Meatballs and rice make this hearty, home-cooked soup substantial enough to serve on its own.
Author: Martha Stewart
Onions have been used over time in medicine and art, but are best known in cuisine, as in four-onion ginger soup.
Author: Martha Stewart
Spelt is an ancient whole grain native to southern Europe. It's packed with fiber and naturally higher in protein than wheat.
Author: Martha Stewart
Our more nutritious take on the Greek egg-and-lemon soup known as avgolemono swaps out the usual white orzo for pleasantly chewy, better-for-you barley, and adds peppery watercress for brightness.
Author: Martha Stewart
Mushroom stockis a flavorful vegetarian base for Tortellini or French Lentil Soup.
Author: Martha Stewart
Intensely flavorful ginger marries well with the strong curry powder seasoning in this Indian-style lentil soup.
Author: Martha Stewart
No cream required: Tahini gives this soup its buttery flavor and silky texture -- and makes a serving of dark leafy greens unusually enticing. Avocado toasts round out the meal.
Author: Martha Stewart
Don't overlook the importance of the accompaniments. Eggs, tuna, cured meats, and other protein-rich items make the otherwise light-bodied soup a satisfying meal. Set everything out in separate dishes,...
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
This recipe for giblet broth is from Everyday Food, November 2006
Author: Martha Stewart
Make your own homemade tomato soup, which will keep you warm on a chilly Halloween night. Create the eye-catching garnish by stuffing individual mozzarella balls with pimento olives.
Author: Martha Stewart
This Indian-style soup has an almost creamy quality thanks to yellow lentils. (If you can't get them, swap in yellow split peas, and cook them 10 minutes or so more.)
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
Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."
Author: Martha Stewart
This spring vegetable soup is chock full of nutritious vegetables. Made with asparagus, potatoes, peas, and spinach, it's simply delicious.
Author: Martha Stewart
Adding a rind of Parmesan cheese brings a rich flavor to this meatless soup.
Author: Martha Stewart
This cool gazpacho combines savory and sweet flavors for a seasonal treat. The recipe comes from chef David Kinch of Manresa.
Author: Martha Stewart
This chilled complexion-soothing soup is made in a blender and requires no cooking.
Author: Martha Stewart
Make this creamy corn chowder recipe for when the summer nights begin to cool off.
Author: Martha Stewart
This quick soup makes use of pre-cooked polenta and has a lemony flavor.
Author: Martha Stewart
This bacon recipe from chef David Chang's "Momofuku" cookbook is used to make his Slow-Poached Eggs with Shrimp and Grits. Photo courtesy of Gabriele Stabile.
Author: Martha Stewart
Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe appears in our cookbook "Martha Stewart's Slow...
Author: Martha Stewart
Use this cold somen broth to make Grilled Salmon and Chilled Somen with Yuzu Sauce, courtesy of chef Takashi Yagihashi (Takashi's Noodles).Reprinted with permission from Takashi's Noodles by Takashi Yagihashi...
Author: Martha Stewart
With this method of cooking, you get tender and moist chicken as well as a tasty broth, which you can use in a variety of dishes.
Author: Martha Stewart
Any white bean, such as great Northern or navy, can be used in this soup.
Author: Martha Stewart
This Mexican-style soup is an entire meal. It will keep in the freezer for up to three months.
Author: Martha Stewart
Use leftover lobster shells in this flavorful stock recipe from chef Shea Gallante. The stock is part of his Lobster and Shiitake Ragu with Celery Root Puree.
Author: Martha Stewart
This comforting soup is packed with vegetables and pasta with a base of rich beef stock.
Author: Martha Stewart
Tote this easy-to-make soup off to lunch and don't forget the crackers.
Author: Martha Stewart
This recipe for the classic Florentine bread soup should be reserved for tomatoes at the height of the season.
Author: Martha Stewart
When the success of a recipe depends so much on the quality of just a few ingredients, it is worth seeking out the best. Here, we add an easy upgrade to store-bought vegetable stock to make sure its brimming...
Author: Martha Stewart
The quintessential ingredients are all here: tomatoes, leftover bread, garlic, and a hint of sherry vinegar.
Author: Martha Stewart
There's a lot to like about this simply delicious one-pan dinner: you get soup, meatballs, and healthy vegetables in each colorful portion. Plus, the meatballs cook in the soup, streamlining both prep...
Author: Martha Stewart
Capture time in a cup with this enduring fish stew, traditionally loaded with the catch of the day. It's bursting with the pure flavors of cod, haddock, or even pollack, as well as tender potatoes, creamery...
Author: Martha Stewart
This intensely flavored soup is a savory opener to any big feast.
Author: Martha Stewart
Cold coming on? This aromatic broth, brimming with vegetables, is just the fix.
Author: Martha Stewart
Famed chef and "Top Chef" judge Eric Ripert gives up the secret to the fish soup he serves at his renowned NYC restaurant, Le Bernardin.
Author: Martha Stewart
Author: Martha Stewart
For our matzoballs, whipped egg whites provide a light,airy texture, while chicken fat lends a velvety softness and complex flavor.
Author: Martha Stewart
The classic cure-all chicken noodle soup gets a Japanese makeover, with slices of miso-marinated chicken breast and hearty udon noodles in a steamy broth. Grated daikon radish and fresh ginger not only...
Author: Martha Stewart
This classic Italian dish is brimming with low-fat, healthy ingredients.
Author: Martha Stewart
If you can't find baby artichokes, use four regular (globe) artichokes. Trim and steam them, then quarter them lengthwise.
Author: Martha Stewart
To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly.
Author: Martha Stewart
The right topping can transform a baked potato into a quick meal. You can use an oven, microwave, or even a slow cooker.
Author: Martha Stewart
Chilled fruit soup -- a combination of sweet plums, fresh raspberries, tarragon, white wine, and triple sec -- is a perfect foil to warm weather.
Author: Martha Stewart
Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).
Author: Martha Stewart
This Pumpkin Soup hails from Jamaica and is filled with small, elongated dumplings called "spinners." Serve this dish as a light meal or a dinner starter.From the book "Lucinda's Authentic Jamaican Kitchen,"...
Author: Martha Stewart
Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.
Author: Martha Stewart
Somewhere between a pasta and a dumpling, these spaetzle are tender, toothsome, and fun to make. Meaning "little sparrows" in German, it's especially fitting that a spaetzle recipe found its way into this...
Author: Greg Lofts