Soups and Stews

If it weren’t for a simple accident, the garlic lovers in Anna Napolitano’s family wouldn’t enjoy this soup as much as they do. After deciding to blend two recipes, Anna mistakenly threw in a whole bulb of garlic instead of the two cloves originally called for. The lesson? “I found out that 12 cloves are much better than two!” she says.

Anna’s Escarole Soup Sides Cooking Pleasures Anna’s Escarole Soup If it weren’t for a simple accident, the garlic lovers in Anna Napolitano’s family wouldn’t enjoy this soup as much as they do. After deciding to blend two recipes, Anna mistakenly threw in a w

Asia meets the Midwest in this stick-to-your-ribs stew. 

For added fiber, use quick-cooking brown rice in lieu of the white.

This lovely pureed soup is thickened not with cream but rather with a little rice, allowing the fresh flavors of the spring ingredients to shine. The generous amount of sage mellows nicely and blends with the other ingredients as it cooks. Thin asparagus spears will produce a greener soup than thick ones, which are white in the center.

"Several years ago, I came across a recipe for wilted lettuce soup," says member Endell Watts III. "Since I liked the look of the soup but don't like lettuce, I decided to experiment. I substituted cabbage for the lettuce, and added bacon and some seasonings. It's now one of my favorite soups."

This fresh chowder exudes the flavor of summer corn and the smokiness of bacon.

Chicken thighs are browned first for depth of flavor and then paired with spicy andouille sausage, creating a succulent base for this hearty stew.

This beefy chili is enriched by cooking black beans with smoked ham hocks and then adding the broth and ham to the chili mixture. Serve it in large mugs or crocks with a choice of garnishes, including chopped cilantro, sour cream and a variety of hot sauces.

Two types of mushrooms, plus the liquid used to soak the dried porcini mushrooms, imbue this beefy soup with deep mushroom flavor. The hearty stock gets extra richness from a touch of brandy.