Articles filed under Soups

Show 21-40 of 132 « previous next »
  • 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

  • Pat’s 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 1½ cups frozen corn 1 can (14 ounces) fire roasted crushed tomatoes or 2 cups freshly chopped tomatoes 1 tablespoon dried cumin powder ¼ 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,

  • Roasted Root Vegetable Soup with Grilled Cheese Croutons Sep 25, 2013 6:25 AM
    Roasted Root Vegetable Soup with Grilled Cheese Croutons

  • Peach Gazpacho Sep 25, 2013 6:06 AM
    Peach Gazpacho

  • Happiness Soup Aug 27, 2013 12:06 PM
    Happiness Soup: Soupalooza

  • Chilled Avocado and Melon Soup With Spicy Crab-Corn Salad Aug 21, 2013 6:00 AM
    Chilled Avocado and Melon Soup With Spicy Crab-Corn Salad

  • Speedy Gazpacho Aug 14, 2013 6:00 AM
    Speedy Gazpacho

  • Cauliflower Soup Aug 7, 2013 6:00 AM
    Cauliflower Soup

  • Zucchini Soup with Parmigiano-Reggiano and Basil Aug 7, 2013 4:40 PM
    8 medium zucchini 1 medium Spanish onion 6-8 green onions Leaves from 4 to 6 stems flat-leaf parsley 3 cloves garlic 6 tablespoons extra-virgin olive oil 1¼ teaspoons kosher salt, plus more as needed ¾ teaspoon freshly cracked black pepper About 6 large basil leaves, plus more for garnish 2 cups water, or more as needed Freshly grated Parmigiano-Reggiano cheese, for garnish Trim the zucchini ends, then cut each vegetable into chunks. Finely chop the onion, scallions, parsley and garlic; piling them together is OK. Heat ¼ cup of the oil in a large Dutch oven over medium-high heat. Once the oil shimmers, add one-third of the zucchini chunks and stir to coat. Cook for a few minutes, just until the bottom side is golden and lightly caramelized, then transfer to a mixing bowl. Repeat two more times (no need to add more oil) to use of all the zucchini. Add the remaining 2 tablespoons of oil to the pot. Once it shimmers, add the onion-scallion mixture and stir to coat. Season with ¼ teaspoon each salt and pepper. Reduce the heat to medium; cover and cook for about 8 minutes, so the vegetables soften. Coarsely chop the 6 basil leaves. Return the zucchini to the pot, then season with the remaining salt and pepper. Stir in the water, which will not quite cover the zucchini. Increase the heat to high and cook just until bubbles form at the edges, then reduce the heat to medium-low, cover and cook for about 12 minutes. The zucchini should be soft but not disintegrating. Stir in the chopped basil. Use an immersion (stick) blender to purée the mixture into a thick soup that retains some small chunks of zucchini. If it’s too thick for your liking, add water as needed. Remove from the heat. Taste, and adjust seasoning as needed. Divide among individual bowls or deep cups. Tear a few basil leaves over each portion, then grate a little Parmigiano-Reggiano cheese over each one as well. Serve warm or at room temperature. Serves four to six. Nutrition values per serving: 180 calories, 14 g fat (2 g saturated), 12 g carbohydrates, 4 g fiber, 6 g sugar, 4 g protein, 0 cholesterol, 430 mg sodium. Adapted from “Franny’s: Simple Seasonal Italian,” by Andrew Feinberg, Francine Stephens and Melissa Clark (Artisan, 2013)

  • Corn Cream Soup with Summer Vegetables Jul 31, 2013 6:01 AM
    Corn Cream Soup with Summer Vegetables: Soupalooza

  • Cold Summer Soup Jun 25, 2013 6:00 AM
    Cold Cucumber Soup

  • Green Gazpacho Jun 25, 2013 6:00 AM
    Green Gazpacho

  • Mangetout Soup May 27, 2013 6:00 AM
    Mangetout Soupe

  • Mushroom Tortellini Soup May 7, 2013 6:00 AM
    Mushroom Tortellini Soup: Dan and Ed Kurnick

  • Mushroom Barley Soup Apr 24, 2013 6:00 AM
    Soupalooza: Mushroom Barley Soup

  • Chilaquiles Apr 23, 2013 6:00 AM
    Chiliquilas: Yadira Soter

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