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    You are in: Home / Cookbooks / Soup
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    You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.

    Recipe #168745

    This is a great recipe for anyone who can't have dairy, but loves that creamy taste when it comes to delicious soups. This is also a super quick and easy recipe! Enjoy!

    Recipe #133175

    A low in calorie and fat tomato soup which is great tasting!

    Recipe #178201

    From BHG.com. The original recipe suggests using the broccoli-cauliflower-carrot mixed vegetables. I couldn't find that mix so I used 1 cup of a broccoli-cauliflower mix and 1 cup of a carrots-corn-peas-lima bean-green bean mix. If you are using a shelf-stable tortellini (like Barilla) add an extra cup of liquid, either chicken broth or water. If you are using refrigerated or frozen tortellini, the amounts below should be satisfactory but use more if you like.

    Recipe #213768

    I love Korean sundubu jjigae or suundubu chigae soup. I love it so much that I can eat it practically everyday with different combination of ingredients I have on hand as long as there is some silken or regular tofu (can't use firm Chinese style tofu for this). It is normally made with sliced pork and clams along with soft tofu, garlic, kimchi, green onion, kochugaru or kochukaru (Korean style crushed red pepper powder). This is not an authentic version - it is a very mild tasting without the added sliced pork or clams. You can certainly make this vegetarian and not add meatballs or egg on top, but I like to add whatever I have available in my refrigerator or freezer, such as meat balls, spinach, zucchini, etc to the soup. This soup really needs the Korean crushed red chili pepper powder known as kochugaru/kochukaru, but if you cannot locate it, you can certainly crush either Korean, Japanese or Thai red chili peppers in a pinch. I have added a picture of the bag of Korean kochugaru/kochukaru I use for making this soup in one of my photos. This is such a mild version of sundubu that almost anyone can eat it and you don't have to be a Korean to enjoy. I normally use some Japanese dashi or dashida (Korean beef version) to this, but to make it more compatible for vegetarians, I omitted. Normally jjigae and Japanese nabe soups are cooked in earthen pots on top of the burner. But, you can certainly use a small pot large enough to hold the ingredients with a lid.

    Recipe #332638

    7 Reviews |  By Annacia

    A colorful and satisfying stew is priceless this time of year (Jan), and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

    Recipe #207636

    This is THE most awesome soup EVER! Great for winter nights to chase the chill away and warm you up from the inside out. Not too spicy, just like tomato soup with a kick.

    Recipe #60107

    193 Reviews |  By najwa

    This is my own version of Panera Bread's black bean soup. It tastes a lot like it, and I love it! Use vegetable stock to make it vegetarian.

    Recipe #49737

    50 Reviews |  By AZRT

    This is a Rachel Ray recipe I had in my file for quite awhile, and had to try it recently to satisfy a craving. It turned out really well. I used made from scratch biscuit recipe as I couldn't locate the jiffy mix in my area, I made about 6 biscuits. Also, I think the refrigerated biscuits would work as well. Otherwise I followed the recipe pretty much exactly.

    Recipe #111257

    These are easy to make and are the richest and fluffiest I have had!

    Recipe #30965

    This is something I adapted from my Better Homes & Gardens Cookbook. You can really put anything you want in there, and the taste is great. I made it last night using leftover turkey breast instead of chicken, and I served it with fresh biscuits.

    Recipe #90911

    48 Reviews |  By LAURIE

    Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece.

    Recipe #139902

    From Martin Yan's Show "Yan Can Cook."

    Recipe #172693

    This is sooo good and sooo easy. Goes great with toasted Mozzarella cheese sandwiches

    Recipe #77334

    This recipe came from Canadian Living magazine, adapted for our household...makes a great "fancy" lunch on a weekend even though it's so quick!

    Recipe #12438

    2 Reviews |  By Stacky5

    Really good! Got the idea for this from Cooking Light magazine, but I tweaked it to my own taste...Very easy to make, and a very good blend of flavors!

    Recipe #127848

    5 Reviews |  By Andeey

    I got this recipe from Real Simple Magazine. I love it! You can use Vegetable Broth instead of Chicken Broth if you would like.

    Recipe #185509

    This is easy, tasty and healthy!

    Recipe #205650

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