Fall Recipes for Soups and Stews (Slide 2)
Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work—you'll just need to increase the cooking time.
Recipe: Cheddar-Ale Soup
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Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give …View slide
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