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Narrow Results You've Selected: Recipe Vegetables Slow Cook Soups & Stews Remove all Source Saveur (56) Delightfully Sweet (1) Food Blogga (1) Kalyn's Kitchen (1) La Tartine Gourmande (1) Show all... Moosewood Restaurant (1) Pink Parsley (1) Real Simple (1) Skinny Gourmet (1) The Ceramic Canvas (1) The Cooking Photographer (1) The Savory Shutter (1) What's Cooking America (1) Difficulty Easy (55) Medium (12) Hard (1) Cuisine American (20) French (11) Italian (7) Eastern European/Russian (4) Greek (3) Show all... Japanese (3) Mexican (3) Southern/Soul Food (3) Asian (2) Caribbean (2) Indian (2) Irish (2) Spanish/Portuguese (2) African (1) Central/South American (1) Chinese (1) English/Scottish (1) Healthy (1) Jewish (1) Mediterranean (1) Middle Eastern (1) Other (1) Season Winter (40) Fall (34) Spring (10) Summer (10) Occasion Thanksgiving (4) Christmas (2) Easter (2) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Course:Soups & Stews"; var omni_prop8 = "Topic:Recipe,Main Ingredient:Vegetables,Technique:Slow Cook,Course:Soups & Stews"; var omni_pageName="saveur:"+omni_prop12; 01/16/2013 Loubieh Wa Hommus Bi-Ziet (Lebanese-Style Green Beans With Chickpeas in Olive Oil) In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth. Issue #141 01/04/2013 Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup) The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop. Issue #134 11/18/2010 Knaidelach (Matzo Balls and Goose Soup) The recipe for this comforting soup is based on one from Budapest chef András Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy. Issue #134 07/25/2012 Sweet Corn Chowder When fresh corn isn't in season use thawed frozen corn, and add a pinch of sugar to the pot. Issue #133 10/07/2010 Sopa de Fubà (Collard Greens, Cornmeal, and Sausage Soup) Brazilian food blogger Neide Rigo gave us the recipe for this hearty soup from the state of Minas Gerais in Brazil. Issue #133 09/22/2010 Tai Kabura (Sea Bream and Turnip Hot Pot) The recipe for this elegant fish soup was inspired by the version served at Kitcho, the legendary Kyoto restaurant. Continue... Issue #132 07/15/2010 Fish and Vegetable Soup (Kakavia) Adding eel to this fish soup lends body and flavor to the broth. Issue #131 05/25/2010 Lamb and Lentil Stew (Haleem) This is a popular dish in Mumbai's Null Bazaar market district. Issue #130 03/24/2011 Tuscan Bean Soup Author Nancy Harmon Jenkins uses olive oil three ways in this version of the venerable Italian soup: for sautéing garlic, rubbing on the toasts that accompany the dish, and finishing the soup. Issue #129 01/01/2013 Hoppin’ John Soup This humble dish of black-eyed peas and rice makes good use of leftover ham scraps. Issue #125 11/11/2009 Gujarati Sweet and Sour Lentils This delicious stewed dish strikes an elegant balance between sweet and tart flavors. Issue #125 02/29/2008 Ethiopian Lentil Stew The small lentils (variously called red lentils, pink lentils, Egyptian lentils, and, in South Asia, masoor dal) used for this dish turn yellow when cooked. Issue #110 07/19/2007 Chicken-and-Vegetable Borscht There are as many versions of the Russian beet soup borscht as there are cooks. This one stands alone. Issue #104 05/07/2007 Basque-Style Garlic Soup Garlic soup is made all over Spain, but the Basque version is unique in that it uses a special dried bread called zopako. Issue #102 05/07/2007 Potato and Leek Soup Sometimes bacalao (salt cod) is added to this home-style soup. Issue #102 01/16/2008 Bean Soup with 'Pinched' Pasta (Bableves) This satisfying bean soup is finished with homemade pasta bits called csipetke, which are pinched by hand. Issue #96 01/16/2008 Pork and Hominy Stew (Posole Rojo) A Mexican favorite this hearty stew is loaded with pork, chiles and hominy. Issue #96 03/12/2007 Irish Stew This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb. Issue #91 12/15/2005 Bean and Vegetable Soup Top-quality olive oil from Kalamata flavors this thick soup, a version of which has nourished Greeks since antiquity. Issue #79 12/15/2005 Vichyssoise Chef Louis Diat created this classic soup in the early 1900s, while working at New York's Ritz-Carlton hotel. Issue #79 « Previous 1 2 3 4 Next »