Lentil and Sausage Soup with Kale
Lentil and Sausage Soup with Kale Soups & Stews Warm up with a comforting bowl of Lentil and Sausage Soup with Kale. This hearty and nutritious soup combines tender lentils, savory sausage, and vibrant kale in a flavorful broth. It’s the perfect dish to enjoy on a chilly day, offering a balance of textures and a satisfying blend of flavors. Ingredients 1 tablespoon olive oil 1 medium onion, diced 2 cloves of garlic, minced 8 ounces sausage (such as Italian sausage), sliced 1 cup dried lentils, rinsed 4 cups chicken or vegetable broth 1 can (14 ounces) diced tomatoes 2 cups chopped kale 1 teaspoon dried thyme Salt and pepper to taste Grated Parmesan cheese, for serving (optional) Instructions In a large pot, heat the olive oil over medium heat.Add the diced onion and minced garlic to the pot and sauté until fragrant and translucent.Add the sliced sausage to the pot and cook until browned.Stir in the dried lentils, chicken or vegetable broth, and diced tomatoes. Bring the mixture to a boil.Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the lentils are tender.Stir in the chopped kale and dried thyme. Simmer for an additional 5 minutes until the kale is wilted.Season the soup with salt and pepper to taste.Serve the Lentil and Sausage Soup with Kale hot, garnished with grated Parmesan cheese if desired. Cozy up with a bowl of comforting Lentil and Sausage Soup with Kale. This delicious soup combines wholesome lentils, flavorful sausage, and nutritious kale, simmered together in a savory broth. With each spoonful, you’ll experience a satisfying blend of textures and a warmth that will nourish your body and soul. 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Spicy Miso Ramen
Spicy Miso Ramen Soups & Stews This Spicy Miso Ramen is the perfect dish to warm you up on a cold day. The savory miso broth is kicked up a notch with a spicy kick of chili paste, and the tender noodles and hearty vegetables make for a satisfying meal. Ingredients 4 packs of ramen noodles 1/2 cup white miso paste 1/4 cup soy sauce 1 tbsp sesame oil 1 tbsp vegetable oil 1 tbsp chili paste 4 cups chicken or vegetable broth 2 cups chopped kale 2 cups sliced shiitake mushrooms 1 cup shredded carrots 4 soft-boiled eggs Sliced scallions and sesame seeds for garnish Instructions Cook the ramen noodles according to package instructions and set aside. In a large pot, heat the vegetable oil and sesame oil over medium heat. Add the shiitake mushrooms and sauté for 3-4 minutes, until they start to release their juices. Add the kale and shredded carrots to the pot and cook for an additional 2-3 minutes, until the vegetables have wilted slightly. In a separate bowl, whisk together the miso paste, soy sauce, and chili paste with 1 cup of broth until smooth. Add the remaining 3 cups of broth to the pot with the vegetables and bring to a simmer. Add the miso mixture to the pot and stir to combine. Add the cooked ramen noodles to the pot and stir to combine. Let the ramen simmer for 2-3 minutes, until heated through. Divide the ramen among four bowls and top each bowl with a soft-boiled egg, sliced scallions, and sesame seeds. Warm up with a bowl of Spicy Miso Ramen, packed with tender noodles, hearty vegetables, and a savory broth with a spicy kick. 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Creamy Tomato Soup with Basil and Parmesan Croutons
Creamy Tomato Soup with Basil and Parmesan Croutons Soups & Stews This creamy tomato soup is a comforting and delicious dish that is perfect for a cold day. The soup is made with fresh tomatoes and basil, and is topped with crispy parmesan croutons that add a delicious crunch. It’s easy to make and perfect for a cozy night in. Ingredients 2 tablespoons olive oil 1 onion, chopped 2 cloves garlic, minced 4 cups fresh tomatoes, chopped 2 cups vegetable broth 1/2 cup heavy cream 1/4 cup chopped fresh basil Salt and pepper, to taste For the Parmesan Croutons: 2 cups bread cubes 2 tablespoons olive oil 1/4 cup grated Parmesan cheese Instructions For the Soup: In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.Add the chopped tomatoes and vegetable broth. Bring to a boil and then reduce the heat to low. Simmer for 20-25 minutes, or until the tomatoes are soft and the soup has thickened.Remove the soup from the heat and allow to cool slightly. Use an immersion blender or transfer to a blender and blend until smooth.Return the soup to the pot and stir in the heavy cream and chopped basil. Season with salt and pepper to taste. For the Parmesan Croutons: Preheat the oven to 375°F (190°C). Toss the bread cubes with olive oil and Parmesan cheese. