All recipes » Soups, stews & chilis » 600 or more calories
Easy Corned Beef Soup by ShaleeDPFastest soup made! |
1 vote
5932 views
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Easy Mushroom Soup by ShaleeDPSumptuous mushroom soup that I enjoy having together with a freshly made garlic bread. |
1 vote
2733 views
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Jerk Chicken Chili by Conni @MrsMamaHenA fast, yet flavorful meal - ideal for a busy weeknight! |
1 vote
4761 views
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Hearty chickpea soup by Easy Cook - Laka kuharicaThis hearty and full of goodness chickpea and beans soup is simply amazing. |
1 vote
2064 views
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Eurasian Lemon Soup with Chick Peas by Nancy MiyasakiThis is a wonderfully flavored soup that is good for the first course of a dinner party, or the main meal for a regular weeknight. And it's extremely quick and easy to prepare, especially if you use canned chick peas. Serve it with crusty artisan bread. If you are meat eaters, you can add a little rotisserie chicken to it, but don't… |
6 votes
3631 views
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Cullen Soup by Bob TowlsonA traditional soup originating from the fishing village of Cullen on the Moray Firth in Scotland. |
1 vote
2660 views
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Tortilla Soup by Walter SandsquishA crunchy Tex-Mex soup, made in a microwave. |
1 vote
3709 views
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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
1823 views
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Moroccan Carrot Soup with Lentils by Hungry In The RockiesOK, before you say it, I know that we are supposed to be a focused on flavors of the Rocky Mountains, so how does Morocco fit in? Well even in Vail, Colorado we crave the delights of exotic cuisines from around the world. In addition, I discovered my new favorite shop in Denver, Savory Spice Shop on Platte. It had wonderful spices… |
1 vote
2465 views
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Instant Pot Cheeseburger Soup by Shelly MaynardInstant Pot Cheeseburger Soup is full of flavor and a warm dish for the cold winter days that chill you to the bone! |
1 vote
368 views
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Broccoli and Pine-Nut Soup by Mike Jeremy
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1 vote
1764 views
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Bechamel by Jeremy PetersThe basic technique is called a roux and it's a suspension of starch in a fat matrix. The reason this works is that it allows the starch to be evenly distributed without clumping. Roux also cooks the starch prior to introducing the liquid, which means you won't have to boil the liquid nearly as long in order to remove the raw taste. |
1 vote
1687 views
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