Skip to content

Type what you have

Cook with

bay leaf ×
Creamy Potato, Carrot, and Leek Soup
Soup European

Creamy Potato, Carrot, and Leek Soup

4.6

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Melt butter in a stockpot over medium-high heat. Add leeks and celery; cook and stir until softened, 3 to 5 minutes.
  2. 2 Add broth, potatoes, carrots, salt, and bay leaf; bring to a boil. Cook until potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
  3. 3 Blend soup with an immersion blender until smooth. Stir cream into blended soup. Reduce the heat to medium-low and simmer until thickened, about 20 minutes.

By Andrea Luhman

Slovak Sauerkraut Christmas Soup
Soup European

Slovak Sauerkraut Christmas Soup

4.5

Prep
15 min
Cook
125 min
Total
140 min

Instructions

  1. 1 Combine broth, sauerkraut, dried mushrooms, peppercorns, bay leaves, and salt in a large stockpot over medium heat; bring to a boil. Add whole sausage links and ham slice; simmer for 1 hour. Add prunes and continue to simmer for 30 minutes.
  2. 2 Transfer sausage and ham to a plate. Remove and discard bay leaves.
  3. 3 Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Sprinkle flour and paprika over onion; cook and stir for 1 minute. Gradually add water and stir with a fork until no lumps remain. Bring to a boil, then cook until thickened, 3 to 5 minutes.
  4. 4 Meanwhile, cut sausage and ham into cubes.
  5. 5 Pour thickened liquid into the stockpot, then stir in sausage and ham. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  6. 6 Ladle into bowls and top each with a dollop of sour cream.

By zizala

Slow Cooker Borscht
Soup European

Slow Cooker Borscht

4.4

Prep
30 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
  2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Sweet and Sour Cabbage Soup
Soup European

Sweet and Sour Cabbage Soup

4.7

Prep
90 min
Cook
330 min
Total
1860 min

Instructions

  1. 1 Combine beef shanks and water in a large stock pot. Bring to a boil and reduce heat to a very low simmer. Use a strainer to skim off any foam on the surface. Add carrot pieces, whole onions, celery stalks, bay leaf, and peppercorns. Simmer for 4 hours, skimming the surface occasionally.
  2. 2 Strain the stock. Discard the vegetables but reserve meat. Allow stock to cool to room temperature, then transfer to a covered container and refrigerate overnight. When beef shanks are cool, remove meat from the bones. Discard bones and gristle. Dice meat and any remaining marrow into small cubes. Cover the container and refrigerate overnight.
  3. 3 The next day, heat vegetable oil in a stock pot or Dutch oven over medium heat. Stir in garlic and 1 diced onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add paprika and cook 1 additional minute, stirring constantly. Gradually add cabbage and cook, stirring occasionally, until slightly wilted and reduced in bulk, about 8 minutes.
  4. 4 Remove beef stock from the refrigerator; skim and discard any fat. Pour stock into the pot; stir in reserved chopped beef. Add tomatoes with their juice. Bring soup to a boil, and then reduce the heat to a simmer. Cook the soup, partially covered, until cabbage is quite soft, about 1 hour.
  5. 5 Stir in lemon juice, sugar, dill, salt, and pepper. Add more water, if desired, for a thinner soup. Cook for 5 minutes, uncovered. Taste and adjust the seasonings before serving.

By JOHNTHEBEAR

Instant Pot Mushroom Broth
Soup American

Instant Pot Mushroom Broth

Prep
5 min
Cook
60 min
Total
115 min

Instructions

  1. 1 Combine mushrooms, onion, carrot, celery, salt, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Pour in water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 30 minutes. Allow 30 minutes for the pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes.
  3. 3 Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.

By Soup Loving Nicole

Vegan Tomato Soup
Soup American

Vegan Tomato Soup

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat oil in a pot over low heat. Add onion; cook and stir until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium and add all of the tomatoes; cook and stir until they start to break down, about 5 minutes. Add vegetable broth, bay leaves, and one sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 20 to 30 minutes.
  2. 2 Remove soup from heat and cool slightly. Remove bay leaves and basil.
  3. 3 Puree soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves from remaining sprig.

