- Dish type
- Vegetable soup
The secret of my vegetable soup is in the stock! No water, no milk, no cream - just a good quality homemade stock if possible. If you use stock cubes, then do not add salt, or do so very carefully!
13 people made this
- 1 large onion, chopped
- 2 leeks, chopped
- 5 carrots, chopped
- 3 sticks celery, chopped
- 1 large or 2 small turnips, chopped
- 1 bouquet garni (thyme, bay leaves and parsley)
- 1 tablespoon olive oil
- 2 litres of stock (beef, vegetable or poultry)
- salt and pepper to taste
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Sauté chopped vegetables in olive oil in a large pot for at least 5 minutes over medium heat. Season with salt and pepper. Add stock and bouquet garni and simmer over low heat for about 20 minutes.
- Remove the bouquet garni and put the soup in a blender and mix or use a hand blender and mix directly in the pot.
- Serve immediately and enjoy.
Reviews & ratingsAverage global rating:(3)
- 2 tablespoons grapeseed oil, or to taste
- 2 potatoes, chopped (Optional)
- 3 stalks celery, sliced
- 3 carrots, sliced, or more to taste
- ½ large white onion, chopped
- 8 shiitake mushrooms, sliced, or more to taste
- ½ bunch Swiss chard, chopped
- 6 cloves garlic, halved
- salt and ground black pepper to taste
- water to cover
- 2 bay leaves
- ½ (16 ounce) package fusilli pasta (Optional)
- 1 (8 ounce) container extra-firm tofu, cubed (Optional)
- 2 tablespoons tamari
- 1 tablespoon vegetable bouillon (such as Better Than Bouillon®)
Heat oil in a large pot over medium-high heat. Add potatoes, celery, carrots, and onion. Saute until slightly soft, 2 to 3 minutes. Add mushrooms and cook, stirring frequently, until onion is translucent, about 3 minutes more. Add chard and garlic sprinkle with salt and pepper. Cook until chard is wilted, about 2 minutes. Add water to cover, bay leaves, and more salt to taste. Bring to a boil. Reduce heat and simmer for 35 minutes.
Bring a large pot of lightly salted water to a boil cook fusilli at a boil until tender yet firm to the bite, about 8 minutes drain.
Stir tofu, tamari, and bouillon into the soup. Simmer until bouillon is dissolved, about 10 minutes. Add a portion of cooked pasta to each bowl and ladle soup over before serving.
Best 5 Vegetable Soup Recipes
Whether you're fighting a winter cold, trying to escape the chill of January air or simply craving winter comfort food, look to hearty bowls of vegetable soup to warm you up in a flash. Check out Food Network's top five vegetable soup recipes below for no-fail hearty suppers, complete with satisfying seasonal produce. Then tell us in the comments: What's your favorite warming meal?
Best finished with nutty Parmesan cheese, Food Network Magazine's quick-cooking soup gets its heft from store-bought cheese ravioli and escarole, a nutrient-rich green.
Ina simmers potatoes, carrots and haricots verts until the vegetables are tender, then mixes in one final key element before serving: pistou, a traditional French mixture of garlic, tomato paste, basil, olive oil and Parmesan cheese.
The secret to making this big-batch bowl is letting the lentils sit in boiling water before cooking them with the soup this helps the lentils cook quicker later when added to the leeks, celery and carrots.
This hearty tomato-based soup is filled with lots of veggies. And it’s made with Italian seasoning to mimic the flavors of pizza.
Packed with kale and savory herbs, this winter soup is perfect for the coldest nights.
32 Vegetable Soup Recipes for Chilly Weather
Have trouble getting your required daily dose of vegetables? These soups pack in the veggies&mdashand plenty of flavor, too.
This easy and flavorful tomato soup is perfect for dunking flatbreads and crackers.
Swirled with coconut milk and topped with toasted squash seeds, this colorful soup will keep you warm even on the coldest of nights.
