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    You are in: Home / Cookbooks / Pots of simmering Soups
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    110 recipes in

    Pots of simmering Soups

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    Combine canned tomatoes, navy beans or chickpeas, carrots and mushrooms to create a hearty stew packed with great taste, lot of veggies, and plenty of vitamins and minerals. In only 10 minutes you’ll have a savory stew that’s flavorful, rich and good for you. Nutritional Information Per Serving: Calories 100; Total fat 2.5g; Saturated fat 0g; Cholesterol 0mg; Sodium 380mg; Carbohydrate 14g; Fiber 3g; Protein 5g; Vitamin A 80%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 10%DV *Daily Value Mealtime.org

    Recipe #403098

    There are seafood stews swimming through every cuisine in the world. This one has a decided Mexican flair you can create instantly with a can of diced tomatoes, a can of corn and black beans, and a handful of chopped cilantro. The shrimp cook in seconds, so they should be added in the last minute of simmering. Total cost: $9.57 Nutritional Information Per Serving: Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV *Daily Value

    Recipe #394994

    This is a wonderful vegetarian chili with barley for texture. This recipe is so easy because it uses a lot of canned ingredients, and the fresh avocado takes it over the top!

    Recipe #126664

    We like this just as much as the meaty ones. And this is SO much better for you!!

    Recipe #32681

    3 Reviews |  By Glori-B

    Having recently discovered an allergy to tomatoes sent my Italian world into a tailspin. How would I ever survive?? Here is a wonderful, nourishing, comfort-food soup that I put together that eased my sense of deprivation. The amounts are very flexible, plus I've given directions on how to add tomatoes if you "must".

    Recipe #167554

    2 Reviews |  By Olha

    This pale vegetarian chili is both pretty to look at and delicious to eat. Add the cream cheese if you prefer a thicker, cheesier sauce, and the mild green chilies for a flavor boost. Serve with hot crusty bread and a salad of sliced tomatoes in vinaigrette for a great meal. TIP: If you prefer a thicker chili, mash some or all of the beans or puree in a food processor before adding to the recipe.

    Recipe #150678

    Good for what ails you! Even better the next day. From Cooking Light Magazine.

    Recipe #227889

    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 katew

    Lots of subs can be made here depending what you have in your pantry so this is a very versatile soup. Recipe adapted from Recipes + magazine.

    Recipe #249682

    5 Reviews |  By iewe

    I found this recipe in a Rachel Ray cookbook, and putting it here so I don't lose it in my mass of cookbooks!

    Recipe #281671

    I first had this at my aunt and uncle's, had never heard of split pea soup with anything other than ham in it. Loved this, I definitely prefer spareribs to ham in this soup! Boiling the ribs in the soup and then letting it simmer for hours leaves the meat more tender than the crockpot! As written, it was a bit bland for our tastes, we added an extra tsp of the hickory salt and will try adding more peppercorns next time (I couldn't even taste the pepper this time). I added one tsp of pepper to the leftovers and that seemed to help.

    Recipe #409481

    This is a great soup with a twist. It makes a great evening meal during fall and winter. It is from the Peach Tree Tea Room Cookbook.

    Recipe #41934

    I adapted this from a recipe I found in Simple & Delicious magazaine. I love southwestern flavors!

    Recipe #252031

    A yummy alternative to the traditional, full of spices and vegetables. You wont miss the beans, but if you feel so inclined, garbanzos straight from the can go nicely with this dish. I prefer to use a homemade taco seasoning mix, but use whatever's most convenient for you. I also make the boullion using water and store-bought granules (make 2 c.- it's close enough). Serve with cheddar cheese and a dollop sour cream, with Recipe #329616 on the side to complete the meal. Found on another website and tweaked to make it more user friendly.

    Recipe #329433

    I got this from a community recipe swap years ago. It is rich in flavor and only 1 point per serving. You can add any additional 0 point vegetables in it or ground turkey and adjust the points. This is one of my WW favorites

    Recipe #199448

    This recipe comes from the Monday to Friday Cookbook by Michele Urvater. We really love the flavor of it, but find it is not substantial enough for dinner by itself. It is, however, excellent with ham (or grilled cheese) sandwiches. This could easily be turned into a vegetarian dish, as well, by substituting water or vegetable stock for the chicken stock.

    Recipe #304749

    This can be thrown together from common items in your panty, fridge, or freezer. Leftovers work great, too! This is great for a rushed weeknight.

    Recipe #408385

    This is a Weight Watchers recipe. (It's 1 WW point.) You can chicken broth if you prefer.

    Recipe #280324

    A satisfyingly smoky, meatless soup from Diane Rossen Worthington's cookbook, "The Taste of the Season: Inspired Recipes for Fall and Winter".

    Recipe #336226

    2 Reviews |  By blucoat

    This is a hearty, vegetarian winter soup. Sprinkle with a little grated Parmesan cheese and have some toast on the side and you have a complete meal. This is an easy recipe to throw together and then you can just let it sit and cook. Recipe is from food writer/recipe developer, Jennifer A. Wickes.

    Recipe #342315

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