Two soups for your winter eating! One uses Lima beans, and the other adds quinoa to some smoked turkey.
This traditional recipe will help you kick that pesky winter cold.
This creamy soup can stand alone as an entire meal, but it doesn't use milk!
I fell back in love with Acorn Squash last year when I was making baby purees for my son's first meals. I wanted to try something a little different this time.
Christine Barbour thinks sweet potatoes are amazing vegetables. She describes many tasty ways to prepare them, and she shares her mom's Thanksgiving recipe.
We’re celebrating veggies of all kinds. The cucumber soup is tasty in a bowl or spooned over some fish, and the salad uses carrots, radishes, and seaweed.
This pumpkin recipe costs under $3.00 to prepare, it's vegan-friendly, and it will convince you that pumpkin does indeed deserve a savory place in your kitchen.
Over the next month leading up to Thanksgiving, Earth Eats (and I) will be bringing you six pumpkin-focused recipes that have nothing to do with pie.
Today we have two soups that can be served either hot or cold. They also work great as pasta sauces, and as an added bonus they’re both vegan-friendly.
No time to make vegetable soup from scratch: No problem! Whip up a delicious vegetable soup in no time just by using preserved vegetables from your pantry.
One sure fire way to ward off the chill of winter is to envelop your senses in a delicious bowl of hearty French onion soup.
Feeling a little under the weather this winter? Research suggests chicken soup may be just what you need.