Fix-It and Forget-It 5-Ingredient Soups [NOOK Book]

Overview

Fifty satisfying and practical soups for every occasion
For lunch, supper, or just as an appetizer, soup can always be a knockout dish—and it’s a snap to make when it includes just a handful of ingredients. Light or heavy, spicy or savory, the memorable recipes in Fix-It and Forget-It 5-Ingredient Soups offer you a dish for any mood. You’ll find tempting choices to make on the stovetop or in the slow cooker, such as:
...
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Fix-It and Forget-It 5-Ingredient Soups

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Overview

Fifty satisfying and practical soups for every occasion
For lunch, supper, or just as an appetizer, soup can always be a knockout dish—and it’s a snap to make when it includes just a handful of ingredients. Light or heavy, spicy or savory, the memorable recipes in Fix-It and Forget-It 5-Ingredient Soups offer you a dish for any mood. You’ll find tempting choices to make on the stovetop or in the slow cooker, such as:
·      Bean and Bacon Soup·      Cheesy Broccoli Soup·      Flavorful Chili·      Taco Soup
Complete with ten tips to help manage the process, from preparation to storing leftovers, this collection is a must-have for any soup lover.
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Product Details

  • ISBN-13: 9781453287750
  • Publisher: Good Books
  • Publication date: 1/29/2013
  • Sold by: Barnes & Noble
  • Format: eBook
  • Pages: 56
  • Sales rank: 45,812
  • File size: 4 MB

Meet the Author

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 10 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense.

Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 10 million copies. Good is the author of the nationally acclaimed Fix-It and Forget-It slow-cooker cookbooks, several of which have appeared on the New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense.     

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Read an Excerpt

Fix-It and Forget-It

5-Ingredient Soups


By Phyllis Pellman Good

Good Books

Copyright © 2007 Good Books
All rights reserved.
ISBN: 978-1-4532-8775-0



CHAPTER 1

Recipes


Bean and Bacon Soup

Jeanette Oberholtzer Manheim, PA

Makes 6 servings

Prep. Time: 25 minutes

Cooking Time: 11-13 ½ hours

Ideal slow cooker size: 4-qt.

1 ¼ cups dried bean soup mix, or any combination of mixed dried beans
5 cups water
1 onion, chopped
3 cups water
4 slices fried bacon (precooked bacon works well), crumbled
1 envelope taco seasoning
2 14-oz. cans diced tomatoes, undrained


1. Place dried beans in large stockpot. Cover with 5 cups water. Cover pot and bring to a boil. Cook 2 minutes over high heat.

2. Remove pot from heat and allow to stand, covered, for 1 hour. Return pot to stovetop and cook covered for 2 ½-3 hours, or until beans are tender. Drain.

3. Combine cooked beans, onion, 3 cups water, bacon, and taco seasoning in slow cooker. Mix well.

4. Cook on Low 8-10 hours.

5. Add tomatoes. Stir well. Cook another 30 minutes.


Tip:

If you like a thickened soup, mash some of the beans before adding the tomatoes.


Holiday Soup

Ruth Retter Manheim, PA

Makes 12-16 servings

Prep. Time: 10 minutes to precook the beans

Cooking Time: 6 ½-9 hours

Ideal slow cooker size: 4-qt.

1 lb. holiday soup mix of dried beans, or your choice of 1 lb. of mixed dried beans
9 cups water
6 cups water
1 large onion, chopped
14-oz. can stewed or whole tomatoes
juice of one lemon
2 ham hocks


1. Place dried beans in large stockpot and cover with 9 cups of water. Cover and bring to a boil on your stovetop. Continue boiling for 10 minutes.

2. Remove beans from heat, keeping covered. Allow to stand for 1 hour.

3. Return covered pot of beans to stove and bring to a boil. Then turn to simmer and continue cooking, covered, for 2 ½-3 hours, or until beans are soft. Drain.

4. Place drained beans in slow cooker. Add 6 cups water, chopped onion, tomatoes, lemon juice, and 2 ham hocks. Mix together well.

5. Cover and cook on High 3 hours, or on Low 5 hours.

6. Remove ham from bone. Cut meat into small pieces and stir into soup before serving.


Variations:

1. Add 1 tsp. chili powder to Step 4.

Ruth Ann Hoover, New Holland, PA

2. Add 1 cup carrots, 1 bay leaf, and salt and pepper to taste, to Step 4.

Deb Herr, Mountaintop, PA


Sauerkraut-Sausage Bean Soup

Bonnie Goerig Bridgewater, VA

Makes 8-10 servings

Prep. Time: 10 minutes

Cooking Time: 2-3 hours

Ideal slow cooker size: 3- to 4-qt.

