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    You are in: Home / Cookbooks / Soup
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    Recipe from El Torito Mexican restaurant, Los Angeles, CA. Source Los Angeles Times 12-26-96.

    Recipe #215988

    I came up with this the other day when I was craving some spicy but tangy soup. The measurements are approximate and you should adjust according to what you like.

    Recipe #349678

    This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it "Football Soup" because we always make it when we have a crowd over watching the game after church! Incredibly easy, freezes beautifully, and my bean hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the monterey jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!)

    Recipe #110846

    I got this recipe from the Bob's Red Mill website, and it is awesome! I adjusted the sequence and ingredients a bit to suit me. It's my favorite Black Bean recipe so far, and I've tried a half dozen over the last few weeks, looking for just the right taste. This one has it! Serve it over cooked brown rice or cooked kasha and bulgur wheat for more fiber. You can use vegetable stock instead of chicken if desired.

    Recipe #315840

    If you love stuffed green peppers you will LOVE this soup.

    Recipe #349410

    This recipe came from a friend of mine. I changed it a bit, I have a habit of browning my hamburger in bacon grease after I browned my bacon when any recipes call for both. My kids hate veggies, I made this one week-end for me and DH to have for a meal and left overs the next day. My college kids came home (3 of them) they asked me what was in the pot and boom, not a tsp. was left after we ate. It wasn't even lunch time yet!!! Oh, my teen son saw them eat it and he joined in also!!!! They still hate veggies but not this stuff!

    Recipe #349586

    Came across this recipe in a Kraft cookbook and did a few little changes. It's very simple and quick to do. It has become a regular in our house hold. Hope you enjoy!

    Recipe #349601

    Prepare in the slow cooker and come home on a cold night to a wonderfully hearty supper

    Recipe #349603

    This is a recipe from Rachael Ray's magazine. She recommends serving it with breadsticks. Use an immersion blender to easily puree the soup.

    Recipe #349793

    Good Food Magazine, October 1986. Pairs nicely with Recipe #350033 for a perfect, comforting meal on cold-weather days.

    Recipe #349978

    This sounds like an unusual combination, but it is actually quite yummy and perfect for one of those frosty days. A glass of riesling and some crusty bread are the perfect accompaniments to chase away the chill. Adapted from Good Food Magazine, December 1987.

    Recipe #350046

    The meatballs are made of ground turkey and broiled to reduce fat and calories.

    Recipe #350258

    I like to serve this for Chinese New Year as the ingredients of this soup are cut into long pieces, symbolizing hope for a long life.

    Recipe #350282

    I have fiddled with this recipe and I think it is now a great meal for cold winter nights. You can add your own secrets, you can puree the final product or eat as is. I like a little less liquid and a thick base. Please try and enjoy

    Recipe #350789

    This is a peppery soup with lots of mushrooms and steak in it. My family requests this meal very often! Cheap and easy to make! Exact quantities vary depending on how much you want to make. I usually make a huge pot at a time.

    Recipe #276484

    although i have never had max and erma's soup, i made this recipe and oh my gosh..... it is so good!!! "Recipe created by Todd Wilbur". Read more: <a href=""></a> everyone i have made it for has asked for the recipe after. i usually make a huge pot and have it for a few nights, the second night always tastes better than the first! i will write the recipe the way it was written to me, then i will put a note of what i have done to change it at the end.

    Recipe #317764

    For a busy weeknight, try this recipe. It only takes 30 minutes to prepare, and uses convenient frozen puréed squash combined with red bell peppers and fresh lime juice to create a velvety soup with a Southwestern flare. To make it a complete meal, serve with some crunchy whole-grain breadsticks, and a fresh garden salad.

    Recipe #350510

    2 Reviews |  By MsSally

    One morning, the weather man said it was going to be 4 degrees that night. So I knew I had to make soup and didn't want to go to the store. So I scrounged in the cabinet and this recipe was born. Use hotter sauce if want more heat. This has a mild spice just right for my guy, who doesn't like hot.

    Recipe #350702

    It's the season for SOUP! Here is an outstanding Recipe, that originated in a Ski Lodge in Montana. The flavor combinations are amazing and it is now one of our NEW Favorites.

    Recipe #351220

    Simple vegan crock pot recipe.

    Recipe #351277

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