Twin Sisters Vegetable Soup by Brett Ede

Turkey Mushroom Soup by Brett Ede

Cherry gazpacho by Guest of winter

Tomatoes and cherries... two of my favourite fruits in a fruity twist of the classic gazpacho recipe.

Pasta Fagioli by Cathy Standfast

Great soup on a chilly night!

Gazpacho by Beth Curley

A refreshing, cool soup that is full of vegetables. Something healthy that the whole family can enjoy.

Cold Rhubarb Soup by Makka

Cold, refreshing and nutritious.

Indonesian Butternut Squash Soup by Bill Farley

This is a great soup. I hope you try it and enjoy.

Yes! Soup For You..Plus The Rules POf The Game. Win a Ceramic Chicken Cooker From Early Morning Pottery! by kathy gori

I love Meatless Monday. One reason is because it overlaps into Tuesday and sometimes Wednesday too! Whee! Leftovers. Soup is a natural for left over meals. Especially chilled summer soups like the one I prepared yesterday. This soup involves no…

RAW Mexican Fiesta Soup by margaret Meyer

If anybody knows me for any time they will find out that I LOVE vegan Mexican and Thai Food! Anything with that spicy flare. I warmed my vegan raw soup in the dehydrator about an hour before I wanted to eat it. AMAZING! Another healthy vegan recipe! This has cilantro which is great for heavy metal detoxification. Cilantro:…

Chayote (Chokos) Soup by tigerfish

Wholesome

A Fast, Cooling Soup For A Spring /Summer Starter! by kathy gori

Many, many, many years ago grasshoppers, when I was young and impressionable, I bought a set of Real Deal Cordon Bleu Dinnerware. The big sized bistro stuff. This was back in the day when it was still made in France. It was also back in the day when I thought I'd never be cooking for more than 6 people. This made the dinnerware…

Beef Stew by Nancy Miyasaki

The beef stew is a very good traditional beef stew. If you are craving the beef stew your grandmother used to make, then this will definitely hit the spot Classic comfort food for a cold day!

Panz's Minestrone by Unknown Chef

My family enjoys this soup year-round but mainly during the late fall and winter. I simmer my dish for about two hours. You might choose to simmer for a shorter or longer period. My motto is "You can never cook with too much garlic." I'm a squeezer to maximize the garlic flavor. I add spices by "feel", meaning without measuring.…

Watercress and Daikon(White Radish) Soup by tigerfish

Healing Soup

Chicken and Cheesy Ravioli Soup by Penny Hawkins