Potato Soup

Potato soup is a childhood favorite of mine, and this is the first time I've put tangible measurements to this recipe, so above all else, make this in a way that tastes good to you. 

Cream of Mushroom and Mead Soup

This can be made ahead and reheated. I love that this recipe can be adapted for most any time of year, for just about any kind of mushrooms, herbs or roots available.

Vidalia Onion Soup with Wild Rice and Blue Cheese

Vidalia onions will make this a one of a kind soup, but if they’re not available, try Walla Walla or another variety of sweet onion. If you have homemade stock on hand, this would be an ideal time to use it.

Pinto Bean, Kale, and Pasta Soup


This is just the kind of soup to make at the beginning of the week for lunches. It’s hearty enough to keep for several days, and is so delicious you won’t tire of it.

Sweet Potato and Sausage Soup

Hearty enough to be a one pot meal, this soup is richly flavored, easy to make, and adaptable – use kielbasa instead of the andouille, or substitute the sausage entirely with a couple of cans of drained white beans.

Golden Tomato Soup with Fennel

This summer soup is cool and refreshing, lightly sweet with a spicy and smoky punch from the paprika. Try serving in chilled soup bowls.

Summer Cucumber Soup

This cool, summer soup was insired by Bulgarian tarator, a soup made with yogurt, cucumbers, dill, garlic, and walnuts. This version skips the yogurt in favor of almond milk for a packed-with-flavor, refreshing dish.

Garlic Soup

Creamy and full-bodied, this soup is perfect ladled over chunks of day-old bread and drizzled with olive oil.

Pumpkin Tortilla Soup

Here's a great, flavorful, creamy soup that doesn't require a blender - only a can of pumpkin. 

Sweet Potato Tempeh Stew

Along with tempeh and sweet potatoes (a perfect pair!), this hearty stew is scented with warming spices and is served garnished with a dollop of yogurt and nutty toasted pumpkin seeds.

Heirloom Tomato Gazpacho

This light, cold soup makes a great meal on a hot summer night, and turning on the stove isn't even a requirement!


Simple Spinach Stracciatella Soup

Adding frozen spinach to this classic Italian soup gives it extra heartiness. The toasted baguette is great for dipping into the soup.

Tuscan Carrot Top Soup

"There is a Tuscan saying: Non si tira niente - nothing gets thrown away - that is particularly appropriate vis-a-vis this soup. Carrot tops are almost always discarded. But why? They have the same sweet-earthy taste but with a hint of green that makes them perfect for soups or vegetable sautes. Try the following recipe and let it spur your creativity as to how else to use the delicate frilly leaves." -chef2chef

Chilled Sun Gold Soup

"You needn't serve more than a taste of this sweet-tart soup. It makes a stimulating, eye-opening start to a summer meal on a hot day." - Deborah Madison

White Bean, Chard and Pasta Soup

"This recipe is from my friend Carrie Birrer, who used to own Florio Bakery in Portland. The combination of garlicky greens and white beans is delicious; just don't let it sit around on the stove too long after making it, as the greens will turn to sludge. My rendition of this recipe calls for fewer anchovies and a pinch of red pepper flakes; adjust both according to your own taste."

Radish Top Soup

“Don't throw out your radish greens. Believe it or not, those fuzzy leaves can be transformed into a smooth green soup, with a hint of watercress flavor.”

Sorrel Soup

Don’t cook sorrel for extended periods of time in cast iron pots/pans… the acidity of the sorrel reacts with the iron and creates a metallic-tasting dish!

Miso Soup with Mushrooms, Snow Peas and Tofu

Enjoy this savory miso soup as an appetizer or a main course. The tofu makes this dish more substantial, while the snow peas give it a springtime flavor that is sure to make your taste buds happy!

Sausage and Cabbage Stew

This aromatic cabbage, sauerkraut, and sausage stew hails from Central Eurpoe and is also known as bigos. Serve with potatoes and rye bread for a traditional take on this dish, or for a lighter meal, with a fresh green salad.

Endive and Celeriac Chowder

“Ladling this delicate, vegetable-laden chowder over toasted bread raises it to main-course status. If you don’t want such a hearty dish, use a little less liquid and a few croutons to finish. Use only white endives for this soup. Red ones will make it look very dingy indeed.” –Deborah Madison

Pattypan Squash Soup

$16 Squares are menus that feed four people for $16 or less. These menus incorporate products that are on sale this month at the Co-op. the cost of basic pantry ingredients like flour, spices, oil, and condiments are not included in the cost of each menu. Serving sizes are based on manufacturers’ recommendations where appropriate

Swiss Chard, Sweet Corn and Scallion Soup with Noodle Nest Dumplings

"First of all, thank my lucky stars for Deborah Madison, whose original recipe I have adapted and expanded on.

I am a big fan of preparing my ingredients ahead of time, and I especially recommend doing so with soup. It makes the cooking process so much easier to have everything you are going to need ready and waiting, instead of desperately scrambling to chop one thing while frantically stirring another."

Gingered Carrot Soup

What feels better on a chilly evening than bright, vibrant and warming carrot ginger soup?

Beet and Fennel Soup

This fall soup is great hot or cold. Garnish with the fennel fronds and enjoy!

Margot’s Split Pea Soup

An old housemate passed along her mom’s split pea soup recipe, adapted for our Co-op’s vegetarian needs. It is one of the best I’ve ever had. Enjoy Margot’s variation on split pea soup! - SR

Green Veggie Sauce

This sauce can be eaten as a cold or hot soup, or as a sauce over whole-wheat noodles or brown rice!

Winter Soup

This hearty flavorful soup is just the thing for a cold blustery day!

Chicken Stock

This homemade chicken stock will add delicious flavor to your recipes--you'll never go back to canned stock!

Beet Soup in Roasted Acorn Squash Bowls

This soup is nothing short of stunning. Vibrant. Mesmerizing. It is the dinner equivalent to typing in all caps, and begs to be described with exclamation points. Green! Orange! Red! Exciting! Great for guests, since many people have not seen a squash used as a bowl before. Serve with an arugula or spinach salad topped with fresh goat cheese.

Autumn Minestrone

If you are a fan of minestrone, you will surely enjoy this veggie-laden version. The kale is a particularly nice touch, imparting a complementary texture as well as a nutritional punch. Wholesome and satisfying, this soup seems to get better in the couple of days after it is cooked. You may find yourself distracted in the quiet of your workday, looking forward to your leftovers.

Simple Miso Tofu Soup

A light and healthful dinner. Simple to prepare, though very restorative. Miso, a fermented food, aids digestion and is rich in Vitamin B and trace minerals. Tasty, as well as beneficial for the immune system.