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    You are in: Home / Cookbooks / Soups
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    You can eat as much of this 0-point Weight Watchers cabbage soup as you like. It's so good for you.

    Recipe #128956

    33 Reviews |  By Lennie

    This is a fabulous recipe, especially when made with my Rescued Turkey Stock (#24576). It also freezes very well.

    Recipe #24638

    I like spicy food - if you prefer mild dishes, substitute regular diced tomatoes, mild sausage and omit the chili pepper.

    Recipe #313688

    Oh My Goodness! My husband and I love anything Buffalo, and this is SO good. I've made it twice in the last two weeks! The first time I made this "soup" it was really thick, so the next time I made it we tore up some crusty French bread and dipped. I'm taking this to the next Super Bowl party, for sure!

    Recipe #261005

    I found this on the TOH site and it has quickly become a favorite of my family's. Add a salad and a warm loaf of sourdough and it's perfect comfort food! I generally make the roux and then throw everything in my crockpot to simmer for a couple of hours. I use a cup of the buffalo sauce and 8 oz of Velvetta and it turns out just right for us.

    Recipe #109295

    7 Reviews |  By winkki

    This low carb creation is reported to be one of the favorite soups of Marjorie Druker, the much-lauded chef behind the popular New England Soup Factory. Found online.

    Recipe #95589

    Low in fat, high in fiber, tasty and filling! And oh so yummy on a chilly night. You can sub turkey sausage for the ham if you like.

    Recipe #262579

    19 Reviews |  By Debbwl

    My husband found this in one of our neighborhood papers and asked me if we could try it. All I can say is this was yummy, and has moved into the true conferred food corner of my hart.

    Recipe #354701

    Shrimp, avocado and cream cheese really make this special. And it's as simple as just combining ingredients and waiting for them to chill.

    Recipe #286908

    When DH and I moved to his home village, the first person I made friends with was the wife of that smart guy who helped us tile the cellar. He invited us to his birthday party and I didn't do anything but talk to his wife and eat this soup - I just couldn't stop eating, it was so good! We met weekly since then, but it took years until I finally got the recipe. Great to make ahead for a party.

    Recipe #362787

    This is the Greek way to cure the common cold. It is delicious. Make sure to mince the vegetables quite fine - you want them soft and melt-in-the-mouth. This is not the soup for crunchy veggies. Please note that the eggs are not 'raw' in this soup, but are actually tempered in the hot broth.

    Recipe #77090

    This is a version of the famous Wendy's chili and it tastes just like it! This recipe is from Todd Wilbur's book Top Secret Recipes.

    Recipe #17858

    A family favorite, I took bits and pieces from several recipes and tweaked it to our preferences. The first time I made this, I used the juice of 2 lemons, which was not enough, and probably 1 cup of brown sugar or a bit more, which was about right. In addition to the lemon juice, I added a bit of cider vinegar as well - the soup needed more of a sour taste. Turned out great!

    Recipe #409336

    I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.

    Recipe #196233

    This tastes exactly like the pasta e fagioli soup at the Olive Garden. Wonderful! Husband loves it!

    Recipe #31717

    It's the day after Thanksgiving and you're staring at a mountain of leftovers. What do you do with them all? Easy! Make Turkey and Dumplings! This recipe is so easy to make and SO good. It's comfort food at its finest. These are so good, you might end up baking another turkey just to have more leftovers. Well, maybe that's stretching it. They are good though. Enjoy -- and happy eating!

    Recipe #399612

    2 Reviews |  By ellie_

    This is a really good low fat soup/chowder- I changed the recipe slightly from the original recipe based on what I had on hand. This recipe also calls for 6 celery stalks diced but as I was out of celery I threw in 1 teaspoon celery seeds. Recipe source: The Healthy Slow Cooker

    Recipe #305143

    I had always been a great follower of Craig Claiborne and Pierre Franey of The New York Times, and learned to cook by following their recipes. They printed this recipe in 1987, from which I learned to make a rich, delicious stock and heartwarming soup. I have continued this tradition for 21 years now, and am posting this recipe here so that I am assured of never losing it! Over the years, though, I have made some personalization to it. For instance, my habit has been, after dinner, to remove all meat from the turkey frame. I then immediately put the entire turkey frame in a huge stockpot with enough water to cover, and add the rest of the stock ingredients. Instead of cooking it for 1 hour, though, I usually let it simmer for anywhere from 3 to 4 hours. Before I go to bed for the evening, I strain the soup, let it cool, and refrigerate for use the next day. That Thanksgiving Friday, I skim the fat off the chilled stock, and then prepare the soup as directed. Again, I must reiterate, it is delicious!

    Recipe #294487

    Don't toss out your turkey carcass make soup! --- this can also be made using a carcass from a large roasting chicken --- the carcass takes about an hour to cook so start this early, and do not remove any meat that was left on the bones, you will *love* this soup! :)

    Recipe #267620

    5 Reviews |  By Irmgard

    I always make this soup after the holidays when I have a nice, meaty turkey carcass for making stock. You can get a lot of servings out of it simply by increasing the amount of water used. This recipe was developed in the tests kitchens of Homemakers Magazine.

    Recipe #74180

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