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Showing: A Vegetable Stew - Tabakh Rohoo - Beef and Barley Soup III

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A Vegetable Stew - Tabakh Rohoo

Submitted by: ALMALOU

Home Town: Saint Helena, California, USA

Living In: Amman, Amman, Jordan

This is an Arabic vegetable stew made in layers and served with steamed rice or bulgur. My Damascene sister in law recently showed me how to make this. It is delicious. The addition of ghee or rendered butter at the end of the cooking is a traditional Damascene style of cooking; however, these days these dishes are made without the extra fat.

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A-1 Chicken Soup

Submitted by: Denyse

This is a basic chicken and egg noodle soup with celery, carrot and a hint of garlic.

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Adas bil Hamod (Lebanese Lentil Lemon Soup)

Submitted by: MissGleasonSanchezApostolides

Home Town: San Diego, California, USA

Living In: Baltimore, Maryland, USA

This Lebanese version of traditional lentil soup with spinach is seasoned with mint and lemon juice. It's traditionally served with toasted French bread for dipping.

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Ajo Blanco con Uvas

Submitted by: DAY-STAR

Green grapes, almonds and garlic are the featured ingredients in this cold, uncooked soup.

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Anna's German Dumplings

Submitted by: JONELL2

These homemade dumplings are wonderful in any type of soup, chicken or otherwise.

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Artichoke and Mussel Bisque

Submitted by: DJ Williams

Fresh artichokes are simmered in heavy cream with onion and fennel bulb and then pureed to create the base for this soup which is garnished with fresh mussels cooked in white wine and butter.

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Ash-e-jow (Iranian/Persian Barley Soup)

Submitted by: Autumn Leaves

Living In: Toronto, Ontario, Canada

I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.

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Asparagus Soup

Submitted by: Pyromommy

Velvety asparagus soup, lovely green color, great with crunchy rolls. My friend gave me this recipe, it originally used chicken broth. When my daughter became vegetarian, I modified it with vegetable broth instead! It also doubles easily. This soup will tempt even asparagus haters!

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Asparagus Soup II

Submitted by: Kevin Ryan

The tips of the fresh asparagus in this recipe are reserved to use as garnish with this pureed soup made with leeks and white rice cooked in broth or water.

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Atlas Mountain Soup

Submitted by: rua

Home Town: Kilkenny, County Kilkenny, Ireland

Living In: Amsterdam, Noord-Holland, Netherlands

This soup is sustaining enough to make a complete meal if accompanied by some good, crusty bread. The meat, combined with spices and with a tang of lemon and apricots, has the flavor of North Africa.

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Aunt Wanda's Turkey Carcass Soup

Submitted by: Michael Deborah

Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!

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Aunt Wanda's Turkey Carcass Soup

Submitted by: Michael Deborah

Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer, and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister friend shared with me. Guess what her name is! Originally submitted to ThanksgivingRecipe.com.

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Authentic Pepper Pot Soup

Submitted by: MARBALET

Honeycomb tripe and strips of bacon are cooked with aromatics, chopped carrots and potato in this soup which is thickened with a roux.

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Avocado Shrimp Bisque

Submitted by: William Anatooskin

Chopped shrimp and avocado are cooked in chicken broth with milk, onion and lemon juice in this soup that can be served warm or cold.

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Baked Potato Soup II

Submitted by: JW

Cubes of cooked potato are added with sour cream to a pot of roux-thickened milk in this soup which is garnished with cheddar cheese and chives.

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Barley, Lentil and Mushroom Soup

Submitted by: Diana Smith

This is a hearty soup made with whole grains and mushrooms simmered in a beef broth. It goes great with a crusty bread and salad.

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Basic Vegetable Stock

Submitted by: Stan Webber

A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.

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Beach Body Fruit Soup

Submitted by: AmandaD

Home Town: Chicago, Illinois, USA

Living In: Cocoa Beach, Florida, USA

Fresh cantaloupe, honeydew, peaches, strawberries, and apples are pureed to make a quick and delicious breakfast or picnic side dish.

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Beef and Barley Soup II

Submitted by: Rosemary

Pre-cooked beef and raw barley are simmered in beef broth seasoned with black pepper in this soup which can be ready in just over an hour.

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Beef and Barley Soup III

Submitted by: BarbCA

Shredded cabbage and red wine are added to this hearty soup in a beef broth made with pre-cooked beef, onions, celery, carrots, garlic, potatoes and barley.

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