Search
by Ingredient

320 soup recipes

that are high-fiber ready in 30 to 60 minutes

The word soup originates from the French wourd soupe ("soup", "broth"). Belly warming and comforting soups such as chicken noodle soup have been used for centuries as a "cure" for the common cold. Cold soups are called Gazpacho and can be refreshing particularly on a hot summer day. Home-made soups tend to be much better than store bought soups which tend to be thing and watery and many contain large amounts of salt.

Recipe NOT List Recipe NOT List™ - disabled
Garlic Gazpacho
Garlic Gazpacho

Garlic Gazpacho recipe

Fresh Tomato Soup Ala Terri
Fresh Tomato Soup Ala Terri

Fresh Tomato Soup Ala Terri recipe

Creamed Tomato Soup
Creamed Tomato Soup

Creamed Tomato Soup recipe

Easy Hearty Potato Soup
Easy Hearty Potato Soup

Hearty Potato Soup recipe

Beets, Chorizo and Pomegranate Braise with Cilantro Salsa
Beets, Chorizo & Pomegranate Braise with Cilantro Salsa

This delicious and well-balanced one pot meal will for sure satisfy everyone around the dinner table with all the yumminess and goodness.

Hearty Bean Soup
Hearty Bean Soup

Hearty Bean Soup recipe

Super Fresh Tomato Soup
Super Fresh Tomato Soup

Super Fresh Tomato Soup recipe

Comfy Corn and Potato Chowder
Comfy Corn & Potato Chowder

Comfy Corn and Potato Chowder recipe

Pumpkin Soup with Coconut and Ginger
Pumpkin Soup with Coconut & Ginger

Pumpkin Soup with Coconut and Ginger recipe

Chili with Kidney Beans
Chili with Kidney Beans

Chili with Kidney Beans recipe

Pumpkin Soup with Honey and Cloves
Pumpkin Soup with Honey & Cloves

Pumpkin Soup with Honey and Cloves recipe

Easy Chickpea Soup
Easy Chickpea Soup

Chickpea Soup recipe

Carrot Soup with Coriander
Carrot Soup with Coriander

Carrot Soup with Coriander recipe

So good Carrot and Ginger Soup
So good Carrot & Ginger Soup

Carrot and Ginger Soup recipe

Showing 1 - 16 of 320 recipes

Soup Tips

The Stock Market

One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is

Cooking with Brains

This afternoon my friend Scott dropped by for a visit. I was busy preparing a creamy spinach soup and soon we were

Excuse Me Waiter, My Soup is Cold!

The year was 1917 and Louis Diat, (1885 - 1957), was the head chef of the posh Ritz-Carlton Hotel on...

more kitche tips & tricks