A local Chinese restaurant makes the best tom yum vegetable soup I've ever tasted. I'd like to make it at home, but I don't have the recipe. [more inside]
Who's got an easy, spicy, flavorful, low-carb variant on the best known cure for the common cold? [more inside]
It has literally been a couple of decades (maybe 3) since I threw a bunch of vegetables in a pot and made vegetables soup. What are your tricks and hacks for vegetable soup? [more inside]
I'm looking for advice on balancing out the sweet and savory flavors of homemade soup, without resorting to the evil of celery. [more inside]
Looking for soup, stew, or casserole recipes where I can spend ten minutes dumping stuff in the crockpot in the morning and have a full meal ready when I get home. Something like this is ideal; the only prep is chopping an onion before setting it and forgetting it until dinnertime. No dietary preferences or restrictions, but some vegetables would probably be good. I'm seeing a lot of recipes online, but am having a hard time weeding out which ones are worthwhile, and would appreciate any favorites you care to share.
I love soup but stink at making it from scratch. Hit me with your best recipes and tips for making soup! [more inside]
Do you have any recipes for soup that don't require broth or stock? [more inside]
If I freeze this soup, will it be edible once defrosted and warmed up? Difficulty level: squid. [more inside]
Can I fly domestically carrying frozen soup? [more inside]
Last December I was in Japan and I enjoyed the 7-Eleven soup they had. Pretty much all the 7-11's had the same soup, in a stand usually by the cash register, they would have other stuff you could add to the soup; fish balls, meat on sicks, noodles, ect... The soup would be already hot and you served yourself. My questions is what is that called? And where could I get something like it in Vancouver, BC?
What delicious soup (or dish) should I make with duck stock? [more inside]
Left the metal pop-top on the soup can when I microwaved it for lunch. I think the microwave is ok, but the really important question is: Can I eat the soup? [more inside]
What kind of soup should I make with leftover Italian pot roast? [more inside]
Condensed Milk != Evaporated Milk. Following this Salmon Chowder recipe I mistakenly used a can of "Sweetened Condensed Milk" instead of the Evaporated Milk that was called for. My beautiful, expensive, organic, soup tastes like candy. What can I add to it to cut the sweet?
Anybody know where I can find a good sized scan of a Campbell's soup label online? Preferably vintage. I'd like to print out a label and stick it on some other can. Needless to say, I don't have any actual Campbell's cans available. Thanks!
I need recipes for hearty soups, veggie preferred. [more inside]
I love the lentil soups and soup-like lentil side dishes I get in Indian restaurants and would love to make them at home, but I don't have the slightest clue where to start. Help? [more inside]
I'm looking for the perfect bowl for taking soup to work. [more inside]
Can I buy self-heating soup cans or self-heating tea/coffee in the United States? [more inside]
I made some lentil soup earlier in my cast-iron dutch-oven/pot. It's a new pot and I've seasoned it once and that seemed to do a good job. Anyway, I had a bowl of my soup as soon as it was ready, but I just went back to the stove to pack the leftovers up and clean the pot and the soup has turned from a muddy green broth to a dark sludge, nearly black. [more inside]
Tomato Soup Recipes... [more inside]
How do I remove the fat from chicken broth? [more inside]
I joined a CSA program for the summer and or first pickup has so much lettuce I don't think I cold possibly eat it all this week. What can I do with it besides make salads and put it in sandwiches? Preserving counts! I just don't want to waste anything.
Winter's here, and I have a hankerin' for some good bean soup. Help me out. [more inside]
Why should I never boil my stock? [more inside]