Hearty soups have always struck me as meals in themselves. They’re not only substantial, they’re easy to make. After all, you can toss nearly anything and everything into a broth and call it soup. My soups fall into the nearly-everything category. In each of them all the usual dinner food groups are present – protein, starch, and vegetable. The difference, of course, is that this time they’re not lying on a plate; they’re floating in a bowl of a flavorful broth. (The broth becomes flavorful as the soup cooks – it requires no extra time.)
Where does the show air in your neck of the woods?
Click here to find out!