Cabbage & Butter Bean Soup Recipe

Watch Dani whip up this delicious soup in no time!

Pork Stew with Cracked Pepper Dumplings Recipe

Tender pork, mushrooms and butternut squash.

Note: dumplings need 1 tsp baking powder, which was not show.

Black Bean Veggie Stew Recipe

Inspired by the famous Brazilian dish, Feijoada, but no meat.

Ingredients:
2 tbsp olive oil
4 cups black beans
2 sweet potatoes
1 chopped onion
¾ cup chopped celery
2 cloves chopped garlic
1 ½ cup vegetable stock
1 red pepper
1 can diced tomatoes
1 shredded carrot

Directions:
Start by pouring the olive oil in to a large saucepan, and add the onions and celery. While the onions and celery soften peel and chop the sweet potatoes and add them in to the pot and add the garlic as well what until softened and add vegetable stock, red peppers and diced tomatoes, and carrots. Now add the black beans and stir let cook for 10-15 min go a head and salt and pepper while you mix.

Warm Up With Homemade Comfort Foods

Soups and stews are two of the most popular wintertime staples. Not only do they fill the house with rich, mouthwatering aromas while they simmer on the stove, they are the ultimate in great-tasting comfort foods.

Using broth to create homemade soups and stews is a wonderful way to add lots of flavor to these tasty dishes without having to spend all day in the kitchen. In fact, most people use broth in home-cooked soups and stews. According to a recent survey commissioned by Campbell Soup Company, broth is used in homemade soup more than 80 percent of the time, and in stews made from scratch 69 percent of the time. So, go ahead and warm up your taste buds with these cold-weather classics.

Sensational Chicken Noodle Soup starts with a flavorful base of Swanson chicken broth and combines chicken, egg noodles, carrots and celery to create a heartwarming dish as good as grandma would make.

For a satisfying entree, prepare Hearty Beef Stew. Just add potatoes, beef and carrots to Swanson beef broth for a slow-cooked meal that is tender and tasty. It is sure to be a family favorite!

When the weather outside gets frightful -- create a delightful homemade soup or stew that is sure to warm your family from the inside out. For more hearty dishes and helpful cooking tips, visit www.swansonbroth.com.


Beef Barley Soup

Prep: 20 minutes
Makes: 4 servings
Cook: 40 minutes

Ingredients:

2 cups water
1/4 cup uncooked pearl barley
1 pound boneless beef sirloin steak or top round steak, cut into 1-inch cubes
6 ounces mushrooms, sliced (about 2 cups)
1 clove garlic, minced
4 cups Swanson Beef Broth (regular, 50 Percent Less Sodium or Certified Organic)
1/4 teaspoon dried thyme leaves, crushed
Generous dash ground black pepper
2 medium carrots, sliced (about 1 cup)

Directions:

1. Heat the water in a 2-quart saucepan over medium-high heat to a boil. Add the barley. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the barley is tender, stirring occasionally. Drain.

2. Cook the beef in a 3-quart nonstick saucepot until it's well browned, stirring often.

3. Add the mushrooms and garlic and cook until the mushrooms are tender.

4. Stir the broth, thyme, black pepper and carrots into the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the carrots are tender. Stir in the barley.

TIP: Substitute 1/2-cup quick-cooking barley for the pearl barley. Cook for 12 minutes (or according to the package directions) or until the barley is tender.


Sensational Chicken Noodle Soup

Prep: 5 minutes
Makes: 4 servings
Cook: 25 minutes

Ingredients

4 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
Generous dash ground black pepper
1 medium carrot, sliced (about 1/2 cup)
1 stalk celery, sliced (about 1/2 cup)
1/2 cup uncooked extra wide egg noodles
1 cup shredded cooked chicken or turkey


Directions

1. Heat the broth, pepper, carrot and celery in a 2-quart saucepan over medium-high heat to a boil.

2. Stir the noodles and chicken into the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender.

Asian Soup: Add 2 green onions cut into 1/2-inch pieces, 1 clove garlic, minced, 1 teaspoon ground ginger and 2 teaspoons soy sauce. Substitute uncooked curly Asian noodles for egg noodles.

Mexican Soup: Add 1/2 cup Pace Chunky Salsa, 1 clove garlic, minced, 1 cup rinsed and drained black beans and 1/2 teaspoon chili powder. Substitute 2 corn tortillas (4 or 6-inch) cut into thin strips for the noodles, adding them just before serving.

Italian Tortellini Soup: Add 1 can (about 14 1/2 ounces) diced tomatoes, drained, 1 clove garlic, minced, 1 teaspoon dried Italian seasoning, crushed and 1 cup spinach leaves. Substitute 1/2 cup frozen cheese tortellini for egg noodles. Serve with grated Parmesan cheese.

