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A big pasta pot with a strainer insert is handy for making soup stock. Put meat bones and vegetables in the strainer, fill the pot with water and cook. When it’s time to strain the broth, just lift out the strainer. —Kathleen K., Staten Island, New York
Barley and beans absorb a lot of soup broth. If you like barley in your soup but the leftovers…
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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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