Soups & Stews
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Bean Dishes

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Vegetable Dishes

Units of Measure

Beet & Cabbage Borsch
Black Bean Soup
Bobbi's Mushroom Soup
Cabbage Soup with Pork
Curried Carrot Bisque

Curry Soup
Tom Yum Soup
Hot & Sour Soup
Hungarian Goulash
Leek and Potato Soup

Manhattan Clam Chowder
Minestrone Soup
Moroccan Lentil Soup
Rich Meat Broth
Split Pea Soup with Ham

Split Pea Soup with Ham (2)
Turkey Soup

Moroccan Lentil Soup

2 cups chopped onions
3 garlic cloves, minced
10 cups broth
1 cup dried small brown or green lentils or mixed
1 cup dried chickpeas, soaked overnight
1 cup dried small white beans, soaked overnight
4 tomatoes, peeled and diced
2 cups sliced carrots
1 teaspoon ground ginger
1 tablespoon sweet paprika
2 teaspoons fresh medium grind black pepper
½ teaspoon ground cumin
1 tablespoon olive oil

In a large soup pot, stew pot or dutch oven cook the chick peas and white beans seperately until just tender, about 90 minutes. Using a smaller pot, cook the lentils for 20 minutes. Drain the beans and lentils.

In the same pot, sauté the onions, garlic, ginger, paprika and cumin approximately 5 minutes in the oil.

Add the broth, all the beans, tomatoes, carrots, pepper and cumin, black pepper and salt to taste. Youcan thicken it with a tablespoon of tomato paste if desired.

Bring to a boil and simmer 3/4 covered 1 hour, until the beans and lentils are soft but not mushy.


Curried Carrot Bisque

1-2 tablespoons extra-virgin olive oil
1 large bunch carrots, sliced (4 cups)
1 red bell pepper, seeded and cubed
1 medium onion, about 1 cup, peeled and diced
1 head garlic
1 tablespoon curry powder
4 cups vegetable stock
1 medium russet potato, peeled and cubed (2 cup)
1 teaspoon salt
1 teaspoon pepper

For a less spicy soup, substitute 1 teaspoon thyme and 1 of basil for the curry powder

Heat olive oil in a medium saucepan over medium heat; add vegetables and sauté until fragrant and slightly soft, about five minutes, stirring frequently to prevent garlic from browning.

Add in curry powder, and sauté about 1-2 minutes, or until very fragrant.

Pour in vegetable stock, being sure to scrape up the bottom of the pan.

Let simmer, stirring occasionally, until vegetables are fork-tender, about 45 minutes.

Transfer carefully to a blender, and process until silky smooth, about 2 minutes. Serve warm.