Got leftover cooked chicken or turkey? Cook up a pot of soup! This low-sodium soup recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
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Pho is a traditional Vietnamese noodle dish made with rice noodles and meat, and served in a flavorful, clear broth with a multitude of garnishes. For this recipe, we've used unsalted beef broth seasoned with garlic, ginger, pepper, cinnamon, and clove. Star anise and ngo gai (culantro) are also commonly used to flavor the broth. It simmers for just 15 minutes, becoming infused with the flavor of the spices, but broth for traditional pho may simmer for hours. For garnishing, we've lined up bean sprouts, scallions, basil, chiles and lime, but you could also use cabbage, mint or cilantro. One of the best parts of this dish is how customizable it is.
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This beef short ribs recipe was passed down to me from my mom and grandmother. The short ribs are braised for hours in a flavorful beer and beef broth and turn out delicious and tender every time.
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Garlicky kale and creamy white beans elevate simple canned tomato soup into a 10-minute lunch or dinner that really satisfies. Use a soup with tomato pieces for a heartier texture. Look for a brand that's low- or reduced-sodium, with no more than 450 mg sodium per serving.
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Kohlrabi is a root vegetable related to cabbage that can be eaten raw or cooked. Here, we blend it with potatoes for a more nutritious take on the classic potato-leek soup.
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The Sichuan province in the southwestern corner of China is known for its fiery dishes. Here, the richness of tahini tempers the spicy chile paste in this cup-of-noodles-style mason jar soup recipe. This vegan cup soup is packed with 19 grams of protein to keep you satisfied until your next meal. You can grind the Sichuan peppercorns in a spice grinder or mortar and pestle, or crush them with the bottom of a heavy skillet.
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Simmer up a light and tasty fall soup, made creamy with coconut milk and Greek yogurt.
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Puréeing some of the lentil-vegetable mixture, and then combining it with the remaining vegetables and lentils gives the soup a texture that satisfies those who love a creamy soup and those who prefer it chunky. Serve this slow-cooker lentil soup with crackers.
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Coconut Hot Chocolate is a rich, velvety blend of creamy cocoa and smooth coconut milk, topped with whipped cream and toasted coconut flakes. A tropical twist on a cozy classic, perfect for warming up in style.
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Sheet Pan Swirl Pancakes are fluffy, oven-baked pancakes with a rich cinnamon sugar swirl, cooked to golden perfection on a single pan. Easy to slice, serve, and share—perfect for crowd-pleasing breakfasts or brunches.
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