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The 50 Best Soup Recipes: Tasty, fresh, and easy to make!
By Adams Media
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They’re easy to make. They’re flavorful. And they’re right at your fingertips. The 50 Best Soup Recipes is an appetizing selection of delicious soups that’ll warm you up. From Sweet and Spicy Curried Lentil Soup to Mango-Cilantro Chicken Chili, there’s plenty included so you can cook up satisfying and tasty soups and stews. Enjoy! They’re easy to make. They’re flavorful. And they’re right at your fingertips. The 50 Best Soup Recipes is an appetizing selection of delicious soups that’ll warm you up. From Sweet and Spicy Curried Lentil Soup to Mango-Cilantro Chicken Chili, there’s plenty included so you can cook up satisfying and tasty soups and stews. Enjoy!
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Adams Media
At Adams Media, we don’t just publish books—we craft experiences that matter to you. Whether you’re diving deep into spirituality, whipping up delights in the kitchen, or planning your personal finances, our diverse range of lifestyle books, decks, journals, and more is designed to feed your curiosity. The Adams team strives to publish content that celebrates readers where they are—and where they’re going.
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Book preview
The 50 Best Soup Recipes - Adams Media
The 50 Best Soup Recipes Cover
The 50 Best
Soup Recipes
Tasty, fresh, and easy to make!
Adams Media, an imprint of Simon & Schuster, Inc.
Avon, Massachusetts
Contents
Introduction
Basic Chicken Broth
Basic Meat Broth
Basic Fish Broth
Basic Vegetable Broth
Classic Chicken Noodle Soup
Matzo Ball Soup
Chicken and Sausage Gumbo
Italian Wedding Soup
Spicy Turkey-Barley Soup
Turkey Noodle Soup
Turkey, White Bean, and Escarole Soup
Thai Beef Soup
Ginger Beef Soup with Dumplings
Taco Soup
Lamb, Chickpea, and Lentil Soup
Potato Pancetta Soup
Gazpacho
Beefy Minestrone
French Onion Soup
Creamy Southwestern Corn Soup
Miso Soup
Creamy Asparagus Soup
Creamy Mushroom Bisque
Roasted Tomato Bisque
New England Clam Chowder
Spicy Cod Soup
Lobster Bisque
Cioppino
Bouillabaisse
Scallop and Fennel Soup
Split Pea Soup with Turkey Tasso
Edamame Soup
African Groundnut Soup
Cranberry Bean Soup with Mixed Herbs
Curried Lentil Soup with Caramelized Onions
Easy Homestyle Chili
White Shredded Turkey Chili
Santa Fe–Style Chili
Mango Chicken Chili
Island Pork and Black Bean Chili
Portuguese Chili with Red Beans
Classic Beef Stew
Irish Lamb Stew
Osso Bucco
Vindaloo Chicken Curry
Okra, Corn, and Tomato Stew
Chicken Fricassee
Crawfish Stew
Caribbean Pork and Pumpkin Stew
Rabbit Stew with Spinach Dumplings
Also Available
Copyright Page
Introduction
Why soup? Soup entices the senses as it simmers, warm and fragrant. Served, it tastes sumptuous. And it is just as vivid in food value: vitamins in ample variety, proteins from grand grains to tasty meats, fiber from vegetables to fruits to nuts, everything. The beauty of soup lies in the way it can introduce or anchor a meal. A small cup is an appetizer. Or a bowl can buttress a sandwich, a small platter of cheeses or nuts or fruit slices, a salad, a plate of rolls, a warm cottage loaf.
We’ve collected fifty of the best soups, stews, bisques, chowders, and chilis you can simmer in a soup pot. You’ll find everything from light and healthy Miso Soup to hearty Sante Fe-Style Chili. All the classics are here — chicken noodle, French onion, and clam chowder — but there are also some new recipes you’ve never tried before, like African Goundnut Soup, Mango Chicken Chili, or Rabbit Stew with Spinach.
And if you’ve never tried to make your own stock before, there are four basic recipes included. With these, you can vary the richness, sodium level, and extra flavors to suit your family’s taste. Once you’ve made a soup with homemade stock, you’ll never go back to canned again!
So get out your soup pot and get ready to fill your kitchen with the comforting, mouthwatering aromas of homemade soup. Enjoy!
Basic Chicken Broth
Don’t omit the bones or the bitters from this recipe — they are both essential for flavor. You can save chicken bones until you have enough to make stock by wrapping them tightly in foil and freezing. Similarly, you can freeze the broth for later use!
Serves 6
Ingredients
3 pounds chicken backs and necks or combination of chicken carcass and backs
2 ribs celery, coarsely chopped
2 carrots, coarsely chopped
2 medium onions, quartered
1 parsnip, coarsely chopped
1 sprig parsley
1 sprig thyme
2 bay leaves
1 teaspoon kosher salt
10 peppercorns
¹⁄2 teaspoon Angostura bitters
10 cups cold water
In a large soup pot, combine chicken pieces, vegetables, herbs, peppercorns, and bitters; cover with cold water. If water doesn’t cover chicken and vegetables add more.
Bring water to a boil over high heat. Stir once, then reduce heat to medium. Cook 2 hours, skimming any foam that rises to top of pot. Reduce heat to medium low; continue to cook 4 hours, adding more water
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