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    You are in: Home / Cookbooks / SOUPS and STEWS
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    SOUPS and STEWS

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    This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.

    Recipe #52362

    This is a long time family favorite, I make this quite often in the fall and winter season, if desired you could add some cooked crumbled bacon, this recipe can easily be doubled.

    Recipe #71245

    This savory soup has a Southern twist with the addition of black-eyed peas and Creole spices. Leftovers can be frozen for up to one month.

    Recipe #340922

    This is a recipe from Rachael Ray's magazine. She recommends serving it with breadsticks. Use an immersion blender to easily puree the soup.

    Recipe #349793

    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

    Great on cold days, easy to make and kids like it.

    Recipe #76839

    An adapted receipe from Betty Crocker. Hearty, fullsome and delicious. My Husband devoured this in no time!

    Recipe #360273

    This is an old family recipe made better over time. I often serve this soup over noodles.

    Recipe #360213

    This is from All You magazine. I haven't tried it yet, but it looks delicious. Instead of black beans you can try navy beans, red kidney beans, or black-eyed peas (or a mix). You can add a cup of yellow corn, a can of diced chiles or chopped jarred pimientos just before the end of cooking time for a shot of color and flavor, or sprinkle in a few drops of hot sauce. Also, instead of sausage, you could stir in cut-up leftover ham, chicken or beef. Or try chicken or turkey sausage. Per serving: 635 Calories, 11g fat (3g Sat.), 21mg Chol., 29g Fiber, 38g Pro., 101g Carb., 1025mg Sod.

    Recipe #359534

    Every Monday is Soup Day at my house. I had some potatoes I needed to use up so this soup was born. I really like meals that I can use what's on hand. This is nothing fancy just a tasty easy soup.

    Recipe #360066

    This is a special chili made for my husband Jim. Please keep in mind that a lot of times while cooking, I don't measure the ingredients so the spice measurements may have to be adjusted to your taste.

    Recipe #326527

    I got this recipe out of Southern Living Magazine. It's a very mild chili with beans that was a hit with my kids. Very easy to make, and is listed as a Tailgate party Chili. Don't fret about the beer in the recipe, it cooks off and the kids don't even notice it. Since I'm from Texas, I used Shiner Bock ,which added a hint of flavor.

    Recipe #330003

    Another recipe from my Mother.

    Recipe #343750

    This is great for my family because there aren't very many of us and sometimes a roast is just too much. Soup is always a popular option here, and is a great way to warm up on a cold day. You could also use leftover steak in this, sliced thin.

    Recipe #103799

    Simple but good tasting soup. My mother even liked it and she is a hard sell.

    Recipe #76347

    This is one of our winter favorites!!

    Recipe #12633

    This recipe was the runner-up winner in Quick & Simple's Best Soup Recipe Contest.

    Recipe #342688

    If you like Chili , and you like sweet and sour ,,, You,ll love this It,s a combination of both A must try . a recipe I came up with many years ago, ( In my creative years ) Tip:: it may dry out as baking if so you may need to add a little water 1/2 cup or so I find as I do each step I add it right into a roasting pan to save time

    Recipe #350917

    This soup is absolutely delicious! A family favorite, my 4 year old son calls it "Meaty Meatball Yummy Soup". It's packed with healthy veggies, which you can vary according to your family's taste. Don't let the long ingredient list fool you - it is simple and quick to prepare with ingredients you usually have on hand. You can substitute fresh vegetables for the canned; I created this in winter when I had more canned and frozen items on hand than fresh. Leave the meatballs out if you are short on time or want to skip the meat. You can also make the meatballs in advance and freeze them to add later. We like to serve this with a fresh green salad and good multi grain bread.

    Recipe #344781

    This is the best that (in over 50 years) I have EVER tasted. Please don't leave out the spices---makes the soup.

    Recipe #348436

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