By Karin50

Southern-Style French Onion Soup
Soup French

Southern-Style French Onion Soup

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Melt butter in a large skillet over medium-high heat. Add onion and sauté for 5 to 10 minutes, or until tender. Stir in thyme, then remove from the heat.
  3. 3 In a large pot over high heat, combine the consommé, bay leaves, and white wine. Bring to a boil, then reduce heat to low, stir in the sautéed onions, and cook until heated through, 10 to 15 minutes.
  4. 4 Ladle soup into four individual oven-safe bowls, filling each about 3/4 full. Top each bowl with two baguette slices and cover with mozzarella.
  5. 5 Bake in the preheated oven until mozzarella is melted and bubbly, 10 to 15 minutes.

By Stephanie

Chicken Stock
Soup American

Chicken Stock

4.7

Prep
Cook
Total

Instructions

  1. 1 Place the chicken in a large pot over high heat. Add water to cover and bring to a boil, then reduce heat to medium low and simmer for 1 hour.
  2. 2 Remove chicken from pot. Leave water in pot. Cool chicken. Remove skin and bones from meat. Return bones and skin to pot. Add onions, carrots, celery, bay leaf, ginger, and salt. Continue simmering for 3 to 4 hours.
  3. 3 Strain and cool the stock, uncovered.
  4. 4 Use the meat for soups, salads, sandwiches, or other dishes where cooked chicken is needed. After stock has been defatted, use or freeze immediately. I freeze the stock in one-cup amounts and use instead of water for cooking rice or vegetables or making gravy.

By Margaret Price

Chicken Apple Soup
Soup American

Chicken Apple Soup

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf in a large pot; bring to a boil. Reduce heat to medium-low; simmer until vegetables are soft, about 30 minutes.
  2. 2 Stir orzo into soup; cook, stirring occasionally, until orzo is tender yet firm to the bite, about 11 minutes.

By Tom Simbron

Split Pea Soup with Rosemary
Soup American

Split Pea Soup with Rosemary

4.7

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Cook and stir bacon in a large pot over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary; bring to a boil. Reduce heat to low, cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

By Cathy H

Fresh Tomato Bisque
Soup American

Fresh Tomato Bisque

4.7

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Run the tomatoes through a food mill to remove the seeds and skins, and place in a large pot over medium heat. Stir in the bouillon, sugar, salt, bay leaf, basil and pepper. Bring to a boil, then reduce heat, and simmer 30 minutes. (If you're going to can this mixture, process it now.)
  2. 2 Melt butter in a small saucepan over medium heat. Whisk in flour all at once to form a roux; cook for 1 minute. Whisk in milk, a little at a time, cooking and stirring constantly until thickened. Stir into tomato mixture and heat through.

By Judy

Beef Bone Broth in the Instant Pot
Soup American

Beef Bone Broth in the Instant Pot

Prep
20 min
Cook
215 min
Total
270 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Place beef bones on a large rimmed baking sheet.
  3. 3 Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
  4. 4 Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Sauté function and bring to a boil, uncovered, for about 20 minutes.
  5. 5 Skim the top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Sauté function.
  6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set the timer for 2 hours. Allow 30 minutes for pressure to build.
  7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
  8. 8 Place a large fine-mesh strainer lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones from broth, then pour into the prepared strainer. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
  9. 9 Divide among glasses and serve hot or let cool to room temperature, about 45 minutes, then store in the refrigerator for up to 3 days.

By Marianne Williams

Easy Chicken and Dumplings
Soup American

Easy Chicken and Dumplings

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Combine chicken broth, chicken, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce the heat, cover, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
  2. 2 Mix baking mix and milk together in a bowl until a sticky dough forms. Drop golf ball-sized pieces of dough into the soup. Cover the pot and cook until dumplings are cooked through, about 10 more minutes.

By Jen

Spinach and Leek White Bean Soup
Soup American

Spinach and Leek White Bean Soup

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

By BETH4KIDS

Canadian Yellow Split Pea Soup with Ham
Soup American

Canadian Yellow Split Pea Soup with Ham

4.8

Prep
20 min
Cook
190 min
Total
210 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place ham bone, yellow split peas, celery, carrots, onion, salt, thyme, bay leaf, and pepper into a large pot; pour in water. Bring mixture to a boil and skim off any foam with a spoon.
  3. 3 Reduce heat and place a lid on the pot, slightly ajar to allow some evaporation. Simmer, stirring occasionally, until yellow split peas are tender and soup is thick, about 3 hours.
  4. 4 Remove ham bone from soup; remove meat from ham bone, chop or shred, and return to the pot.

