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Barley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers are too thick, add extra chicken, beef or vegetable broth to leftovers while reheating to achieve the desired consistency.
A hearty white bean stew originating in the south of France that may also contain sausages,…
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Soups are great to make when you have time, then freeze for fast future meals. Here are some…
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