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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.
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Italian sausage, zucchini and spinach fettucine are featured in this beef broth soup seasoned flavored with red wine, basil and oregano.
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Potato soup made with baby potatoes and fresh leeks.
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You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version.
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Chicken broth, ground beef, and escarole are the primary ingredients of this traditional soup. The ground beef is combined with bread crumbs, egg, and Parmesan cheese to make bite-sized meat balls, which float amid the escarole broth.
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This hearty winter soup kicks boring canned soups to the curb.
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This delicious turkey soup with green beans and sweet potato is a delicious way to use leftover turkey meat, and it's ready in less than an hour.
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Homemade turkey stock is simmered for hours on the stove with barley, vegetables, and turkey, creating a warm and comforting pot of soup.
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Use ground pork sausage in your zucchini soup with tomatoes, onion, and celery for extra savory flavor.
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Hearty yet healthy, this soup is loaded with greens, beans, farro, potatoes, and herbs.
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I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
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This is one of those soups you can't get enough of. Potatoes are roasted and pureed with chicken broth, onions, garlic and milk for a hearty, creamy soup.