Appetizers / Soups / Salads Recipes (Most Popular)
This a delicious soup made from diced london broil and veggies. It is perfect for those cool fall days or for anytime.
I picked up a couple of Kohlrabi at our Farmer's Market. I had never used it before. I think that it tastes like a mixture between a broccoli stalk(which Ihappen to love) and a radish... but not spicy. It reminds me of Jicama as well. I made another ecipe I found, but liked this much better! I hope that you might too! : )
A combination of herbs- fresh parsley, anise-flavored dried tarragon, and a dried bay leaf- flavors this split soup that is enriched with carrots and leeks.
Porcini are dried Italian mushrooms that are especially flavorful and well-suited to making soup. A handful of barley gives this soup plenty of heft.
Because miso soup should never boil, it is remarkably quick and easy to prepare. Simply bring water almost to a boil, stir in the miso (I have chosen the most pungent variety, but you can use golden or white miso if you’d rather), and add a few flavorings. In this case, tamari, sautéed shitake mushrooms, and toasted sesame seeds fit the bill. Shredded raw carrots or daikon radish would be equally appropriate, as would chunks of tofu.
Jalapeños, chili powder, ground cumin, and fresh squeezed lime juice enliven this spicy Mexican classic. If you like, omit the beer and increase the water to 2 1/2 cups. Use three 19 –ounce cans of black beans, drained and rinsed, or soak and cook 2 1/2 cups (1 pound) of dried black beans. If you like your food less spicy, seed the jalapeño before chopping it.