Borscht the Soup

Whether a hearty bean or split pea, exotically smooth cream soup, or chunky vegetable soup, everyone loves homemade soup, the one bowl meal.  They “light the inner fires” says soup and bread expert food writer Bernard Clayton.  Soups are the…

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Kabocha Pumpkin and Coconut Milk Soup


Joyce Jue is an old friend and extraordinary cook, cookbook writer, newspaper columnist, and culinary adventurer, specializing in exotic luxury cruises along the border of Southeast Asia designed just for foodies. Here is one of her special soups using one…

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Hot Tomato Consommé

Consomme is a clear, strong broth often served as the first course of French-style meals. Consomme is made from meat or poultry bones or even vegetables, but is clarified by straining the stock instead of leaving it full of chunky vegetables like in regular soup. The true process is long, but rewarding, and all true chefs learn to make it. But a lovely mock consomme can be made with tomato juice and canned broth in the slow cooker. This is an unusual, light bodied soup adapted from one of my favorite phamplets called Home for The Holidays by Irena Chalmers’ Potpourri Press (1980). Don’t skip the avocado garnish; it is delicious as it is lovely to look at.

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Vegetarian Slow Cooker-Tofu

Tofu in the slow cooker? Well, yes indeed. During the testing of the first slow cooker book, one of my testers contributed a vegetarian posole. Well, I ended up loving it and making variations on it, like this one with tart tomatillos. Then a basic preparation instead of stir-frying for vegetables and tofu braised in their own juices.

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soup and stew season: Garlicky Tortellini Soup with Tomato and Spinach


This is one of my favorite-on-the-spot pasta and vegetable soup dinners, the creation of food writer Peggy Fallon for Not Your Mother’s. It is simplicity itself and has you eating dinner in 20 minutes. No lie. It uses a package…

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Julia’s Potato Leek Soup Adapted for the Slow Cooker


Potato Leek Soup is the workhorse of the French kitchen and has sustained many a soul on a cold night. What is quite remarkable is that you put a potato, a leek, cover with water and it just cooks up…

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The Microwave: Miso Soup

Miso is a fermented soybean paste that is a staple, along with soy sauce and tofu, in Japanese cuisine. It is salty in nature and thick like nut butter. It is made from soaked soybeans, grains, sea salt, spring water, and a fermentation starter called a koji, sort of a mold like used in making cheese.

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Winter Split Pea Soup

This is the soup you start making right after breakfast to have it ready for dinner. Be sure to get a nice, meaty smoked pork chop. It is already fully cooked and it adds a wonderful full flavor to your soup. Serve hot with warm bread or croutons.

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Red Lentil Vegetable Soup

The family of lentils is alot larger than one can imagine and they are prominent in Middle Eastern and Indian cuisines. While the humble German brown lentil is the most common one in European-style cuisine, brown ones take well over an hour to cook properly. Enter the red lentil, a bit smaller and a lovely salmon-pinkish color. And it cooks in less than half an hour. Be sure to chop the vegetables smaller than usual so they are consistent with the smaller size of the lentil and cook faster as well.

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