This soup is full of vitamin A, which is great for eye health. And it's delicious too!
This hearty soup recipe is very versatile feel free to load up with additional root veggies, or if you don't care for ham hocks, simply top the soup with crumbled bacon once it's done.
This slow-cooker supper is well worth the wait.
Ginger helps fight inflammation such as arthritis, muscle soreness and migraines.
This savory soup's exotic mix of flavors will liven up any fall meal.
This comforting classic never loses its luster, especially when it's spun into a soup, with chicken thighs, green beans, leek, carrots, celery and parsnip in a thyme-infused chicken broth, served with puff pastry rectangles.
This is a hearty and healthy chicken and orzo soup, flavored with lots of bright lemon, will satisfy you any night of the week.
This sweet and hearty vegetarian soup is supremely satisfying on a chilly fall day.
Revive this classic fall soup sure to become a new family favorite. With hearty chunks of beef and perfectly cooked vegetables, it easily serves as a full meal.
This hearty and flavorful soup, filled with squash, beans, and chickpeas, was made for warming up chilly fall evenings.
Quinoa cooks fast, has a delicious nutty flavor and is an excellent vegetarian source of protein.
This is a hearty, stick-to-your-ribs kind of soup that will warm you right up on a chilly day. Make it ahead and freeze it in individual portions you always have something tasty and filling on hand.
Try this recipe for a lighter version of traditional minestrone soup.
Use store-bought rotisserie chicken instead of cooking your own to make chicken soup easy. Fresh veggies like kale and winter squash and fiber-packed beans ensure this soup is loaded with health-boosting nutrients.
Bored with your go-to vegetable soup recipe? Try this Moroccan version and switch things up! Cinnamon sticks and honey give this recipe a sweet and unexpected touch.
For extra flavor, sprinkle soup with cooked, crumbled bacon before serving.
Roasting the broccoli brings out the full flavor of this classic and comforting soup. Top it off with a handful of shredded Cheddar cheese and a dollop of sour cream for a flavorful kick.
Barley is amazingly absorbent, so be sure to adjust the amount of liquid you use if you're setting your slow cooker to high for this recipe. It also freezes well: For this soup, prepare without the greens, and then add them at the end when re-heating.
A rich blend of extra-sharp Cheddar, potatoes and broccoli, this classic soup will see you through fall and winter. Though they are a little more work, the homemade croutons are worth it&mdashthey add an irresistible crunch.
This warming soup goes from stove to table in just 35 minutes, and is loaded with heart-healthy kale, smoked turkey sausage, onion, garlic and Yukon Gold potatoes in chicken broth.
Doubting vegetables can be delicious? Try this filling soup, with cannellini beans and loads of veggies&mdashbutternut squash, fennel, zucchini, broccoli rabe, onion, tomatoes and peas&mdashthat's spiced with Italian seasoning.
Potato soups are often full of cream and other fatty ingredients, but this chicken broth&ndashbased version is a lighter, healthier version of the comforting classic.
Super Simple Very Green Soup
- 1 tablespoon olive oil
- 1 white or yellow onion chopped
- 2-3 cloves garlic minced
- 2-3 teaspoons minced ginger to taste
- 2 medium yellow or yukon gold potatoes peeled and roughly chopped (about 3/4-1 pound)
- 1 teaspoon salt
- 4 cups low sodium vegetable broth
- 2 heaping cups broccoli stems or florets or chopped asparagus, chopped baby bok choy, or roughly chopped zucchini
- 4 cups tightly packed roughly chopped kale, Swiss chard, beet greens, or spinach
- 1 cup unsweetened soy or almond milk or 1/2 cup cashew cream
- Black pepper to taste
- For serving: white beans cooked rice, cooked quinoa, coconut bacon, toasted chickpeas, toasted pepitas, fresh herbs, etc.
