Stewp: a one-pot meal of comfort with whole grain something, bean-based something and tons of vegetable somethings in a savory and flavourful broth of some kind.
When greens are abundant and you over-indulged on granola mid-afternoon: this is the supper soup for you!
Tired of taking your black bean soup Southwest? Try this Moroccan-inspired alternative.
Make your leftover vegetable bits work for your benefit: recycled as soup!
Turmeric, garlic, ginger and thyme join forces with some of my favourite foods: broccoli, chickpeas and millet!
Make yesterday’s soup into today’s best savory oats ever!
Black bean soup will never win prizes in food photography but it’s silky in the mouth and satisfying in the belly.
An addictive snack, a stellar soup or salad topper, this mixture is a kitchen must-have.
Cool off from the summer heat with this sweet and savory starter.
Once the bunch of kale is gone, there remain the stems. Savor them in soup!
Zuppa de Ceci e Mais just sounds way fancier than Chickpea and Corn soup!
Green split pea soup with fresh herbs and a hint of lemon. It whispers that spring might be on it’s way – if of course it weren’t snowing outside…