Articles filed under Soups
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Creamy Spinach Leek SoupDec 29, 2009 10:00 pm - 2 tablespoons margarine 1½-2 cups chopped leeks, packed (use whites and about half of green stalks) 1 box (10 ounces) chopped, frozen spinach, thawed and drained 4 cups ...
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Oxtail SoupDec 29, 2009 10:00 pm - 4 pounds oxtails 1 cup onion, sliced or chopped 4 tablespoons butter or margarine 1½ teaspoons salt 1 teaspoon pepper 1 bay leaf 2 tablespoons dried parsley or ¼ cup fre...
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Old-Fashioned Split Pea SoupDec 20, 2009 10:00 pm - 3 pounds split peas 6 quarts water 1 meaty ham bone 3 cups onion, coarsely chopped ¾ teaspoon black pepper ¾ teaspoon garlic salt or garlic powder ¾ teaspoon marjoram 1 ...
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Lentil and Sausage SoupNov 22, 2009 10:00 pm - 1 pound bulk Italian sausage, mild or hot (optional) 1 tablespoon olive oil 2 medium onions coarsely chopped or 1½ envelopes dried onion soup mix ½ pound brown lentils, ...
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Butternut Squash Apple Ginger SoupNov 17, 2009 10:00 pm - 2 tablespoons butter 1 medium onion, finely chopped 1 tablespoon grated fresh ginger 1 clove garlic 1½ pounds butternut squash, peeled, seeded and chopped into 1-inch c...
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Edamame SoupNov 10, 2009 10:00 pm - 6 cups reduced-sodium, fat-free chicken or vegetable broth 2 cups (about 10 ounces) frozen shelled edamame 1 cup already sliced white mushrooms, coarsely chopped 1 teasp...
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Hearty Potato-And-Leek SoupNov 03, 2009 10:00 pm - 2 tablespoons olive oil 3 onions, peeled and chopped 2 leeks, white and green parts, sliced 3 cloves garlic, peeled and chopped 2 tomatoes, seeded and chopped 4 cups veg...
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Toasted Barley Soup with Swedish MeatballsOct 06, 2009 11:00 pm - 1 teaspoon extra-virgin olive oil ¾ cup quick-cooking barley 2¼ cups reduced-sodium beef broth 1½ cups diced carrots 1½ cups diced zucchini ½ pound frozen, cooked S...
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Cauliflower-Apple SoupSep 15, 2009 11:00 pm - Olive oil 2 medium Spanish onions, diced 2 garlic cloves, diced 1 large head cauliflower (about 11/2 pounds) trimmed and cut into florets 3 large sweet apples (about 1 p...
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Roasted Parsnip and Jerusalem Artichoke SoupSep 15, 2009 11:00 pm - 8 large parsnips (about 3 pounds), peeled and cut into large pieces Olive oil 1 pound (about 10) Jerusalem artichokes, see note Juice of 1 lemon 3 medium shallots, chopp...