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African Chicken-Peanut Soup

(Cooking Light, September, 1999)

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African Chickpea And Spinach Soup

(Vegetarian Times, March, 2007)

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African Peanut Soup

(Gourmet, April, 1996)

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African Peanut Soup

(Real Simple, September, 2005)

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Airy Pea Soup

(Washington Post, June, 2011)

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Ajiaco (Colombian Chicken Soup)

(Fine Cooking, October/November, 2003)

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Ajiaco Bogotano (Chicken And Potato Soup)

(Washington Post, March, 2006)

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Ajo Blanco: White Garlic Soup With Grapes

(Food Network Specials, Episode: Planet Food: Spain, Season: 1)

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Ajo Blanco: White Garlic Soup With Grapes

(Planet Food, Episode: Southern Spain, Season: 2)

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Alaskan Tomato Soup

(Vegetarian Times, January, 2007)

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Albóndigas Soup

(Cooking Light, October, 2000)

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Albóndigas Soup

(Sunset, October, 1997)

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Alicante Turkey Soup

(Cooking Light, December, 2011)

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All American Cheeseburger Soup

(Better Homes & Gardens, February, 2009)

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All-American Chili

(Cooking Light, January, 2003)

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Almond And Garlic Gazpacho

(Washington Post, June, 2005)

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Almond Soup with Saffron and Apples

(Food & Wine, February, 2005)

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Almost-Famous Broccoli-Cheddar Soup

(Food Network Magazine, January/February, 2010)

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Almost-Instant Chilled Borscht

(Food & Wine, June, 2013)

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Almost-Instant Hot Kimchi

(Food & Wine, December, 2011)

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Alphabet Chicken Soup

(Southern Living, September, 2005)

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Amaranth Corn Chowder

(Vegetarian Times, March, 2000)

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Amazin’ Gazpacho

(All-American Festivals, Episode: Mustard Festival, Season: 6)

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Amazing Pea Soup

(EatingWell, May/June, 2007)

Sometimes the peas in the garden outpace the picking or the supplies in the store aren’t so fabulous. Here’s a recipe for those less-than-perfect peas—no shucking involved. A soup for the true pea lover.
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Amazon Bean Soup with Winter Squash & Greens

(EatingWell, February/March, 2006)

Shaped like a flattened drum, buttercup squash most closely resembles the local squash used in this comforting hearty soup from northern Brazil. It has a dark green peel, a grayish turban-shaped top and dense orange flesh. Hubbard, butternut or delicata squashes could also be used. Instead of the lip-numbing Brazilian green jambu, we have used spinach. For a more festive look, serve in a roasted squash half (see Tip).
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