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The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes...
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Thyme and Dijon mustard make this a tangy stew. It is made with plenty of vegetables - carrots, potatoes, and tomatoes.
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This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Portuguese Chourico and Kale Soup Recipe from Food Network
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Get Cornbread Dressing Recipe from Food Network
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Get Veal Marsala Recipe from Food Network
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Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
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Get Braised Lettuce and Peas Recipe from Food Network
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Get Brussels Sprouts with Pancetta Recipe from Food Network
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Curry powder adds a new flavor to your zucchini soup thanks to this quick and easy recipe idea.