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. This creamy tomato soup is a comforting and delicious dish that is perfect for a cold day. The soup is made with fresh tomatoes and basil, and is topped with crispy parmesan croutons that add a delicious crunch. It’s easy to make and perfect for a cozy night in. 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Slow Cooker Beef Chili with Beans and Cornbread
Slow Cooker Beef Chili with Beans and Cornbread Soups & Stews This slow cooker beef chili is the perfect comfort food for chilly nights. It’s loaded with ground beef, beans, and vegetables, and seasoned with a blend of warm spices. Serve it with homemade cornbread for a satisfying and filling meal. Ingredients 1 lb ground beef 1 onion, diced 2 garlic cloves, minced 1 red bell pepper, diced 1 jalapeno pepper, seeded and diced 1 can (14.5 oz) diced tomatoes 1 can (15 oz) kidney beans, drained and rinsed 1 can (15 oz) black beans, drained and rinsed 1 cup frozen corn 1 tbsp chili powder 1 tsp cumin 1/2 tsp paprika Salt and pepper, to taste 2 cups beef broth Cornbread, for serving Instructions In a large skillet, brown the ground beef over medium-high heat. Drain any excess fat. Add the diced onion, minced garlic, diced red bell pepper, and diced jalapeno pepper to the skillet. Cook until the vegetables are tender, about 5 minutes. Transfer the beef and vegetable mixture to a slow cooker. Add the diced tomatoes, kidney beans, black beans, frozen corn, chili powder, cumin, paprika, salt, and pepper to the slow cooker. Pour in the beef broth and stir everything together. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. To make the cornbread, preheat the oven to 375°F. In a mixing bowl, whisk together 1 cup of cornmeal, 1 cup of flour, 1/4 cup of sugar, 1 tbsp of baking powder, and 1 tsp of salt. In a separate bowl, whisk together 1 cup of milk, 1/3 cup of vegetable oil, and 1 egg. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into a greased 9×9 inch baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Serve the chili hot with a side of cornbread. This slow cooker beef chili is the perfect comfort food for chilly nights. It’s loaded with ground beef, beans, and vegetables, and seasoned with a blend of warm spices. Serve it with homemade cornbread for a satisfying and filling meal. 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Seafood Chowder with Shrimp, Clams, and Cod
Seafood Chowder with Shrimp, Clams, and Cod Soups & Stews This creamy seafood chowder is loaded with shrimp, clams, and cod, making it a flavorful and filling meal. It’s made with a base of potatoes, onions, and celery, and is finished off with heavy cream and fresh herbs. This comforting dish is perfect for a cozy night in. Ingredients 2 tbsp unsalted butter 1 large onion, diced 2 celery stalks, diced 3 garlic cloves, minced 1/4 cup all-purpose flour 4 cups chicken or vegetable broth 2 cups diced potatoes 1 tsp dried thyme 1 tsp dried oregano 1 bay leaf 1/2 lb cod fillet, cut into bite-sized pieces 1/2 lb shrimp, peeled and deveined 1/2 lb littleneck clams, cleaned and scrubbed 1 cup heavy cream Salt and pepper, to taste Fresh parsley, chopped, for garnish Instructions In a large Dutch oven or stockpot, melt the butter over medium heat. Add the diced onion, celery, and garlic to the pot. Cook for 5-7 minutes, or until the vegetables are tender and fragrant. Sprinkle the flour over the vegetables and stir to combine. Cook for 2-3 minutes, stirring constantly, to create a roux. Slowly pour in the chicken or vegetable broth, whisking constantly to prevent lumps from forming. Add the diced potatoes, dried thyme, dried oregano, and bay leaf to the pot. