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Narrow Results You've Selected: Vegetables Saveur Soups & Stews Remove all Difficulty Easy (138) Medium (61) Hard (6) Cuisine American (54) French (29) Italian (22) Gluten-Free (19) Mexican (19) Show all... Vegetarian (19) Eastern European/Russian (17) Classic (12) Central/South American (11) Middle Eastern (9) Spanish/Portuguese (8) Caribbean (7) Chinese (7) Indian (7) Asian (6) Greek (6) Southern/Soul Food (6) Cajun/Creole (5) Irish (5) Mediterranean (5) Japanese (4) Other (4) African (3) German (3) Healthy (3) Jewish (3) Kid-Friendly (3) Kosher (3) Quick & Easy (3) Simple (3) Vegan (3) English/Scottish (2) Thai (2) Moroccan (1) Scandinavian (1) Southwestern (1) Vietnamese (1) Season Fall (107) Winter (106) Summer (42) Spring (36) Occasion Thanksgiving (13) Easter (11) Christmas (10) Passover (5) Technique Stew (77) Saute (69) Slow Cook (56) Chill (16) Poach (10) Show all... Bake (8) No Cook (8) Roast (7) Fry (6) Steam (4) Freeze (3) Broil (2) Marinate (2) Braise (1) Topic Recipe (240) 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 = "Main Ingredient:Vegetables,Source:Saveur,Course:Soups & Stews"; var omni_pageName="saveur:"+omni_prop12; 05/24/2010 Umbrian Vegetable Soup (Zuppa di Verdure all’Agliata) Unlike in a classic minestrone, the vegetables in this dish are cooked quickly to preserve their bright flavor. Issue #130 03/23/2011 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 04/11/2010 Vegetable Salad Soup This soup is based on a recipe dreamed up three years ago by the artist Stella Bellow, who is currently ten years old. It is featured in Bellow's drawing Vechadable Salid Soup, which appears in the May 2010 issue of SAVEUR. Issue #129 02/26/2010 Brazilian Salt Cod Stew Salt cod is a staple in South America, the Caribbean, and Europe. This recipe comes from Neide Rigo, a Brazilian food blogger. Continue... Issue #126 01/01/2013 Hoppin’ John Soup This humble dish of black-eyed peas and rice makes good use of leftover ham scraps. Issue #125 01/15/2010 Spiced Black-Eyed Peas with Curry Leaves In this earthy legume stew, chickpea flour is used to thicken and add a nutty undertone. Continue... 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 02/03/2010 Lamb Navarin We based our version of this French lamb stew on a recipe used in courses at the French Culinary Institute in New York City. Continue... Issue #123 07/13/2009 Corn Chowder This summer chowder is thickened not with flour but by puréeing a little of the soup, which is then stirred back in. Issue #122 04/12/2009 Red Lentil and Bulgur Soup with Chile–Mint Butter This soup is finished with a flourish of mint-and-chile-infused butter. Issue #120 04/09/2009 Lamb Stew Traditionally cooked under a pastry crust, this slow-simmered stew is just as delicious without one. Issue #120 03/09/2009 Parsnip Soup This hearty soup (from New York City’s Gramercy Tavern) can also be made with jerusalem artichokes, carrots, or a combination of root vegetables. Issue #119 04/27/2010 Cream of Artichoke Soup This recipe is based on a comforting dish served at Duarte's Tavern in Pescadero, California. We featured the recipe as part of David Plotnikoff's story "Tender at Heart" (March 2009), an ode to artichokes. Continue... Issue #118 02/21/2010 Hungarian Goulash The recipe for this hearty, savory soup comes all the way from the village of Bony, in northwestern Hungary. Hungarian sweet paprika confers a singularly deep, rich color and flavor. Continue... Issue #118 02/17/2009 Hawaiian Cowboy Beef Stew For this satisfying dish we recommend using both beef chuck and short ribs, which add richness. Issue #118 02/17/2009 Greens and Artichokes Stew This flavorful dish is a springtime favorite in the Middle East. Issue #118 01/05/2009 Sicilian Greens and Bulgur Soup This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat. Issue #117 11/10/2008 German Split Pea Soup This recipe is based on one that appears in German Home Cooking by Dr. August Oetker. The addition of a little flour gives the soup a smooth texture, while celery root adds an earthy note. Issue #116 11/10/2008 Philippine Vegetable Stew Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor. Issue #116 11/10/2008 Iraqi-Style Beef and Vegetable Stew This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon. Issue #116 « Previous 1 2 3 4 5 . . .12 Next »