By Chantal Morin

Butter Soup
Soup American

Butter Soup

3.9

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Slice onion into quarters and separate layers. Add 8 cups water, potato, onion, butter, bay leaf, parsley, salt, and pepper into a large soup pot. Bring to a boil over medium heat; reduce heat to low and simmer until potatoes are tender, about 15 minutes.
  2. 2 For the noodles: Mix flour, eggs, and about 1 teaspoon of salt in a separate bowl. Stir in enough water to form a thick dough. Slice into noodles; add to soup and cook until fluffy, abut 3 to 5 minutes.
  3. 3 Add cream and heat through.

By Sharon

Creamy Roasted Cauliflower Soup
Soup American

Creamy Roasted Cauliflower Soup

4.6

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Toss cauliflower, shallots, garlic, and oil in a large bowl; spread in a single layer in a roasting pan or rimmed baking sheet.
  3. 3 Roast in the preheated oven until golden and tender, about 30 minutes.
  4. 4 Transfer cauliflower to a large pot. Add broth, water, thyme, and bay leaf; bring to a boil. Cook over medium heat, about 30 minutes. Remove and discard bay leaf.
  5. 5 Purée soup using an immersion blender (or use a regular blender). Stir in cream; season with salt and black pepper. Heat before serving until warmed through; do not boil.

By TOZENUF

Ham and Split Pea Soup Recipe — A Great Soup
Soup American

Ham and Split Pea Soup Recipe — A Great Soup

4.8

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large soup pot over medium-low heat. Stir in celery, onion, and sliced garlic; cook and stir until onions are translucent but not brown, 5 to 8 minutes.
  3. 3 Stir in split peas, ham, and bay leaf. Pour in chicken stock and water; stir to combine and simmer until peas are tender and soup has thickened, about 1 hour and 15 minutes. Stir occasionally.
  4. 4 Season with salt and black pepper to serve.
  5. 5 Enjoy!

By John Mitzewich

Hearty Chicken and Rice Soup
Soup American

Hearty Chicken and Rice Soup

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine chicken broth, onion, celery, carrots, parsley, pepper, thyme, and bay leaf in a Dutch oven; bring to a boil. Reduce heat to low; simmer until the onion and celery begin to soften, 10 to 15 minutes.
  3. 3 Stir in chicken; simmer until chicken is no longer pink in the middle, 5 to 10 minutes. Remove and discard bay leaf.
  4. 4 Stir in rice and lime juice; cook and stir until rice is heated through and grains separate, about 1 minute.
  5. 5 Garnish with lime slices.

By Carrie Murphy

Awesome Chicken Noodle Soup
Soup American

Awesome Chicken Noodle Soup

4.7

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Place chicken into a large stockpot and pour in water. Bring to a boil over high heat. Reduce the heat, cover, and simmer, skimming fat as needed, for 30 minutes. Add whole carrots, whole celery, onion half, lemongrass, bay leaves, and peppercorns. Cover and simmer for 1 hour; chicken should no longer be pink at the bone and the juices should run clear. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  2. 2 Transfer chicken to a platter and let sit until cool enough to handle. Strain stock, discarding solids.
  3. 3 Return strained stock to the pot and set over high heat. Stir in sliced carrots, sliced celery (not the leaves), and chicken base. Bring to a boil, then reduce the heat, cover, and simmer until carrots are tender, about 20 minutes.
  4. 4 Meanwhile, remove and discard skin from cooled chicken. Chop meat into bite-sized pieces.
  5. 5 Add noodles and celery leaves to the pot; simmer until noodles are tender yet firm to the bite, about 10 minutes. Stir in chicken and cook until heated through, 3 to 5 minutes.

By ALANK

Southern Style Chicken and Dumplings
Soup American

Southern Style Chicken and Dumplings

4.3

Prep
Cook
Total

Instructions

  1. 1 In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
  2. 2 Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
  3. 3 To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.

By Teresa C. Rouzer

Green Velvet Soup
Soup American

Green Velvet Soup

4.4

Prep
10 min
Cook
80 min
Total
90 min

Instructions

  1. 1 Combine broth, potatoes, celery, onion, peas, and bay leaves in a large pot over medium heat; bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.
  2. 2 Remove and discard bay leaves. Stir in broccoli, zucchini, basil, and black pepper; simmer until broccoli is tender, about 20 minutes.
  3. 3 Stir in spinach. Remove pot from heat. Purée in batches in a blender, the bowl of a food processor, or using an immersion blender until smooth. Season with salt.

