Soup/Stew

Blush-colored lobster bisque made from flavorful lobster stock has historically suggested the height of elegance. Save this recipe for a leisurely weekend.

Black beans are a very good source of cholesterol-lowering fiber and have many healthy properties that make them a good go-to ingredient. The best thing about black beans is their rich, meaty flavor. They lend themselves to many preparations, are great hot or cold, and the best news is that you don’t ever have to cook them if you don’t have the time or inclination. When purchasing, watch out for sodium levels, and buy organic if you can.

Make this delicious soup in the summer, when you can use corn that was picked that morning. Corn is loaded with sugars and carbs, but that’s why we like it so much. I incorporated cauliflower in this soup to reduce the carb count and to add body, without adding the starch and calories of potatoes.

French onion soup began to show up on restaurant menus in the 1960s, when America’s interest in French food was piqued by Julia Child. Onions have tremendous nutritional value and have been shown to aid in preventing and treating both cardiovascular disease and certain types of cancer. Though a bowl of French onion soup is full of great things, it also has a fair amount of fat. This recipe calls for reduced-fat Swiss and little to no fat in the general preparation, which trimmed fat and calories by about one-third and one half, respectively.

The meatball dumplings in the stoup taste okay without the 2 tablespoons of bread crumbs, but being a Sicilian girl, I simply cannot make a meatball with no bread crumbs. This is as close as I can force myself. It’s only 2 tablespoons. Negligible carbs, but all the difference mentally and the consistency is really better for it.

This is a great late-night snack or easy lunch. It’s my version of stracciatelle or “rag” soup. Basically, it’s an Italian egg-drop soup. I make mine really full of egg “rags” or ribbons because when I eat chicken noodle soup I would make a bowl of noodles with a little broth. It’s best to eat this really fresh and hot, so if you’re cooking for one or two, just cut the recipe in half.

Choose any or all of the toppers for your chili.

Why roast the carrots? Well let me tell you, a roasted carrot will kick a boiled carrot’s you know what, any day. That’s why.

East Coast meets West Coast in this dish. Chowder plus Tex-Mex equals a really good idea in any direction!