Link to

Soup Recipes

Angel hair
Asian vegetable
Baked potato
Bean & bacon
Bean & barley
Bean & burger
Beef mushroom
Brazil stew
Catfish stew
Chicken tortellini
Classic French onion
Coconut thai
Corn chowder
Creamy broccoli
Creamy corn and turkey
Creamy potato
Creamy tomato
Cuban black bean
Ginger veggie
Italian minestrone
Lemon grass
Laurel's pumpkin
Lose your friends
Meatball spinach
New England Oyster
Oyster stew
Parmesean & pea
Potato leak
Red lentil veggie
Rice & pepper
Rice salmon
Sausage stew
San Diego gazpacho
Seafood bisque
Split pea
Tortellini and bean
Veggie lentil
Veggie stew
Won ton soup
Zesty califlower


Promote your product

Appetizer Recipes
Beverage Recipes
Bread Recipes
Breakfast Recipes
Burger Recipes
Butter Recipes
Casserole Recipes
Chicken Recipes
Crockpot Recipes
Dessert Recipes
Egg Recipes
Jamaican Recipes
Pickled Recipes
Pasta Recipes
Pizza Recipes
Rice Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Shake Recipes
Soup Recipes
Thai Recipes
Tofu Recipes
Turkey Recipes
Vegetarian Recipes

Freezing tips

Meat Substitutes

Ingredient Substitutions
Types of Steak


Corn Chowder


  • 4 fresh corn cobs, husked and the corn cut off the cob
  • 2 tbsp of olive oil
  • 2 garlic cloves, grated
  • 4 tbsp of parsley, freshly chopped
  • 3 cups of potatoes, cut into small cubes
  • 3 leeks, chopped
  • 3 cups of chicken stock
  • 1 cup of heavy cream
  • 1 2/3 cup of milk
  • 1 tsp of cayenne pepper


  1. Add the oil and leeks to a covered pan.
  2. Simmer the leaks for 6 minutes.
  3. Add the garlic and simmer for 1 minute.
  4. Add the milk, chicken stock, potatoes and corn.
  5. Bring the ingredients to a boil, with a lid partially covering the pot, for 20-25 minutes.
  6. Reduce the heat, remove the lid and simmer the chowder for another 8 minutes.
  7. Add the cayenne pepper and the parsley.
  8. Add salt and pepper to taste.

Serves: 4 persons




Duck and Rice Soup


  • 5 tbsp of coriander
  • 1 whole roast duck, skinless, headless and chopped into pieces
  • 2 litters of water
  • 4 spring onions, chopped
  • 1 cup of broccoli, chopped into small pieces
  • 6 slices of fresh galangal
  • 3 cloves of garlic, minced
  • 2 tbsp of fish sauce
  • 1 teaspoon of white pepper
  • 2 cups of rice noodles
  • 1 tbsp of hoisin sauce


  1. Remove the meat from the ducks bones and set it aside.
  2. Add the duck carcass and bones, water, coriander and galangal to a large pot and bring the ingredients to a boil.
  3. Any foam occurring during the boiling process should be skimmed off and discarded.
  4. Boil for 15-20 minutes.
  5. Strain the broth into another pan and discard the ingredients left in the strainer.
  6. Cut the duck meat into small strips and add to the broth.
  7. Add the spring onions, fish sauce, broccoli, garlic, sugar, white pepper and hoisin sauce.
  8. Bring to a boil slowly
  9. Boil the rice noodles in a separate pot for 3 minutes.
  10. Strain the rice noodles.
  11. Pour the broth into serving bowls and add the noodles evenly to each bowl.

Serves: 4 persons

We'll teach you how to #LiveTo100!

Join our newsletter!

Accessibility Policy| Terms Of Use| Privacy Policy| Advertise with Us| Contact Us| Newsletter

RSS| Sitemap| Careers

Mamas Health Inc. does not provide medical advice, diagnosis or treatment and use of this website constitutes acceptance of the Terms of Use.

©2000 - 2017 MamasHealth, Inc.™. All rights reserved