Fall Recipes for Soups and Stews (Slide 5)
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.
Recipe: Sweet Potato & Black Bean Chili
Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give …View slide
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