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For a clever shortcut that still delivers deep flavor, replace beef with meatballs made from a quick mix of sirloin, egg, bread crumbs, and cheese.
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This is a simple soup in which beaten eggs are stirred into a chicken broth flavored with soy sauce and vinegar and chopped scallions.
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This hot and sour soup is packed with shrimp, and flavored with roasted Thai chiles and chile paste.
cooking.nytimes.com
Although this looks like a Mediterranean soup, I came across it in Veracruz, where the cuisine still has Spanish overtones I have eaten a similar fava bean dish in Spain You can find skinned, split fava beans in Middle Eastern markets.
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Lesser-known white asparagus takes center stage in this easy soup.
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Using pre-cooked meatballs and fresh cheese tortellini allows you to assemble a quick and hearty soup sure to keep you warm in winter.
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Dried split peas and smoked sausages are combined in this slow cooker soup with carrots, potatoes, oregano and garlic powder. Allow 5 hours cooking time.
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This chunky sweet potato soup with Italian sausage, kale, and white beans makes for a hearty dinner on a chilly fall or winter evening.
cooking.nytimes.com
This is another creamy corn dish that has no cream in it – in fact, it has no dairy at all I simmer the corn cobs to make the stock When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An authentic soup from central Mexico combines tender lentils and potatoes with nopales (cactus).
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Dried black beans are cooked all day in a slow cooker with chicken broth, canned jalapenos, cumin, chili powder and cayenne pepper.