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    You are in: Home / Cookbooks / Soups
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    16 recipes in

    Soups


    Displaying up to 20 pages of results. To see all results, or register.

    We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig "gastro-pub" in Manhattan soon became one of our favorites.

    Recipe #133563

    A fiesta of flavors serve with tortilla chips or corn bread for a filling meal.

    Recipe #152334

    A hearty beef soup with chunks of sirloin. Very yummy.

    Recipe #89703

    Another delectable entry for the Zaar World Tour from the enticing World Vegetarian Cookbook by Madhur Jaffrey. This is simple enough to prepare midweek and comforting as the first cold air of fall arrives.

    Recipe #140836

    Needs to refrigerate 4 hours before serving. Adapted from Moosewood.

    Recipe #54200

    There is a very nice restaurant in Kansas City, MO called the Plaza III - they are famous for their steak soup. This is a copycat version of it. It freezes very well too.

    Recipe #60811

    10 Reviews |  By Terese

    I really love this soup. I got the recipe from an old Vogue magazine and I've been making it for nearly 10 years. It's great in winter served with crusty bread. You can make it more heartier by adding an extra onion together with more lentils and stock.

    Recipe #28573

    My brother created this knock-off recipe for his wife's favorite soup from a french bakery, 3 hours away from home. It's better than the real thing!

    Recipe #53601

    A rich creamy soup; can be made up to 3 days ahead.

    Recipe #39149

    Lovely soup with substance. Literally! Not "brothy" but rich... and probably not heathy either. I won't tell if you won't!

    Recipe #56703

    This is one of my favorite soup recipes, especially in the fall when it's just getting crisp and cool outside. However, it's also great in the summer when my basil is going nuts (like it is right now!)

    Recipe #40654

    3 Reviews |  By annbb

    This should really be called Healthy Healthy Soup, but it's so good, no one would believe it! The soup freezes extremely well and makes about 20 cups or so - enough, as the magazine said for "3 meals for a family of 4". NOT for our family - it's only enough for about 2 meals. We LOVE it! I found this in some now forgotten magazine long ago and have changed it (added carrots, omitted the green pepper, added different colored peppers, took out the cilantro, which I HATE, and substituted parsley) quite a bit. The original also called for half brown and half red lentils. All red makes a much better tasting soup and it's prettier, I think; no muddy color. If you use vegetable stock, it's vegetarian. Omit the Zesty Lime Cream dollop and it's vegan. Hope you all enjoy it too!!! P. S. - Cut your prep time by using a food processor to chop all the veggies. Add the herbs as well so they blend in.

    Recipe #56141

    Very good! Easy to make.

    Recipe #33752

    5 Reviews |  By Tweeky

    A great soother or subtle beginning to an elegant dinner. This recipe is wonderful and even better yet if you are lucky enough to have fresh pumpkin to use in place of canned. I clipped this out of a magazine many years ago and we have enjoyed it ever since.

    Recipe #66699

    24 Reviews |  By GinnyP

    Quick, creamy, tasty, and reheats well. Great with a grilled cheese sandwich!

    Recipe #29441


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