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It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way
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Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder, starring a supporting cast of leeks, onions, garlic, rosemary, and carrots.
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Pasta noodles tossed with chicken, bell pepper and a creamy herb sauce--all prepared on the stovetop! A very quick and easy recipe.
cooking.nytimes.com
Asparagus dresses this spring pasta in pastel green Use the stems to make a finely ground pestolike mixture with garlic, olive oil and cheese; reserve the tips for quickly cooking and then tossing into the skillet with the linguine and sauce just before serving.
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Onions, butter and chicken broth comprise the base for this rich cheese soup. Serve this as a comforting lunch on a brisk Fall day.
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Packed with nutty barley grains, this healthy soup will fill you up like a stew.
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Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
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This creamy potato soup made with carrots, celery, and almond milk is a smooth and comforting dinner option that happens to be vegan.
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Apples and raisins are a tried-and-true pairing. They've been used in everything from cookies to bread to poultry stuffing - they're a natural for soup.
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Assemble a Mexican-inspired lasagna with tortillas, ground beef, Colby-Jack cheese, and taco sauce for a filling weeknight dinner.
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This pureed soup of carrot with a hint of dill would make an elegant first course at a Thanksgiving feast or any other special occasion.
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Using canned beans and tomatoes helps make a quick Italian-style soup featuring spinach and chicken sausage in this fairly simple recipe.