Type what you have

Ingredients

• beef shank
• vegetable oil
• salt
• black pepper
• onion
• beef broth
• tomato
• water
• carrot
• cilantro
• chayote
• corn
• potato
• cabbage
• cilantro
• jalapeno pepper
• onion
• lime
• radish

Instructions

1. 1 Gather all ingredients.
2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Ingredients

• olive oil
• onion
• garlic
• chipotle pepper
• adobo sauce
• chili powder
• cumin
• vegetable broth
• pinto bean
• chickpea
• black bean
• tomato
• whole kernel corn
• cinnamon
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
2. 2 Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

By linzianne

Ingredients

• chicken leg quarter
• water
• garlic
• salt
• garlic powder
• chicken bouillon
• carrot
• potato
• zucchini
• chayote
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder.
3. 3 Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours.
4. 4 Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour.
5. 5 Stir chopped cilantro into soup. Simmer for 5 minutes.
6. 6 Serve hot and enjoy!

By jackampamplanasmommy

Ingredients

• olive oil
• onion
• garlic
• tomato
• chicken broth
• water
• chili powder
• oregano
• black bean
• chicken breast
• corn kernel
• hominy
• green chile pepper
• cilantro
• tortilla chip
• avocado
• monterey jack cheese
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a stockpot over medium heat. Add onion and garlic; sauté until soft, about 5 minutes. Stir in chili powder and oregano.
3. 3 Stir in crushed tomatoes, condensed broth, and water; bring to a boil. Reduce heat and simmer for 5 to 10 minutes.
4. 4 Stir in black beans, cooked chicken, corn, hominy, chile peppers, and cilantro. Simmer for 10 minutes.
5. 5 Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, Monterey Jack cheese, and green onions.

By Star Pooley

Ingredients

• chicken breast
• olive oil
• onion
• garlic
• tomatillo
• jalapeno pepper
• chicken stock
• hot pepper sauce
• cayenne pepper
• cilantro
• sour cream
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan or Dutch oven over medium-high heat: add chicken and cook until browned, approximately 2 minutes per side. Remove chicken from the saucepan and set aside.
2. 2 Add onions and garlic to saucepan and sauté over medium-low heat until golden, about 2 to 3 minutes. Stir in tomatillos and jalapeño peppers. Add broth and bring to a boil; reduce heat to low, cover, and simmer for about 15 minutes.
3. 3 Puree soup in batches in a blender or food processor. Return to pot, and reheat. Add hot pepper sauce and cayenne pepper to taste.
4. 4 Shred cooked chicken; stir into soup and season to taste with salt and pepper. Add minced cilantro and ladle into bowls; top with sour cream if you like.

By Holly

Ingredients

• ancho chili
• egg
• shrimp powder
• vegetable oil
• onion
• water
• garlic
• chicken bouillon cube
• nopales
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Soak ancho chilies in a large bowl of warm water until tender, about 20 minutes. Drain and set aside.
3. 3 Whisk beaten eggs and shrimp powder together in a medium bowl until well combined.
4. 4 Heat oil in a large skillet over medium heat; pour egg mixture into small 2-inch circles in hot oil. Fry until golden brown, about 3 minutes per side. Transfer fried egg patties to a plate. Repeat with remaining egg mixture.
5. 5 Blend ancho chilies, onion, water, and garlic in a blender until smooth. Add more water if needed to make a soup consistency.
6. 6 Pour mixture into a large pot over medium heat; add chicken bouillon and fried egg patties. Cook and stir until bouillon is dissolved, about 5 minutes.
7. 7 Add nopales, reduce heat to low, and cook until soup is heated through, about 5 minutes.
8. 8 Garnish with cilantro to serve.

By Sherbear1

Ingredients

• vegetable oil
• chicken breast
• fajita seasoning
• red bell pepper
• green bell pepper
• poblano pepper
• onion
• black bean
• fire roasted diced tomato
• chicken broth
• hot sauce
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add chicken and cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over chicken and stir until well coated. Add bell peppers, poblano pepper, and onion; cook and stir over medium heat until vegetables are soft, about 10 minutes.
2. 2 Pour in black beans, fire-roasted tomatoes, and chicken broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
3. 3 Season soup with hot sauce, salt, and pepper before serving.

