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A combination of corned beef, potatoes, and onions. A quick and easy meal.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This thick and hearty hamburger soup is loaded with vegetables and barley.
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Creamed corn, whole kernel corn, half-and-half and milk go into this quick corn chowder made with vegetable broth.
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This is feed-a-crowd food: filling, hearty, satisfying, and easy to put together. It's not a fancy recipe, but bring it to your next potluck and there won't be a bit left when you go to pick up your dish.
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Savory cheesy grits are served with rich, sweet king crab meat in this deluxe version of low country seafood with grits.
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Roasted mushrooms, potato, and sunchoke (Jerusalem artichoke) are mixed with mushoom stock in this vegan bisque.
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Is it even winter if you're not eating soup in a bread bowl?
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Asian rice noodles work well in this dish, too. Cook according to package directions.
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Fresh ginger gives this quick soup terrific flavor.
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This wonderful chicken and rice soup features curry, coconut, and pineapple.
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A classic Thanksgiving sausage stuffing recipe.