"soup recipes" news and stories

"In Japan, miso soup and ramen soup are two very wonderful but very different soups that would never be combined into one bowl, but I don't let that stop me here in the States," says KitchenDaily contributor Kemp Minifie, who cooked up this delectable combo. "When I discovered the little packages of ramen soup noodles in my local supermarket, lunchtime became so much easier. Because I have no intention of using the MSG-laden flavor packets, I simply toss them out and use miso instead." Kemp adds fresh carrots and broccoli to this simple soup, and, she says, "miso delivers a wallop of savory deliciousness."

Recipe for Quick Miso Ramen Soup with Broccoli and Carrot

Slow cookers are out in force in January -- it's officially Slow Cooker Month, but you'd probably have them working anyway. Even southerners are having a cold winter this year, inviting thoughts of soups, stews and chilis. Among the slow-cooked wonders we're featuring this month, is this recipe for hearty chicken minestrone. A dollop of fragrant basil pesto opens up the flavor, and gives this cold-weather soup a taste of summer.

More Slow-Cooker Soups

How to Choose a Slow Cooker

Leeks, bacon and 15 cloves of garlic go into making this Christmas potato soup one of the most hearty and flavorful around. (And don't let the name fool you; you can eat it any time of the year.) You can also make it three days ahead, if you like, so steaming bowls can be easily at the ready when holiday guests drop by.

President Obama hosted the first state dinner back in November for Prime Minister Manmohan Singh of India, with a vegetarian menu prepared by Chef Marcus Samuelsson.

Watch and learn how to make one of the dishes, lentil coconut soup with lentil apple salad, from Samuelsson himself in the video below.

There are few holiday dishes so polarizing as green bean casserole. If it was part of your usual Yuletide feast growing up, the stuff is sacrosanct and utterly essential to holiday joy. The bulk of it -- the french-cut green beans, cream of mushroom soup and French-fried onion strings -- must come blopping and clattering from cans and be baked in a casserole until it resembles a roiling green bog topped with a dry moss of frizzled onion straws. There are always seconds, and there's hardly ever any left over for a midnight refrigerator picnic.

If you didn't grow up with it skulking on the holiday table, good gravy, does that stuff look ten-foot-pole nasty.