When I tried Khao Soi for the first in Chittagong, Bangladesh, I could instantly tell the level of care put into the dish. The chicken was perfectly tender from slowly simmering in coconut milk, the curry base was powerfully aromatic, and I picked up notes of turmeric, garlic, coriander, and kafir lime leaf.

This is a straight up, classic, green split pea soup with a good, meaty smoked ham hock I got at the farmers market. It is one of the first things I remember learning to cook as a child. I crave it every winter. My grandfather was known for his soups, and made a great one, and so did my mom. I bet yours did too.

The name of this classic Greek soup emulsion of lemon and eggs comes from its two main ingredients: egg (avgo) and lemon juice (lemono). The key to this soup is tempering the egg and lemon mixture by slowly adding hot stock and then whisking constantly to prevent the eggs from curdling.

A rustic stew featuring tender fava beans, smoked sausage, and aromatic herbs, capturing traditional Portuguese flavors in a rich, hearty dish.

Rich short ribs cooked quickly with robust vegetables and savory broth, delivering deep flavors in a time-saving stew.

Traditional beef stew with slow-cooked chunks of beef, root vegetables, and savory herbs, reminiscent of classic homemade comfort food.

A vibrant stew of black beans, pork, and spices, capturing the rich and smoky essence of Brazil’s beloved feijoada.

A homestyle Irish stew recipe with tender lamb, root vegetables, and a rich broth, perfect for a cozy meal.

Faced with an abundance of seasonal farm-grown produce, I couldn’t resist making this fragrant soup to celebrate the season. Sweet, tart, and earthy, this bisque offers a warming blend of heirloom tomatoes, cream, and fresh herbs. Serve it with crunchy, waffled grilled cheese sandwiches on the side. —Feed Me Dearly

I love the flavor of roasted cauliflower and cumin, but the harissa mixed into it takes it to a whole new level. This North-African chile paste is seriously hot, and using half a teaspoon in this soup had me wiping my brow halfway through.

Moqueca is a traditional Brazilian fish stew. It combines many of my favorite flavors, including tomato, peppers, coconut milk, and cilantro.Some recipes call for cod, striped bass, or snapper, but because these fish are considered “moderate mercury” fish by the National Resources Defense Council, they are best eaten only occasionally.

Hearty southern-style stew with chicken, corn, lima beans, and tomatoes in a smoky, flavorful sauce.

Filipino oxtail stew with rich peanut sauce, vegetables, and tender meat, delivering a unique sweet-savory flavor profile.

This is a really simple soup to make, and gently flavored with hints of the Middle East, where I was working until just recently. Za'atar is a spice blend that combines dried hyssop, thyme, and sesame seeds and can be found at Middle Eastern grocers or other specialty stores.

What better way to stretch your dollar than by cooking up some cheap ingredients and making them taste delicious? This soup has become my husband's favorite and since it's basically cauliflower, onions, broth, and spices it's definitely dirt cheap.

Seasonal vegetables and tender beef come together in this rich stew, celebrating the flavors of autumn’s harvest.