3 15-oz. cans white beans, undrained
16-oz. can sauerkraut, drained and rinsed
1 lb. link sausage, sliced
¼ cup brown sugar
½ cup ketchup


1. Combine all ingredients in slow cooker.

2. Cover. Cook on High 2-3 hours.

3. Serve with cornbread, applesauce, or coleslaw.


Note:

You may add tomato juice or water if you prefer a thinner soup.


Split Pea Soup with Ham

Elena Yoder Carlsbad, NM

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 4 hours

Ideal slow cooker size: 4-qt.

2 ½ qts. water
1 ham hock or pieces of cut-up ham
2 ½ cups split peas, dried
1 medium onion, chopped
3 medium carrots, cut in small pieces
salt and pepper to taste


1. Bring water to a boil in a saucepan on your stovetop.

2. Place all other ingredients into slow cooker. Add water and stir together well.

3. Cover and cook on High for 4 hours, or until vegetables are tender.

4. If you've cooked a ham hock, remove it from the soup and de-bone the meat. Stir cut-up chunks of meat back into the soup before serving.


Italian Bean Soup

Eylene Egan Babylon, NY

Makes 8 servings

Prep. Time: 10 minutes

Cooking Time: 8-10 hours

Ideal slow cooker size: 4-qt.

1 lb. dried baby lima beans
9 cups water
2 8-oz. cans tomato sauce
3-4 cloves garlic, minced
6 cups water
salt and pepper to taste


1. Place dried beans in large stockpot. Cover with 9 cups water. Cover pot and bring to a boil.

2. Boil for 10 minutes. Remove from heat and allow beans to stand for 1 hour, covered.

3. Return to stovetop, keep covered, and bring to a boil. Reduce heat to a simmer, and continue cooking for 2 ½-3 hours, or until beans are tender. Drain.

4. Place drained, cooked beans in slow cooker. Add remaining ingredients and stir together well.

5. Cover and cook on High 1 hour, and then cook on Low 4-5 hours.


Mountain Bike Soup

Jonathan Gehman Harrisonburg, VA

Makes 4 servings

Prep. Time: 10 minutes

Cooking Time: 2-6 hours

Ideal slow cooker size: 2- or 3-qt.

12-oz. can chicken broth
12-oz. can V-8 juice, regular or spicy
1/3 cup uncooked barley, rice, or broken spaghetti noodles
1/3 cup chopped pepperoni, ham, or bacon
15-oz. can cut green beans with liquid


1. Dump it all in. Put on the lid. Turn it on Low.

2. Go for a long ride on your bike, from 2-6 hours.


Tip:

This soup seems to accept whatever vegetables you throw in: a little corn, okra, diced potatoes, shredded zucchini, whatever ... I often add more liquid before serving if it seems to be getting more like stew and less like soup.


Smoked Sausage Stew

Carol Sherwood Batavia, NY

Makes 4-5 servings

Prep. Time: 35-40 minutes

Cooking Time: 4-5 hours

Ideal slow cooker size: 5-qt.

4-5 potatoes, peeled and cubed
2 15-oz. cans green beans
1 lb. smoked sausage, sliced
1 onion, chopped
2 Tbsp. butter


1. Layer potatoes, green beans, sausage, and onion in slow cooker in the order they are listed.

2. Dot top with butter.

3. Cook on Low 4-5 hours, or until potatoes are tender but not mushy.


Toscano Soup

Sheila Soldner Lititz, PA

Makes 4-6 servings

Prep. Time: 20-25 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 4-qt.

2 medium-sized russet potatoes
1 lb. spicy Italian sausage
5 ½ cups chicken stock, or low-sodium chicken broth
2 cups chopped kale
½ tsp. crushed red pepper flakes, optional
½ cup cream, or evaporated milk


1. Cut potatoes into ½" cubes. Place in slow cooker.

2. Grill, broil, or brown sausage in a non-stick skillet. When cool enough to handle, cut into ½" thick slices.

3. Add sliced sausage to slow cooker. Stir in all remaining ingredients, except cream.

4. Cover and cook on Low 6-8 hours.

5. Fifteen to 20 minutes before serving, add cream or evaporated milk and cook until soup is heated through.


Tip:

If you don't want the soup to be too spicy, use ½ lb. sweet sausage and ½ lb. spicy sausage.


