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	Curried Lentil Stew with rice by Nancy Miyasaki This curried lentil stew is an awesome winter dish. It will warm you and sooth you with its soft texture and rich flavor. Vegetarians can leave out the bacon and ham. Those who relish Indian flavors can double the tumeric, cumin, ginger, and cloves.	9 votes 5 reviews 5 comments 24550 views
	After Thanksgiving Turkey Noodle Soup by Denise Sherin There's nothing better than a basic Turkey noodle soup. We all look forward to this after Thanksgiving. This is my version of Turkey noodle soup. The water and veggie amounts listed are approx. use what you need depending on the amount you are making. Hope you enjoy it.	1 vote 1 comment 9134 views
	Hala Kahiki Chili - Pineapple Chili by Denise Sherin Hala Kahiki means Pineapple, this is a tropical pineapple chili. It's a nice change from regular chili. It sweet and tangy. My son still eats it with tortilla chips but King's Hawaiian sweet rolls are nice with this recipe.	1 vote 7475 views
	Easy Chicken Posole by Nancy Miyasaki This is a super easy and tasty recipe you can whip up in 20 minutes! You can use the meat from a standard rotisserie chicken for this soup. I got mine at Costco. I can buy canned tomatillos in the Mexican section of my local grocery store...but if you don't see them stop by any Mexican mercado. They taste great in soup and are a…	6 votes 4 reviews 7129 views
	My Favorite Everyday Chili by Denise Sherin There's nothing like a hearty warm bowl of chili. My son loves chili and loves scooping it with tortilla chips. I know some people serve chili over rice or pasta but I am a chili purist. Just chili in the bowl and a nice piece of italian bread. Serve it how you like and top it with what ever you like.. shredded cheddar, sour cream…	1 vote 1 comment 6817 views
	Farmhouse Soup by Denise Sherin This is a minstrone-style soup, great with big hunk of crusty bread on a cold winter day.	1 vote 2971 views
	Almost A Borscht Soup by Glenn I wanted a hearty soup for lunch and had a left-over half head of boiled cabbage. What else could I do but go wild adding borschtish ingredients until I almost lost track. Bottom line, if you don't have an ingredient just leave it out or substitute something else. Have fun and be surprised, like I was, that this came out tasting…	3 votes 2 reviews 3 comments 5560 views
	Classic New England Clam Chowda by Amos Miller Manhattan is a red soup, New England is a white chowder, and ours is a buttery yellow. This is the simplest, most satisfying chowder I have ever had. NO FLOUR! I really get irritated when I try a "good" restaurant's NE Clam Chowder and 1) can't find the clams, and, 2) can't finish the paste they are passing off as NE Clam…	3 votes 1 review 3 comments 6087 views
	Comfort Chicken Thick Egg Noodle & Carrot Soup by "Cheffie Cooks" It does not get any better for comfort food year round then this egg noodle and chicken-carrot brothy soup. Quick cooking and delicious. Freezes well too.	1 vote 4 comments 1823 views
	Baby Cauliflower Soup by Jennie McCluskey Packed with healthy veggies, a soup for the kids. This soup I have made for my infant and toddler. Try it. You might like it. Hopefully, more importantly, they will like it! If you have trouble getting them to eat it, which I doubt, then freeze it in an ice cube tray and take out a cube and mix into your kids mashed potatoes or…	2 votes 2309 views
	Cream of Cauliflower Soup by "Cheffie Cooks" Outstanding creamed soup served with sharp cheddar cheese! Yum.	1 vote 2630 views
	Old-Fashioned Chicken Noodle Soup by John Spottiswood This is a very tasty version of the great american classic. I made this recently and had a bowl with a piece of good Italian bread after a long day of work. it was a cool evening, and this meal was just perfect. More flavorful that you expect, but still reminds you of childhood days.	3 votes 1 review 9 comments 4656 views
	Corn and Spatzle Soup by Denise Sherin This is a wonderful Amish soup. It makes for a wonderful dinner with a salad and some nice crusty bread. The Spatzle recipe here makes about 3 cups, you only need one for the soup. You can serve them up as a side dish with browned butter.	1 vote 1741 views
	Vegan Cream of Spinach Soup by The Blender Girl The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes to cook through, this soup only needs about 20 minutes. Just chop up your ingredients, bring to the boil, simmer, blend and serve. I can’t seem to go past using whole…	1 vote 2 comments 2705 views
	NAVY BEAN SOUP by Rochel Soak the beans overnight or for at least 8-12 hours before beginning the recipe. Cook in cast iron for better flavor and an authentic re-enactment.	1 vote 2634 views

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