Nandu Rasam (Crab Legs Pepper Soup) by Navaneetham Krishnan

Another version; easier and simpler compared to "Rasam with crab legs".

Pepper Squash Soup by Micheline

This soup is creamy, velvety, tasty and could be served as an entrée for a special meal and occasion.

Vietnamese Tomato Soup by Navaneetham Krishnan

meatless soup speaks about the bold Vietnamese flavors.

Indian Yogurt Soup by Navaneetham Krishnan

This soup is a delectable combination of Indian spices and the must have Indian herb; curry leaves. It’s nicely done; not too spicy, neither too sour nor astringent in taste.

Chicken Asparagus Soup by Rizza

Take comfort with a refreshing chicken asparagus soup.

Chicken Chili With Black Eyed Peas by Navaneetham Krishnan

Spicy and creamy dish with the fragrance of rosemary

Old Cucumber And Kei Chi (Wolfberry) With Gingko Nuts Soup by Navaneetham Krishnan

profound in healing properties and taste: natural sweetness of kei chi/wolfberries, soft texture of old cucumber and contrasting crunch of lotus nuts.

Indian Chicken Stew by Navaneetham Krishnan

rich in spicy flavors and scented with the aroma of rosemary.

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…

Mutton Ball Soup by Navaneetham Krishnan

scented with rosemary and its a complete dish with potatoes, carrots and celery.

Crockpot Potato and Corn Chowder by Chef Smith

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…

Wonton Soup by Chef Smith

Hot Masala Lentil Soup by Navaneetham Krishnan

Chilli flakes and spices for spiciness and aroma and fresh coconut for creaminess.

Corn Chowder with Spam by Glenn

A basic, simple chowder to fill those little holes in your menu. Tastes great but is always better the second day so make sure you make too much. Easy to modify by adding or replacing your favorite food to make it your own. It's almost impossible to screw this up. Kudos to my sister Jann Hartman for the basic instructions.