My family loves this creamy and satisfying soup with the comforting flavors of butternut squash and curry.
This combination of beef and vegetables is a hearty sure-fire hit!
This sweet and spicy soup is filled with exotic flavors, and perfect for warming up on a cold night.
Shredded leftover turkey is cooked with tomatoes and green chiles, spiced with cayenne and cumin and finished off with fresh avocado and dried cilantro for a zesty, unusual soup.
This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.
Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn.
Condensed cream of potato soup is used as the base for this broccoli soup with onion and cheddar cheese.
Instead of starting with a hambone (which you won’t have unless you’ve just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that’s been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup’s homemade feel.
Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
Chicken, noodles and carrots are simmered in canned chicken and vegetable broth seasoned with basil and oregano in this quick soup.