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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.
    « Previous 1 2 3 4 . . . 12 13 14 Next »
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    I make up about 6-8 small mason jars of the spice mixture ahead of time so that when I am ready to make chili it is about 10 minutes work away (plus simmer time but I haven't figured out how to get around that yet). It is a very versatile recipe and I have made it with ground beef or ground pork and have interchanged various types of beans and corn. Our favorite version is corn with black beans.

    Recipe #382174

    This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.

    Recipe #295568

    COMFORT FOOD!! Have this special soup anytime of the year. Combine with a sandwich for a meal! The flavor of the tomatoes and cheese, along with the croutons is superb! To get full flavor do use the can of stewed tomatoes. Quick and Easy!!!

    Recipe #273808

    I took this recipe from a cook book I have that is called "Brain Foods For Kids: Over 100 Recipes To Boost Your Child's Intelligence." I got it as a send-in freebie from Kashi. I made a few tweaks to adjust to what I had on hand and added star pasta to try to bribe my picky daughter to try it. She loved it and asked for seconds! Veggie broth could be substituted for the chicken stock to make this vegan. Alphabet pasta would be something fun to try for the kids as well. The lentils are packed with protein so the 4 large servings are a meal alone. You could add grilled cheese to this and serve twice as many.

    Recipe #266806

    This is an adaptation of a recipe originally published in "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands". It's a delicious curried lentil and cauliflower soup that's filling and incredibly nutritious, and it keeps beautifully for days! You can even make it ahead and freeze it. WARNING: IF YOU FOLLOW THIS RECIPE TO THE LETTER, IT IS EXTREMELY SPICY! PLEASE PLAN ACCORDINGLY!

    Recipe #264839

    7 Reviews |  By Rita~

    This golden, healthy, thick, rich and creamy low fat soup is made with no butter or oil, milk or cheese added. I made this using left over chicken breast, white rice and Recipe #205074 (golden in color) also the potatoes add the golden color along with the turmeric.

    Recipe #205336

    Look for barley in the grocery aisle by rice. It is very economical and tasty, and you'll be amazed how filling this soup is. Sprinkle with a little Parmesan and you can be in Weight Watcher heaven.

    Recipe #203822

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

    Recipe #189860

    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

    I love black beans and sweet potatoes... this is a wonderful blend of flavors. I like to cook this in the crockpot but it can also easily be done on the stovetop.

    Recipe #184921

    This recipe came from a Southern Living cookbook. It was so perfect the way the cookbook said to make it, that I kept it just that way.

    Recipe #175526

    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

    10 Reviews |  By KelBel

    The thing that makes Cincinnatians' recipes different from the way you and I would start cooking the chili is not only the spices, but also the method. They do not start by browning the meat, but by boiling it!

    Recipe #169019

    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

    This soup is a little spicy, elegant enough for a dinner party, super cheap to make and very tasty... Don't be put off by the lentils - trust me you won't know they are there (and secretly they are so good for you).

    Recipe #164652

    5 Reviews |  By ms_bold

    From the April 2006 issue of Cooking Light. They suggest using vegetable broth to make this a meatless meal. I like that it is made up of ingredients that I usually have on hand.

    Recipe #162159

    Here's a lovely lime-infused soup which includes cumin, cinnamon and a pinch of ground cloves along with garlic, oregano and cilantro. Yum! Tip: To shred chicken, simply pull it apart with your fingers into thin strips. Serving suggestion: Add broken-up corn tortillas for additional garnish.

    Recipe #158869

    This is a simple soup with fabulous flavor from the February 2006 issue of Gourmet magazine. They suggest that you can make this vegetarian by using vegetable broth.

    Recipe #156049

    This is slightly modified from Nonna's Italian Kitchen by Bryanna Clark Grogan. Very good!

    Recipe #155784

    From the cookbook Cooking on a Budget. Use whichever lentils you have - we like it with red lentils, but it's very nice with green or brown lentils (or a combination). I occasionally will add a couple of rashers of diced bacon if I've got bacon on hand, but without the bacon it's a great vegetarian/vegan soup. This also freezes very well.

    Recipe #151545

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