This is a nice soup recipe with a lot of texture and flavor. It is a welcome change for those weeks when there doesn’t seem to be a lot of variety… and all 3 of my kids even loved it. This can also be cooked in a pan on the stove until the barley and carrot are tender, but I prefer the slow cooker method. The flavors seem to blend better.
This is a rich and sweet yet surprisingly simple soup that is wonderful served hot with crusty bread or cold with a dollop of sour cream.
This is a cheesy vegetable soup made with processed American cheese and condensed cream of chicken soup.
This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
Pink Soup with Roasted Onions and Broccoli
5-Minute Vegan Cream of Tomato Soup