Split pea soup was a regular in the rotation at our house when I was growing up. My mom always made it with a ham bone, just to wring the last bit of value and flavor from a leftover before throwing ...

Velvety smooth and delicately flavored, this bright green soup is a welcome sign that it's spring, and light-filled evenings call for a change of pace from hearty winter bowls. Soups don't get much ...

In the market for finger food? (Who isn't?) Need a party-friendly starter course? There's an app for that, and every Tuesday we'll bring you one from the BA recipe archives. This classic spring recipe ...

When word gets around that you’ve got 35 easy soups up your sleeve, people stop calling you lazy and start calling you smart. Suddenly, dinner ... Read more The post Friends always ask for 35 easy ...

Split pea soup was a favorite of mine during my college days. It was inexpensive, filling and straightforward to prepare — a satisfying soup for cold days and evenings. This update incorporates crispy ...

Peas, edamame, and asparagus all contribute to the high protein count in this soup. Remember: Vegetables contain lots of vitamins, minerals, and disease-fighting plant chemicals (phytochemicals), but ...

When I was growing up in Los Angeles, Rosh Hashanah dinner always meant that my mother spent several days in the kitchen. She didn’t have farmers markets. Today, with the variety of fresh produce ...