Instructions:

1. In a saucepan, melt two tablespoons of butter, sauté celery and onions in it. Add potatoes to the saucepan. Add water to the saucepan and allow the contents to simmer till the potatoes become tender.
2. Melt the remaining two tablespoons of butter and mix the flour in it to make a roux. Add the roux and milk to the potatoes. Cook the potatoes mixture over medium heat till it becomes thick. Keep stirring constantly.
3. To this mixture, add seasonings, salmon, and the tomatoes. Heat the contents of the saucepan till they become steamy, but do not boil them.
4. Add cheese to the soup just before you have to serve it.

Instructions:

1. In a frying pan, heat the butter. Add some onions to it, followed by potatoes, chicken stock, and milk. Allow the contents to simmer till the potatoes become tender.
2. Add the smoked salmon to the frying pan. Add chopped parsley to the mixture and season it.
3. Bring the contents to a boil and add lemon juice to the salmon chowder.

Instructions:

1. Take a pot and melt the butter in it. Once the butter has melted, add the all-purpose flour to it. Add water to this mixture so that gravy is formed.
2. Take some butter in a skillet and sauté the okra in it. Add the sautéed okra to the gravy. Then add tomatoes, green pepper, onion, celery, garlic, and red pepper to the gravy. After these ingredients have been added to the gravy, add the shrimps to it. Also, add salt and pepper as per your liking to the mixture. Pour 2 cups of water to the mixture, and allow it to simmer for about an hour.
3. Once the shrimp and other ingredients have been cooked in the skillet for about an hour, remove the red pepper from the mixture. Add marjoram, thyme, and sage to the mixture now. Let the contents of the skillet simmer for another half-an-hour.
4. You can serve the Shrimp gumbo now. Rice will be the perfect accompaniment for it.

Directions:

1. Cook diced potatoes by boiling it until it becomes tender.
2. Set aside the cooked potatoes.
3. In a pot, melt the butter under medium-low heat and sauté the carrot, celery, onion, pepper, salt and thyme for ten minutes.
4. Include flour and the chicken broth in the pot. Stir occasionally for another ten minutes.
5. Add the potatoes and simmer for ten more minutes.
6. Remove the pot from heat and add milk to thicken it further.
7. Serve it while it is hot.

Instructions:

1. Empty a pack of split peas and separate flawed ones. Rinse for several times and allow the split peas to soak and sit in the water for an hour or two.
2. Heat the olive oil or butter in large nonstick skillet over medium heat. Work in batches if necessary with garlic as the first to be sautéed, then the ham bone, the water where split peas have been soaked, additional cups of water, and the bay leaves.
3. Reduce the heat to low, and add the baby carrots. Cover and cook, stirring occasionally for 3- 4 minutes.
4. Finally, pour the cream in the liquid mixture 10 minutes before serving.
5. When everything is done, don’t forget to remove the bay leaves, and then serve.

Instructions:

1. At the outset, if you’re going to use fresh tortillas for your soup, then you would have to let them dry for about 10 minutes or so in the oven at 200°F. On the other hand, if you have a little old and dried out tortillas, the better. The reason being is that it is easy to cook tortillas that are dried and only contain less moisture.
2. Next, cut tortillas in half or in strips, and fry them in oil. Once the color of the tortillas turned light brown, remove them from the frying pan and set aside.
3. Warm the oil in a large nonstick pan over medium heat. Sauté the onion, garlic, and jalapeno chile for 2-3 minutes. Next, add the chicken stock or the broth cubes together with a can cubed of tomatoes and ½ teaspoon of coarse salt. Let the mixture simmer for 15 minutes, and then add the chicken.
4. Serve with a peeled avocado, finely sliced into an inch, and scoop in soup. Sprinkle some cheese and cilantro. Finally, serve with lime wedges.

Directions:

1. Place the Navy beans in a sauce pan filled with water. Make sure that the water is 2 inches above the beans. Boil the beans for 5-7 minutes.
2. After bringing the beans into a boil, let it sit for at least an hour. Drain the water from the beans and set aside.
3. Place a pot filled with water under medium heat. Add the bay leaf, smoked ham, chopped onion, garlic, celery and parsley. Cover the pot and let it simmer for 5 minutes.
4. Add the beans and have it half-mashed by pushing the beans with a spoon against the side of the pot. This action will allow the flavor of the beans to be intensified on the soup itself.
5. Occasionally stir the beans so that it will not stick in the pot.
6. Add tomatoes and salt and pepper. Then stir for 3 minutes.
7. Remove the bay leaf before serving.

Directions:

1. Melt butter in a large skillet or wok over medium heat. Sauté onion in hot oil until tender crisp for 2-3 minutes.
2. Add 4 cups of veggie broth and cook over medium to high heat. Once the mixture comes to a boil, put the lentils and let it simmer for another 20-30 minutes.
3. Add the carrots in the mixture. Test the vegetables and lentils for doneness. Once done, add the spinach and mushrooms. It is important that you put the spinach and mushrooms at the final part so as not to overcook the vegetables.
4. Place in soup bowls and sprinkle parmesan cheese all over for a creamy taste.

Directions:

1. Cook beans by boiling it in water until it is tender. Drain and set it aside.
2. Sauté minced pork, garlic and salt in olive oil until the fat is extracted from the pork.
3. Include celery, carot and onion and mix until the ingredients softens.
4. Add water, put under medium heat and bring to a boil.
5. Lower the heat level and let it simmer by covering it then stirring it occasionally for one hour and a half.
6. Add pepper.
7. Remove from heat and process the mixture in a blender until it is smooth.
8. Return the processed mixture on the pan and add pasta. Cook under low heat.
9. Serve with grated cheese on top.

Directions:

1. Heat olive oil under medium-high heat in a large pot.
2. Saute garlic, onions, carrots and turnips for five minutes.
3. Include the kale, bay leaves, sausage, thyme and parsley. Stir well.
4. Add the beef stock, tomatoes and beans and bring it to a boil.
5. Lower the heat level to low and simmer for forty minutes.
6. While simmering the mixture in a pot, boil salted water in a medium-sized pan and add potatoes. Cook the potatoes until it has become tender, approximately for ten minutes.
7. Drain the potatoes then include them in the pot.
8. Discard the bay leaves. Remove pot from the heat.