By Gweb8

Ingredients

• chicken
• tomato
• enchilada sauce
• green chile pepper
• onion
• garlic
• water
• chicken broth
• cumin
• chili powder
• salt
• black pepper
• bay leaf
• corn
• cilantro
• corn tortilla
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.
3. 3 Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
4. 4 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.
5. 5 Cut tortillas into strips, then spread on a baking sheet.
6. 6 Bake in the preheated oven until crisp, 10 to 15 minutes.
7. 7 Sprinkle tortilla strips over soup before serving.

By Elena

Ingredients

• water
• chicken bouillon
• onion
• banana pepper
• hominy
• black bean
• chickpea
• tomato
• green chili
• tomato
• cream of chicken soup
• white chicken
• garlic powder
• lime juice
• hot pepper sauce
• cilantro
• chili powder
• cumin
• salt
• pepper

Instructions

1. 1 Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

By ShannyBanany

Ingredients

• ground beef
• beef bouillon cube
• water
• garlic
• onion
• bread
• egg
• water
• chili powder
• oregano
• cumin
• cumin seed
• carrot
• green bell pepper
• celery
• tomato
• cabbage
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
2. 2 Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
3. 3 Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

By Beatrice Goldiano

Ingredients

• chicken broth
• water
• chicken tender
• chicken bouillon cube
• olive oil
• garlic
• cumin
• salt
• black pepper
• onion
• chicken broth
• rice
• chili powder
• avocado
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated garlic, cumin, salt, and pepper in a large pot; bring to a boil.
3. 3 Reduce heat, cover pot, and simmer until chicken is cooked through, about 25 minutes. Gently shred chicken using two forks. Add onion to broth and simmer for about 5 more minutes.
4. 4 Bring 2 cups chicken broth, rice, and chili powder to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 25 minutes.
5. 5 Spoon rice into each serving bowl and pour soup over rice. Garnish with avocado slices and cilantro.

By Beth Alberts

Ingredients

• chicken breast
• chicken broth
• kidney bean
• tomato
• corn
• onion
• green pepper
• red bell pepper
• green chile pepper
• cumin

Instructions

1. 1 Combine cooked chicken, chicken broth, kidney beans, stewed tomatoes, corn, onion, bell peppers, chile peppers, and cumin in a large pot over medium heat. Simmer for 45 minutes.

By Bette Wirth

Ingredients

• water
• octopus
• vegetable oil
• carrot
• celery
• potato
• pasilla chile pepper
• onion
• tomato
• shrimp
• corn kernel
• salt

Instructions

1. 1 Place water in a large soup pot, and bring to a boil over medium-high heat. Add octopus, and continue boiling for about 20 minutes.
2. 2 While octopus is boiling, heat oil in a skillet over medium-high heat. Add carrots, celery, potatoes, and pasilla pepper. Fry for about 15 minutes, adding onion and tomato at the very end. The ingredients do not need to be fully cooked.
3. 3 When octopus has boiled for 20 minutes, add shrimp in their shells to octopus, and let it boil for 5 more minutes. Add vegetables from skillet, and season with salt to your liking. If corn is used, put it in with shrimp. Let everything simmer together for 15 minutes.

By SCOOBYLADY

Ingredients

• olive oil
• butternut squash
• onion
• carrot
• celery
• garlic
• chipotle pepper in adobo sauce
• basil
• parsley
• cumin
• chicken broth
• tomato
• cannellini bean
• corn kernel
• lime
• tortilla chip
• sour cream
• mexican blend cheese

Instructions

1. 1 Heat olive oil in a deep pot over medium-high heat. Add squash; cook and stir until it begins to soften, 5 to 7 minutes. Add onion, carrot, and celery; cook and stir until onion is translucent, about 5 minutes. Stir in garlic, chipotles, basil, parsley, and cumin; cook 2 minutes more. Stir in chicken broth and tomatoes, reduce heat to medium, and simmer until vegetables are tender, about 30 minutes.
2. 2 Stir in cannellini beans and corn kernels; cook until just heated through.
3. 3 Divide soup among bowls; squeeze lime juice over soup. Top servings with tortilla chips, sour cream, and Mexican cheese.

