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Read more about the article Quick Pasta e Fagioli (Pasta Fazool)

Quick Pasta e Fagioli (Pasta Fazool)

  • Post author:Debbie Koenig
  • Post published:December 10, 2013
  • Post category:Baby Food/Pantry Cooking/Quick Suppers/Soup/Vegetarian
  • Post comments:3 Comments

You may have noticed, it’s cold out there. Times like this, I don’t feel like leaving the apartment, much less lugging around groceries. Good thing I’ve got a killer recipe…

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Read more about the article Don’t Call It a Smoothie: Triple-Berry Fruit Soup

Don’t Call It a Smoothie: Triple-Berry Fruit Soup

  • Post author:Debbie Koenig
  • Post published:June 29, 2012
  • Post category:Quick Suppers/Snack/Soup/Starters/Vegetarian
  • Post comments:5 Comments

My kid’s a freak. This probably isn’t news to you, since I write about his food weirdness all the time, but last night’s dinner request was a doozy. At the…

Continue ReadingDon’t Call It a Smoothie: Triple-Berry Fruit Soup
Read more about the article Slow Cooker Winter Vegetable Soup

Slow Cooker Winter Vegetable Soup

  • Post author:Debbie Koenig
  • Post published:February 3, 2012
  • Post category:Baby Food/Slow Cooker/Soup/Vegetarian
  • Post comments:14 Comments

I know, I know, Groundhog Day, yadda yadda yadda. Look, I don’t care how much longer winter lasts, as long as I can make this soup a few more times…

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Read more about the article QSS Potato Leek Soup
Folks, I made this for lunch. It's that quick.

QSS Potato Leek Soup

  • Post author:Debbie Koenig
  • Post published:December 1, 2011
  • Post category:Pantry Cooking/Quick Suppers/Soup
  • Post comments:2 Comments

QSS stands for three of my favorite adjectives: Quick, Sweet, and Smoky. I suppose it should really be QSSC, since this rustic soup is also deliciously chunky. My friends, I…

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Read more about the article Roast Your Chicken Bones for Richer Stock

Roast Your Chicken Bones for Richer Stock

  • Post author:Debbie Koenig
  • Post published:October 17, 2011
  • Post category:Quick Tips/Slow Cooker/Soup
  • Post comments:4 Comments

Look how deliciously, deeply brown it is! Chilling your stock makes it easy to remove the excess fat, which congeals on top. Sometimes I make mistakes. And sometimes that turns…

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