Sentences with phrase «than soup does»

Stews are thick soups that typically have more hearty ingredients, and typically fill you up and constitute a meal more than soup does.

Not exact matches

Sales of Campbell's fresh food products, which include Bolthouse Farms juice, didn't do much better than the namesake soups.
You're much more likely to find a nun in a soup kitchen than an ivory tower, doing things that any human with a shred of empathy, religious or otherwise, would approve of.
Do not worry about others because you clearly have everything figured out and you can sit around with a smart a $ $ look on your face because you are clearly superior to any silly people that would believe that we are something more than a spawn of primordial soup.
Other than that, the soup is amazing and I'll definitely do it again!
I would make soup more often than I do IF my hubbie liked soup.
The «sauce» as written does not become thicker than a relatively thin soup, so definitely follow the suggestion to serve in a bowl instead of on a plate.
Homemade soup is so simple to cook and it really does taste a million times better than anything you will get at the supermarket.
If you include the butternut squash skin in the soup, the yield will be a bit more than if you don't.
And yes, I only had women over for dinner, I don't know why but men usually like a little more than soup for dinner.
It seems easier than cutting up the raw meat, but your soup looks so good I don't want to change it too much
I'm sorry but tomatoes don't taste like fruit to me and when I'm downing a bowl of heirloom tomato soup, I would like to think that I'm getting in some veggies rather than downing a bowl of fruit.
My mum, boyfriend and I found the taste of this soup to be very authentic, though I did use a little more miso paste than suggested here.
A bowl of soup and fresh bread, does it get any better than that... well it does if you ask my kids.
But one thing I know for sure is, that it doesn't matter whether you have a Valentine or not, nothing spreads more warmth + soul - soothing love than a big bowl of delicious soup.
I didn't use any cooking spray and my biscuit didn't stay all the way up the sides however it seemed to be heavier than the soup mix and the sides rose around it in a few cases.
Transfer a portion of the soup to a Vitamix blender (don't fill the blender more than 2/3 full with hot soup, otherwise the steam will force the lid off and you'll have a butternut mess on you walls!)
While that's cooking, scoop 1/2 — 1/3 of the cooked soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then blend until very smooth.
I made a delightful yellow split pea soup as well, last month, in the heart of Chicago winter (which for those of you who don't know, is no more fierce than other midwest winters, people just complain about them more).
I love pumpkin soup, and to be completely honest, I think I like pumpkin more in savoury dishes than I do in sweet ones.
Other than checking on the soup and giving it a stir periodically it doesn't need much attention.
Consequently, lentilles du Puy have less starch than other green lentils, so they don't get all mushy and muddy when cooked like those hippy - dippy soups people used to make.
This carrot soup doesn't need longer than 10 minutes of preparation, and the end result is so exciting, one of the best soups I've ever made!
OR working in small batches, blend soup in a blender until smooth (do not fill blender more than 1/3 full of hot soup to blend or top may blow off burning you and making a mess).
I have no idea what I did differently than the other posters but my soup was fab as were the dumplings.
The only things I can think of that I didn't differently: used homemade veg broth I had in the freezer (I'm vegetarian though my husband isn't and he thought the soup was great) used mixed dried mushrooms (you can get a large amount from costco for not too much - I keep them on hand for all my dried mushroom needs) did a healthy glug of sherry (more than the recipe) into the mushrooms when they were done sauteeing added spinach at the end to the soup For the dumplings, the only thing I did that was different than what many would do is use an egg from one of my hens - other than that I made them just as other people did but mine were full of flavor and could be eaten plain.
Yep, that's right: a recent study in the British Journal of Nutrition found that soup eaters tend to weigh less and have smaller waists than those who don't eat soup: their findings were based on reports of more than 20,000 Americans surveyed by the National Health and Nutrition Examination Surveys between 2003 and 2008.
To those more concerned w calories than either nutrition or flavor, did you even cook the soup?
Hi AK — not sure I understand the question — a small onion would be anywhere between a golf ball and a tennis ball in size — it doesn't really matter than much, as any size onion will add flavor to this soup.
Now, I don't make carrot soup without it because it tastes way more interesting than a plain carrot soup.
These go very quickly and everyone usually wants more, so if you're increasing the amount of soup to accommodate a larger crowd, or serving more than 8 people, you would do well to double this recipe, which makes about 24 matzo balls.
And whether you're using that pumpkin to make soup, bread, cheesecake, or curry, one thing is for sure, you've probably been ending up with lots of seeds than you know what to do with.
Seriously, other than the occasional pot of split pea soup, most people don't experience the joy of these little green guys regularly in their lives.
I LOVE making soup, and it just doesn't get any better than this gluten free and vegan, Creamy Cheddar Bacon Cauliflower soup!
Love ramen noodles, they work with so many combinations it is a great alternative to vegetable soups, just throwing a few ingredients and the lunch or dinner is done, also this recipe is amazing if you want something a little bit more satiating than a soup.
I would get a food processor — I use it nearly every day — but I don't think I spent more than 20 bucks for my stick blender — its nice to use it in the soup pot to puree soups.
Way better than chicken noodle soup ever did.
Shop bought varieties and even restaurant ones tend to have quite a bit of sugar in them — more than other soups do.
I don't have much to say today... other than to highly suggest making this soup.
It has a more meaty texture than the other «vegan bacons» I've tried out there, plus you can tofu scramble it up, or put it in over split pea soup and it doesn't lose it's flavor or texture like others would!
Save any big - batch cooking and longer projects for the weekend — like slow - braised meats, roasted vegetables, pots of beans and grains, and soups and stews — and try to make more than one meal so you don't get bored.
Not only do they taste worlds better than their canned counterparts, you also get the bonus of a potful of delicious bean broth, which you can use to add flavor to soups and stews (or, uh, just drink straight out of the ladle).
And do you add any seasonings to the soup so it tastes better than boiled meat?
Come on... Did anyone actually believe we were in with a shot for the CL other than the 4th place whinning junkies on this site... Take my advice get down to your local tesco express and stock up on the soup then listen to those with a modicum of knowledge about the game and a desire to see the club improve who have been saying for 5 years now that wenger was professionally incapable of delivering another title and then join the chorus of calls for his immediate departure... coz if he stays there will be nothing next season either
Just be sure to watch the serving sizes so that you don't eat more than you intended to, since this green split pea soup is absolutely delicious.
When I made broccoli soup in the blender I did have to swipe a sponge across some stuck on food near the top of the jar, but the one - piece jar was so much easier to clean than my old $ 30 blender with rubber gaskets and separate blades.
All of this raises the possibility that those cafeteria ladies, with their hairnets and their soup ladles, may be doing more to change the way America eats than all the independent documentaries and Michael Pollan books and Whole Foods markets combined.
I too ate loads of Seaweed soup after the birth of my baby (at the insistance of my Korean mother) and I was the only one in my parenting group that didn't have trouble breastfeeding or expressing, I had more milk than I needed and it was very willing to come out.
I didn't think I needed a zester until I decided to try zesting cinnamon sticks for my soup recipe rather than using pre-ground cinnamon from the store.
But if future souped - up versions can pull that off, it could do more than reinforce notions of RNA's primordial role — it could lead to the creation of the synthetic modern microbes that use RNA as their sole source of genetic information.
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