I had cabbage and leeks leftover and some fresh coriander that needed using .

Sometimes, simple is best, especially when it’s a cold day and you’re nostalgic for a warming winter soup just like mom used to make. My mom doesn’t like to spend a lot of time cooking, so her recipes tend to be simple, quick, and easy. This is one of them. But just because it’s simple, doesn’t mean it isn’t delicious! 😋Note: While the recipe isn’t vegetarian as written, it can easily be converted to a vegetarian recipe by using vegetable stock in place of the chicken stock.#Healthy #Winter #Vegetables #KeepRecipesAlive

My wife always made great soups, but her only published chicken soup is from a leftover carcass. This recipe is for making chicken vegetable soup from a raw whole chicken. As with all soups the great thing is you can substitute different vegetables and when making your stock you can add what ever you find in your pantry or refrigerator.

I came up with this because I had different little bits of left overs on hand and not really enough to make any one thing. My husband had made corned beef and cabbage the night before so I decided soup was on the menu. The flavor was wow! My husband loved it and I barely added salt or pepper. That may very depending on the stock you chose to use.

My 6 year old isn't a fan of Cauliflower so I made this and told her it's potato soup. I'm watching Rachana polish it up. She keeps saying Mummy, this is delicious. Hee hee

I saw this recipe on another site but have adapted to cut back on calories and fat. I'm not sure what the original tastes like but this version is so delicious!!

My mom made potato soup while I was growing up. It is good stuff! I have my own flavors in mine that suit me but the basic recipe is hers.

Another Mexican soup, which along with the Tex-Mex black bean soup, has been my big hit this week. They are super delicious.The sour cream, which should have stayed as a little dollop on top of the soup, dissolved immediately upon contact with the hot soup. The same happened with the grated cheese I sprinkled on top.Aztec soup includes crispy corn tortilla strips. You have two options:1. Buy tortillas, cut them into strips, coat them with oil, and bake them at 425°F until golden and crispy, about 15 minutes (turn halfway through).2. Buy corn tortilla chips, which is what I did.Additionally, the herb originally used in this soup is epazote, which gives it a slightly bitter taste. Since this herb is hard to find outside of Mexico, America's Test Kitchen suggests substituting it with cilantro and fresh oregano (I used dried oregano and placed it in those metal tea balls to remove it once the broth was made).

When they tell you the power is going out for three days : )All bacon taste great, you can put in other vegetables and the soup will taste great!

This is my father's recipe. Omit the chorizo and use vegetable stock cube to turn it into a vegetarian soup.

This is a great soup I made in my new round Dutch oven pot on the stove. So good!!!! You can choose what ground meat u like best or split 1 pd of one, & 1 pd of another.

When I pulled the top off the crockpot; my seven year old stopped running through the house and asked, "Mommy what's that yummy smell?" I knew I had won with this recipe. Healthy, hearty, and delicious, it's everything you want from a soup! I hope you enjoy!