Hearty Lentil and Sausage Stew

Cindy Krestynick Glen Lyon, PA

Makes 6 servings

Prep. Time: 5-10 minutes

Cooking Time: 4-6 hours

Ideal slow cooker size: 6-qt.

2 cups dry lentils, picked over and rinsed
14 ½-oz. can diced tomatoes
8 cups canned chicken broth, or water
1 Tbsp. salt
½ -1 lb. pork or beef sausage, cut into 2" pieces


1. Place lentils, tomatoes, chicken broth, and salt in slow cooker. Stir to combine. Place sausage pieces on top.

2. Cover and cook on Low 4-6 hours, or until lentils are tender but not dry or mushy.


Sauerkraut Soup

Norma Grieser Clarksville, MI

Makes 4 servings

Prep Time: 10 minutes

Cooking Time: 4-6 hours

Ideal slow-cooker size: 3- to 4-qt.

2 14.5-oz. cans stewed tomatoes
2 cups sauerkraut
1 cup diced potatoes
1 lb. fresh or smoked sausage, sliced

Optional ingredients:

1 medium-sized onion, chopped
1/3 cup brown sugar


1. Combine all ingredients in slow cooker.

2. Cover and cook on Low 4-6 hours, or until the flavors have blended and the soup is thoroughly heated.


Pork Potato Stew

Kristin Tice Shipshewana, IN

Makes 4 servings

Prep. Time: 20 minutes

Cooking Time: 4 hours

Ideal slow cooker size: 3-qt.

1 lb. ground pork
½ cup onion, chopped
1 sweet potato, cubed and peeled, approximately 3 cups
2 beef bouillon cubes
½ tsp. dried rosemary
3 cups water


1. Place meat and onion in non-stick skillet. Brown on stovetop.

2. Place drained meat, along with onion, into slow cooker. Add remaining ingredients.

3. Cover and cook on Low for 4 hours.


Optional ingredient:

Add a bit of hot sauce to make the soup spicy, or serve on the side to accommodate those who don't like hot food.


Chili-Taco Soup

Frances L. Kruba Dundalk, MD

Makes 8 servings

Prep. Time: 25-30 minutes

Cooking Time: 5-7 hours

Ideal slow cooker size: 1- to 2-qt.

2 lbs. lean stew meat
2 15-oz. cans stewed tomatoes, Mexican or regular
1 envelope dry taco seasoning mix
2 15-oz. cans pinto beans
15-oz. can whole-kernel corn
¾ cup water


1. Cut large pieces of stew meat in half and brown in large non-stick skillet.

2. Combine all ingredients in slow cooker.

3. Cover and cook on Low 5-7 hours.


Beef and Black-Eyed Pea Soup

Jeanette Oberholtzer Manheim, PA

Makes 6 servings

Prep. Time: 25 minutes

Cooking Time: 8-10 hours

Ideal slow cooker size: 6-qt.

16-oz. pkg. dried black-eyed peas
10-oz. can condensed bean and bacon soup
3-4 cups water
4 large carrots, peeled and sliced
3-lb. beef chuck roast, cut into 2" cubes
½ tsp. each salt and pepper


1. Rinse and drain the peas.

2. Combine all ingredients in slow cooker.

3. Cook on Low 8-10 hours, or until peas and beef are tender.


Variation:

For added flavor, add chopped onion and minced garlic, or a 14.5-oz. can chopped tomatoes, to Step 2.


Busy Cook's Stew

Denise Nickel Goessel, KS

Makes 4-6 servings

Prep. Time: 30-40 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 3-qt.

1 lb. boneless stew meat, cut up
10 ¾-oz. can cream of mushroom soup
2 cups water
3 potatoes, cubed
3 carrots, diced
1 onion, chopped


1. Brown meat in large non-stick skillet. Don't crowd the skillet so the meat browns on all sides. (If your skillet is 10 inches or smaller, brown the beef in 2 batches.)

2. Place meat in slow cooker. Add remaining ingredients in the order listed. Stir well after each addition.

3. Cover and cook on Low 6-8 hours, or until meat and vegetables are tender but not mushy. Stir occasionally.


Variation:

If you wish, add salt and pepper to taste.


Beef Barley Soup

Stacie Skelly Millersville, PA

Makes 8-10 servings

Prep. Time: 15 minutes

Cooking Time: 9 ¼-11 ½ hours

Ideal slow cooker size: 6-qt.

