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This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lentil Soup with Beef Recipe from Food Network
cooking.nytimes.com
This recipe is by Mark Bittman and takes About 15 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Boneless, skinless chicken meat is combined with pinto, black, kidney and ranch-style beans in this soup with hominy which calls for packets of taco seasoning and ranch dressing mix.
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Hearty yet healthy, this soup is loaded with greens, beans, farro, potatoes, and herbs.
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I love making homemade soups in the fall, and this is my new favorite. Serve with crusty rolls.
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This is a smooth creamy soup. Great for those cold winter days.
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A simple, homemade soup made with fresh tomatoes is a perfect summertime treat when the best tomatoes are ripe in gardens and farmers' markets. Everyone will love the fresh sweet taste and smooth texture.
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This soup incorporates pre-baked cubes of potato with onion, crumbled bacon, cheddar cheese and sour cream in a milk soup base which has been thickened with a roux.
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This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
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This is one of those soups you can't get enough of. Potatoes are roasted and pureed with chicken broth, onions, garlic and milk for a hearty, creamy soup.
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The surprising combination of peaches and curry powder gives this innovative soup its sweet-savory personality. Serve it Asian-style topped with cooked shrimp and chopped lettuce.