I used to use this recipe for the stovetop and now I use it for the slow cooker. You can use fresh vegetables, which I prefer, but if you are short on time then frozen is just as good. You can serve it with cubed chicken ,cooked noodles, rice, pasta, matzo ball, etc. Or just as is. #mycookbookEnjoy!

I love d taste

I wasn't sure how it was going to turn out but I gave it a shot and grabbed all the veggies out of my fridge, too lazy to go out in the cold in NYC and came up with this soup. Surprisingly it is quite good, and I am usually not a big fan of vegetable soups! I recommend this recipe :)

My husband and I took a cooking class in Tuscany while we were on our honeymoon almost 20 years ago. A diminutive Italian grandma taught us how to make this soup. It is nourishing, hearty, and delicious, and even guests who don’t generally like vegetables love it (and have gone back for seconds!)Ribollita means “boil again,” and in Tuscany this soup was a way to use up stale bread, miscellaneous vegetables, and even leftover soup from the day before. There are tons of variations (including layering bread and olive oil on top of the soup and then baking it), but this recipe is the way the Italian grandma made it, so who am I to argue with Nonna? 😁#Healthy #Hearty #Autumn #Fall #Traditional

For a lover of veg.soup who emphasized on 'extra meat'

If you prefer a creamy soup, you could blend this one up

This soup takes some time to simmer but has very little actual work to it. It is a very rich full of flavor stock packed full of fresh vegetables and tender beef. It freezes great as well!

This is recipe is great, if you are looking for a low effort, nutritious soup.Tips:💡 I like my soup almost like a puree. If you prefer less chunky texture, add more hot water gradually. While adding water, check the salt and add in if neccessary.💡Adding cumin will help you eliminate the gasiness of lentils (funny but true and easy on the stomach 😉)💡If you prefer a lighter recipe, I recommend only using olive oil and skipping step 7 & step 8.

When I was eating the "fat-burning soup" that was popular some time ago, I got bored of it and modified it to make it interesting. I reduced the seasonings and ingredients in this recipe so that it can be adapted in many ways.The key is to just flavor it lightly enough so that you can make variations to it easily later on. Try adding miso, soup stock, chicken stock, tomatoes and so on later on. The soup keeps in the refrigerator for a week, and for about 2 weeks in the freezer. I always store it in one-cup portions in the freezer. Recipe by Garumeri

This is the soup made from my 5 way chicken stock recipe and I have been making this for years for many many people and everyone loves it. This makes 18 servings and added to the puffins and pies makes 36 servings from 1 chicken and a few veg all of which cost around £10.00. Even though there is no chicken in this soup all the goodness and flavour from the chicken is. You can add chicken to bowls if required.