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Articles filed under Soups

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  • 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

  • Spicy Bean Soup Mar 26, 2013 1:29 PM
    Spicy Bean Soup:Soupalooza

  • Zucchini Soup Mar 26, 2013 6:00 AM
    Zucchini Soup: Angie Gergen

  • Parade Stew Mar 12, 2013 11:30 AM
    Mom's Potato Soup: Margaret Mary Eklund

  • Catherine’s Spicy Chicken Soup Feb 27, 2013 10:17 AM
    Catherine's Spicy Chicken Soup

  • Spaghetti Soup Feb 26, 2013 6:05 AM
    Spaghetti Soup: Nancy Annino

  • Ying’s Hot and Sour Soup Feb 25, 2013 4:23 PM
    Ying's Hot and Sour Soup

  • Sicilian Chicken Soup with Bow-tie Pasta Feb 18, 2013 1:15 PM
    Sicilian Chicken Soup with Bowtie Pasta

  • Egg Drop Soup Feb 5, 2013 4:05 AM
    Egg Drop Soup

  • Burhop’s Cioppino Jan 29, 2013 12:00 PM

  • Greens, Sweet Potato and Chicken Soup With Almonds Jan 16, 2013 6:00 AM
    3 cups low-fat, low-sodium chicken broth, divided 4 ounces boneless skinless chicken breast, chopped into small pieces 1 cup sweet potato, peeled and diced ½ cup onion, chopped 1 cup frozen chopped collard greens (or kale or mustard greens; see note) 1 teaspoon minced garlic ½ cup almonds, sliced ½ cup warm water 1 teaspoon vegetable oil ¼ teaspoon fine sea salt 1/8 teaspoon ground black pepper 2 teaspoons fresh lime juice In a large soup pot or Dutch oven, heat 2 cups of broth over high heat. Add the chicken, sweet potato and onion, and cook on high 4 to 5 minutes, until sweet potato is tender and chicken is no longer pink. Stir in frozen collards and garlic, and reduce heat to medium-low to simmer. In the bowl of a mini food processor, process the almonds, water and vegetable oil on high until almonds form a smooth paste. Set aside. Once all the vegetables are tender, add the remaining cup of broth, almond paste, salt, pepper and lime juice. Stir to blend well. Cook another 1 to 2 minutes to combine flavors. Serve immediately. Serves two (easily doubled or tripled). Cook’s note: If you can’t find frozen greens, triple-wash fresh greens and cook them in boiling water until tender, about 20 to 30 minutes. Chop well and use an equal amount of fresh greens as called for in recipe. Nutrition values per serving: 387 calories, 18 g fat (2.5 g saturated), 26 g carbohydrates, 6 g fiber, 32 g protein, 50 mg cholesterol, 897 mg sodium.

  • Pumpkin and White Bean Soup with Sourdough Croutons Jan 14, 2013 2:02 PM
    Pumpkin and White Bean Soup

  • Italian-style Onion Soup Topped with a Poached Egg Jan 9, 2013 5:46 AM

  • Catriona’s Green Bean Soup Dec 26, 2012 12:04 PM
    Green Bean Soup

Show 41-60 of 139 « previous next »
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