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes, or until the potatoes are tender. Add the cod, shrimp, and clams to the pot. Let simmer for an additional 5-7 minutes, or until the seafood is cooked through. Stir in the heavy cream and season the chowder with salt and pepper, to taste. Remove the bay leaf from the pot. Serve hot, garnished with fresh parsley. This creamy seafood chowder is loaded with shrimp, clams, and cod, making it a flavorful and filling meal. It’s made with a base of potatoes, onions, and celery, and is finished off with heavy cream and fresh herbs. This comforting dish is perfect for a cozy night in. 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Creamy Cauliflower Soup with Crispy Prosciutto Classic French Onion Soup with Gruyere Croutons Vegetarian Lasagna with Spinach and Ricotta Sweet Potato and Black Bean Quesadillas with Cilantro Lime Sauce Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Classic Rice Pudding with Cinnamon and Nutmeg Grilled Salmon with Mango Salsa Korean Kimchi Fried Rice with Scallions and Egg Moroccan-style Chicken Tagine with Olives and Preserved Lemon
Classic French Onion Soup with Gruyere Cheese and Crusty Bread
Classic French Onion Soup with Gruyere Cheese and Crusty Bread Soups & Stews This classic French soup is a rich and flavorful dish that features caramelized onions in a savory beef broth, topped with a layer of melted Gruyere cheese and served with a slice of crusty bread. It’s the perfect comfort food for a chilly day. Ingredients 6 large yellow onions, thinly sliced 4 tbsp unsalted butter 2 tbsp olive oil 2 garlic cloves, minced 1 tsp dried thyme 1/2 cup dry white wine 8 cups beef broth 1 bay leaf Salt and pepper, to taste 8 slices of crusty French bread 2 cups shredded Gruyere cheese Instructions In a large Dutch oven or stockpot, melt the butter and olive oil over medium heat. Add the sliced onions, garlic, and thyme to the pot. Cook for 30-40 minutes, stirring occasionally, until the onions are caramelized and golden brown. Pour in the white wine and cook for an additional 5 minutes, or until the wine has evaporated. Add the beef broth and bay leaf to the pot. Bring to a boil, then reduce the heat and let simmer for 30-40 minutes, or until the flavors have melded together. Season the soup with salt and pepper, to taste. Preheat the oven to 350°F (177°C). Place the slices of bread on a baking sheet and toast in the oven for 5-7 minutes, or until lightly golden brown. Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls. Place a slice of toasted bread on top of each bowl and sprinkle with shredded Gruyere cheese. Place the bowls on a baking sheet and broil in the oven for 2-3 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with additional fresh thyme if desired. This classic French soup is a rich and flavorful dish that features caramelized onions in a savory beef broth, topped with a layer of melted Gruyere cheese and served with a slice of crusty bread. It’s the perfect comfort food for a chilly day. 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Butternut Squash and Sage Risotto
Creamy Butternut Squash Soup with Apple and Sage
Creamy Butternut Squash Soup with Apple and Sage Soups & Stews This creamy soup combines the sweet and nutty flavor of butternut squash with the tangy sweetness of apples and the earthy taste of fresh sage. It’s easy to make and perfect for a cozy fall or winter meal. Ingredients 1 large butternut squash, peeled and cubed 2 apples, peeled, cored, and chopped 1 large onion, chopped 4 cups chicken or vegetable broth 1 cup heavy cream 1/4 cup fresh sage, chopped 2 tbsp butter Salt and pepper, to taste Instructions In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until the onion is soft and translucent. Add the cubed butternut squash, chopped apples, and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash and apples are tender. Using an immersion blender or transferring to a blender in batches, puree the soup until smooth and creamy. Stir in the heavy cream and chopped sage. Season with salt and pepper, to taste. Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together. Serve hot, garnished with additional fresh sage if desired. This creamy soup combines the sweet and nutty flavor of butternut squash with the tangy sweetness of apples and the earthy taste of fresh sage. It’s easy to make and perfect for a cozy fall or winter meal. 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Lentil Soup with Vegetables and Herbs