By Patty Ruth Hand Pirko

Ingredients

• chicken breast
• corn oil
• onion
• garlic
• jalapeno chili pepper
• chicken bouillon powder
• water
• hominy
• lime juice
• oregano
• bay leaf
• lime wedge
• avocado
• cilantro
• radish
• cabbage
• chile
• fried corn tortilla strip
• tostada
• sour cream
• mexican cheese

Instructions

1. 1 Pat chicken dry with paper towels and season with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola

Ingredients

• chicken breast
• tomato
• enchilada sauce
• onion
• banana pepper
• garlic
• water
• chicken broth
• cumin
• chili powder
• salt
• black pepper
• bay leaf
• corn
• cilantro
• corn tortilla
• vegetable cooking spray

Instructions

1. 1 Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into a slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, black pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
2. 2 When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly coat tortillas on both sides with cooking spray. Cut tortillas into strips, then spread on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.

By MakeItHealthy

Ingredients

• olive oil
• chicken breast
• onion
• refried bean
• corn
• chicken broth
• picante sauce
• taco seasoning
• garlic powder
• cheddar cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion in hot oil until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. 2 Stir together refried beans, corn, chicken broth, picante sauce, taco seasoning, and garlic powder in a slow cooker until well combined. Mix in chicken-onion mixture until incorporated.
3. 3 Cook on Low until chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in soup with 2 forks. Continue cooking for 1 more hour. Ladle soup into bowls and top with Cheddar cheese.

By roxyjez

Ingredients

• olive oil
• chicken breast
• onion
• chipotle pepper
• adobo sauce
• garlic
• garlic salt
• enchilada sauce
• hominy
• tomato
• black bean
• water
• chili powder
• cumin
• oregano
• cayenne pepper
• salt
• black pepper
• cilantro

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add chicken, onion, chipotle peppers, garlic, and garlic salt; cook and stir until lightly browned, 5 to 8 minutes.
2. 2 Stir enchilada sauce, hominy, tomatoes, black beans, and water into the pot. Season with chili powder, cumin, oregano, cayenne pepper, salt, and pepper. Bring to a gentle boil. Cover and simmer until flavors combine, about 40 minutes. Garnish with cilantro.

By HG Little Chef

Ingredients

• vegetable oil
• onion
• roasted red pepper
• jalapeno pepper
• garlic
• black pepper
• salt
• tomato
• chicken stock
• heavy cream
• cilantro
• tortilla chip
• sour cream
• queso quesadilla

Instructions

1. 1 Heat vegetable oil in pressure cooker over medium heat; cook and stir onions until slightly softened, 5 to 8 minutes. Add red peppers, jalapeno peppers, garlic, black pepper, and salt; cook until garlic is fragrant and onions are softened, about 5 more minutes. Stir tomatoes into onion mixture and cook until warmed, about 1 minute.
2. 2 Transfer tomato mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer tomato puree back to pressure cooker.
3. 3 Stir chicken stock into tomato puree; cook and stir over high heat until just boiling, about 5 minutes. Cover and lock pressure cooker. Cook over high heat until steam begins to build and steadily escapes. Lower heat to medium-low; cook for 20 more minutes. Remove from heat; allow all the steam to naturally release. Remove lid.
4. 4 Bring soup to a boil; stir in cream and cilantro. Remove from heat. Let cool for 5 minutes.
5. 5 Crush tortilla chips into serving bowls; pour soup over tortilla chips. Top with sour cream and queso quesadilla.

By Dennis Errichiello

Ingredients

• olive oil
• onion
• garlic
• chicken breast
• great northern bean
• chicken broth
• green chile
• cilantro
• salt
• cayenne pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until softened, about 5 minutes. Transfer to a small bowl.
2. 2 Stir chicken in the residual oil; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
3. 3 Bring the soup to a boil, then reduce the heat to medium-low and cook until beans are very tender and chicken is cooked through, about 20 minutes.

