We enjoy a hearty, creamy-textured vegetable soup chockablock with vegetables and beans. But how do you attain a creamy texture without heavy, flavor-deadening cream?
Homemade beef stock is a guaranteed method for producing great beef and vegetable soup, but most of us buy a can and then try to doctor it up. Many of these quick fixes are ultimately unsatisfying. But the right cut of meat turns canned broth into a satisfying bowl of soup.
Don't have a leftover ham bone? No problem. Just buy a precooked ham steak.
Coconut milk and ginger give this creamy American classic an Asian twist. Serve this soup as a first course or a light main course.
Soups don't have to be reserved for an all-day cooking spree. Jarred roasted red peppers create a rich soup that requires almost no work.