Look for squash with smooth skins and no soft spots or blemishes. They shou ...

You can keep everything you need for this dish on hand -- sausage and colla ...

To prepare leeks: Trim and discard root ends and dark-green parts. Halve le ...

This one-pot dish is easy to prepare. Make it up to a day ahead (without th ...

A cup of this soup is delicious, served hot or cold. To chill quickly, plac ...

This soup can be frozen for up to three months; to serve, defrost, and warm ...

If the soup becomes too thick during cooking, add up to a cup more water.

Butternut squashes have a hard rind and a golden orange flesh. Similar to o ...

If your carrots don\'t taste sweet enough, add up to a teaspoon of sugar in ...

Roasting the tomatoes and eggplant deepens the flavor of this vegetarian so ...

Capture the sweetness of fresh corn in this four-ingredient soup. Freeze po ...

Croutons For Lettuce And Pea Soup

This bright-green soup is a great way to use tough outer lettuce leaves, wh ...

Try serving this hearty soup as the main course of a light meal.

Chinese dumplings, or wontons, are sold by the bag in the frozen-food secti ...

Although broccoli can be found in grocery stores throughout the year, it is ...

Bacon adds a smoky flavor to this earthy soup; tomato paste adds a touch of ...

To make a vegetarian version of this soup, replace the bacon with two table ...

This basic soup can be made with any combination of fresh or frozen vegetab ...

Roasted vegetables have a sweet, smoky flavor. Serve this soup with slices ...

To serve, ladle the hot soup into bowls, and then let everyone pick and cho ...

Any white bean, such as great Northern or navy, can be used in this soup.

The earthy flavor of the lentils is set off by the tartness of the tomatoes ...

This recipe comes from Ann Hicks Murrah of Winter Park, Florida.