By MaxMama

Ingredients

• beef tripe
• water
• onion
• garlic
• red pepper
• oregano
• salt
• black pepper
• arbol chile pepper
• japones chile pepper
• hominy
• cilantro
• onion
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Make the soup: Bring a large pot of water to a boil. Add tripe, reduce the heat, and simmer, periodically skimming off fat, for 2 hours; drain. Fill the pot with fresh water, and simmer tripe for 2 more hours; drain again.
3. 3 Pour 1 gallon water over tripe in the pot; bring to a boil. Stir in onion, garlic, red pepper, oregano, salt, and black pepper. Reduce the heat and simmer for 1 hour.
4. 4 Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange árbol chiles on a baking sheet. Broil chiles in the preheated oven just until they begin to scorch, about 2 minutes.
5. 5 Remove from the oven, slit lengthwise, and remove seeds.
6. 6 Place árbol chiles into a blender or food processor with japones chiles; blend until minced.
7. 7 Stir chile mixture into the pot and continue cooking over low heat for 2 hours.
8. 8 Mix hominy into the pot and cook for 1 hour. Serve soup with cilantro, onion, and lime wedges.

By GUSTAVO6

Ingredients

• poblano pepper
• chicken broth
• salt
• pepper
• nutmeg
• milk
• margarine
• flour

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblanos on a baking sheet and place in the oven. Allow skin to blacken and blister, turning chile peppers until all sides are done. Transfer them to a paper bag and seal for about 15 to 20 minutes. Remove from the bag and peel the skins off under running water. Remove stems and seeds.
3. 3 In a blender, combine poblanos, broth, salt, pepper, and nutmeg. Blend until smooth.
4. 4 In a small saucepan over medium heat, warm milk and set aside.
5. 5 In another saucepan over medium heat, melt butter or margarine, add flour and stir well. Add warmed milk and stir until well blended. Add poblano mixture and mix well. Reduce heat to low and simmer for 30 minutes.

By MARBALET

Ingredients

• water
• ground beef
• white rice
• egg
• oregano
• garlic salt
• black pepper
• cumin
• all-purpose flour
• potato
• salt
• pepper

Instructions

1. 1 Pour the water into a large pot over high heat and bring to a boil.
2. 2 Meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. Mix well and form into 1 inch meatballs.
3. 3 Roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. Reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
4. 4 Add more water, if necessary, and add the potatoes to the soup. Simmer for 1 more hour, or until potatoes are tender. Season with salt and pepper to taste.

By Cynthia

Ingredients

• water
• celery
• carrot
• potato
• onion
• ginger root
• salt
• black pepper
• turnip green
• soy sauce
• spaghetti
• salmon
• lemon juice

Instructions

1. 1 Pour water into a large pot. Add celery, carrots, potatoes, onion, and ginger to the water; season generously with salt and pepper. Bring the water to a boil, reduce heat to medium-low, and cook at a simmer until carrots are tender, about 10 minutes. Stir turnip greens and soy sauce into the soup; cook until greens wilt, about 5 minutes.
2. 2 Stir spaghetti into the simmering mixture; cook until the pasta is just beginning to soften, about 10 minutes. Add salmon and lemon juice to the liquid. Remove pot from heat and let salmon steep in the soup until warmed, about 5 minutes.

By vbos

Ingredients

• butter
• russet potato
• onion
• vegetable broth
• mascarpone cheese
• salt
• black pepper
• lemon juice
• salmon
• mascarpone cheese
• chive

Instructions

1. 1 Melt butter in a saucepan over low heat, and cook and stir the potatoes and onion until the onion starts to become translucent, about 3 minutes. Raise heat to medium, pour in the vegetable broth, and bring to a boil. Reduce heat to a simmer, cover, and cook until the potatoes are tender, 10 to 15 minutes. Pour the mixture into a large bowl, and puree through a food mill back into the saucepan. (Discard any fibrous vegetables left in the food mill.)
2. 2 Bring the pureed soup back to a simmer over medium-low heat, and whisk in 6 tablespoons of mascarpone. Season with salt, pepper, and lemon juice to taste.
3. 3 Preheat oven to 200 degrees F (95 degrees C), and warm 4 oven-safe soup plates for about 5 minutes.
4. 4 Roll a slice of smoked salmon loosely into a rose shape, pinching the roll at the bottom and fanning the roll out at the top. Place a rosette of salmon into the bottom of each warmed soup plate, gently pour the soup over the rosette, and drizzle each bowl with about 1/2 tablespoon of mascarpone cheese. Sprinkle with chives, and serve.

