned pinto beans

29 oz Canned diced tomatoes with chilies

oz Canned tomato sauce

1.25 oz Spiced seasoning mix chili variety

oz Frozen corn kernels

0.5 cup(s) Cilantro fresh, chopped

Image of Super-easy slow-cooker three-bean chili

Combine onion, garlic, beans, tomatoes, tomato sauce, and seasoning mix in a slow cooker. Cover and cook on high heat for 2-3 hours (or low heat for 4-6 hours). Add frozen corn during last hour of cooking. Stir in lime juice and cilantro just before serving.

Warm, satisfying and full of vegetables, this slow cooker chowder is simple to start and virtually cooks itself. After you quickly saute the onion, you sprinkle them with flour. This spreads the flour in a thin layer allowing it to be easily incorporated into the dish without clumping. That flour with slowly thicken the chowder while it cooks. The reserved bag of shrimp shells add more delicious shrimp flavor to the dish and the cheesecloth bag help you remove them fully and quickly. If you like, add 3 cups frozen corn kernels to the soup when you add the chicken broth. This chowder is a great weekday dinner if you set it up to cook in the morning.

Shrimp chowder with dill

shrimp

tsp Canola oil

Tbsp All-purpose flour

14.5 oz Canned diced tomatoes fire-roasted variety

Uncooked potato(es) Yukon Golds, peeled and diced

rib(s), medium Uncooked celery

0.5 cup(s) Fat-free half-and-half

turkey bacon

Tbsp Dill fresh, chopped

Put the shrimp shells on a square of cheesecloth. Gather the ends of the cloth and tie them together with a length of kitchen twine. Refrigerate the shrimp and set the shells aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour over the onion and cook, stirring constantly, 2 minutes longer.

Transfer the onion to a 5- or 6-quart slow cooker. Add the package of shrimp shells, the tomatoes, potatoes, celery, pepper, and broth. Cover and cook until the vegetables are fork-tender, 4 – 5 hours on high or 8 – 10 hours on low.

About 20 minutes before the cooking time is up, remove and discard the shrimp shell package and stir in the shrimp. Cover and cook on high until the shrimp are just opaque in the center, about 15 minutes. Stir in the half-and-half and cook 5 minutes longer.

Ladle the chowder evenly into 6 bowls and sprinkle evenly with the turkey bacon and dill. Yields about 2 cups per serving.

For something original, try this oriental noodle bowl. Many oriental dishes served at popular fast food chains are loaded with MSG, fat and sometimes sugar, but this soup offers wholesome nutrition.

Oriental Noodle Bowl

carrots

ginger root

container 32 oz low-sodium beef broth

0.5 cup chopped carrots, chopped

broccoli

snow peas

celery

oz shrimp

tbsp light soy sauce

oz bean sprouts, canned

rice vermicelli

Begin by heating olive oil in a saucepan over medium heat. Add onions, garlic and ginger and saut? for three minutes. Add broth, carrots, celery, snow peas, carrots and broccoli - bring to a boil.

Reduce heat and simmer for 4-5 minutes or until vegetables are tender. Next, add noodles and cook for 3-5 minutes or until slightly softened. Add shrimp and simmer covered for 5-6 minutes.

Finally, stir in soy sauce, sprinkle with pepper and top with bean sprouts.

Not only is this recipe high in volume, but it warms your core to satisfy annoying cravings. This soup can be prepared with or without chicken. You can even start without and add poultry later if you feel its pull.

Fat-Burning Veggie Soup

garlic, chopped

onion, finely chopped

zucchini,

baby corn

flat-leaf parsley

tsp, leaves basil, dried

vegetable broth

spinach

green onion, chopped

Begin by heating olive oil in a large saucepan over medium heat. Next, add garlic, onions, celery and carrots and sauté for seven minutes or until tender. Toss in zucchini, cabbage and corn cobs and sauté for another 2-3 minutes.

Add spices and broth. Bring to a boil, cover and let simmer for 10 minutes. Want some extra protein, add a few chicken breast.

Top with green onions and spinach and cook for two more minutes.

Egg drop soup is an elegant restorative. It's a fun recipe to make and mesmerizing to watch the threads of cooked yolk twirl and tangle in the hot broth sip after sip. Use this recipe as a wonderful base to build upon. Stir in a few tender herb leaves—basil, cilantro, parsley, or sorrel—to infuse the soup with flavor as the leaves wilt into the broth. Add a slice or two of fresh gingerroot to the simmering broth to add a hint of warm spice and a wonderful aroma. A squeeze of fresh lime or lemon juice will heighten all the flavors with a touch of bright acidity. A splash of vinegar and pinch of hot red pepper flakes or cayenne will make this a hot-and-sour egg drop soup. Leftovers should be reheated and stirred gently.

Edamame egg drop soup

0.667 cup(s) Edamame (shelled) frozen

Tbsp Cornstarch

Water

egg(s) Egg(s) lightly beaton

0.125 tsp Table salt

Uncooked

Image of Edamame egg drop soup

Cook edamame according to package directions. Drain and set aside.

Meanwhile, bring broth to boil in medium saucepan. Whisk together cornstarch and cold water in small cup until smooth. Reduce heat to simmer and whisk cornstarch mixture into broth. Cook until soup thickens slightly, about 1 minute. Slowly drizzle egg into soup while stirring quickly in circular motion. Cook 1 minute and remove from heat. Stir in soy sauce, salt, and chili oil.

Divide edamame evenly between 2 serving bowls. Ladle soup evenly over edamame and sprinkle with scallion.