Homemade Strawberry Sorbet with Fresh Berries Soups & Stews This lentil soup with vegetables and herbs is a comforting and hearty soup that’s perfect for a chilly evening. Loaded with nutritious lentils, fresh vegetables, and fragrant herbs, this soup is both delicious and healthy. Ingredients 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 2 medium carrots, diced 2 celery stalks, diced 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon paprika 1 cup dried green or brown lentils, rinsed and drained 4 cups chicken or vegetable broth 1 bay leaf 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh cilantro Instructions In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened and translucent, about 5-7 minutes. Add the carrots and celery and sauté for an additional 5-7 minutes, or until the vegetables are tender. Add the thyme, oregano, cumin, coriander, and paprika and stir to combine. Add the lentils, broth, bay leaf, salt, and black pepper and bring to a boil. Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender. Remove the bay leaf and discard. Ladle the soup into bowls and garnish with chopped parsley and cilantro before serving. This lentil soup with vegetables and herbs is a comforting and hearty soup that’s perfect for a chilly evening. Loaded with nutritious lentils, fresh vegetables, and fragrant herbs, this soup is both delicious and healthy. MORE TO DISCOVER Classic French Onion Soup with Gruyere Croutons Homemade Strawberry Sorbet with Fresh Berries Fresh Strawberry Shortcake with Homemade Biscuits Vegetarian Lasagna with Spinach and Ricotta Spicy Grilled Shrimp Skewers with Mango Salsa Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Homemade Spinach and Ricotta Ravioli with Tomato Sauce Chocolate Peanut Butter Swirl Bars Slow-Cooked Beef Ragu with Polenta Beef Bourguignon with Red Wine, Mushrooms, and Bacon Japanese Chicken Teriyaki with Sticky Rice and Vegetables Grilled Chicken Caesar Salad with Homemade Dressing Quinoa and Black Bean Salad with Lime Vinaigrette Beef and Broccoli Stir-Fry with Jasmine Rice Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Creamy Artichoke and Roasted Red Pepper Dip Spicy and Smoky Chipotle Black Bean Soup Homemade Hummus with Pita Chips and Veggies Classic Meatloaf with Homemade Ketchup Glaze Chicken Bruschetta Classic Pork Schnitzel with Lemon and Capers Delectable Stuffed Mushroom Caps Wild Rice Pilaf with Cranberries and Pecans Grilled Lamb Chops with Mint Chimichurri Sauce Grilled Salmon with Mango Salsa Sweet and Spicy Sriracha Popcorn Pan-Seared Scallops with Lemon Butter Sauce Honey Glazed Carrots with Thyme Creamy Cauliflower Soup with Crispy Prosciutto Mushroom Risotto with Parmesan and Truffle Oil Sauteed Spinach with Garlic and Lemon Spicy Thai Coconut Chicken Soup Buffalo Chicken Macaroni and Cheese Korean-style Beef Bulgogi Spicy Thai Green Curry with Shrimp and Vegetables Moroccan-style Chicken Tagine with Olives and Preserved Lemon Vegan Pad Thai with Tofu and Vegetables Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Authentic Chicken Fajitas with Homemade Seasoning Lentil Soup with Vegetables and Herbs Pad Thai with Shrimp and Tofu Grilled Mahi-Mahi with Mango Salsa Decadent Black Forest Cake with Cherry Compote Roasted Beet and Goat Cheese Salad with Candied Walnuts Roasted Rack of Lamb with Rosemary and Garlic
Spicy Thai Coconut Chicken Soup
Spicy Thai Coconut Chicken Soup Soups & Stews This Spicy Thai Coconut Chicken Soup is a delicious and comforting soup that is perfect for any time of the year. Made with tender chicken, fragrant herbs and spices, creamy coconut milk, and a spicy kick, this soup is sure to warm you up from the inside out. Ingredients 2 tablespoons olive oil 1 onion, diced 3 cloves garlic, minced 1 tablespoon grated ginger 1-2 tablespoons red curry paste 4 cups chicken broth 1 can coconut milk 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 pound boneless, skinless chicken breast, cut into small pieces 2 tablespoons fish sauce 1 tablespoon brown sugar Juice of 1 lime Salt and pepper, for taste 1/2 cup fresh cilantro leaves, chopped Instructions Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes or until softened. Add the garlic, ginger, and red curry paste and cook for 1-2 minutes, until