3-4 lb. chuck roast
2 cups carrots, chopped
6 cups vegetable, or tomato, juice, divided
2 cups quick-cook barley
water, to desired consistency
salt and pepper to taste, optional


1. Place roast, carrots, and 4 cups juice in slow cooker.

2. Cover and cook on Low 8-10 hours.

3. Remove roast. Place on platter and cover with foil to keep warm.

4. Meanwhile, add barley to slow cooker. Stir well. Turn heat to High and cook 45 minutes to 1 hour, until barley is tender.

5. While barley is cooking, cut meat into bite-sized pieces.

6. When barley is tender, return chopped beef to slow cooker. Add 2 cups juice, water if you wish, and salt and pepper, if you want. Cook for 30 minutes on High, or until soup is heated through.


Beef Vegetable Soup

Margaret Moffitt Bartlett, TN

Makes 12 servings

Prep. Time: 15 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 4-qt.

1 lb. chunks of stewing beef
28-oz. cans stewed tomatoes, undrained
1 tomato can of water
16-oz. pkg. of your favorite frozen vegetable
half a 10-oz. pkg. frozen chopped onions
1 ½ tsp. salt and ¼-½ tsp. pepper
2 Tbsp. chopped fresh parsley, optional


1. Combine all ingredients in slow cooker.

2. Cover and cook on High 6-8 hours.


Tip:

Double this recipe (using a 7- to 8-qt. slow cooker). Freeze any leftovers for a quick second meal.


Homemade Beef Soup

Eleanor Larson Glen Lyon, PA

Makes 6-8 servings

Prep. Time: 10 minutes

Cooking Time: 3 hours

Ideal slow cooker size: 12-qt., or 2 6-qt.

2 lbs. beef cubes
2 onions, chopped or sliced
2 16-oz. bags frozen vegetables
6 potatoes, cubed
6 beef bouillon cubes
5 cups water


1. Heat slow cooker to High. Brown beef cubes and onions in slow cooker, stirring frequently.

2. Stir in frozen vegetables and potatoes. Stir in bouillon cubes and water.

3. Cover and cook on Low 3 hours, or until meat is tender and vegetables are cooked to your liking. (Cooking it longer makes it even more tasty!)


Tip:

Add more flavor by stirring in salt and pepper to taste, and/or fresh parsley, basil, and thyme.


Extra Easy Chili

Jennifer Gehman Harrisburg, PA

Makes 4-6 servings

Prep. Time: 10 minutes

Cooking Time: 4-8 hours

Ideal slow cooker size: 4-qt.

1 lb. ground beef or turkey, uncooked
1 envelope dry chili seasoning mix
16-oz. can chili beans in sauce
2 28-oz. cans crushed or diced tomatoes seasoned with garlic and onion


1. Crumble meat in bottom of slow cooker.

2. Add remaining ingredients. Stir.

3. Cover. Cook on High 4-6 hours or Low 6-8 hours. Stir halfway through cooking time.

4. Serve over white rice, topped with shredded cheddar cheese and chopped raw onions.


I decided to make this chili recipe one year for Christmas. Our family was hosting other family members—and we had had guests for about a week prior to Christmas. Needless to say, I was tired of cooking so this seemed easy enough. It was so nice to put the ingredients in the slow cooker and let it cook all day long. Not only did the chili warm us up on a cold day, but it was a welcomed change from the traditional Christmas meal. It has been my tradition ever since!


Mexican Chili Mix and Fritos

Veronica Sabo Shelton, CT

Makes 4-6 servings

Prep. Time: 10-15 minutes

Cooking Time: 4 hours

Ideal slow cooker size: 2- to 3-qt.

1 lb. ground beef
14 ¾-16-oz. can cream-style corn, drained
½ cup chunky picante sauce
16-oz. can pinto or black beans, drained
half an envelope dry taco seasoning


1. Brown ground beef in a large non-stick skillet. Drain.

2. Mix beef, corn, picante sauce, beans, and taco seasoning in slow cooker.

3. Cover and cook on Low 4 hours.

4. Serve over corn chips with optional garnishes of shredded cheese, chopped olives, sour cream, and salsa.


Tip: I like to substitute ground elk or venison for the beef in this recipe.


Flavorful Chili

Sharon Hannaby Frederick, MD

Makes 10-12 servings

Prep. Time: 15-20 minutes

Cooking Time: 6-8 hours

Ideal slow cooker size: 5- to 6-qt.

