Strawberries and plain yogurt are pureed with sugar, orange juice and ground cardamom in this recipe for a refreshing chilled summer soup.
Delight your senses with this filling, engagingly seasoned vegetable soup!
Genuine Chesapeake Bay cuisine, this soup contains lima beans, corn, carrots, onions and Maryland blue back-fin crab meat and crab claws. Old Bay seasoning is required for authentic taste.
If you are a fan of ginger and garlic, then this is for you. If you have a cold and are tired of the same old chicken noodle, then give this a try.
The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.
Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.
Keep canned sweet peas, chicken broth, ditalini pasta, fresh onion, and garlic in the pantry and you’ll be able to whip up this light and tasty soup anytime.
Italian sausage, zucchini and spinach fettucine are featured in this beef broth soup seasoned flavored with red wine, basil and oregano.
Chunks of beef are simmered with mixed vegetables, mushrooms, celery and pasta and seasoned with oregano, thyme, basil, parsley and cayenne.
Using a pressure cooker to make this flavorful chicken soup speeds time cooking the pearl barley; a process that normally takes 1-2 hours can happen in 9 minutes. If you don’t have a pressure cooker, use a heavy stockpot for stovetop cooking, add more stock, as some will cook away, and allow more cooking time.