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    You are in: Home / Cookbooks / Soups and Stews
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    62 recipes in

    Soups and Stews

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    This is a modified recipe, originally called Farmhouse Cheddar Soup, which I clipped out years ago. I make it often and freeze in individual servings to reheat. You can reserve 1 1/2 c of the cauliflowerets to saute in some butter and add after the soup has been pureed. I usually just puree it all in the soup pot with a hand blender.

    Recipe #106611

    36 Reviews |  By Bitsie

    This is a very flavorful soup that is a comfort food for my family. The recipe was given to me by my Portuguese mil over 30 yrs ago. Her mother had passed it on to her. This soup is easily stretched to make more servings. The Chorizo gives the broth a good base for adding another can of beans or more pasta or a little water. Soul warming for a cold night, serve with a warm crusty bread. A great next day soup. Freezes well.

    Recipe #82886

    2 Reviews |  By Bergy

    This spicy dish is very flavorful but if you don't like it too spicy cut down on the chili.

    Recipe #64613

    A German version of beef goulash I acquired while living in Germany. Adapted from "Lieblings-Rezepte" and translated directly from the German.

    Recipe #55634

    1 Reviews |  By peachez

    This chowder with home-made bread is all I need to feel comforted after a hectic day. I sometimes add crumbled bacon for a hint of smokiness

    Recipe #34424

    8 Reviews |  By Marlitt

    This a really flavorful stew. Got it from another site and have had it often. It is very versatile can really substitute any vegetables you have on hand. The taste is awesome. Great served over rice. My complements to Leah for this recipe.

    Recipe #104015

    It sounds strange but I have been told by Polish friends about dill pickle soup in the past so it has to be worth a try if only to try something different.

    Recipe #307240

    You will not believe the deeply satisfying flavour of this stew. This is our favourite wintry stew dish - comfort food to the max. The cooking time is more or less accurate, but it really depends on the cut of meat used - not everyone used chuck, and then, not all chuck is the same! You really have to poke and prod and taste to get it to where you want it...but that's what cooking is all about, isn't it? ;-)

    Recipe #80536

    Use leftovers from Polish-Style Roast Chicken Recipe #143040.

    Recipe #143044

    This is more of a concept than an actual measured out recipe. It is how I like to use up Thanksgiving dinner leftovers. I can only have so many turkey sandwiches before I hurl.

    Recipe #190733

    Here's a quick, light and creamy soup that warm you on the coldest night. Add some hearty whole grain bread and a tossed salad to make a very satisfying meal.

    Recipe #17987

    3 Reviews |  By Dib's

    I found this on the net last year-it's a great fall soup! Serve with a crisp apple salad and a hot loaf of bread.

    Recipe #33769

    I have been making this soup for a long time now and everyone likes it. Very tasty if made with smoked bacon.You can use any beans you like.Can't remember how i came by it.

    Recipe #281191

    From www.TopSecretRecipes.com I got this copycat recipe off of Top Secret Recipes site.I love Friday's Black Bean Soup because of its spiciness and I was so happy to find this! This is so easy to prepare! You can make this soup on the stovetop or in the slow cooker.I brought this soup to a boil on the stove and then put it in the slow cooker and let it simmer on low for 2-3 hours. If you like black bean soup, you're gonna love this!

    Recipe #102274

    Making your own vegetable stock is easy and costs almost nothing. Use the trimmings from your vegetables, including onion skins, garlic skins, herb stems, potato and carrot peelings--just about anything in your kitchen except sulfurous vegetables such as broccoli, cauliflower and cabbage. Also toss in anything in your fridge that looks like it's not so happy any more. This recipe uses a reduction method that produces a very rich stock, which increases the cooking time. You can do this in a third of the time by doing only 1 reduction, which takes about 45 minutes to an hour cooking time. But I highly recommend reducing 3 times.

    Recipe #217620

    You can fix this soup in a short amount of time.

    Recipe #195303

    This recipe is my own creation. I was looking for something hearty and that my kids would eat. They don't like dry beans - so I was skeptical at first. They loved it and the first time I made this - there wasn't any left! We had this with homemade breadsticks for a filling meal. This recipe freezes well. I have also taken it to potlucks. It is a crowd pleaser. Yield is approximate.

    Recipe #287572

    11 Reviews |  By Bev

    Simple to make and delicious!

    Recipe #23274

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