[pinterest] I know it’s a little early for soup since it’s still blazin’ hot outside, but I actually made this on a cooler day and it really hit the spot. So if you eat soup year round, here you go.
It’s been cold in the Midwest and this Steak & Vegetable Soup hit the spot. I’ll definitely be making it again. Ingredients: 1 pound boneless beef sirloin steak, cut into ½-inch cubes 1 cup chopped onion (1) 2 teaspoons canola
It’s COLD here in the Midwest so I thought some soup sounded good. I don’t have as many choices as I used to since I have to avoid dairy, gluten, onion and garlic. But I found this one and it
I wasn’t sure about this one but David said it was a keeper. And in case you’re wondering, no, I did not eat it. I don’t like fish. I made a half batch of Joe’s Crockpot Potato Soup for me.
I couldn’t resist trying this unusual soup recipe. It turned out to be very good. However, if you like a thicker, heartier soup, this would not be it. It’s more of a broth based sou – But definitely worth making.
This soup was supposed to be gluten free but gluten-free gnocchi wasn’t available at my store. I compromised with gluten-free pasta. Then I noticed it had three cups of dairy (2 cups of milk and 1 cup of half-and-half). David
This delicious Chicken & Bean Chili is so easy to make and it tastes great. Don’t be scared off by the long list of ingredients – it’s mainly spices. And if you don’t have one of the spices, leave
My mother-in-law is a great cook and I’ve gotten most of my favorite recipes from her. This Red Lentil Soup is a recent one. Okay – it’s not my favorite but David likes it a lot. Ingredients: 1 cup red lentils
This easy to assemble, gluten free soup, has great flavor and can be easily be modified based on your preferences. If you don’t eat soup in the summer (we obviously do), you’ll definitely want to make it in the fall.
I wasn’t sure about putting soup on my menu since the weather’s getting warmer, but as it turned out, it was COLD the day I made this so it was perfect! Ingredients 4 medium carrots, sliced (2 cups) 1 medium