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    You are in: Home / Cookbooks / Soup & Stews & Chilis
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    82 recipes in

    Soup & Stews & Chilis

    Cool Fall or winter days, warm crusty bread and a good bottle of wine; Washington of course!! What could be better.
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    I love to have this for lunch! So cheesy and creamy! This is an adapted cheese soup recipe of mine and is it ever delicious! I love cheesy potato soup but since I'm diabetic now, I can't have the carbs. This is a wonderful alternative and GREAT for diabetics! The only carbs are in the milk, and the little bit of flour! And it's so easy to throw together! I just steam the broccoli in the microwave, and then chop it, and the ham, while I wait on the soup to boil.

    Recipe #241056

    To make slicing the pork chop easier, freeze it for 15 minutes. We prefer the distinctive flavor of Chinese black vinegar; look for it in Asian supermarkets. If you can't find it, a combination of red wine vinegar and balsamic vinegar approximates its flavor. This soup is very spicy. For a less spicy soup, omit the chili oil altogether or add only 1 teaspoon. Recipe stolen from the PBS cooking program America's Test Kitchen. This is an excellent soup.

    Recipe #323234

    A great tasting vegetable soup.

    Recipe #253601

    This is the real way to make Borscht. No canned veggies, no messing around. Just real hearty Borscht, the way my mother makes it. Good ingredients are key, especially the meat, which should be fresh and thick. Once you've had this Borscht, you will not be able to eat any other. For the non-kosher, try it au-natural, or with a nice spoonful of sour cream mixed in (please, not low fat, enjoy this!).

    Recipe #262907

    Found this on the local news website.

    Recipe #305347

    Taste of Home. Beautiful presentation. Excellent for fall celebrations. I usually add bay leaf and dried thyme or marjoram to the stew. You can add whatever spices/herbs you prefer.

    Recipe #32467

    Rachael's Recipe Notes: Yes, you are reading the ingredients correctly - fennel seed, ground cinnamon and unsweetened baking cocoa are what make this delicious! I make this in a 4 quart stainless steel pan on the stove top, but after sweating the onions and peppers and browning the meat, if you want to put this in a crockpot and cook on LOW for 4 to 5 hours, it's just as good! If you like, you can add a can of diced tomatoes, undrained (15 to 16 ounces), at the same time you add the tomato paste. Sometimes my family likes the diced tomatoes, sometimes they don't. I serve this with homemade jalepeno cornbread and/or crispy tortilla strips.

    Recipe #385067

    A hearty meatless meal for a cool fall evening - chili and cornbread all in one!

    Recipe #441361

    Borscht has been claimed to have originated in many countries such as Poland, Lithuaniana, Russia, and other nations (Italy for one!). However, it is thought to have originated back in the fourteenth century in the Ukraine. As you can imagine, the ingredients and methods of preparation vary greatly according to the country, republic, city, or even the cook. However, the staple ingredient is always the luscious red beet that gives the dish its characteristic color and flavor. Even the name borscht derives from the old Slavonic brsh – meaning, of course, “beet”. In the Ukraine, borscht has always been more than just a soup; it usually constituted the mainstay of a family’s whole diet. A proper borscht should include as many as twenty ingredients and should be thick enough for a spoon to stand up in it. Borscht was usually prepared in enormous quantities for the weeks ahead, and the borscht pot sat right in the middle of the dining table. Meat from the borscht was the most desirable ingredient and in times of shortages was strictly distributed according to age and rank. The women who prepared the soup had to be skilled (in the Ukraine, a woman’s domestic qualities are judged by her borscht). We can buy borscht in the groceries but I find it is never like the REAL borscht. Most are just watery versions of beet juice! A proper borscht should include pork or ham and other meats – the more meat, the better. Try making it with beef short ribs or pork ribs, adding some diced ham or smoked kielbasa at the end. Also important for a good borscht, is to prepare the stock and vegetables correctly, strictly observing the proper order in which ingredients are added. Like many of the Slavic soups, borscht should be served with sour cream, added separately but thoroughly mixed in by each diner. Borscht tastes better the next day, so make enough to enjoy the leftovers.

    Recipe #223406

    My husband's heritage is Ukrainian, he grew up eating borscht and still loves it. If you would like to make this Vegetarian or Vegan, just omit the meat and/or the sour cream (I do and we aren't vegetarians). My husband rates this as one of his favorite soups I make (5 stars)! I cook this one Vegan style.

    Recipe #290098

    The traditional Russian beetroot soup. Since there is a whole bird in the soup, it is most practical to make a large batch. Leftovers can be frozen. It takes a while to make, but is quite inexpensive, and of course - delicious made the right way. This way.

    Recipe #242300

    Adapted from www.auntpurplescooking.com - I like to use boneless, skinless chicken thighs for this, but you can use breasts too.

    Recipe #348668

    6 Reviews |  By loof

    A great and filling chili - adjust the chipotle chilis to your desired spiciness. Beef broth can be substituted for the beer if desired.

    Recipe #275983

    This sounds like a really good black bean soup...though I love most ALL black bean soup! I'll update once I've tried it. I'm posting this for ZWT 4. This is a recipe I got by Cinda Sanners from her "Soup Buffet" show.

    Recipe #308228

    Not sure where it came from originally, but it's a great way to use some of those tomatos from the garden.

    Recipe #35864

    I had to write this down fast before I forgot how I came up with this. I got a tip from a can of refried beans to use it as a base for soups. I love tortilla soup but it can sometimes be loaded in calories. Using refried beans not only thickens the soup, but saves calories on any added cheese or tortillas used to do the same. Taking a few cans out of the pantry makes very quick, easy, and delicious soup. Check out my vegetarian version which is just as yummy. A great way to use up the crushed up tortilla chips at the bottom of the bag.

    Recipe #218299

    8 Reviews |  By Lorac

    A "souper" delicious way to use up leftover turkey! Don't hesitate to mix in leftover gravy or veggies. Left over stuffing? Layer it on top of the turkey. No leftover turkey? Cook boneless turkey breasts in chicken broth and use the liquid instead of milk.

    Recipe #47602

    7 Reviews |  By chia

    posted by request,from fine cooking 3/07

    Recipe #209920

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

    Recipe #30965

    It is unbelievably easy, very good for you, diet-friendly...and delicious! The chicken literally melts in your mouth. It's addictive too :)

    Recipe #252244

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