2 lbs. ground beef
52-oz. can kidney beans, rinsed and drained
2 28-oz. cans diced tomatoes with garlic, basil, and oregano
2-3 Tbsp. chili powder, or 2-3 tsp. Tabasco sauce, according to your preference for heat
10½-oz. can tomato soup


1. Brown beef in a large non-stick skillet, breaking up the chunks of meat. Drain.

2. Place in slow cooker. Mix in all other ingredients.

3. Cover and cook on Low 6-8 hours.


Tip:

1. Serve over baked potatoes or rice.

2. Serve with chopped scallions or onions, shredded cheese, and sour cream as toppings.


Chunky Chili

Eleanor Larson Glen Lyon, PA

Makes 4-5 servings

Prep. Time: 10 minutes

Cooking Time: 4-5 hours

Ideal slow cooker size: 3-qt.

1 ½ lbs. cubed beef stew meat, or venison
1 medium-sized onion, chopped
1 or 2 8-oz. cans tomato sauce, depending upon how thick or thin you prefer chili to be
1 ½-3 tsp. chili powder, depending upon your taste preference
16-oz. can kidney beans, drained


1. Place all ingredients in slow cooker. Mix well.

2. Cover and cook on High 4-5 hours, or until the meat is tender but not overcooked.


(Continues...)

Excerpted from Fix-It and Forget-It by Phyllis Pellman Good. Copyright © 2007 Good Books. Excerpted by permission of Good Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Welcome to Fix-It and Forget-It: 5-Ingredient Soups,
Recipes,
• Bean and Bacon Soup,
• Holiday Soup,
• Sauerkraut-Sausage Bean Soup,
• Split Pea Soup with Ham,
• Italian Bean Soup,
• Mountain Bike Soup,
• Smoked Sausage Stew,
• Toscano Soup,
• Hearty Lentil and Sausage Stew,
• Sauerkraut Soup,
• Pork Potato Stew,
• Chili-Taco Soup,
• Beef and Black-Eyed Pea Soup,
• Busy Cook's Stew,
• Beef Barley Soup,
• Beef Vegetable Soup,
• Homemade Beef Soup,
• Extra Easy Chili,
• Mexican Chili Mix and Fritos,
• Flavorful Chili,
• Chunky Chili,
• Green Chili Stew,
• Taco Soup,
• Taco-Pizza Sauce Soup,
• Ground Beef Vegetable Soup,
• Campfire Stew,
• Quick Taco Chicken Soup,
• Buffalo Chicken Wing Soup,
• Chunky Chicken Vegetable Soup,
• Mary's Chicken and Rice Soup,
• Chicken Noodle Soup,
• Chinese Chicken Soup,
• Creamy Corn and Turkey Soup,
• Easy Turkey Chili,
• Clam Chowder,
• Crabmeat Soup,
• Shrimp Soup/Chowder,
• Oyster Stew,
• Emergency Soup,
• Cheesy Broccoli Soup,
• Creamy Tomato Soup,
• Potato Chowder,
• Potato Soup with Possibilities,
• Potato Soup with Ground Beef,
• Curried Limas and Potato Soup,
• Vegetable Cheese Soup,
• Onion Soup with Cheese,
• Butternut Squash Soup,
• Harry's Vegetable Soup,
• Tomato Vegetable Soup (Clean-the-Fridge-Monday-Night Soup),
Tips,

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Customer Reviews

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Sort by: Showing all of 2 Customer Reviews
  • Posted March 13, 2013

    I am single and work full time. I love quick and easy recipes b

    I am single and work full time. I love quick and easy recipes because I hate slaving over the stove after a long day at work. This amazing recipe book contained 50 5 ingredient soup recipes. The recipes were for crock pots and stove tops. I am looking forward to bean and bacon soup, cheesy broccoli soup, taco soup, chili, and more. This book also included great tips for storing the soup, which was helpful, because I am single, so I am often left with leftovers. I loved this easy recipe book!

    1 out of 1 people found this review helpful.

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  • Posted July 25, 2013

    This recipe book has mainly soups, alot with five ingredients ot

    This recipe book has mainly soups, alot with five ingredients others listing more ingredients as optional, but it seems they should be added. Designed to cook in a slow cooker/crock pot. There were tips to make preparation easier. It would be great to make many of the soups on a cold winters day. I look forward to trying these tasty looking recipes out.




    I received this book from netgalley

    0 out of 1 people found this review helpful.

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