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    You are in: Home / Cookbooks / Soups and Stews
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    262 recipes in

    Soups and Stews

    Mostly untried, but it's that time of year.
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    My Granny sure was a "Good Cooker"! We all loved her food especially certain things like her soup. We all try to make ours taste "just like Grannys". When we make it we are sure to call everyone and brag. I normally boil a whole chicken and use most of it for the soup and a little for something else. Granny never drained the cans of veggies, but I never lose as much water as she did, maybe because I put a cover on the boiling chicken.

    Recipe #129228

    This is an extremely thick hardy soup, a whole meal in a bowl. We usually have some raw vegetables with dip and some good crusty bread with it. It freezes very well. I've had this recipe for sometime now. I believe it came from the first year of the Taste of Home magazine, but I'm not positive.

    Recipe #75192

    Thick, rich and hearty beef stew that is anything BUT bland, if you know what I mean! It took me several years to perfect this recipe, and I'm proud to say that it was recently published in Taste of Home magazine! I'm a Midwest meat and potatoes kind of girl, and always liked beef stew, but it was always just "ok". Even people that say they don't care for spicy foods really liked it! Hope you try it! Enjoy!

    Recipe #100379

    This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.

    Recipe #111587

    Hearty winter fare. Don't forget to serve feta cheese and crusty bread alongside. Note: although it is not traditional to have veggies in this soup here in Greece, I always put a couple in, simply because they taste good. I have carrot and potato on the ingredient list here, but I also often use some minced celery and maybe a smallish zucchini.

    Recipe #59197

    This hearty soup never fails to please my family when I make it. It has flavours that are sure to make both kids and adults happy - bacon, cheese, chicken, in a creamy broth.

    Recipe #82483

    This is a classic Appalachian dish, brought to this country as Italian immigrants flocked to the mountainous regions of Appalachia in the late 1800s to mine coal -- they brought their excellent recipes with them. Over time, local ingredients crept into such recipes, making them a part of the Appalachian culture and tradition. I have updated the ingredients to facilitate convenience. Like most Appalachian recipes, this one conveys two primary characteristics: major flavor and, it "sticks to your ribs". That is a complaint we often hear in regard to vegetable-based soups, "An hour later and I'm hungry again." Not so with this one. The critical ingredients of this recipe include the Italian sausage, the carrots (which provide a natural sweetness) and the Italian dressing dry mix. The vegetables could certainly be substituted to include zucchini, turnips, and perhaps even some chopped Rocket lettuce. If you're not crazy about tomato-based soups, simply use more chicken or beef stock and less tomato/vegetable juice. Enjoy!

    Recipe #185711

    7 Reviews |  By Kim127

    This was a winner for the Furmanos Cinco de Mayo Recipe contest. I have not tried it as yet. Posted for the Zaar World Tour. Update: I've since made this and thought it was just all right. Was missing something in my opinion.

    Recipe #172115

    For an authentic Cajun touch, serve potato salad on the side.

    Recipe #150143

    1 Reviews |  By Brenda.

    A cool way to begin or end a meal. You can whip this together in 5 minutes. Experiment by using different berries that are in season. Each year we wait patiently for my Mom's home grown raspberries to make this.

    Recipe #166607

    Don't let the unusual combination scare you....this is delicious! Very healthy, too.

    Recipe #189860

    This has a long list of ingredients, but it's easier than it looks. This is a fat-free recipe, but feel free to use olive oil instead of water for sauteeing.

    Recipe #189865

    This soup takes minutes to make and is good enough to serve to company, my family loves this! you can saute an onion and fresh garlic in the 2-3 tablespoons butter if desired before adding in the other ingredients (omitting the garlic powder) but it is just as delicious without it! 18% cream can be used in place of the whipping cream but it will not be as good! Use only Campbell's Cream of Potato soup for this, another brand will not be as good. The cayenne is only optional, add in for an extra kick! This will serve 4-6 people but can easily be doubled or tripled. You will LOVE this easy soup!

    Recipe #189675

    A nice creamy soup. I make this in the summer when the tomatoes are really fresh from the Farmer's Market (canned is ok). The dried tomatoes add another depth to this soup.

    Recipe #36267

    A taste sensation from the pages of Fine Cooking.

    Recipe #49957

    This is a good. I like to roast a few batches of tomatoes and freeze them for use during the winter months. This soup is usually the first thing I make with the last tomatoes and fresh herbs of the season. You can use dried herbs. I like roma tomatoes the best for this. I usually don't add the cheese to the soup but pass it at the table.

    Recipe #168395

    8 Reviews |  By PaulaG

    This soup a little zip. Delicious with a side salad and some fresh bread for a wonderfully satisfying meal. If desired, lowfat milk can be used; however, for added richness add 2 tablespoons of powdered milk.

    Recipe #130587

    10 Reviews |  By PaulaG

    Jaxon's is local and they make the best potato soup with green chile. The recipe is printed in the El Paso Junior League cookbook and there have been people to buy the cookbook for this recipe.

    Recipe #104917

    Two of my favourite things in a cream soup.

    Recipe #115444

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