Not exact matches
«There's nothing
like walking from the 1st floor of a modern looking expensive, trendy restaurant until you get out of the public area and go down the creaky unpainted wooded stairs and find a basement with damp stone foundation walls, puddles of water on the ground, and a crew of people
cooking soup in a 10 gallon pot which is on the ground at the time.»
It is
like ordering a bowl of
soup, and then letting it get cold while arguing about how the
cook might have stirred the pot.
Dinner — I'm a big
soup person, even in summer time — so things
like curries,
soups, and stews are always a staple in our house + always greens — either
cooked or a big salad.
We always keep
cooked millet or quinoa in the fridge so we easily can create patties
like these or to make our
soups more filling.
But usually when I add other stuff
like this and it's fuller, I push the
soup button just to make sure it's all
cooked.
The mixture, once it's
cooked and sits to room temp is very thick, just
like condensed
soup in the cans.
It's not the most flavorful
soup as it is since it's so basic, but if you prefer the taste of light
cooking and whole foods, you should
like this.
Thank you for posting a recipe that lends itself well to slow
cooking; there is nothing
like the aroma of potato - fennel
soup in your house for eight hours on a dreary autumn day.
I'm not a big chard fan, so I did it with kale, and to make sure the kale would be
cooked to my
liking without overcooking the
soup, I pre-steamed the kale for 15 - 20 minutes.
It's so hard to
cook for one sometimes and this sounds
like the perfect cozy
soup dinner for winter.
If you
liked this Slow
Cooker Pizza Soup, here are more Weight Watchers friendly
soups for you: Slow
Cooker Mexican Meatball Soup Slow
Cooker Cabbage Soup with Chicken Apple Sausage Easy Slow
Cooker Potato Soup Slim & Healthy Lentil & Sausage Stew Slow
Cooker Ham & Split Pea Soup
I've decided to ring out the year with this recipe for Slow
Cooker Chicken Pasta Fagioli, since it's definitely feeling
like soup season here in Phoenix.
I don't have a lot of slow
cooker recipes on this site, and there's a good reason for that: I really, really
like the process of making a super-flavorful, ultra-comforting pot of
soup.
For some weird reason I don't really
like celery apart from when it is
cooked in
soups, and I already know we are going to love this one.
I
like using a pressure
cooker for
soups (my favourite is a lentil tortilla
soup), my vegan bolognese sauce and coconut curry with quinoa.
Unfortunately I
cooked orzo the other day and wasn't a big fan of it... I don't know what I was expecting... but it was just
like some kind of «Mexican pasta» (semillitas de melon is the name in Spanish) which I love but more
like in a «
soup» kind of thing... not so much drier... this looks delicious though... could it make me try Orzo again?
If you prefer you can
cook the carrot together with the noodles but I
like the raw crunchy freshness that it adds to this
soup.
I
like to puree all of the
soup, once the vegetables are
cooked, but if you prefer a «chunkier»
soup then just puree half of the vegetables instead.
If you
like this skinny chicken pot pie
soup, be sure to check out these Weight Watchers friendly recipes including: Slow
Cooker Hamburger
Soup, Chicken White Bean Salsa
Soup, Olive Garden Chicken Gnocchi
Soup Made Lighter, Cheeseburger
Soup Made Lighter and WW Friendly Ham & Potato
Soup
The Újházi chicken
soup was named after the famous 19th - century Hungarian actor Ede Újházi, who
liked to
cook this rich
soup for his... Recipe by...
Like many Crock - Pot recipes, this cabbage
soup lets you throw all of the ingredients in while you run errands, watch a movie, etc. while the
soup is
cooking.
If you're impatient
like me, start with one of my slow
cooker soup recipes to test it out.
Soup is one of my favorite meals to
cook, especially comfort food
soups like slow
cooker jackfruit & wild rice
soup or creamy vegan broccoli cheese
soup.
The way I make my vegetable
soups are by enhancing the vegetables using different
cooking methods
like roasting, grilling, braising; all these
cooking methods bring out the vegetable qualities, enhance the sweetness and flavor concentration to the
soup.
I'm guessing you could probably put everything in after that and
cook it
like a lot of the other
soups outlined in their instruction manual....
I'm a man and I
like cooking (i think i'm good on this, really), but I need to learn how to prepare
soup like this.
Sam shares quick and easy familiar meals
like burgers, pastas,
soups, cupcakes, cookies, burritos for everyday
cooking.
Usually I
like to have some fresh, no
cook meals
like salads, but cold
soup also makes a great option.
It provides 77 easy slow -
cooker recipes for
soups and stews of course
like Minestrone Soup, but also for dishes
like Vegetable - Stuffed Tomatoes and Swiss Chard Lasagna.
I've never tried
cooking seitan directly in a
soup but it sounds
like a great idea.
And judging by how much I
liked her red lentil
soup, I'm going to be
cooking and tasting a lot more of her recipes, too.
I always
cook my
soups with V - 8 and no water, adding tomato paste just gives it a bold taste, which i
like.
What to Do: If you don't
like the canned varieties, make a batch of homemade
soup (
like this easy recipe from
Cooking With Jax) when you're feeling healthy so you can simply heat and eat when you're under the weather.
Here in Australia it is the middle of a really hot summer and the
soups etc are just not what I feel
like cooking and eating.
This
soup exemplifies one of the best lessons I've learned from Italian food: namely, that
cooking vegetables for a long time, until they fall apart, or nearly fall apart — what we non-Italians might wrongly call overcooking vegetables — works
like no other method to draw out their intrinsic sweetness and deepest, fullest flavor.
Every Grain of Rice — authentic Chinese home -
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French
cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais
Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood,
like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple
soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire
cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for
cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Be
cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto -
like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans
cooked with tomatoes and onion, very thick pureed white bean
soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.
The
soup looks exactly
like what I want to make but I had a question, after I read the recipe in this post I opened Vegetarian
Cooking for Everyone (my most used cookbook) and I saw that she recommends to make the
soup pretty thin, I prefer
soups thick and I think the
soup pictured in this post also looks on the thick side.
I don't
like to use the condensed
soups for a lot of
cooking, but there are really no substitutes for this one.
I already
cooked my chickpeas (so I could make the carrot
soup, and in anticipation of this recipe) in my slow
cooker like I usually do, with salt but no baking soda.
This healthy, flavorful
soup is loaded with tons of fresh, nutritious ingredients
like spinach, carrots, celery, and onion and simmers in a slow
cooker while you're away at work so it tastes
like it
cooked all day — because it did.
Your
soup sounds
like my kind of
cooking, and putting it in the oven puts it right over the top for ease when ill.
Keep in mind I don't actually feel
like cooking, I only want to reap the benefits of a homemade bowl of
soup for lunch.
Since I tend to
like thick
soup - I left the lid of the slow
cooker open toward the end to evaporate some fluid and concentrate flavor.
As for Thai food I
cook tom yum and tom kha kai
soups like every week to warm up (I hate winter!)
All
soups were fat free, and I used
cooked rice because we don't
like the taste of instant rice, and just did 1/2 of milk and 1/2 of water.
I followed your recipe down to the letter, and after 4 hours of being
cooked in my crock pot on high, it looks
like soup?
Often I'm working on something for the
soup cookbook or for one of blogs (this gives me real reason to
cook), but there are times when I just feel
like making myself something scrumptious.
If you
like a little crunch then you should only need to
cook the
soup for 30 minutes.
I
like the little punch of flavor that the red wine vinegar gives this
soup, which is added at the end of
cooking, along with some salt and pepper.