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The Chinese Buddhists are very strict vegetarians, but they savor each bite and are not opposed to a succulent delight like this dish. Beware of attachment to...
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Curried butternut squash with a dollop of lime cream is a nice way to keep warm on those cold autumn nights.
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Everyone loves using their slow cooker to make delicious meals easily. This recipe will get you a tasty Mexican-influenced chicken tortilla soup that cooks while you go about your day.
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Got the idea for this after sampling a couple bowls of a regional style soup during a trip to the Firey Foods Festival in New Mexico, just substituted Chipotles...
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser.
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Seollung Tang may have originated during the reign of King Sejong during the Joseon period. One legend tells that the king visited the Seonnongdan area where...
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Jacques Pepin shows how quick and easy it is to prepare a vegetable soup from scratch.
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This recipe is by Joanna Pruess and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
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Get Chilled Beet Soup with Yogurt and Pepitas Recipe from Food Network
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Get Slow Cooked Korean-Style Short Rib Soup Recipe from Food Network