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This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cook beef, tomatoes, carrots, potatoes, celery, and onion all in the slow cooker for an easy, hands-off dinner.
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Borscht is a traditional Russian and Polish soup made with beets and cabbage simmered in a rich broth. Garnish with a dollop of sour cream to add a little decadence.
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This updated classic—loaded with celery, carrot, and fresh thyme—is the answer to all your problems on a cold night.
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This is another one-meal-in-a-pot dish. It contains soup, meat, and vegetables all cooked together in one delicious broth. Terrific during cooler weather.
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Get Corn Chowder Recipe from Food Network
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