By ASTROPHE

Leftover T-Day Turkey Stock
Soup American

Leftover T-Day Turkey Stock

4.8

Prep
15 min
Cook
255 min
Total
270 min

Instructions

  1. 1 Heat oil in a large stockpot over medium heat. Add celery, carrots, onion, and garlic; cook and stir until slightly softened and fragrant, about 5 minutes. Add turkey carcass, salt, bay leaves, peppercorns, rosemary, and sage; cook until fragrant, about 5 minutes.
  2. 2 Pour in enough water to cover turkey carcass and vegetables; bring to a boil. Cover the pot, reduce heat to low, and simmer, skimming fat occasionally, until flavors are blended, 4 to 5 hours. Strain stock into a container; discard carcass and vegetables.

By Shasta

Venus de Milo Soup
Soup American

Venus de Milo Soup

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook and stir ground beef in a large pot over medium heat until crumbly and browned, 7 to 10 minutes; drain as much fat from pot as possible. Add onion and garlic to the pot; cook and stir until onion is softened, about 5 minutes.
  2. 2 Stir in crushed tomatoes, tomato paste, onion soup mix, bouillon cubes, and bay leaf until well combined; stir in water and mixed vegetables. Increase heat to medium-high; bring to a boil.
  3. 3 Stir in orzo pasta; cook until pasta is tender yet firm to the bite, about 10 minutes. Season with salt and black pepper.

By Elizabeth Cornell Chedid

Apple Bacon Tomato Soup
Soup American

Apple Bacon Tomato Soup

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
  2. 2 Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
  3. 3 In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
  4. 4 Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

By Jennifer Fey

Jana's Pressure Cooker Lentil Ham Soup
Soup American

Jana's Pressure Cooker Lentil Ham Soup

4.7

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Place ham shanks and water in pressure cooker over medium heat. Cover and lock; bring to 15 pounds of pressure, reduce heat to low, and cook for 20 minutes. Release pressure immediately using method recommended by the manufacturer. Remove cooked ham shanks with a slotted spoon; transfer to a bowl to cool. Separate meat from bone. Transfer ham broth to a separate bowl for later use.
  2. 2 Heat olive oil in the pressure cooker over medium heat; cook and stir onion, carrots, celery, and garlic until tender and reduced, about 20 minutes. Add lentils, 8 cups ham broth, thyme, and bay leaf; cover and lock. Bring pressure up to 15 pounds for 6 minutes; immediately release pressure.
  3. 3 Stir tomatoes, ham, black pepper, and vinegar into soup over low heat until heated through.

By skewtour

Winter Solstice Soup
Soup American

Winter Solstice Soup

4.3

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Melt margarine in a large pot over medium heat and sauté onions until tender, 5 to 10 minutes. Add carrots and potatoes. Pour in water and season with parsley, salt, parsley, thyme, and bay leaf.
  2. 2 Reduce heat to low and simmer for 30 minutes, stirring occasionally. Remove bay leaf.
  3. 3 Purée the soup in a blender or food processor in small batches and return to the pot. Stir in milk, mixing well, and season with salt and pepper to taste.

By Sara Mayes

Hearty Lentil Soup
Soup American

Hearty Lentil Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
  2. 2 Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

By Judith Webster

Roasted and Curried Butternut Squash Soup
Soup American

Roasted and Curried Butternut Squash Soup

4.2

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. 2 Place squash halves and onion onto the prepared baking sheet. Wrap garlic in foil and set with other vegetables.
  3. 3 Roast in the center of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle.
  4. 4 Squeeze garlic cloves out of their skin like paste into a food processor. Scrape the flesh from the squash and place into the food processor along with the roasted onion. Puree until smooth. Add vegetable broth if necessary. Transfer the pureed mixture to a stockpot and stir in vegetable broth. Season with the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg and salt and pepper to taste. Bring to a boil and simmer gently for 10 minutes. Remove from heat and stir in yogurt.
  5. 5 Remove bay leaf and serve hot. Garnish with fresh parsley if desired.

By Lesley Prince