All recipes » Soups, stews & chilis » North american » 600 or more calories
Comfort Beef Stew by CiCiI decided to make a warm and hearty type of stew with what I had in my fridge. This is fantastic comfort style stew simply delicious! Hope you enjoy! |
1 vote
1963 views
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Vegetarian Chili by Jennifer Jevons
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1 vote
1737 views
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`Beef Stew by LesaThis is a recipe me and a friend of mine (that loves to cook like I do) put together. We love to be in the kichen trying new stuff. Enjoy. |
1 vote
1570 views
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O'Charlies Baked Potato Soup by Deb WThis is a clone of the restaurant recipe. Recipe can easily be doubled. To greatly decrease the calorie and fat content, fat free half-and-half can be used with just a slight difference in taste and creaminess. |
1 vote
5795 views
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Broccoli and Pine-Nut Soup by Mike Jeremy
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1 vote
1764 views
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Chip and Salsa Soup by sunlit2Mcdougall program recipe |
1 vote
1788 views
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ratatouille by DCMH
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1 vote
1495 views
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Chipotle Turkey Chili by Keely LockeThis is from Rachel Ray's 30-minute meals from the Food Network page. I have taken the liberty to change a few things to my taste so this is not exactly Rachel's recipe. |
1 vote
6092 views
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Squash Soup by Chef Smith
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1 vote
2450 views
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Curry Soup with Lentils and Greens by Kyra MartinVery tasty, although making it on a day that topped 85 might not have been the best choice. |
1 vote
1572 views
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Two Bean Chicken Chili (Tortilla Soup) by Beth Bybee
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1 vote
1860 views
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Cream Cheese and Potato Soup by ShaleeDPThis I learned from a friend from the US, he loves this from Panera too, |
1 vote
2491 views
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Krautsuppe – Cabbage Soup by Ann CookA simple Penn German soup that's hearty but not too much. Great for a cold winter night or chilled a bit for summer. |
1 vote
2631 views
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Tomato Minestrone Soup with garlic bread croutons by Tanya NoyesCold Winter night??? Need something to make you feel warm and toasty??? Try this spin on a minestrone soup. |
1 vote
1779 views
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Bechamel by Jeremy PetersThe basic technique is called a roux and it's a suspension of starch in a fat matrix. The reason this works is that it allows the starch to be evenly distributed without clumping. Roux also cooks the starch prior to introducing the liquid, which means you won't have to boil the liquid nearly as long in order to remove the raw taste. |
1 vote
1687 views
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