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


Vegetable Soup with Lentils


  • 1 tsp extra virgin olive oil
  • 1 large onion, chopped
  • 3 cloves of garlic, grated
  • 1 cup of red or brown lentils
  • 3 ½ cups of vegetable broth
  • 3 ½ cups of boiling water
  • 4 medium carrots, chopped
  • 2 stalks of celery, chopped
  • 2 tsp of parsley


  1. Heat oil in a deep pan.
  2. Add garlic, onion, celery and carrots.
  3. Add the vegetable broth and water.
  4. Both should already be warm, if not, boiling.
  5. Cover the pan with a lid and allow the soup to simmer for 15 minutes.
  6. Remove lid and allow the soup to cool for 10 minutes.
  7. Add salt and pepper to taste.

Serves: 4 persons




Roasted Red Pepper and Tomato Soup


  • 3 medium red bell peppers
  • 1 celery stalk, chopped
  • 2 medium onions, chopped
  • 1 clove of garlic, grated
  • 2 ½ cups of vegetable broth
  • 2 cans of peeled tomatoes


  1. Heat oven to 350 degrees.
  2. Halve and clean the bell peppers.
  3. Place bell peppers on wax papered tray and place it in the oven for 10 minutes, or until the skin of the peppers begins to blister off and turn black.
  4. Remove peppers from the oven and skin them.
  5. Cut the roasted peppers into small squares and place them in a deep pan.
  6. Add the vegetable broth, onions, garlic, celery and boil on a medium heat for 10-15 minutes.
  7. Add the peeled tomatoes and boil for another 5 minutes.
  8. Add salt and pepper to taste.

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