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This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.
This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.
Ingredients:
olive oil, onion, celery, carrots, pearl barley, brown lentils, porcini mushrooms, beef broth, thyme, parsley, black pepper, bay leaf, button mushrooms, dry sherry
www.chowhound.com
We love salt- miso has salt and flavor! lots of veggies, filling, but not heavy!
We love salt- miso has salt and flavor! lots of veggies, filling, but not heavy!
Ingredients:
water, miso, carrot, celery, green onion, bok choy, tofu, yellow onion, shiitake mushrooms, udon noodles
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Just saute tomatoes, add water, beat in eggs, and add dashes of green onion and sesame oil to make this soup that's common in South China.
Just saute tomatoes, add water, beat in eggs, and add dashes of green onion and sesame oil to make this soup that's common in South China.
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This yellow split pea soup is flavored with olive oil and a pinch of curry. An excellent lunch or dinner because it is easy to make and delicious.
This yellow split pea soup is flavored with olive oil and a pinch of curry. An excellent lunch or dinner because it is easy to make and delicious.
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Pureed casaba melon and coconut milk make a simple and refreshing soup. Top with unsweetened toasted coconut.
Pureed casaba melon and coconut milk make a simple and refreshing soup. Top with unsweetened toasted coconut.
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This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make.
This is the Korean equivalent of chicken noodle soup - it is a comforting, cure-all soup. It is also spicy and fresh, and easy to make.
Ingredients:
beef stock, cloves, tofu, napa cabbage, daikon radish, yellow squash, green onions, red pepper
www.foodnetwork.com
Get Pack-and-Pour Mango Soup Recipe from Food Network
Get Pack-and-Pour Mango Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Some dried herbs and half a package of frozen tortellini transform the simplest lunchtime fare into something, well, almost sophisticated. Great for a last-minute dinner party.
Some dried herbs and half a package of frozen tortellini transform the simplest lunchtime fare into something, well, almost sophisticated. Great for a last-minute dinner party.
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The title says it all -- with potatoes, too.
The title says it all -- with potatoes, too.
www.allrecipes.com
This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho.
This is a delicious cold soup and makes a quick summer meal with the addition of a loaf of sourdough bread. This soup has a distinctive flavor to it that you will love - somewhere between guacamole and gazpacho.
Ingredients:
tomato, avocados, onion, green bell pepper, lemon juice, tomato juice, nonfat yogurt, chives
cooking.nytimes.com
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free One major benefit to cooking chickpeas yourself — aside from the superior flavor and texture — is that the water you cook them in becomes particularly rich and flavorful by the time they’re done