Pork is the most commonly eaten meat worldwide; and depending on the spices found nearly in every culture. This soup reminds us more of the Mediterranean with the addition of fire roasted tomatoes.

This is a rich and earthy soup, perfect for a small cup served as an appetizer or light lunch with a salad. It in no way resembles Campbell’s Cream of Mushroom; if that’s what you’re looking for.

Many years ago, a very Italian family shared this recipe with us. It is now one of our family favourites….extra virgin olive oil and fresh lemons do really make a difference!

Cannellini beans AKA: White Kidney beans, are often used in Italian cooking. This quick Mediterranean style soup served with crusty bread is a meal……..hearty and full of flavors.

Although using oil and vinegar to dress vegetables is as old as Ancient Greece and Rome; it became popular as a French dressing by the 1700’s.

New England Clam Chowder may be the most popular chowder, and even though associated with Massachusetts; French, British or Nova Scotia settlers brought the recipe with them.

This modern version of onions and soup originates in Paris, made with beef broth and caramelized onions. Heartwarming and topped with the best Swiss cheese and a little Parmesan, it is a meal in itself.

All the Southwest flavours of come together on top of lettuce for a flavourful meal, regardless of the season.

Soup is a must if you’ve cooked a Baked Bone in Ham. Make the stock and refrigerate or freeze it. Then make the soup when you want – just save some ham with it. *This soup thickens if you let it rest and it lasts…

Sopa Azteca, Tortilla Soup is simple and classic Mexican at its best. Pick up a rotisserie chicken and shred one or both breasts with two forks or your hands. Then the entire dish comes together in half an hour.