1/2 pound borlotti or pinto beans, soaked overnight or for six hours in 1 quart water 2 tablespoons extra virgin olive oil 1 medium onion, chopped 1 medium carrot, chopped 1 small celery stalk, with leaves, chopped 2 teaspoons chopped fresh sage 4 large garlic cloves, minced 1 pound green cabbage, cored and shredded . . . → Read More: Cabbage and Winter Squash Soup with Farro
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1 onion, chopped 3 cloves garlic, minced 1 1/2 pounds ground turkey 2 (4 ounce) cans canned green chile peppers, chopped 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon ground cinnamon ground cayenne pepper to taste ground white pepper to taste 3 cups cooked cannellini beans 6 cups chicken stock 1 jar . . . → Read More: For the soup: 8 plum tomatoes 2 Tbsp olive oil 1 1/4 cup yellow onion, diced 5 cloves garlic, minced 1 red bell pepper, diced (about 1/2 cup) 2 tsp chili powder 2 tsp ground cumin 5 cups fat-free chicken broth 1 dried ancho chile pepper 1 (15-ounce) can peeled tomatoes Salt and freshly . . . → Read More: Chicken Tortilla Soup Ingredients 2 tbs oil (light olive oil, peanut or sunflower oil) 1 ½ cup diced white or yellow onion 1 bunch of green onions, finely chopped 1 bunch of cilantro, finely chopped 2 jalapeños, seeds removed (or not if you want the wild stuff version), diced 4 garlic cloves, crushed 1 tbs paprika 1 . . . → Read More: Turkey Tortilla Soup 1/2 medium head cauliflower, cut into 1-inch florets 2 slices of crustless white bread 1/4 cup pine nuts (1 1/2 ounces) 2 garlic cloves, coarsely chopped 2 tablespoons sherry vinegar 1 large shallot, coarsely chopped 1 1/4 cups blanched slivered almonds 1/2 medium seedless cucumber, peeled and coarsely chopped, plus 1/4 cup finely diced . . . → Read More: White Gazpacho 4 cups blueberries 3 cups water 5 tablespoons sugar 3 tablespoons lemon juice 1/4 teaspoons ground cinnamon pinch of salt 2 teaspoons cornstarch ½ teaspoons vanilla vanilla yogurt for topping granola for topping Combine the first seven ingredients in a saucepan over a medium-high heat, stirring well. Bring soup to a gentle boil. Reduce . . . → Read More: Warm Blueberry Soup 1 teaspoon vegetable oil 1 pound Mexican chorizo, removed from casing and crumbled 1/2 medium yellow onion, chopped 4 cloves garlic, chopped 15 oz. canned diced fire-roasted tomatoes, drained 1 or 2 canned chipotle chiles 1/2 teaspoon ground cumin 1/2 teaspoon oregano 1/4 teaspoon ground allspice 6 cups cooked black-eyed peas in liquid 4 . . . → Read More: Black-eyed Pea and Chorizo Soup 3 1/2 cups beef or chicken stock 5 tbsp. unsalted butter 10 oz. Italian breadsticks 1 lb. Taleggio cheese, sliced Kosher salt and freshly ground black pepper, to taste 1/2 small onion, thinly sliced Bring stock to a boil in a saucepan; remove from heat. Grease bottom of a 3-qt. high-sided skillet with 1 . . . → Read More: Soupe Crasse (Bread and Cheese Soup) 4 Tbsp. olive oil, plus additional good oil for drizzling 2 large yellow onions, chopped 4 garlic cloves, minced or pressed 2 Tbsp. tomato paste 2 tsp. ground cumin ? tsp. kosher salt, or more to taste A few grinds of freshly ground black pepper Pinch of cayenne or Aleppo pepper, or more to . . . → Read More: Red Lentil Soup with Lemon 2 tablespoons olive oil 1 1/2 cups diced onion 1/2 cup diced carrot 1 teaspoon ground cumin 1 teaspoon ground coriander 1 1/2 cups brown lentils, picked over and rinsed 1 1/2 cups finely chopped chard 6 cups water 1/2 teaspoon salt Salt and freshly ground black pepper to taste 1 1/2 cups pomegranate . . . → Read More: Pomegranate Lentil Soup |
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