A Sisters’ staple that has become a customer and staff favorite, this stew has a mild, sweet curry flavor that works well with all types of seasonal vegetables.

The ultimate winter comfort food, this new take on chicken noodle soup is chock full of vitamins and packed with the fresh flavor of parsley.

The beer in this soup gives it a surprise kick and mellows the sweetness of the carrot and parsnip. Thick and textured, and practically a stew, it’s a hugely filling, nutritionally sound soup that’s also a snap to put together.

Refreshing and playful! This makes an impressive cold summer soup to serve friends.

A classic preparation of wild mushrooms, full of rich flavor.

A simple, scrumptious stew for a Chinese New Year feast or a cold winter’s night.

This bisque-style soup is enriched with cream and finished with a scatter of chives for a fresh, lively accent.

Intensely rich and full, there are few foods more soul-satisfying on a rainy winter day.

So simple you don’t even have to cook it, this Spanish soup of raw, blended vegetables is full of summer flavor.

Tons of flavorful veggies fill this beef (or vegetable!) broth borshcht.

Higgins Chef and Owner Greg Higgins shares his recipe for filling, flavorful soup.

An old stand-by cavorts with an undervalued colleague in this soup.

This two-colored soup uses both parts of the turnip plant.

This tasty take on traditional miso is packed with spring vegetables.

This dish is like a “to go” version of soup — make it more dinner, and bring it for lunch the next day!

From Starve a Cold, Feed a Fever by Angela Sanders

From Monique Siu and Kevin Gibson of Castagna

Monique Siu and Kevin Gibson of Castagna share their simple and very quick vegetable stock.

From Eric Bechard, Chef, Alberta Street Oyster Bar & Grill

Boost the mushroom flavor in mushroom soup or gravy by substituting this recipe for traditional chicken or vegetable stock.

From Heather Staten, Chef Instructor, In Good Taste Cooking School

Recipe from Chef Jeff James.

From Lucy Vaserfirer, Chef, In Good Taste Cooking School

Herbalist Judy Bluehorse Skelton’s recipe for Wojapi, a Lakota word that loosely translates as “all mixed up.”

Chef Cathy Whims of Nostrana shares the recipe for her spring stew of peas, artichokes, fava beans, onions and potatoes

Good-quality, unused vegetable parts, such as trimmed asparagus stalks, make a terrific base for soup stock.