I’m not sure where this recipe came from, but it’s a grand soup, a beet-based borscht.
I’m not sure where this recipe came from, but it’s a real winner using left over turkey (or even browned ground turkey). I do it without the jalapenos, because I don’t like their taste. Using a habanero would be awesome.
A great wild rice soup recipe. I made this today, 29 January 2012, for lunch with one of our good friends. It was declared a real winner.
Leek soup adds brightness and warmth to winter. Prepare them carefully and leeks will shine as a main mealtime ingredient.
This soup is perfect for a fall day. From Food Network Magazine, October 2012, p 102.
A classic squash soup with the addition of apple cider.
This recipe was printed in the Minneapolis Star/Tribune Taste section the week of December 14th, 2012. It is the recipe used by the famous Lincoln Del restaurant/deli, a family favourite.
This chili won my brother first prize for veggie chili in a department chili cookoff. (He was the only entrant, but they could have withheld the award if the chili was no good.)
A really tasty and hearty soup; perfect for the cold months!
A faithful rendition of the famous Skyline Chili from Cincinatti, Ohio.
Another recipe from Betty Rossbottom’s “Sunday Soup” cookbook, page 59
Like it’s cousin, Colorado Red Chili, this recipe came from a friend of mine out in Colorado who goes by the handle Fielding Melish. This is a green variety of chili, a chili verde. Note that the “Colorado” in the title doesn’t mean the Spanish word for “red” – it’s where the recipe originated.
I originally picked up this recipe from a friend who goes by the alter ego of Fielding Melish (cf. Woody Allen movies). This is one of the recipes that I lost and am trying to recreate from memory. I haven’t tried out this version, but it’s the best I can remember it.
This is a classic from my mom’s collection of recipes. I’m not sure where it came from originally, but it sure is a winner!
This recipe provides opportunities for a lot of variation. The spice measures are really inexact (instead of “tablespoons”, I tend to use “mound on palm”, for example. :) ). The ingredients can be played with endlessly, even to the point of making minestrone instead of chili. :) (Just add some macaroni and you’re there, practically.)
When you just want to throw some chili together and don’t want the canned stuff.
This is a soup we made that turned out so delicious. The recipe made 6 servings, and we had it over 2 days. The second day was even better than the first. I really recommend making this soup a day ahead of time and letting the flavours mingle for a day.
I made this on Nov 11, 2013, and everyone enjoyed it a lot. A very nicely spiced pumpkin soup, with curry and cumin. This could make an awesome base for a curry, perhaps with the addition of a can of stewed tomatoes.
This is a pretty standard recipe, nothing really special going on here, but split pea soup is one of those wonderful wintery soups. Thick, delicious, and heartwarming.