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All recipes » Soups, stews & chilis » American » Spring » 500 or fewer calories
Corned Beef and Vegetable Soup by Salad FoodieFor a change from sandwiches, use the last gasp of the corned beef to make soup! The leftover broth from simmering the meat forms the base of the soup, and fresh chopped vegetables plus seasonings revive it for a command performance. |
1 vote
3875 views
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Corn Chowder with Crab by Chef Smith
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1 vote
2608 views
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