Pozole is a soup or thin stew made all over Mexico, dating back to pre-Columbian times. Vegetarian pozole is almost a non-sequitur, because the original is heavy on the pig, but this version is delicious and filling so …
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If your New England corn chowder packed up and moved to New Mexico, it might turn into this spicy (but not too hot) stew. Plenty of garlic, chili powder, oregano and lime juice make this irresistible. The recipe calls …
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I developed this black bean soup so that it will satisfy those who prefer mild dishes (including kids) as well as those of us who prefer a bolder spice. The main soup is very straightforward, and on the side, we have a …
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Years ago I used to make a (supposedly Cuban) black bean soup that included a fair amount of orange juice. I have no idea how authentic that is; I think the recipe came from the Moosewood cookbook so it may well have …
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Homemade minestrone has got to be one of the best rainy day foods in the world. Living in Seattle we've got ample opportunity to test that theory. It is certainly miles beyond the canned version. Add a glass of wine and …
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Soba Noodle Soup in Shiitake Shoyu Broth with Asparagus, Leeks and Tofu I get a little jealous of meat eaters with their delicious looking Asian noodle soups. I wanted to create a very full flavored broth with lots of …
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