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

    Soups and Stews

    Soup is one of my comfort foods, either to start a special meal or as the main part of a light meal. So these are my favorite ones.
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    Another tasty recipe from my friend Leslie. She used to make large pots of this to serve to our choir between performances.

    Recipe #492114

    I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesn't eat soup and wouldn't even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guesstimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciutto and serve on top of soup under the shredded Parmesan.

    Recipe #99564

    If you've never cooked with fennel, try it! Its flavour really is unique. This is a deliciously flavoursome soup blending herbs and spices with fennel and leeks. Fennel has long been a central ingredient in many Asian (it’s a main component in the Chinese five spice powder), Middle Eastern and European dishes. In the Middle Ages, its popularity spread northward from the Mediterranean area, where it still features in many pasta dishes. This soup is suitable both for day-to-day meals and for dinner parties. To keep it strictly vegetarian, make it with a vegetable stock. For the best results, use a really good stock, preferably home-made. This soup is best made in a large, deep (preferably non-stick) sauté pan with a lid. Next time I make it, I’m going to substitute a cup of wine for one of the cups of stock, adding it during the 15 minutes while the soup is simmering.

    Recipe #120393

    This is the stock used in a recipe I have just posted for Cashew and Leek Soup. It has been adapted from a book which I found today and just HAD TO BUY - 'Green: modern vegetarian recipes' by Australian cook Flip Shelton. I haven't tried any of the recipes yet, but all the recipes in the book sound wonderfully healthy; and this recipe is really quite different from the other vegetable stock recipes already posted. If you are wanting to make your own vegetable stock, you may want to combine the ideas here with another recipe. It's just that it could take a while to gather together the ingredients! As Flip says "It's so easy to make your own stock - plus it's a great way to use up things like vegetable peel (other than potato), carrot tops and bottoms, onion skins and the skinny inner stalks of celery. Start by saving well-washed vegetable peel in a plastic bag in the freezer. Keep adding to the bag until you have enough" to make this recipe. She doesn't mention making this in a crockpot, but this is where I'll be making it once I've got into the habit of saving the required ingredients!

    Recipe #135453

    This is a very easy stew with a rich tomato base -- our newest favorite.

    Recipe #268955

    The original recipe comes from one of my favorite Italian cookbooks. Adapted to my own tastes and availability of ingredients, this comforting stew packs lots of flavor and can easily be thrown together for a mid-week meal. I usually serve mine with a nice green salad on the side.

    Recipe #123854

    Another yummy Fall soup

    Recipe #35411

    Cool, thick, and refreshing. Great with any Lebanese dish...gyros/shwarma, tabbouleh, stuffed grape leaves, falafel, baba ganouj, hummous, etc...serve with lots of pita. This is basically a no-cook recipe, great for those hot days in the kitchen! Final chill time may vary by personal taste and fridge/temp/etc.

    Recipe #95928

    This chowder is especially great for camping or a quickie back-up dinner if you keep a few cans in the pantry for just such occasions.

    Recipe #316158

    This is usually our Christmas dinner soup. Very rich and yummy ... albeit not at all calorie-wise.

    Recipe #307737

    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

    This delicious soup was "tweaked" by our friend Dick and delivered to us one night when I was recovering from a hospital stay along with some cornbread and a salad.

    Recipe #268965

    A good traditional spicy beef soup. Add as much heat to this with peppers as you like.

    Recipe #29798

    Made this up tonight. I compared some recipes and then used what I had. Turned out very tasty! Bet it would be good vegetarian too. Great served with herbed croutons and shredded Parmesan cheese!

    Recipe #196766

    Very good! Easy to make.

    Recipe #33752

    This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.

    Recipe #46837

    This spicy Mexican soup recipe came from a Los Angeles area newspaper some 30 years ago.

    Recipe #169881

    Recipe #52207

    9 Reviews |  By Evie*

    Full of flavour!

    Recipe #13817

    A great soup to come home to.

    Recipe #42645

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