By Swiss Phil

Ingredients

• olive oil
• onion
• garlic
• ginger
• salt
• allspice
• nutmeg
• cinnamon
• paprika
• clove
• cumin
• coriander
• red pepper flakes
• butternut squash
• yam
• carrot
• celery
• water
• maple syrup
• apple cider vinegar

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Ingredients

• olive oil
• lamb shoulder
• yellow onion
• kosher salt
• paprika
• coriander
• cumin
• ginger
• black pepper
• cinnamon
• garlic
• tomato paste
• chicken broth
• tomato
• celery
• water
• chickpea
• green lentil
• flour
• water
• cilantro
• parsley
• vermicelli
• cayenne pepper
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Ingredients

• olive oil
• onion
• celeriac
• potato peeling
• carrot
• mushroom
• butternut squash
• salt
• water

Instructions

1. 1 Heat the oil in a large pot over medium-low heat. Place onions in pot and cook 20 minutes, stirring occasionally until very tender and golden brown.
2. 2 Mix celery root, potato peels, carrots, mushrooms and squash into pot. Season with salt. Continue cooking 45 minutes or until vegetables are very tender and golden brown.
3. 3 Pour water into pot. Bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally. Strain out the solids, taste for sufficient salt and voila! Your stock!

By the allrecipes staff

Ingredients

• water
• beef shoulder
• ginger
• szechuan peppercorn
• tsaoko
• mandarin orange peel
• bay leaf
• salt
• all-purpose flour
• water
• vegetable oil
• daikon
• green garlic
• cilantro
• chili oil

Instructions

1. 1 Bring water to a boil in a large pot. Add beef, ginger, Szechuan peppercorns, dried tsaoko, dried mandarin peels, and bay leaves; bring soup back to a boil, reduce to a simmer and cook, covered, for 2 hours.
2. 2 Discard whole spices. Season beef broth with salt to taste. Cover and keep warm.
3. 3 Place flour in a large bowl and gradually mix in water. Mix until dough comes together; knead until smooth, 15 to 20 minutes. Cover with plastic wrap and let rest for 15 minutes.
4. 4 Knead dough again for 2 minutes; cover and let rest for 15 minutes.
5. 5 Knead dough one more time for 2 minutes. Divide into 4 equal pieces. Roll each piece into a 3/8-inch-thick sheet. Brush both sides of each sheet with oil. Stack sheets together; cover with plastic wrap and let rest for 10 to 15 minutes.
6. 6 Fill a large saucepan with water and bring to a boil. Add sliced daikon and cook for 10 to 15 minutes. Remove using a slotted spoon and drain well; set aside. Save water to cook the noodles.
7. 7 Place 1 sheet of dough on a cutting board and slice into 1/8-inch-wide strips. Take one end of a strip in each hand and stretch it until it is 30 to 35 inches long. Fold it into thirds and stretch again to the same length; shake and slap against the counter several times to lengthen it to 2 to 3 yards. Drop it into the boiling water. Add 2 to 3 more strips of noodles to the boiling water; cook until tender, 5 to 10 minutes. Transfer drained noodles to a serving bowl.
8. 8 Repeat the process with the remaining sheets of dough. Pour beef broth on top of the drained noodles and top with cooked beef, daikon, chopped green garlic, cilantro, and chili oil.

By Ping Lo

Ingredients

• chicken
• yellow onion
• celery
• carrot
• dill
• bay leaf
• water
• vegetable oil
• egg
• basil
• parsley
• salt
• black pepper
• matzo meal
• water
• salt

Instructions

1. 1 To make the chicken soup: Combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot; bring to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
2. 2 Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
3. 3 Combine vegetable oil, eggs, basil, parsley, 1 ½ teaspoons salt, and black pepper in a bowl; mix well. Stir in matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
4. 4 Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into 2-inch balls balls; drop them in the boiling water and simmer for 20 minutes.
5. 5 Skim fat off chilled chicken broth; transfer broth into a pot over medium heat. Add salt to taste and reserved cooked chicken, if desired (or save chicken for another use). Transfer cooked matzo balls to the chicken soup and heat to serve.

By Tamar Genger