Recipe from my mother, Janice Rand Tucker. Ingredients: 1 tablespoon olive oil 2 large garlic cloves, minced 1 large white onion, quartered and sliced 1 large leek, halved and sliced, and soaked to remove sand 2 cups carrots, peeled, quartered and diced 2 cups celery, thinly sliced 1-1/2 cups yam/sweet potato or butternut squash, cubed 2 cups zucchini 2 cups corn kernels 2 cups cabbage, coarsely chopped 1/2 teaspoon thyme 1/4 teaspoon sage 1/2 teaspoon oregano 8 cups vegetab

From Food Network Magazine , March 2019 Serves 4 2 tablespoons toasted sesame oil or chili sesame oil 2 carrots, roughly chopped 2 stalks celery, thinly sliced 3 tablespoons finely chopped peeled fresh ginger 3 scallions, sliced Kosher salt & fresh ground pepper 1 pound thin chicken cutlets 4 cups low-sodium chicken broth 4 pods star anise 4 ounces spaghetti, broken into thirds 16 frozen mini wontons or 12 frozen vegetable dumplings 4 cups baby spinach Heat 1 tabl

Recipe by Rachael Ray, 2007 Makes 4 servings Somewhere between chowder and soup, this is a tasty vegetable "choup." 2 T. extra-virgin oilve oil 4 slices bacon, chopped 1 onion, chopped 4 to 5 large ears corn, scraped from cob, or 1 box frozen corn 1 medium or 2 small zucchini, chopped 1 pound small potatoes, chopped 1 red bell pepper, chopped 1 bay leaf 5 to 6 springs fresh thyme 1 tsp. paprika Salt and fresh ground black pepper 3 T. all-purpose flour 1 quart chicken stock

By Elisa Juarez This recipe can easily be made meatless and still be very hearty. Just use vegetable broth in place of beef broth and...