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Ingredients:5 cups low-sodium vegetable or chicken broth1/4 cup shiro or golden miso1/2 cup shredded carrots (about 1 medium)1/2 cup thinly sliced mushrooms1/2 cup corn, defrosted if frozen1/2 cup snow peas, trimmed, cut into 1-inch pieces1 1/2 packed cups baby spinach1/2 cup sliced scallions (about 3)4 ounces firm tofu, cut into 1/2-inch dice

An old-fashioned crowd-pleaser, this soup can be made a day ahead, but for the most vibrant color, stir in the peas just before serving. You’ll have plenty of soup here—the leftovers freeze well. Cal/Serv: 278 Yields: 15 cups Prep Time: 0 hours 30 mins Cook Time: 1 hour 45 mins Total Time: 2 hours 15…

Ingredients:3 to 4 cups chicken stock, preferably homemade1 quart Roasted Winter Vegetables, recipe followsKosher salt and freshly ground black pepperFor serving:Brioche Croutons, recipe followsGood olive oil1 pound carrots, peeled1 pound parsnips, peeled1 large sweet potato, peeled1 small butternut squash (about 2 pounds), peeled and seeded3 tablespoons good olive oil1 1/2 teaspoons kosher salt1/2 teaspoon freshly…

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…