Soup's On!

A team of chefs goes "head-to-head" in WHYY's annual "Souper" Bowl

Philadelphia Eagles' quarterback Donovan McNabb may prefer Campbell's Chunky Soup after a tough game, but it's doubtful he'd pass up a piping hot bowl of hearty, homemade stew -- especially when it's prepared by one of TV12's celebrity chefs during WHYY's annual "Souper Bowl" on Saturday, February 5. Like anyone trying to score against The Birds' defense, your basic chicken noodle will have a tough time standing up to Jacques Pépin's Corn and Hominy Chowder or Mary Ann Esposito's Pappa al Pomodoro, just two of the dozens of delicious soups you'll learn how to make during this afternoon. The game is on; the soup is hot -- what could be better?

Flavors of America with Chef Jim Coleman "Soups and Breads"

Pennsylvania's own chef extraordinaire Jim Coleman puts a five-star dining twist on "comfort food" in this episode from his sophomore season. To complement his main course of Vegetable Soup with Veal Meatballs, Coleman creates a savory (and gourmet!) Le Bus Sesame Semolina. Coleman's Bread Pudding is equally heartwarming, and particularly delectable when topped with Key Lime Sauce and Chantilly Cream. 1 p.m.

Make It! Visit Flavors of America Online to view soup and bread recipes. Who can possibly pass up Chef Coleman's decadent Bread Pudding with Key Lime Sauce and Cream?!

Christina Cooks "Nothing But the Soup"

What does ingredient-conscious cook Christina Pirello prepare for a wintry day? Think soups that are healthy, nutritious and "lighthearted," on top of being appetizing -- a perfect combination! In this episode from her third season, the whole foods expert shows how simple soups -- like her family's recipe for Pasta E Fagioli -- can stabilize emotions, increase stamina, battle stress, get rid of stubborn colds and much more. 1:30 p.m.

Make It! Christina shares her family's recipe for Pasta E Fagioli, made with beans and fresh sautéed vegetables.

Jacques Pépin's Fast Food My Way "Soup's On"

In his newest series, the cuisine connoisseur offers delicious, wholesome meals using quality ingredients that can be prepared in a minimal amount of time, and this soul-warming episode is no exception. First, Pépin whips up two equally tasty stews -- Corn and Hominy Chowder and Red Snapper with Mussels and Chorizo -- that can be a meal in themselves! To compliment his savory Cheese Crostini, Pépin makes a Banana Bourbon Coupe, a special ending to any meal. 2 p.m.

Make It! If you're stumped by Pépin's recipe for Corn and Hominy Chowder, follow along with the master chef as he prepares the dish in this interactive slideshow! You can also view a 30-second how-to video to make Jacques' Cheese Crostini.

Simply Ming "Master Chicken Broth"

Versatile, delicious and relatively easy to make, Ming Tsai's ginger, anise and soy sauce-infused chicken broth is a recipe you'll want to have on hand year-round. Ming and guest chef Michael Lomonaco cleverly enhance the Western staple with Chinese flavors to create a menu of Ginger-Poached Chicken Breast, Hot and Sour Shrimp Soup and Lemongrass Coconut Chicken Soup. Michael also helps Ming stir up a simply delectable Shrimp and Vegetable Risotto. 2:30 p.m.

Make it! Once you have the recipe for Ming's Master Chicken Broth, you'll be able to create any of the dishes from this episode's menu!

Seasonings with Dede Wilson "More Winter Soups and Stews"

Author Jana Kolpen visits Seasonings to help Dede Wilson prepare soups and stews inspired by her part fiction, part cookbook, The Secrets of Pistoulet. Set on a farm in the remote French countryside, the book weaves together the story of a heartbroken traveler with fabulous, "soul-strengthening" recipes that Wilson and Kolpen replicate: Potage of Vision (Carrot Ginger Soup); Potage of Abundance (Beet and Potato Stew); and Potage of Passion (Creamy Tomato Soup). Baked Celestial Croutons are a perfect topper for each magical dish. 3 p.m.

America's Test Kitchen "Hearty Soups"

The Test Kitchen concoctors prove that less is more when it comes to hearty soups, preparing two popular favorites -- Ham & Split Pea and Rustic Potato-Leek -- that can sometimes suffer from pasty consistency or pallid flavor. They avoid these common caldron calamities by putting flavorful variations on the meal-in-a-bowl standards, like adding caraway to Ham & Split Pea, and kielbasa and white beans to the Potato-Leek. In the Equipment Corner and Tasting Lab, the hosts prove that all vegetable peelers are not the same, find the best potatoes for soup and evaluate new salts on the market. 3:30 p.m.

Make it! The Test Kitchen Web site offers up recipes for each variation on the two soups prepared in this episode, rates the best vegetable peelers and gives cooks the low-down on what potatoes are right for what dish. Note: Free registration is required.

Ciao Italia "Classic Tuscan Soups"

After visiting the world famous market of Mercato Centrale in Florence, Italy, host Mary Ann Esposito is inspired to create two classic Tuscan soups guaranteed to leave plates cleaned and stomachs satisfied. She begins with Pappa al Pomodoro (Tomato Bread Soup), a chunky, stick-to-your-ribs meal, and then prepares a smooth and creamy Passato di Peperoni Gialli (Cibreo's Yellow Pepper Soup) that looks like golden velvet and tastes like nectar for the gods. Dig in! 4 p.m.

Make it! Impress your family with Mary Ann Esposito's Cibero's Yellow Pepper Soup or Tomato Bread Soup. Enjoy!

Lidia's Italian Table "Soup for Dinner, Soup for Dessert"

In each episode of her long-running cooking program, host Lidia Matticchio Bastianich invites everyone to the table to share in the culinary pleasures of her Italian upbringing. This program is no different, with Lidia offering up her family's recipe for Full-Meal Minestrone for the main course, followed by a homemade Sponge Cake and Zuppa Inglese, or Italian English Trifle, for dessert. Pass the spoons! 4:30 p.m.

Make it! Search for recipes from the show at Lidia's Web site.