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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Manifold dried legumes with a recipe attached -- navy, pinto, black-eyed, lima -- name a bean that's not in these packages!
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Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!
cooking.nytimes.com
Although some bread soups are very simple mixtures of bread and broth, the ones I love most are packed with produce And while the traditional versions of the Mediterranean soups are made with white bread, there’s no reason not to use whole-grain breads in these recipes I don’t recommend sourdough, however, because the flavor is too strong
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An easy, quick, and healthy recipe for kale and cannellini bean soup. Crispy Parmesan cheese toasts and an extra sprinkling of cheese top the soup.
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This velvety fennel soup with leeks, potatoes, and cream can be served hot or cold like a Vichyssoise for an elegant first course.
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This quick and easy chicken taco soup with frozen corn and fire-roasted tomatoes will be ready in about 15 minutes.
cooking.nytimes.com
Home alone This is a superfast soup that is meant to feed one person — that’s right, one Soy sauce, sherry and ginger give tang and heat to the broth, and udon noodles lend a decidedly Asian feel
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Get The Wild Plum Cafe's Oxtail Soup Recipe from Food Network
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Get Spanish Pea Soup with Crispy Ham Recipe from Food Network
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Get Split Pea Soup with Ham Hocks Recipe from Food Network
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Get Broccoli Rabe and Cheddar-Beer Soup Recipe from Food Network