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    You are in: Home / Cookbooks / Soup
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    Another great recipe from Mark Bittman. If you want to add a little heat, use ground cayenne. You can also add diced boneless chicken during the last 10 minutes of cooking. You can used canned drained tomatoes in place of fresh.

    Recipe #260842

    This is a recipe from my dad's vegan cookbook. My sister used to be vegan, so he made it up for her and the rest of us, if we wanted to try the recipes. Time does not include soaking overnight. You can do the quick soak method, but may have to cut down the first cook time to 1 hour. If your family is like mine, I would puree the whole thing after it's done, LOL! Then they can't complain about the beans!

    Recipe #248848

    Recipe #141760

    This is my favorite soup. I've tried it many ways and this is my absolute favorite. It is adapted from "Thai Vegetarian Cooking" by Vatcharin Bhumichitr. I always put too many things in it but this recipe is restrained and beautiful. Serves 4 as an appetizer or 2 as a meal.

    Recipe #213797

    19 Reviews |  By Lorac

    Just picture this hearty bean vegetable soup topped with feta cheese, fresh chopped tomato and parsley. Add pita bread, toasted and buttered for dunking.

    Recipe #23247

    6 Reviews |  By PaulaG

    Most recipes for chilled potato soup have lots and lots of heavy cream thus fat. This recipe is very simple to put together and very low in fat. As it chills it becomes super thick and creamy. After having tried this both chilled and at room temperature, I highly recommend room temperature. The recipe is from William-Sonoma Essentials of Healthy Cooking.

    Recipe #164989

    4 Reviews |  By kolibri

    Black beans are a part of the staple food in Mexico.

    Recipe #138935

    Every time I see this on a menu, I have to order it. This is slightly sweet, slightly spicy and low fat to boot!

    Recipe #144359

    8 Reviews |  By Elmotoo

    This is THE best garlic soup EVER. It's from my much used & loved 'Feast of Soups' cookbook by Jacqueline Heriteau.

    Recipe #135780

    The vegetables become really intensely flavoured, sweeter and more mellow. It's lovely served for lunch on a biting cold day with a big chunk of bread and some cheese. Alternatively you can tart it up for a dinner party by topping it with crispy bacon pieces, some crumbled cheshire cheese or herby croutoms.

    Recipe #136552

    This recipe was complied from several different sources in an attempt to find a good, and relatively easy vegetarian mulligatawny recipe. It has been a hit with everyone who has tried it, even the pickiest eaters (aka: my sister). In fact, my wife believes it to be a virtual cure all.... So step aside chicken soup!

    Recipe #157762

    I found this recipe searching for Zaar's World Tour 2005. This soup is from Tunisia. Time to prepare is an estimate. Does not include soaking time.

    Recipe #134695

    I found this recipe in my Slovenian Treasures cookbook. Posted for 2005 Zaar World tour.

    Recipe #140718

    Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.

    Recipe #131639

    2 Reviews |  By Mrs B

    This thin soup has sweet, sour and spicy flavours. The coconut milk tones down the chilli! This recipe is from Indonesia. It’s borrowed from “The World of Spice” and is posted for Zaar World Tour 2005.

    Recipe #137526

    6 Reviews |  By Hadice

    This is a warm, comforting soup. Perfect as a side or the main event. I like to double this recipe if I am serving more than two. I also like extra cheese. If you desire a little extra spice, add some chili powder or cayenne. I obtained this from a traveler's internet cookbook.

    Recipe #152572

    Hasa Al Hummus is a wonderful Moroccan vegetarian soup for a comforting winter warmer. Morocco adores her soups though there are not a million varieties. Many recipes online may taste good though are faux or Moroccan "style" soups. I can guarantee that from me what you get is completely authentic Moroccan fare. I owe this to those interested in Moroccan food/cooking that is authentic. This is a very simple basic soup as most Moroccan foods are. Go to a touristy, especially a fancy one, spot and you will get French food with Moroccan influences; not how we eat every day. We eat Moroccan food perhaps with a French influence or two though never vice versa. My housemaid Nasiha who is approximately 60 taught me this recipe. I say approximately as many in Morocco do not know their birthday. Whip this up like we do and enjoy! In a pinch you can use canned chickpeas. They are acceptable, merely omit the first cooking hour. As an aside, here, hummus is the word for chickpea, not the dip/spread.

    Recipe #140868

    Quick to make soup with a spicy kick. Another Moosewood recipe.

    Recipe #134240

    15 Reviews |  By Rita~

    Served hot or delicious served cold with a dollop of yogurt. Garnish with a Nip of Cream Sherry swirled into the soup just before serving and then top with garnish.

    Recipe #69271

    This is a recipe from the Moosewood Restaurant. The March 2005 issue of Organic Style features a Taste Test for Organic and Natural Frozen Ethnic Meals. This Stew was the Best Moroccan Entree out of 45 varieties they taste tested.

    Recipe #135322

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