Everyone knows chicken soup is good for the soul, not to mention good for getting over a cold. For that matter, though, most every kind of soup renews and soothes us. It seems to be true the world over, which is why we've flitted around the globe for a week's worth of quick, tasty, and satisfying liquid meals, from Canadian Cheese Soup With Pumpernickel Croutons to Provencale Shellfish Stew.

These jet-set soups can be on the table in a flash, too. Because they use convenience products such as high-quality canned vegetables and broths, there's no need for these one-pot recipes to simmer for hours on the stove. Yet there's no loss of flavor or richness; all these recipes retain the character and taste of more time-consuming homemade versions. When a hot bowl of soup is just what you want -- and you want it tonight -- you'll find everything you need right here.

Freezing tips: All of these soups freeze well for up to two months. Pour them into airtight containers, leaving enough room for expansion (about 1 to 2 inches at the top of each container). To reheat, thaw in the refrigerator, and place the contents in a saucepan over low heat, adding some water or chicken broth, if necessary.

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