Category Archives: Soups

“Cheesy” Butternut Squash Soup

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Hurray for sweater weather! The arrival of fall means a season full of warm comfort foods, and for many that means snuggling up with a bowl of soup and a good book. If you are on a restricted diet, trying … Continue reading

Nettle Soup

1 pound stinging nettles 2 teaspoons salt 1 tablespoon extra virgin olive oil 1 onion, diced 1 potato, diced 4 cups chicken broth salt and pepper to taste sour cream or parm cheese (optional) 1. Bring a large pot of … Continue reading

Savory Great Northern Bean Soup

Ingredients 1 cup dry Great Northern beans Water I medium onion peeled and chopped ½ Red Bell Pepper—seeded and sliced into thin strips 2 large celery stalks—trimmed and chopped 1 tbs. Italian parsley 3 shakes of red pepper flakes olive … Continue reading

Roasted Autumn Soup

For me, making soup is a creative process. Every soup is a manifestation of the fresh ingredients at hand. The butternut squash is the basis for this delicious autumn soup, along with onion, garlic, fresh herbs and a variety of … Continue reading

Rainbow Soup

(makes 1 gift) Ingredients: 1 cup beef boulion ¼ cup dried minced onion ½ cup dried split peas ½ cup uncooked twist macaroni ¼ cup barley ½ cup lentils 1/3 cup long grain rice 1 cup uncooked tri-colored pasta Wide … Continue reading

Latik – a Filipino Squash Stew

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My husband is Filipino.  It took me a while to warm up to the flavors or his culture, but now that I have learned how to cook certain foods to my liking I really enjoy how tasty and nourishing Filipino … Continue reading

Green Split Pea Soup

Ingredients 1 cup dry green split peas 1 medium onion chopped 2 peeled large carrots sliced (approx/ ½ inch) 1 tbs fresh chopped Italian parsley 1 small dry bay leaf crushed olive oil Water (preferably filtered or bottled) The night … Continue reading

Cold Peach Soup

Now that fresh peaches are ripe and plentiful, I make this cold soup as a starter course for breakfast at the Thomas Shepherd Inn. I have been using the vanilla yogurt from Pequea Valley Farm, distributed through Trickling Springs, with … Continue reading

Sorrel, Pea, and Leek Soup

white and pale green parts of 3 leeks (about 3/4 pound), chopped, washed well, and drained 1 1/2 tablespoons olive oil 1 small boiling potato (about 1/4 pound) 1 1/2 cups chicken broth 1 1/2 cups cold water plus additional … Continue reading

Get Your Soup On Infographics!

Check out these awesome infographics all about this months theme: soups! Print them out as reminders to keep up the soupy goodness this winter when you need a quick, easy, and healthy dinner! Creamy, brothy, earthy, hearty – just some … Continue reading

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