Sinasir with okro soup

Found a recipe in a book. We didn't have all the ingredients, so we improvised with some others. This is what we came up with, and it is a winner! And incredibly easy to prepare! Enjoy!

I've tried a few variations of split pea soup. This one has more flavor than most and is very filling. My family loves it!

I always make extra taco meat to use in a quick recipe to be made later. I had all these ingredients on hand and just tossed it together. Its a thick soup so feel free to add xtra water or more tomato juice. So pleased with the outcome!!!! Enjoy!!!!

I like this recipe because my kids love it they use to eat it with jam but I prefer eating with the soup

‘Tis the season for SOUP and this is my weekly installment. What’s better than potatoes, bacon, and cheese in a soup? Aside from adding more bacon and more cheese on top?!? It’s just cool-weather comfort food in a bowl. Enjoy! #mycookbook

I eat chilled miso soup often in the summertime. While it can be delicious with sashimi-grade horse mackerel, I made it with baked horse mackerel.If you don't have a mortar and pestle, you could use a food processor. Taste and season the dashi soup stock as necessary. The miso taste should be weaker than miso soup. Recipe by Akito mama

I make recipes off the top of my head they aren't ever really to accurately put down because I just eyeball things but this is delicious and I want to share it.

Got a cowboy recipe from Texas from my good friend and it is really good, yummy. I think this is best ever than I have tried several different recipes for taco soup.

Simple oden with a clear brothThe story behind this recipeAfter trying various methods to make oden with a clear and beautiful broth, I found that using only simple white dashi resulted in the most elegant and delicious oden.

I used crushed tomatoes for added texture and flavor. Vidalia onions for their sweetness. This recipe is easy to halve. Add more vegetables too. Add hot sauce for a zing. This is just a great base and making it suit your needs is quite easy.

Someone shared this with me at our weekly Weight Watchers meeting. It turned out being much more delicious than I expected.

My mom asked me yesterday what I was thinking of posting for my next recipe this week, I had decided that I was going to make Giouvarelakia – Greek Meatball Soup. We had taken out all the ingredients, set them on the counter, but before I could start cooking I had a few things to do. When I finally went to the kitchen, to my surprise my mom went ahead and did everything from combining the ingredients to cooking the soup.. So, this means I have no other pictures than the featured image to show how this is prepared. I do apologise. 🙂This is a lovely, warm winter soup that combines beef, rice, dill and many more ingredients, that will satisfy that hungry feeling when your coming in from the cold. It has been rather cold here and what else better to eat than soups. 🙂 This one though is different because it also has that tasty addition of lemon juice which just gives each spoonful a WOW taste. (I was going to write a WOW factor but I think that would be a bit too much) hahahaI hope you enjoy this lovely soup recipe 😉

I was making a potato soup recipe from this site when I started add libbing... it turned out so good, I had to share! Even my extremely picky husband liked it.

On cold days or on the hottest days, I love soups! Here is one that is a taste of my Cuban heritage. I hope you'll come and have a bowl with us :-)

I got this idea from a cold soup recipe. I added leftover miso soup to make my own version.The dashi stock is nice if you use iriko (dried sardine) powder, or if you grind the dried sardines with a mortar and pestle before adding. Recipe by Yuuyuu0221

This is such a tasty soup and you can add lots of extras to it - chicken, rice, more vegetables etc. I love the fruity spice it has

When I make meatballs I usually make big batches and freeze, any I don't use. So I try to keep them on hand. If you don't have any or just have store bought that's fine. The same with the mushroom broth store bought will due just fine also. The star of this soup is fiber. This for those who need some tasty fiber in there diet.Pirates in days of old would spend their gold dablooms, and when something cost less they cut the coins into eighths. Thus the term pieces of eight. So when you love to eat protein it's like a treasure to come across pieces of eights.

I had wanted to make this type of soup for a long time, and once I found this recipe, no other recipe would do. So I hope you enjoy!

Was craving pasta & craving soup at once when I found this gem! I used different seasonings & amounts than the recipe called for. I also used more than just 8 oz of pasta and it was still great, not a drop of leftovers!recipe from barefeetinthekitchen.com

Every time I go to a restaurant I order the French onion soup. This recipe beats any baked onion French soup I have ever eaten. Enjoy!

Years ago I tried a creamy leek soup at a dinner and was so taken by it that I begged the host for the recipe. With a few minor changes I hereby share the recipe with you.#leek #soup #stock #chives #winter #lunch #supper #dinner

There are several variations to this traditional Mexican dish. I personally make mine estilo Jalisco. I hope you enjoy it as much as my family has.

This is a recipe originally came from Jen Phanomrat's Just Eat Life, but I adapted it a bit with a few more aromatic ingredients.

Eating too many pork soup dumplings can get a bit heavy, so adding some chives to balance the flavor is a great idea. These dumplings have thin skins and are full of broth, making them incredibly tempting!Tips:1. After kneading the dough, cover it with a damp towel and let it rise for about 1.5 hours. The dough will become soft and easy to roll into thin wrappers.2. Brush a layer of oil before steaming to make the dumplings more glossy and moist.3. Do not steam the dumplings with chives for too long, or the chives will change color, affecting the texture and appearance!For more "Simple Cooking in a Leisure Kitchen" recipes, please visit this URL: http://vvloveme2.blogspot.com.au/

Saw a recipe... added to it and mixed it up... I could live off this stuff 😋

This is my great grandmothers (Antoinette) recipe for escarole soup. She was from Italy and this is different than Italian wedding soup.

My mom asked me yesterday what I was thinking of posting for my next recipe this week, I had decided that I was going to make Giouvarelakia – Greek Meatball Soup. We had taken out all the ingredients, set them on the counter, but before I could start cooking I had a few things to do. When I finally went to the kitchen, to my surprise my mom went ahead and did everything from combining the ingredients to cooking the soup.. So, this means I have no other pictures than the featured image to show how this is prepared. I do apologise. 🙂This is a lovely, warm winter soup that combines beef, rice, dill and many more ingredients, that will satisfy that hungry feeling when your coming in from the cold. It has been rather cold here and what else better to eat than soups. 🙂 This one though is different because it also has that tasty addition of lemon juice which just gives each spoonful a WOW taste. (I was going to write a WOW factor but I think that would be a bit too much) hahaha

I created this recipe to use up milk.Please make sure not to bring the soup to a boil after adding the milk.If you can, please use doubanjiang instead of gochujang.Using tianmianjiang instead of miso gives more authentic taste. Recipe by Silver dappuru

I was feeling lazy one night and started to use my brand new slow cooker. This is the test run. Hope you all benefit from it.

#Ashlab.Okro soup has been one of the most easiest and quickest soup to prepare.some argue that okro takes a lot of time and energy to make,but for me I used the blender method to blend my okro and ogbonno due to the fact that I don’t like the smell that comes from ogbonno,So blending it together with the okro removes the smell and also gives it a nice taste.It’s known as miyan kubewa in Hausa.I love everything about okro soup mixed with ogbonno,especially that part of draw,which makes it fun while eating. Blending your belly pepper,chilly pepper with the garlic,onions and cray fish gives the paste a nice aroma and also taste.Least I forget I used the processed okro because I couldn’t get the fresh okro here .You can cut spinach and add to your okro soup.Don’t forget to wash your hands before you start cooking and also wash all the veggies that needs to be washed.