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Cabbage, carrots, celery, sweet onion, and just the right amount of ketchup (yes, ketchup) make this lovely vegetable soup. Best if cooked one day ahead, refrigerated overnight and heated just before serving.
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Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour.
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Chunks of potatoes are nestled in a thick four-cheese blend and flavored with steak seasoning in this quick soup.
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This spicy split pea soup is a great addition to any Indian-themed meal. It pairs well with samosas and naan bread.
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Ground beef is browned, then simmered with diced tomatoes, potatoes and mixed vegetables in this easy soup.
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Simmer zucchini, Italian sausage, and canned tomatoes in a slow cooker for a hearty, weeknight meal.
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Frozen hash brown potatoes are used instead of fresh potatoes to speed up preparation of this rich and creamy soup topped with crispy bacon.
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Cooked pasta and chopped spinach are combined in this tomato and chicken broth based soup seasoned with a dash of nutmeg.
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Classic French soup with tons of onions and Worcestershire sauce. The soup is ladled into bowls and topped with toasted French bread and Swiss cheese.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.