Velvety smooth and delicately flavored, this bright green soup is a welcome sign that it's spring, and light-filled evenings call for a change of pace from hearty winter bowls. Soups don't get much ...

Melt the butter in a large pot over medium-high heat. Add the chopped onion and minced garlic; cook until the onion is transparent (about 3 minutes or so). Add the peas, spinach, vegetable stock, and ...

The color and taste of spring are more than welcome right now. This soup is so green it's almost startling. The bright color comes from spinach, peas, and asparagus. Start by making a quick stock from ...

My mom enjoys a soup that is chunky. One of her favorites is split pea and ham. I must admit that it doesn’t sound very tasty ...

When the January chill sets in and you’re craving something warm, cozy, and low-effort, a pot of easy soup on the stove ...

When I was growing up in Los Angeles, Rosh Hashanah dinner always meant that my mother spent several days in the kitchen. She didn’t have farmers markets. Today, with the variety of fresh produce ...

In the middle of the North Atlantic Ocean, about 1,000 miles off the coast of mainland Portugal, lie the Azores, an archipelago that is an autonomous region of Portugal. I knew little about the ...

This recipe is from “Soup’s On” by June Ruopp. She says it is one of her husband’s favorite soups. Add a salad, hot bread or rolls, and you have a meal fit for a king. Heat bacon drippings in a large ...