BORLOTTI BEAN MINESTRA by Staffan Terje

These classic Italian beans are a medium large tan bean, splashed with red/black to magenta streaks. It is very popular in Italian and Portuguese cuisine. They are also known as Cranberry beans in the US. If you can't find Borlotti beans, you can always use pinto beans.

Mulligatony soup by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Mulligatony soup

mexican chicken pozole verde by karenrecipe

There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.

Grandmother’s Handkerchief & Sausage Soup (Fazzoletto di nonna e la zuppa di salsiccia) by Windle Grissett

A friend of mines mom was making pasta sheets, which I thought was to be for ravioli or manicotti crepes. Turns out she was making something I never heard of "grandmother's handkerchief". I decided to combine this with a soup recipe. Enjoy!!

Oxtail Broth soup by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Oxtail Broth soup

spicy Thai sea food soup tom yam by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

spicy Thai sea food soup

Perfect Clear Chicken Broth by Claudia lamascolo

Step by Step and the secrets to make the perfect broth, suggestions on what to make with it and use the leftover chicken for more than one use. Take a look a this one.

Ice strawberry and red pepper gazpacho soup by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Ice strawberry and red pepper gazpacho soup

Spice Prawns soup with Lemongrass by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Spice Prawns soup with Lemongrass

Crockpot Potato and Corn Chowder by Chef Smith

Sugar Pumpkin Curry Cream Soup by Amos Miller

We grow sugar pumpkins and after the harvest, I always break them down and puree them and pop them into the freezer for a long Winter's use. In addition to pies (of course), tarts, cookies, breads, custard and sauce - I love sugar pumpkin soup. As you can imagine, this member of the squash family is somewhat sweeter, has fewer seeds…

Canned Salsa Genovesi Style by J. Gino Genovesi

Salsa is the Spanish for sauce. Salsa is the combination of chilies, tomatoes, celery, cilantro and a variety of other ingredients, and has been documented back to the Aztec culture. In 1529, Bernardino de Sahagun, a Franciscan missionary documented "sauce" , and other foods common to Aztec culture Salsa became popular in the…

LENTIL SOUP by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

LENTIL SOUP

Southwest Chicken Chili by Claudia lamascolo

Here is a great one pot chili with a little Southwest Flair

Corn Chowder with Crab by Chef Smith