This is the perfect fall soup – I love the blend of colors coming with red peppers, sweet potatoes and corn and the smoky aroma from the bacon. I’ve made … Continue reading
Traditionally made with pork or tuna, I’ve included a vegetarian option for this popular Korean recipe. This is one recipe you don’t want to make unless you have leftover kimchi – if you try to make it with fresh kimchi, it simply won’t have enough flavor to make the broth taste right.
This is definitely Midwestern American “comfort food”: a hearty potato soup fortified with hamburger and American cheese and other ingredients that make it rich and satisfying, if not the healthiest recipe in my repertoire. Perfect for cold nights when you’re craving something warm and familiar.
One of my favorite things about holidays are the leftover carcasses. Because I love soup and nothing makes a better soup base than leftover roast meat. This recipe for split-pea soup is a family favorite that usually follows a few days after Christmas or any other time we eat a full ham.
This year I planned our Christmas dinner around Ecuadorian food from a cookbook I received the Christmas before. Our soup course was Quinoa Soup with Pork, which bubbled away happily in the background as we put together the other courses. And it made plenty for leftovers another day, always a good thing in this house.
Another soup inspired by the remnants of a holiday feast, this Polish turkey soup was an excellent way to dispose of the turkey carcass from our Thanksgiving feast. With a rich broth and tasty dumplings filled with leftover shreds of meat, it was very inviting on a cold fall day.