Healthy Soups
Here are a few tricks for upping the flavor of your soups while lowering their fat content: If your recipe calls for pre-cooked vegetables--such as onions, celery, or carrots--use a very small quantity of oil or cooking spray. If the vegetables ... [... more]
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Cheesy Potato Soup II
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and ... [... more]
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Potato Leek Soup III
In a large pot over medium heat, melt butter. Cook leeks in butter with salt and pepper until tender, stirring frequently, about 15 minutes. Stir cornstarch into broth and pour broth into pot. Add the potatoes and bring to a boil. Season with ... [... more]
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Russian Mushroom and Potato Soup
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender ... [... more]
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Super-Delicious Zuppa Toscana
Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 ... [... more]
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Easy Peasy Venison Stew
Season the venison with salt and pepper, and place into a bowl. Stir in the kiwi slices and red wine until evenly mixed. Cover, and marinate in the refrigerator overnight. Drain the venison, reserving the red wine marinade. Pick out the pieces of ... [... more]
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Grandma's Vegetable Soup
Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. ... [... more]
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Garnishing Soups
Some soups almost require a garnish, like sour cream in borscht, a Gruyère-topped crouton for French onion, or rouille-spread toasts with bouillabaisse. Try a sprinkling of freshly minced herbs (whichever kind you used in cooking the soup). For ... [... more]
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Basic Soup Stocks: Vegetarian, Beef, and Chicken
Our grocery stores are crammed with canned, cubed, and powdered soup stocks. Pre-packaged broths have made it quick and easy to whip up a big, flavorful pot o' soup, rather than an all-day affair. But if time isn't an issue, why not do it the ... [... more]
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Baked Potato Soup I
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly ... [... more]
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Bacon and Potato Soup
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel. Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they ... [... more]
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Hearty Ranch and Bacon Potato Soup
Place the bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, crumble and reserve for topping. Cook and stir the onions and ... [... more]
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