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Listing 20 Recipes in this Category - Soups

Recipes Author Rating Hits
Ham and Bean Soup
N/A 0.00 6271
BROCCOLI SOUP
N/A 57.00 10572
CORN CHOWDER
N/A 15.00 10773
GERMAN SAUSAGE CHOWDER
N/A 5.00 10960
MINESTRONE
N/A 0.00 11805
HAMBURGER VEGETABLE SOUP
N/A 9.00 12687
SHALLOTS AND TARRAGON SOUP
N/A 0.00 12859
BLACK BEAN SOUP
N/A 10.00 13673
CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE
N/A 35.00 14973
LENTIL BARLEY SOUP
N/A 4.00 15117
HAMBURGER SOUP
N/A 4.00 15445
CREAMY TOMATO SOUP
N/A 14.00 16497
CANNED VEGETABLES FOR SOUPS
N/A 5.00 16938
BARS MADE WITH TOMATO SOUP
N/A 0.00 16219
TORTELLINI SOUP
N/A 4.00 17479
MOM'S GERMAN BORSCHT SOUP
N/A 0.00 18189
OVEN STEW
N/A 0.00 18384
BIG MOUTH STEW
N/A 2.00 18697
CUCUMBER SOUP
N/A 12.00 19169
LOBSTER AND ROASTED CORN CHOWDER
N/A 5.00 19326

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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.
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