Per serving (1¼ cups soup and ⅓ cup edamame)

Mild, slightly sweet yellow summer squash is the star of this creamy soup. We pile it into an Instant pot with sautéed aromatics, broth, thyme, and uncooked chickpea pasta. The last ingredient is our secret to the soup’s thick, creamy texture once blended, and it lends a slightly nutty flavor, along with a protein and fiber boost as well. We call for an immersion blender to keep cleanup to a minimum. If you’d like a super-smooth soup, though, you can puree the mixture in a regular blender.

Creamy Instant Pot Summer Squash Soup

Tbsp Olive oil

1.5 cup(s), chopped Uncooked onion(s)

Kosher salt

pound(s) Yellow summer squash

oz Uncooked chickpea pasta rotini or penne

Image of Creamy Instant Pot Summer Squash Soup

Press Sauté on a 6-quart Instant Pot. When Hot is displayed, add the oil, onion, and garlic; sauté 5 minutes. Stir in the broth, salt, ¼ tsp pepper, squash, pasta, and thyme sprigs.

Turn pot off. Lock lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 10 minutes.

When the cook time is up, allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure by moving steam release valve to Venting position. Discard thyme sprigs. Puree soup in pot using an immersion blender. Ladle soup into bowls; garnish with remaining ¼ tsp pepper and thyme leaves.

Keep your immune system happy and healthy with this magic in a bowl recipe!

Immunity Boosting Bone Broth Chicken Soup with Turmeric and Kale

chicken thighs

carrots,

celery stalks, chopped

pearled farro

1x1 inch piece of rind cheese

½ tsp ground turmeric

Salt & pepper

Rebecca Andexler

1. Coat the bottom of a large soup pot with nonstick cooking spray and place over medium heat.  2. Add onion, garlic, ginger, turmeric, cilantro stems and

Not Your Grandma’s Chicken Soup

Cooking Spray

cilantro stems finely chopped and 1 cup fresh cilantro leaves

yellow onion,

ginger, grated or minced

tumeric

large (or 2 small) zucchini, cut into coins

tomato,

salt and pepper

Who knew that canned pumpkin was the key to your best pot of chili? It thickens the broth and boosts the flavor in an unexpected way, lending richness and amping up the umami. If you have family members who aren’t so fond of pumpkin, don’t worry; they won’t detect the flavor at all but will appreciate the texture and depth it provides. We prefer fire-roasted diced tomatoes here, but if you can’t find them, use regular diced tomatoes and bump up the smoked paprika by another one-fourth teaspoon.

Pumpkin-Turkey Chili

cup(s), chopped Uncooked onion(s)

Poblano chile

cup(s) No-salt-added chicken stock

Tbsp Chili powder

tsp Smoked paprika

oz Canned diced tomatoes fire-roasted, undrained

oz Canned pumpkin puree

0.5 cup(s) Plain fat free Greek yogurt

0.5 cup(s) Uncooked scallion(s) thinly sliced

item(s), medium Avocado diced

Image of Pumpkin-Turkey Chili

Heat the oil in a Dutch oven over medium-high heat. Add the onion and poblano; sauté 5 minutes. Add the garlic; sauté 1 minute. Add the turkey; cook until the turkey is no longer pink, stirring to crumble, 3 to 4 minutes. Stir in the chicken stock, chili powder, cumin, paprika, salt, tomatoes, beans, and pumpkin. Bring to a boil; partially cover, reduce the heat, and simmer for 20 minutes. Ladle the chili into bowls; top evenly with the yogurt, scallions, and avocado.

This luscious soup has the beautiful color of its star ingredient, roasted red peppers but other hard working vegetables play a big roll in the flavor and texture of this warm delight. The carrots provide sweetness along with the pears. The pears also give the soup some body and the thickness is thanks to the potato. Roasting and skinning peppers is really quite simple. Just make sure they’re cool to the touch so you don’t burn your fingertips. Serve this soup as a first course of a high end dinner or cuddle up with a bowl and a side of grilled french bread or simple green salad.

Top 34 soups and stews recipes from across the web

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Top Tags

Ground Beef Cabbage Stew

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Not Your Grandma’s Chicken Soup

Pumpkin-Turkey Chili

Roasted Red Pepper & Pear Soup

Ruby Root Vegetable Soup

Classic Cholent

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Unstuffed Cabbage Soup

Flour Soup (Stomach Ache Soup)

Chicken Ramen

Red Lentil Coconut Curry

Sopa Cremosa de Papas

Chili-lime black bean soup

Diet Cabbage Soup with Turkey

Top 34 soups and stews recipes from across the web

The most viewed soups and stews recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ground Beef Cabbage Stew

Baked Potato Soup

Creamy Mushroom Soup

Slow cooker red bean, sausage and r...

White bean and ground turkey slow c...

Super-easy slow-cooker three-bean c...

Oriental Noodle Bowl

Fat-Burning Veggie Soup

Edamame egg drop soup

Creamy Instant Pot Summer Squash So...

Immunity Boosting Bone Broth Chicke...

Not Your Grandma’s Chicken Soup

Pumpkin-Turkey Chili

Roasted Red Pepper & Pear Soup

Ruby Root Vegetable Soup

Classic Cholent

Chicken Tortilla Soup

Slow Cooker Chicken with Drop Dumpl...

Red Lentil Soup With Preserved Lemo...

Spanish-Style Stewed Chicken with T...

Vegan "Chicken" Soup

Instant Pot® Lasagna Soup

Chilled Ramen with Chili Oil

Vegetarian Bean Chili

Curried Parsnip and Spinach Soup

Unstuffed Cabbage Soup

Flour Soup (Stomach Ache Soup)

Chicken Ramen

Red Lentil Coconut Curry

Sopa Cremosa de Papas

Chili-lime black bean soup

Diet Cabbage Soup with Turkey

The most viewed soups and stews recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine