This hearty lentil vegetable soup is simple to make and perfect for a cold Winter’s day.
A blend of tamarind and warming spices give this soup a bit of a kick!
This soup, from the Best of Bridge series of cookbooks, was a staple when I was growing up. My mom used to make double batches and store the extra in 2L ice cream containers in the fridge, and we would happily live off leftovers until it was gone. It can easily be made ahead in a slow cooker.
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This is a family favorite, and a cinch to double or triple if you want to make extras. Don't be put off by the seasoning -- it really works!
Read MoreThis is a great way to use leftover squash to make a thick, satisfying soup with just enough spice to warm you up on a chilly November day! :)
Read MoreEasy to double or triple, great for canning, and a tasty family favourite! This batch costs about $8 to make, with plenty of leftovers. :)
Read MoreThis is a hearty soup that my whole family enjoys. It's a great way to use up the Swiss chard we receive in our CSA order and tastes even better as leftovers! It makes approximately 6 main dish servings.
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