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Articles filed under Soups

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  • Mexican Zucchini Soup Jul 30, 2014 6:01 AM
    Looking to use up all the zucchini in your garden? Try this spicy Mexican Zucchini Soup.

  • Grilled Gazpacho Jun 24, 2014 5:30 AM
    Can you make soup on a grill? You can when it's Grilled Gazpacho.

  • Pastina Jun 24, 2014 5:30 AM
    Pastina is an Italian soup Brian Peterson remebers from this childhood.

  • Garden Vegetable Soup May 6, 2014 5:30 AM
    Garden Vegetable Soup Tim Cruz

  • Bieler’s Broth Apr 30, 2014 5:30 AM
    Bieler's Broth is a veggie-packed soup that will fill you up.

  • Spring Matzo Ball Soup Apr 9, 2014 6:01 AM
    Spring Matzo Ball Soup gets a seasonal makeover.

  • Spring Corn Soup with Asparagus Apr 2, 2014 1:01 AM
    Spring Corn Soup with Asparagus is perfect for cool spring nights.

  • Walnut Mushroom Soup Mar 26, 2014 6:01 AM
    M. Eileen Brown's Soupalooza recipe for Walnut Mushroom Soup gets its creaminess from blended almond milk and fresh mushrooms.

  • Curried Carrot Soup Feb 26, 2014 5:45 AM
    Curried Carrot Soup

  • Garlicky Kale, Squash and Farro Soup Feb 25, 2014 5:45 AM
    Garlicky Kale, Squash and Farro Soup

  • Red Lentil Soup with Cilantro Pesto and Lemon Jan 29, 2014 5:30 AM

  • Cream of Broccoli Soup Jan 22, 2014 6:06 AM
    Cream of Broccoli Soup: Patty Nicpon

  • Creamy Chicken with Wild Rice Soup Jan 13, 2014 3:00 PM
    Creamy Chicken and Wild Rice Soup

  • Pumpkin Curry Soup Jan 13, 2014 3:00 PM
    Pumpkin Curry Soup

  • Edamame Corn Chowder Jan 13, 2014 3:00 PM
    Edmame Corn Chowder

  • Spiced Carrot Soup Dec 29, 2013 6:59 AM
    Spiced Carrot Soup

  • Roasted Red Pepper Soup with Broccoli Pesto Christmas Tree Croutons Dec 22, 2013 8:11 AM
    Roasted Red Pepper Soup with Christmas Tree Croutons

  • Homemade Egg Noodles Nov 20, 2013 6:14 AM
    Homemade Egg Noodles

  • Patís Turkey Noodle Soup Nov 20, 2013 6:14 AM
    Pat's Turkey Noodle Soup

  • Autumn Soup for a Chilly, or Not-So-Chilly, Night Oct 1, 2013 6:00 AM
    2 cups diced onion 2 cloves garlic, minced 4 cups low sodium vegetable broth 2 cups low sodium garbanzo beans or dried, cooked beans 2 cups winter squash, such as acorn or butternut, cut into chunks 2 medium potatoes cut into 2-inch chunks, for 1 cup 1Ĺ cups frozen corn 1 can (14 ounces) fire roasted crushed tomatoes or 2 cups freshly chopped tomatoes 1 tablespoon dried cumin powder ľ teaspoon cayenne or paprika, or to taste 1 teaspoon salt, optional 3 tablespoons chopped cilantro or parsley, or more to taste Place a nonstick, 2-quart or larger sauce pan over medium heat; add onion and dry saute 1 minute. Add the garlic and saute another 2 minutes, adding a bit of the broth if anything starts to stick. Add the broth, winter squash and potatoes and simmer about 20 minutes or until the vegetables are cooked through. Add the beans, corn, tomatoes and cumin powder and any other seasonings that you want to add. Simmer another 5 minutes. Taste and adjust the seasonings. Garnish with chopped cilantro or parsley. Serves four to six. Cook’s note: This easily can be made in a pressure cooker by sauteing the onions for a few minutes over medium heat. Add the garlic and saute another minute. Add the broth, beans, squash and potatoes. Put on the lid and bring to high pressure for 3 minutes. Let the pressure come down naturally. Add the corn, tomatoes, cumin, cayenne and salt. Heat for a few minutes to let the flavors blend. Taste and adjust seasonings. Serve with the chopped cilantro. Nutrition values per serving (assumes 6, without optional salt): 223 calories, 2 g fat, 50 g carbohydrates, 11 g fiber, 7 g protein, 344 mg sodium. Jill Nussinow,

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