I love to fix this on a cool, rainy day. So simple and inexpensive yet full of flavor and always satisfying. The broth can be replaced with water and the spices can be varied to your taste. It is a very forgiving soup.
My no-fail, signature autumn/winter soup. For best results, I suggest the soup be prepared one day in advance (I do break that rule though) to allow the ingredients to thicken. We love split pea soup and Russian rye bread!
I'm a pea soup fan, but have evolved a "Cook's Colour Treasury" recipe to my own taste, and thought I'd share it out will the Board. We freeze this one for lunches at work, and enjoy it greatly! Low fat, high fibre healthy eating!
From a cookbook called The Complete Guide to Country Cooking. This is the one of the best soups I have ever had! The paprika gives it a nice red color and it is very thick and filling on a cold winter's night.
A low-effort way to make chicken soup for those times when you need it, but don't feel like putting in the effort. You can of course substitute the herbs for whatever you have lying around or like, but I like the lemongrass because it helps open up the sinuses.
My entire family LOVES this soup. Years of trial and error have gotten me to this recipe. I make it EVERY Thanksgiving evening so I can Black Friday shop without worrying about what everyone's eating. My college bound kids always take a vat of the soup back to their dorms.
My mom has cooked this as long as I can remember- I don't know where the recipe started. She sent me to college with the recipe and after 15 years I've not been able to top it. Recipe requests come after every serving. It is even better the second day, but it normally doesn't last that long in our house!
A perfect comfort food!
Yes, here I am back with yet another soup recipe that keeps me going and is quick as a snap to throw together and leave to cook. This is not fancy food but makes it easier for me to eat and not have to think a great deal about it being alone. c.2007