Remember back when “bone broth” was simply called “beef stock”? Oh, well. Still simple to make. Still spectacular to taste.
Making stock from scratch was never difficult. And it just became even easier thanks to this slick slow cooker approach.
This is, quite frankly, the loveliest hot and sour soup we’ve ever had, with none of the usual gloppiness of takeout Chinese. And it’s on the table in just 20 minutes.
The spiciness of red curry paste and the sweetness of sweet potatoes and heartiness of lentils and the tanginess of lime in a single beautiful bowl of deliciousness.
“Amazing.” “Wonderful.” “Warm satisfaction.” “Won the make-it-again award.” “Easy.” “Quick.” That’s what folks are saying about this luxuriously satiating soup.
Never has an overabundance of garden lettuces and herbs been so easily remedied—or made so memorable—as this soup.
A quick, easy, entirely lovely way to inject some broccoli, peas, spinach, and other greens into your weekday routine. And don’t worry. It doesn’t taste as hippy-health-food-from-the-70s as it looks.
Here’s how to make the exquisitely nuanced and awesomely slurpable Vietnamese beef and rice noodle soup known as pho.
The elusive lilt of lemongrass. The sour, puckery smack of tamarind. The warm-your-belly pervasiveness of galangal. The unmistakable funk of fish sauce. All in this exquisitely authentic Thai soup.
What it lacks in novelty it more than makes up for by being easy, healthy, scrumptious, simple, vegan, and done in an hour.
Not exactly feeling like spring where you are? This spectacularly simple yet satiating soup is how we give old man winter the middle finger.
Easy. Healthy. Paleo. Able to be made in a slow cooker. And, natch, the taste. Just a few things we adore about this chicken stock.
If only we could go back in time to candidates who simply promised a chicken in every pot.
A classic Italian vegetable soup that just happens to be loaded with so-called super foods such as kale. Seems nonna’s known what’s best all along.
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