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Listing 20 Recipes in this Category - Soups

Recipes	Author	Rating	Hits
Ham and Bean Soup	N/A	0.00	8800
BROCCOLI SOUP	N/A	57.00	14948
CORN CHOWDER	N/A	15.00	13533
GERMAN SAUSAGE CHOWDER	N/A	5.00	13778
MINESTRONE	N/A	0.00	14586
HAMBURGER VEGETABLE SOUP	N/A	9.00	15470
SHALLOTS AND TARRAGON SOUP	N/A	0.00	15517
BLACK BEAN SOUP	N/A	10.00	16280
CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE	N/A	35.00	19230
LENTIL BARLEY SOUP	N/A	4.00	17762
HAMBURGER SOUP	N/A	4.00	18179
CREAMY TOMATO SOUP	N/A	21.00	19268
CANNED VEGETABLES FOR SOUPS	N/A	5.00	19819
BARS MADE WITH TOMATO SOUP	N/A	0.00	18957
TORTELLINI SOUP	N/A	4.00	20215
MOM'S GERMAN BORSCHT SOUP	N/A	0.00	21180
OVEN STEW	N/A	0.00	21203
BIG MOUTH STEW	N/A	2.00	21567
CUCUMBER SOUP	N/A	12.00	22042
LOBSTER AND ROASTED CORN CHOWDER	N/A	5.00	22259

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Pick of the Week

Title:Cooked Amaranth - Author: N/A - Contributor:

Ingredient:

1 1/2 cups water
1/2 cup amaranth
salt

Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.