Vegetarian Tortilla Soup

6 servings Adapted from a NY Times Cooking recipe Tip: You can certainly purchase corn tortilla chips or strips to top your soup. Or, you can deep fry strips cut from fresh corn tortillas. I recommend saving a few calories...toss the tortilla strips in a light coating of cooking oil; lay them on a baking... Continue Reading →

Chicken-Veg-Rice Soup

8-10 servings Tip: Try not to get too hung up on the specifics of this recipe. I wrote it down so I'd have something to share, but it's really just a guideline. When making soup, I think more about what's on hand and focus on the basics - good broth, good veggies, good protein (meat/beans/tofu),... Continue Reading →

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