Have a favorite summer squash? Add it in.
This simple, no-cook vibrant green soup is garnished with delicious orange-infused crabmeat. If the soup seems a little too thick, add 1 to 2 tablespoons more buttermilk.
Whether it’s meat-based, bean-based or a combination of both, most people agree that the core seasonings–cumin, onion, chiles–give chili its unique identity. There are countless stories of its origins, but they all point to a stew originating in Texas and inspired by Spanish flavors. One version of chili’s history tells the story of Texan explorers… Read more »
Many purists will tell you that chili starts with a base of cubed beef, and I like that version very much. My recipe calls for ground beef because if your goal is to get in and out of the kitchen quickly, it’s the key to getting this dish onto the table in about 20 minutes…. Read more »
This is a beautiful bright green soup that you puree in a blender or with an immersion blender.
Even if you’re usually a meat-lover, this vegetarian chili will leave your satisfied and looking forward to leftovers. Pair it with a salad or cornbread or enjoy it on its own for a meal that will warm you on a cold day.
This is a delicious, healthy soup that won’t break the bank!