Chilled tomato caprese gazpacho screams sum-sum-summertime, just like the Jamies sang in the 50’s. Don’t you love fresh tomatoes?
Beef Barley Soup uses a sweet cereal grain that enhances the savory flavor of this hearty, delicious meal in a bowl.
Kentucky Burgoo is made with wild game meat. However, if you’re squeamish you can use chicken, pork and beef, but still call it burgoo.
African Peanut Butter Soup, aka groundnut stew, is for peanut lovers. Choose your vegetables, spices and proteins for a fabulous stew!
Cream of Asparagus Soup arrives with spring. The first spears of the season are the most tender and make the creamiest soup imaginable.
Spanish chorizo and chickpea soup is the perfect marriage of spicy pork sausage with tomatoes, cabbage and garbanzo beans.
Cheeseburger Soup satisfies your need of a delicious burger with a hearty cold weather soup. De-construction is the secret!
That first burst of crisp cool temperatures in the fall signals the beginning of Navy Bean Soup season. Enjoy it with a chunk of cornbread!
Cream of garlic soup is only for special people and I don’t understand anyone that won’t eat it. That’s okay. because It leaves more for us.
Making red bean soup while sequestered is a challenge. This was supposed to be navy bean soup, but when I picked up my groceries I found red beans instead.
Who am I to improve upon Julia’s french onion soup? It was more an accident than a plan, and I know that it is absolutely delicious.
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.