There are so many reasons to love this soup; added protein-rich chick peas, carrots, celery and tomatoes make it more substantial and tastes even better on the second day. This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. I had planned to make this healthy soup last night before I knew temperature is going to be in the single digits for much of the day.
Almost every cuisine has at least one signature dish featuring some type of meat paired with vegetables and slow simmered for hours. China is known for its red-stews and braised dishes. And on a cold winter day, nothing hits the spot quite like a big bowl of steaming pork stew.
Everyone needs a pumpkin soup recipe that they can turn to and nothing beats this velvety, silky textured hearty fall soup to warm your insides! This creamy pumpkin soup is delicious for a quick weeknight meal and great with a salad or garlic bread.
I love anything with fresh tomatoes and basil and this soup is my most favorite ever. I always make it in a big batch so I have enough left for my next meal. The flavor is incredible from fresh tomatoes and basil. This creamy soup brings a taste of garden in every bite. It is exactly the kind of meal required to step into the fall season!
This rather rustic looking ‘Spanish- style’ as I would like to call it, chorizo and chickpea stew is a favorite at our home. The rich, spicy stew really hits the spot on cold winter nights. I first tasted this stew when I was in Barcelona and got hooked to it since then. The stew is made with Spanish chorizo, Pata Negra (Spanish ham) and potatoes traditionally, but I love to bulk up with other veggies as well, while the base recipe—what I’ve shared with you here is always the same.