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• Brown meat.
• Add onion and garlic. Cook until onion is tender. Drain.
• Stir in remaining ingredients except vegetables.
• Cover. Bring to a boil. Reduce heat, simmer 50-60 minutes, stirring occasionally.
• Add frozen vegetables. Cook 10 minutes until vegetables are tender.
• Additional water may be added if soup becomes too thick.

• Brown ground beef and onions
• Add tomato sauce and all other ingredients
• Add water to desired consistency
• Simmer until done

• Heat the olive oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the carrots and garlic, season with salt and pepper, and cook, stirring occasionally, until the garlic is fragrant, about 2 minutes.
• Add the celery and, if using, any hearty vegetables (such as cabbage and fennel) and the bay leaf and thyme. Season again with salt and pepper and cook an additional 5 minutes. If using, add the wine or vermouth (for some acidity) and cook, stirring occasionally, until the alcohol has reduced by about half, about 2 minutes.
• Add the broth, potatoes, and any quicker-cooking vegetables (such as asparagus and peas). Let the soup come to a boil, then reduce the heat to low and gently simmer, uncovered, until the potatoes can be easily pierced with a fork, about 15 to 25 minutes. Taste and season with additional salt and pepper as needed. If you choose, serve with a dollop of pesto.

• Stir the broth, onion powder, basil, garlic powder and vegetables in a 3-quart saucepan.
• Heat to a boil over medium-high heat.
• Add cooked chicken pieces if desired.
• Stir in the noodles. Cook for 5 minutes or until the noodles are done.

• Prepare your noodles first by boiling the noodles al dente. Rinse the noodles with running water, drain and set aside.
• Prepare the garlic oil by stir-frying the garlic in the oil until they turn light to golden brown. Set aside.
• Prepare the broth by bringing the chicken broth and water to boil. Add the mushrooms, carrot, baby bok choy, white pepper, and salt to taste. Once they are cooked, turn off the heat.
• To serve, add the noodles in a bowl, and top with the shredded chicken on top. Ladle the soup on top of the noodles and top with the garlic oil. Serve immediately. If you like, you can serve it with cut red chilies in soy sauce.

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through. 

• Brown onion in butter
• Blend in curry powder
• Slowly boil the soup for 5 minutes.
• Strain the soup.
• Slowly add chicken stock and keep stirring until slightly thickened
• Boil the soup again and stir in Groninger mustard.
• Whisk 2 egg yolks and 4 tablespoons of cream. Add 4 tablespoons of the hot soup.
• Add the mixture to the soup, stir forcefully and take the pan directly off the heat source.
• Add smoked bacon bits / lardons and add them to the soup.

• In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute onion, carrots and garlic until vegetables are soft but not browned, 10-15 minutes.
• Add drained beans and boiling water to stockpot; add thyme, bay leaves and parsley.
• Cover and cook over low heat, adding boiling water occasionally if necessary, 1 1/2 – 3 hours or until beans are soft (cooking time varies with age of beans).
• When beans are soft add salt and pepper.
• For thicker soup remove about 1 1/2 cups of beans, puree in food processor or blender, and return to pot.
• For thinner soup add hot water (or crushed canned tomatoes with juices).
• Correct seasonings.
• Transfer soup to tureen or individual bowls.
• Garnish with chopped parsley or croutons and drizzle with a good green olive oil.

• In a large saucepan, combine water, tomato sauce and paste on medium heat. Stir well to make a good soup base. Add water or more tomato sauce as desired. Add vegetables and spices.
• Bring to a boil, then reduce heat to low-medium (about 3 on an electric range). Simmer for 45 minutes or until vegetables are tender.
• Serve with pita bread or crackers.

Vegetable Variation:

• Sometimes, I like to add or omit vegetables depending on my craving. Fresh or frozen okra really goes well with the tomato base in this soup. You can add corn, peas, and even small macaroni noodles for a variation. The great thing about Middle Eastern cooking is that it’s all about what you have on hand. You don’t have to follow a recipe exactly and it really allows you to be creative.

