Soups/stews/8 recipes

Hearty crock pot soup with lentils and lots of veggies.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Baked potatoes with all the trimmings, cheese, bacon, sour cream and turned into a hearty soup. YumO!

Mexican style soup thickened with corn tortillas flavored with poblano pepper topped with cheese and crispy tortilla strips.

Super easy, bacon cheese and chicken breasts in a creamy sauce made in your slow cooker.

Add a new meaning to meatball soup with this dish full of flavor.

A very hearty bread with lots of flavor. Perfect with a bowl of homemade soup

A savory soup made with leeks, potatoes, light cream and a bit of garlic which gives it a delicious taste!

A cozy and comfy miso stew is ideal for cool fall and cold winter. Sweet potato, tofu (or you can use cooked chicken or pork meat instead), and mushrooms are browned with garlic, ginger and scallions first to maximize the deliciousness, then simmered in a miso based soup. Warms you up in a second!

A hearty beef stew served over mashed potatoes - a cold weather delight!

Love miso, the fermented flavor gives the dish incredibly delicious taste. I developed this recipe, and use miso and water as the base, add fresh Asian vegetables, and let boil for a few minutes. I always have the soup with some Korean Kimichi. Here the recipe is.

Delicious homemade tomato soup. Not only will your kids love it, you’ll love that it doesn’t have the added sodium of many canned varieties of tomato soup. Add a fistful of crusty Italian bread to dip and watch it disappear!

Slow-cooked beef patties in a creamy mushroom and onion gravy. Real comfort food.

YUMMY!!!!!!!!!!!! Forget buying canned cream of chicken soup, this recipes is soooo much better.

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It's the season of Swiss chard and kale. We got lots of these fresh leafy greens from our CSA farm, and I was trying to come out an idea to use them up, surfing the internet, found a recipe in New York Times, it's a chard and feta phyllo tart. Definitely got the inspiration, I used both chard and kale, instead of feta, I used cheddar; and I sauteed some fresh mushrooms and added some toasted pine nuts, which worked very well. Also, I used a pie plate instead of a tart pan, and it was a great success, absolutely flavorful and delicious. The phyllo crust came out flaky and crispy. Have definitely become one of my signature recipes :)