Canned Tomato

With the help of a food processor, this tasty, no-cook soup will be ready to eat in minutes. Serve with stone-ground tortilla chips or warmed flour tortillas.

Just the thing to serve on a chilly early spring day. Green Chili Cornbread (page 145) or fresh store-bought cornbread would both team well with these flavors.

Crisp green snow peas lend this soup a pleasant visual and textural twist.

This hearty curry becomes the centerpiece of a satisfying meal served over hot cooked grains, and accompanied by Chapatis (page 158) and a simple, palate-cooling salad of cucumbers and tomatoes.

Though undoubtedly Indian influenced (it bears a passing resemblance to the traditional East Indian mulligatawny soup), this is actually an adaptation of a classic curried chicken stew recipe from the American South.

Cream of Wheat, or farina, is the secret to the smooth, thick texture of this soup.

Here’s a lively soup that comes together quickly. Serve with a big Greek-style salad and a fresh flatbread for a light yet satisfying meal.

This soup features a slew of compatible ingredients made even more companionable in a mildly curried broth.

This is a good, basic, everyday sort of soup, suitable for cold weather. Try Cheese and Herb Corn Muffins (page 150) as an accompaniment.

Lentil soups are so satisfying in winter. Served with Quick Sunflower-Cheese Bread (page 144) or Focaccia Bread (page 148), this soup needs only a simple salad to make a very filling meal.

Millet, an exceptionally nutritious if rather bland grain, is used to great advantage in this soup, where it has an opportunity to soak up all the spicy flavors.

Bulgur is not often used in soups, but works very nicely, adding protein and a chewy texture.