This protein-packed soup lets two hearty and flavorful ingredients share the spotlight.

A friend's mother brought this recipe to Santa Barbara, where Lydie Marshall and her family lived after emigrating from Germany. Lydie's friend, Inge Wilkinson, substituted olive oil and red bell peppers for the lard and for some of the potatoes.

In Panicale, the small Umbrian town where Nancy Silverton's house is located, Matt Molina bought Umbrian lentils—a small, brownish-green variety grown in Castelluccio. "They have a rich, buttery flavor that's so comforting," he says. Molina simmered them slowly until they were exquisitely creamy.

One bite will make this labor-intensive seafood stew, rich with ginger and lemongrass and studded with semolina dumplings, worth the effort.

Bring the flavors of the French countryside home with this vegetable-filled lentil soup.

The Good News The fiber-rich beans in this soup make it satisfying enough to be a main course. This version gets an extra healthy boost from cabbage, a completely underrated vegetable that's loaded with fiber as well as vitamins A and C.

The Good News This satisfying soup from David Bull is an excellent source of fiber.

Charles Phan's quintessential Chicken Pho owes its depth to a long-simmered bone broth; an array of fresh toppings brings color, flavor, and texture to the finished soup.

Chef Qui Tran of Nudo House in St. Louis shares his mother’s master recipe for pho broth, simmered slowly with beef knuckle bones, whole toasted spices, and aromatics.

Make your usual butternut squash soup better than ever with two over-the-top ingredients.

League of Kitchens cooking instructor Damira Inatullaeva learned to make this delectable mung bean soup recipe from her Tajik mother-in-law, who makes it without meat (traditional mashhurda includes beef or lamb) and also uses dried apricots for a flavorful twist. Don't let the list of simple ingredients fool you—this is one of the most complex and delicious vegetarian soups we've ever tasted. The fresh herbs, pepper, and labneh at the finish take it over the top.

Trina Hahnemann calls the root vegetables in this simple vegetarian soup the "gold of Nordic soil" because they're high in nutrients and grow well in cold climates.

This creamy soup is best the next day, after the flavors have blended; season it generously before serving

Laab, a bright and spicy cold salad, couldn’t be easier. Precooked chicken is the time-saving ingredient that makes this recipe the answer to what to make when it’s too hot to cook.

With capers, cannellini beans, and oil-packed tuna, this simple salad is a taste of Tuscany that comes together in just minutes.

A savory vinaigrette flavored with rendered bacon fat takes this broccoli salad to the next level.