This is a great stew to bring to a potluck as it does not have any common allergens. It’s also vegan, but you can add a little cooked chicken for extra protein if you prefer. What started as “refrigerator stew” at our friend’s farm has become a regular staple in our fall rotation. Ingredients 2
Inspired by Tom Kha Gai — and a New York Times recipe shared by a friend — this Thai chicken-coconut soup uses spinach for added color and flavor and a squeeze of lime for brightness. The broth is thin but can be served over rice or another grain to make a full meal. This can
As the weather turns cold again, I’ve got soup on the brain. It’s easy to make a big batch at the start of the week, and I love coming home to a warm, satisfying bowl at the end of a long work day. But sometimes, I get bored making the same traditional recipes throughout the
Our favorite fall soup is based on Jamie Oliver’s roasted butternut squash from The Naked Chef. You can double the first part of the recipe below and use the squash as a side-dish for one meal, then use the leftovers to make the soup.
This potato leek soup is a veggie variation on a favorite of ours, and another excuse to make cornbread to go with it. Inspired by Jamie Oliver. Serves 4-6. Ingredients 4 medium red potatoes (about 1 lb), washed and cut into 1/2-inch cubes 4 cups vegetable broth (low sodium or salt-free) 4 small leeks (small
This recipe is adapted from one found in the Willams-Sonoma catalog. The quality of the soup depends a great deal on the quality of the faux sausage used. Of course, carnivores are welcome to use andouille sausage if they prefer. This soup is a great winter warmer, and can be served with the remaining wine
Normally I am not a box-of-this, can-of-that type of cook, but sometimes you hit upon a shortcut that is truly tasty and healthy. And this black bean soup is one of those shortcuts for when we want soup, but haven’t soaked any beans. I hope you enjoy this as much and Rick and I have.