March 12^th 2012By Jamie Geller

Jamie Geller shares her recipe for White Bean Soup with Lemon and Garlic Cornbread

January 9^th 2012By Tamar Genger MA, RD

This is probably best using fresh tomatoes, but I wouldn’t know, it is winter and the tomatoes are not as good and plentiful and this is easier and came out fantastic. I will try it with fresh tomatoes and report back in the Summer.

October 23^rd 2011By Eating Well

Have this quick and hearty soup as a last minute meal.

February 3^rd 2012By Shifrah Devorah and Zipporah Malka

Jewish chicken soup with a Latin flavor. Who would have thought? A great twist on traditional soup, this also makes a filling weekday dinner.

February 16^th 2012By Nechama Cohen

This elegant soup is a great Italian-Chinese combination! You can make the meat as described in the directions. However, if a bit more work does not frighten you it is lovely when prepared in small meatballs!

October 4^th 2011By Eating Well

October 26^th 2011By Jamie Geller

January 13^th 2012By Ari Ross

February 29^th 2012By joyofkosher

January 9^th 2012By Tamar Genger MA, RD

This recipe is very versatile and is a great way to get your greens. The greens can be replaced with any blend of your choice, such as escarole, kale, even cabbage. Enjoy.

November 14^th 2011By Tamar Genger MA, RD

November 25^th 2011By Pam Reiss

This soup works best as a starter—half-cup portions are all you need. The reduced balsamic, feta and pecans add amazing texture and flavor. I like to serve the soup with the vinegar reduction drizzled on top, garnished with the feta and pecans. This way your guests can mix it together or have something different in each spoon!

October 24^th 2011By Tamar Genger MA, RD

November 20^th 2011By Eating Well

This hearty Moroccan Vegetable Soup (Chorba), serves as either a visually appealing and tasty appetizer, or a deliciously filling meal. Hearty with chunks of beef or lamb, plenty of vegetables and a bit of pasta, this Moroccan soup gets its rich, golden-orange color from turmeric.

January 2^nd 2012By Ronnie Fein

October 17^th 2011By Jamie Geller

October 27^th 2011By Naomi Ross

Feel free to experiment and use any winter squash or a combination thereof for this delicious soup. Don’t be intimidated by the curry powder – even non-curry fans love this soup, with its subtle background flavors. Garnishing with frizzled leeks absolutely makes this soup and is worth the extra effort!

October 18^th 2011By Jamie Geller

This delicious soup combines leftover or rotisserie chicken with the bold flavors of coconut milk, curry and lime for a wonderfully light but satisfying meal.

November 30^th 2011By Jamie Geller

Carrots are a siman for an increase in our spiritual merits. It’s a play on words; carrots in Yiddish are merren which also means “many.” Wishing that we had more mitzvos on our record this time of year isn’t a shoulda-coulda-woulda guilt trip. It’s a commitment for the future.

September 28^th 2011By joyofkosher