Cookbook Beans Published by Harmony Books View This image courtesy of Joseph DeLeo Although you may not think of soup in the summer, this one’s delightful as light fare on a cool summer’s eve. It’s stocked with lots of fresh vegetables and redolent of fresh basil. Just add a crusty bread to complete the meal.…

Advertisement Ingredients Ingredient Checklist 2 tablespoons butter 1 medium onion, cut into 1/2-inch dice 2 garlic cloves, coarsely chopped Coarse salt and ground pepper 1 pound acorn squash, peeled, seeded, and cut into 1-inch chunks 1 bunch kale (3/4 pound), ribs cut away and discarded, leaves torn 5 1/2 cups (43.5 ounces) low-sodium chicken broth…

Ingredients:4 cups unsalted chicken stock4 cups vegetable mixture from Mustard-Glazed Chicken with Roasted Vegetables1/3 cup light sour cream2 teaspoons cider vinegar1/4 teaspoon kosher salt1/8 teaspoon ground red pepper1/8 teaspoon ground nutmeg4 bacon slices, cooked and crumbled4 teaspoons chopped parsley

Ingredients:1 Tbs. olive oil1 large yellow onion, finely chopped1 red bell pepper, seeded and chopped1 Tbs. minced fresh rosemary1/4 tsp. red pepper flakes2 lb. hard-shelled squash such as butternut, peeled, seeded and cut into 3/4-inch piecesCoarse kosher salt and freshly ground black pepper, to taste4 cups low-sodium chicken broth, plus more as needed1 can (15…

Ingredients:2 tablespoons good olive oil2 cups chopped onions (2 onions)2 cups chopped leeks, white and light green parts (2 to 4 leeks)3 cups 1/2-inch-diced unpeeled boiling potatoes (1 pound)3 cups 1/2-inch-diced carrots (1 pound)1 1/2 tablespoons kosher salt1 teaspoon freshly ground black pepper3 quarts homemade chicken stock or canned broth1 teaspoon saffron threads1/2 pound haricots…

In the 1824 cookbook The Virginia House-Wife, cooks were instructed to make beef soup this way: “Take the hind shin of beef, cut off all the flesh off the leg-bone, which must be taken away entirely, or the soup will be greasy.” Fortunately, today all you have to do is pick up ready-to-use beef shanks…

Advertisement Directions Instructions Checklist Step 1 In a 4-quart heavy pot or Dutch oven, heat olive oil over medium-high. Add onion, carrot, and cabbage and cook, stirring occasionally, until onion is translucent, about 3 minutes. Season with salt and pepper. Add marinara sauce and chicken broth and bring to a boil. Add zucchini, reduce heat…

Cal/Serv: 350 Yields: 4 Total Time: 0 hours 45 mins 1 tbsp. salad oil 1 large onion 3 medium potatoes 2 large sweet potatoes 2 medium parsnips 1 can chicken broth 3/4 tsp. salt 1/2 c. half-and-half In 5-quart saucepot over medium heat, in hot salad oil, cook onion until tender. Stir in both kinds…

Ingredients:1 pound(s) ground beef1/2 cup(s) chopped onion1 15-ounce can(s) tomato sauce1 1/2 cup(s) frozen mixed vegetables, thawed1 1/4 cup(s) frozen corn, thawed1 1/4 cup(s) beef broth1 tablespoon(s) soy sauce1 tablespoon(s) molasses

Few things warm the soul and palate as well as a chicken soup made with love right at home. Cal/Serv: 123 Yields: 5 Prep Time: 0 hours 10 mins Cook Time: 0 hours 30 mins Total Time: 0 hours 40 mins 1 tbsp. olive oil 1 medium carrot 1 stalk celery 1/4 tsp. garlic powder…