Soup/Stew

A good-for-you French stew Low fat, flavorful — this soup will bowl you over. In France, where foie gras rules, this soup stands out: It's low fat and vegetarian. Suzanne Goin, chef and co-owner of Lucques in Los Angeles, first tasted it on a vacation. Years later, she put it on her menu. With salad and a baguette, the bean and veggie stew makes a fiber-rich meal. "Pistou" is its basil-based topping; Italians call it pesto. We call it delicious.

Get a better body at the grocery store. Just as certain exercises strengthen your stomach muscles, certain foods protect specific parts of your body. (Your tummy gets benefits from sit-ups and garlic.) A top-to-toes rundown based on new research includes the following: Eggs banish blurry eyes. Cranberry juice brightens smiles. Chocolate is your heart's friend. Carrots preserve lungs. Water is a hipbone buddy. And you get all these super foods in one bowl.

Although this recipe has a long ingredients list, it's a snap to throw together, even when you're zapped by sneezes and sniffles. Best of all, you'll be feeling better in a flash — chicken soup is a true germ conqueror, and the spiciness kicks up the cure a notch.

Comfort food at its healthiest. Serve this colorful one-dish meal over couscous or rice. Garnish with fresh basil.

This classic soup is a no-brainer, no-cook meal: Simply chop and blend. Serve it with crusty bread and spreadable goat cheese. Any leftovers will keep in your fridge for up to five days.

Like any chili, this is even better the second day. Warm corn tortillas are the perfect accompaniment.

Po Ho Thng Although this fragrant soup, reminiscent of Chinese egg drop, is meant to be sipped throughout the meal (its clean flavor cools the palate between dishes), we'd make it even if we weren't preparing the rest of this menu. It's incredibly easy (the stock can be made ahead) and requires only a few ingredients.

The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.

Using multicolored carrots makes this beautiful side dish even more vibrant.

Erin Franzman of New York City, writes: "After reading that duck was part of the Aztec diet, I put it in this simple, hearty tortilla soup for an unexpected, rich twist." Corn tortillas add both body and crunch to this filling dish. Try sliced avocado on top for a splash of cool, vibrant flavor.

In Trinidad and Tobago, crabs are traditionally cooked whole and the meat picked out. This sophisticated dish combines American-style crab cakes with the island flavor of callaloo, a green stew that's the national dish of Trinidad. Here, the stew becomes a sauce, creating an elegant starter or light lunch.

The flavor intensity of watercress can vary, so the amount needed for this soup will vary, too, depending on whether you like a strong or mild watercress taste.

Enriched with coarsely mashed potatoes, this lively soup makes for an easy supper. Serve the Accompaniments in separate bowls for an interactive touch.

Ann Gillespie of Alexandria, Virginia, writes: "Because I'm balancing graduate school and a family, I try to cook things that don't take a lot of time. But I love experimenting with ingredients, so most of my recipes are easy to make and use interesting flavor combinations. The olives and cinnamon in this stew give it a nice Moroccan flavor. This dish balances sweet and savory with tangy Kalamata olives and golden raisins.

Featuring flat little pieces of pasta filled with semisoft cheese, this soup is made by families in the countryside around the ancient spa town of Brisighella, in Romagna. If you don't have time to make the broth called for here, use your favorite homemade broth instead.

When garlic is cooked very slowly in olive oil, the result is two delicious ingredients — soft roasted garlic and garlic oil — that give this soup an Italian feel and great flavor.

This soup features the flavors of India: aromatic nigella seeds, curry powder, curry leaves, and cumin seeds.

George Hendrix of Carbondale, Colorado, writes: "My family is usually in a hurry to eat, so dinner has to be on the table fast. This soup was one of my mom's standbys when I was growing up. I often make it in big batches and just ladle it out and microwave as needed." This soup is even better the day after it's made, when the flavors have had a chance to mellow.

This vegetarian starter has an incredibly silky texture, but less than a tablespoon of butter per serving.