Amid subzero temperatures and some wicked wind chills, January in Minnesota is proving to be one harsh month, so stay warm ...

Amid subzero temperatures and some wicked wind chills, January in Minnesota is proving to be one harsh month, so stay warm ...

As the leaves change color and the air turns crisp, there’s nothing quite like a warm bowl of soup to embrace the fall season ...

Cooking soup yourself will give you a tastier and far more nutritious meal than the ready-made options. For this chicken and vegetable soup, I used my trusty slow cooker, which meant that it took ...

Like stir-fried barley with kimchi, pomegranate-dappled tabbouleh, and barley salad with mushrooms. When it comes to barley recipes, we’re all familiar with beef-barley soup, aren’t we? See recipe.

I can see why. In just one easy dish, this soup offers a variety of textures from the chewy barley, crumbled ground beef and vegetables; flavors like rich beef with vegetable aromatics ...

when making a soup or stew. All true. But I’m here to tell you that you can also throw it all into your crock pot and come back 7-8 hours later, and no one will complain. Let’s call it the January ...

Cook and stir beef in oil in 4-quart Dutch oven over medium heat until brown. Stir in 1 cup water, the instant bouillon, salt, marjoram, thyme, pepper and bay leaf. Cover and simmer until beef ...

A soup by any other name might actually be a stew or a chowder. While the category of soup is admittedly broad, spanning everything from pureed vegetable soups like butternut squash to chunky soups ...