• Cook the Wild Rice until tender (the package has directions. It is usually something like: to 1½ C boiling water add ½ C Wild Rice and cook 50 – 60 minutes).
• Melt ¼ C butter in saucepan.
• Stir in the flour and Half and Half and stir constantly until thick.
• Precook carrots slightly.
• Brown onion and sliced mushrooms in fry pan.
• Add carrots, onion and mushrooms to broth,
• Add Wild Rice.

• Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onion mixture to medium bowl.
• Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add mushrooms; sauté until soft, about 12 minutes. Add Cognac and garlic; stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper.
• (Can be made 1 day ahead. Cool slightly; cover and chill. Bring to simmer before serving.)
• Preheat broiler. Place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

• Place a Dutch oven or a soup pot over medium heat.
• Add bacon and cook until browned, 2 to 3 minutes.
• Add 1 tablespoon oil and onion and cook until translucent, about 4 minutes.
• Add celery, carrots, and garlic and cook until softened, about 5 minutes.
• Add potato and cook until it has started to soften, about 6 minutes.
• Add tomatoes, wine, broth, beans and water.
• Place Swiss chard on top, cover, and bring to a boil. Uncover, stir to combine, and simmer gently 45 minutes.
• Remove from heat and gently stir in salt and pepper. (At this point, soup can be chilled for serving the next day.)

To serve:

• Divide bread between serving bowls. Ladle hot soup over bread and garnish with a drizzle of olive oil or top with pesto, if desired.

• Set oven rack at lowest level; preheat to 450 degrees.
• In large shallow roasting pan, combine onions, shallots, garlic and oil. Roast, stirring every 5 minutes, 20 to 30 minutes or until onions are golden. Remove from oven, mash garlic halves and pour in 1 cup of the broth; stir, scraping bottom of pan to loosen and dissolve any caramelized bits. (The liquid will become quite dark.)
• Transfer onion mixture to a soup pot and add brandy, thyme and remaining 3 cups broth. Bring to a boil; reduce heat to low and simmer, covered, 30 minutes. Season with salt and pepper. Divide among 4 bowls and sprinkle with Parmesan.

• In heavy pan, melt the butter over medium heat and saute the wild rice, almonds, onion, celery and carrot for 2 to 3 minutes.
• Add the soup stock and simmer over low heat for 1 1/4 hours, skimming occasionally.
• Thicken with the cornstarch dissolved in 1/4 cup of cream.
• Stir in the remaining cream.

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat.
• Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes.
• Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer.
• Once simmering, add the tomatoes, corn kernels, and pepper.
• Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
• Remove from heat and add the parsley and lemon juice.
• Season to taste, with kosher salt.
• Serve immediately.

• Cook oil, zucchini, green onions and garlic for 10 minutes.
• Add salt, pepper and broth.
• Continue cooking for 35 minutes.
• Stir in parsley and butter.
• Serve with generous amount of grated Parmesan cheese (1/4 cup per bowl).

Prep

• Wash the lentils in cold running water. Then place in a large saucepan and soak in cold water for 2-3 hours, until they start swelling. 
• Discard the soaking water. Add 3 cups of clean water to the lentils in the pan and bring to a boil over medium heat.

Main

• As the lentils start getting tender, add the oil and the finely chopped onion, carrot, and cubanelle pepper. 
• Peel the garlic cloves and drop them whole into the lentils.
• Simmer for 20 more minutes. 
• Add approximately 3 extra cups of water, until the soup reaches the desired consistency. 
• Add salt, paprika, and dried savory to taste. 
• If desired, you can now fish out the whole garlic cloves, mash them into a puree in a separate cup and put that puree back into the soup for a stronger garlic flavor. 
• At the end, in a cup mix the tomato paste with a little bit of water and add it to the soup. Stir well. 
• Simmer for 5-6 more minutes, until all flavors are well-infused.