fragrant. Pour in the chicken broth and coconut milk and bring to a simmer. Add the chopped bell peppers and chicken to the pot and let cook for 10-15 minutes, until the chicken is cooked through. Stir in the fish sauce, brown sugar, and lime juice. Season with salt and pepper to taste. Ladle the soup into bowls and top with fresh cilantro leaves. A comforting and aromatic Spicy Thai Coconut Chicken Soup that’s perfect for cooler weather. MORE TO DISCOVER Grilled Mahi-Mahi with Mango Salsa Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Homemade Strawberry Sorbet with Fresh Berries Creamy Artichoke and Roasted Red Pepper Dip Moroccan-style Chicken Tagine with Olives and Preserved Lemon Sweet and Spicy Sriracha Popcorn Fresh Strawberry Shortcake with Homemade Biscuits Classic French Onion Soup with Gruyere Croutons Spicy Thai Coconut Chicken Soup Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Mushroom Risotto with Parmesan and Truffle Oil Vegan Pad Thai with Tofu and Vegetables Roasted Beet and Goat Cheese Salad with Candied Walnuts Classic Meatloaf with Homemade Ketchup Glaze Chocolate Peanut Butter Swirl Bars Korean-style Beef Bulgogi Authentic Chicken Fajitas with Homemade Seasoning Classic Pork Schnitzel with Lemon and Capers Slow-Cooked Beef Ragu with Polenta Sauteed Spinach with Garlic and Lemon Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Grilled Chicken Caesar Salad with Homemade Dressing Vegetarian Lasagna with Spinach and Ricotta Creamy Cauliflower Soup with Crispy Prosciutto Spicy Grilled Shrimp Skewers with Mango Salsa Beef Bourguignon with Red Wine, Mushrooms, and Bacon Grilled Lamb Chops with Mint Chimichurri Sauce Chicken Bruschetta Beef and Broccoli Stir-Fry with Jasmine Rice Homemade Hummus with Pita Chips and Veggies Grilled Salmon with Mango Salsa Buffalo Chicken Macaroni and Cheese Roasted Rack of Lamb with Rosemary and Garlic Delectable Stuffed Mushroom Caps Pad Thai with Shrimp and Tofu Spicy and Smoky Chipotle Black Bean Soup
Spicy and Smoky Chipotle Black Bean Soup
Spicy and Smoky Chipotle Black Bean Soup Soups & Stews This soup is a delicious blend of black beans, smoky chipotle peppers, and spicy seasonings. It’s a hearty and flavorful dish that’s perfect for cold winter nights. Ingredients 1 tbsp olive oil 1 onion, chopped 2 cloves garlic, minced 2 chipotle peppers in adobo sauce, chopped 2 tsp chili powder 1 tsp ground cumin 4 cups vegetable broth 2 cans of black beans, drained and rinsed 1 can diced tomatoes 1/4 cup chopped fresh cilantro Salt and black pepper, for taste Instructions In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until the onion is softened. Add the chopped chipotle peppers, chili powder, and ground cumin to the pot and sauté for 2-3 minutes until fragrant. Add the vegetable broth, black beans, and diced tomatoes to the pot and stir well to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the flavors have melded together. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Stir in the chopped cilantro and season with salt and black pepper for taste. Serve hot with your favorite toppings, such as sour cream, shredded cheese, or chopped green onions. Warm up with a bowl of this delectable and spicy black bean soup, perfect for chilly evenings. MORE TO DISCOVER Spicy and Smoky Chipotle Black Bean Soup Grilled Chicken Caesar Salad with Homemade Dressing Mushroom Risotto with Parmesan and Truffle Oil Vegetarian Lasagna with Spinach and Ricotta Moroccan-style Chicken Tagine with Olives and Preserved Lemon Classic French Onion Soup with Gruyere Croutons Korean-style Beef Bulgogi Grilled Mahi-Mahi with Mango Salsa Delectable Stuffed Mushroom Caps Sauteed Spinach with Garlic and Lemon Chicken Bruschetta Slow-Cooked Beef Ragu with Polenta Chocolate Peanut Butter Swirl Bars Vegan Pad Thai with Tofu and Vegetables Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Grilled Lamb Chops with Mint Chimichurri Sauce Grilled Salmon with Mango Salsa Roasted Beet and Goat Cheese Salad with Candied Walnuts Creamy Cauliflower Soup with Crispy Prosciutto Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Spicy Grilled Shrimp Skewers with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Buffalo Chicken Macaroni and Cheese Beef and Broccoli Stir-Fry with Garlic Ginger Sauce