Courtesy of ARAcontent

Butternut Squash Soup Recipe

Delicious and bursting with flavor! Our 365 Organic Low Sodium Chicken Broth adds a undeniable richness. Be sure to add your favorite toppings like toasted walnuts, roasted apples, or blue cheese crumbles.

Ingredients:
1 butternut squash
Olive oil
½ c. diced celery
2/3 c diced onion
2/3 c. diced carrot
2 tsp chopped ginger
1 tbsp red curry paste
4-6 c. chicken broth
Salt and pepper

Directions:
First peel and dice the butternut squash and get a pan hot and add olive oil. When the oil is hot add the veggies, ginger, curry paste, and the squash. Now add the chicken broth and salt and pepper. When done enjoy.

New England Soup Factory Cookbook

Marjorie Druker is passionate about soups. She fell in love with soups when she first heard the story Stone Soup. After attending Johnston & Whales, Marjorie created the menu for the popular Boston Market restaurant chain, and soups were always her favorite. "My niche is taking what people like to eat and turning it into a soup," she says.

The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant woman in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes. The book also includes a chapter on sandwiches and salads to accompany such soups as . . .

• New England Clam Chowder
• Wild Mushroom and Barley Soup
• Curried Crab and Coconut Soup
• Raspberry-Nectarine Gazpacho
• Cucumber-Buttermilk Soup

Available at Amazon.com.

French Onion Soup Recipe

Learn how to make a classic french onion soup.

Warming Fall Soup Recipe

A great recipe for pumpkin soup from Self.com.

Borough Market Cheddar Soup Recipe

This is the perfect recipe to warm you up on chilly winter evenings.

Turkey Soup Recipe

How to make turkey soup. Here's a great recipe for the last of the leftover turkey. This recipe also uses the turkey carcass, adding extra flavor that you can't find in a can.

The Betty Witch Project

Watch Average Betty show you how to make her butternut squash soup.

Halloween Pumpkin Soup Recipe

How to make halloween pumpkin soup and spicy pumpkin seeds!

Manhattan Clam Chowder Recipe

Learn how to make Manhattan Clam Chowder in this video from Dani Spies.

White Bean Soup Recipe

Chef Keith Snow of Harvest Eating.com creates a delicious seasonal White Bean Soup.

Minestrone Recipe

Summer minestrone - laden with veggies and pasta and beans, makes the whole house smell great.

Indian Daal Soup Recipe

Watch this step-by-step video and learn to make a hearty and delicious Indian soup.

Creamy Vegetable Soup Recipe

Learn how to makes this quick and easy veggie soup.

Toor Dal Recipe

In this vidoe, learn how to make an Indian soup, Toor Dal.

Beef or Turkey Stew Recipe

This dish goes nicely with a green leaf lettuce and cucumber salad and a dinner roll. Plantains or corn can be used in place of the potatoes.

Ingredients - serves 5:

• 1 pound lean beef or turkey breast cut into cubes
• Whole wheat flour
• 1/4 teaspoon salt (optional)
• 1/4 teaspoon pepper
• 1/4 teaspoon cumin
• 1 1/2 tablespoons olive oil
• 2 cloves of garlic, minced
• 2 medium onions, sliced
• 2 stalks celery, sliced
• 1 medium red/green bell pepper, sliced
• 1 medium tomato, finely minced
• 5 cups of beef or turkey broth, fat removed
• 5 small potatoes, peeled and cubed
• 12 small carrots
• 1 1/4 cups green peas

Directions:

• Preheat oven to 375°F.
• Mix the whole wheat flour with salt, pepper, and cumin, and roll the beef or turkey cubes in the mixture. Shake off excess flour.
• In a large skillet. heat the olive oil over medium-high heat. Add the beef or turkey cubes and sauté until nicely brown, about 7-10 minutes.
• Place the beef or turkey in an ovenproof casserole.
• Add minced garlic, onions, celery, and peppers to the skillet and cook until vegetables are tender, about 5 minutes.
• Stir in the tomato and broth. Bring to a boil and pour over the turkey or beef pieces. Cover the casserole tightly and bake for 1 hour at 375°F.
• Remove from the oven and stir in the potatoes, carrots, and peas. Bake for another 20-25 minutes, or until tender.

Nutrition Information:

Serving size - 3 ounces of beef with 1 cup vegetables
Calories - 326
Carbohydrate - 21 grams
Protein - 27 grams
Fat - 15 grams

Source: National Institutes of Health

Tonjiru - Pork and Vegetable Miso Soup Recipe

This is a video of some cooking I did last night. It is a really nice soup, and the amount I made was enough for 3 bowls (like the one in the video) or probably 4 smaller bowls (as you might use if serving this with other dishes).