As you can see, when I made it this week I added cooked rice and pumpkin seeds, which made a lovely addition to the bowl. Crackers and hummus also make a nice accompaniment. You can serve the soup as an appetizer before a spring meal, or you can pair it with a hearty main dish for a simple weeknight supper.
For what it’s worth, I made the soup for Steven for the first time this week. There’s always something a little strange about sharing a personal “staple”–something you’ve been making so regularly for so long that you don’t even stop to think about whether or not other people would like it–with another person. Steven actually really liked the soup, and he was pleasantly surprised by the fact that it’s not overly green tasting. The combination of potatoes and greens definitely helps to keep flavors balanced. So, if you’re trying to entice a family member, friend, or roommate to eat more leafy greens, I suspect this would be a great choice.
The best part of making this soup is allowing it to change as the seasons change. I almost always add kale or spinach, but I’ve used chard, too. I typically use broccoli in the winter (now that I’m starting to love broccoli stems, I suspect I’ll often use those), but asparagus is perfect in spring and zucchini is ideal for summer. In other words, all greens are welcome.
I hope you enjoy this humble recipe. And I really look forward to a sharing new weekend reading post on Saturday.
How to make vegetable beef soup
- Sear the meat. It's important to brown the beef first. As a result, it adds an unbelievable caramel essence and nuttiness to the dish.
- Deglaze the pan. The real magic happens when you pour rich and fruity Cabernet Sauvignon into the pan. With hints of thyme and raspberry, it is a perfect pairing for vegetable beef soup.
- Add stock and veggies, then simmer. Then the beef stock is added, the beef is returned to the pot, and eventually, the veggies are added to the party.
The result will be the best soup you have ever eaten in your life. Scrumptious vegetables with beef that you can cut with a spoon.
It freezes beautifully, so you can stock up your freezer before the cold weather kicks in.
Beef vegetable soup recipe video
Using beef stew meat is not recommended. It is a combination of cuts of meat that may not be right for this soup.
- Shallot- You can substitute onion for shallot if you are looking for a stronger onion flavor.
Tools to make this soup recipe:
- Dutch oven - This pot is perfect for searing and long cooking soups. It evenly distributes the heat and is perfect for this recipe.
- Garlic Press - One of my most used kitchen tools! I received mine as a gift years ago and I can't imagine why I never had one. It minces garlic with one squeeze, with the peel still on!
Best Ever Vegetable Beef Soup
This vegetable beef soup is the BEST EVER, loaded with juicy, tender beef and healthy veggies. You'll love this easy, comforting soup recipe!
- 2 pounds beef chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon coarse ground black pepper
- 2 teaspoons kosher salt, divided
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 shallot, diced
- 3 garlic cloves, minced
- 32 ounces (4 cups) beef stock
- 1 cup Cabernet Sauvignon
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried Italian seasoning
- 4 cups chopped red potatoes, bite-size pieces (about 1/2")
- 3 cups chopped baby carrots, bite-size pieces
- fresh parsley to garnish, optional
- Trim hard fat (which does not melt during the cooking process) and silver skin (white and silvery looking) from beef and cut into 1 - 1 1/2" cubes. It takes about 5 minutes, but don't skip this step. It is sooo worth it.
- Combine flour, paprika, pepper, and 1 teaspoon salt in a large 1-gallon resealable bag. Seal and shake to combine. Add beef and shake until well coated.
- Warm olive oil in a large dutch oven (or heavy bottom pot), over medium-high heat, once you can feel the warmth when holding your hand 6 inches from the pot, add butter. Once butter is melted, carefully add beef. Do not crowd the pot, only add about 1/2 of the beef at a time.
- Remove beef from flour and shake gently to remove loose flour. Place coated beef in the pan, one piece at a time, brown on all sides, about 3-5 minutes per side. Cook in two batches, about half each time. Turn pieces until all sides are browned and remove them and place them in your upside-down pot lid. Once the first batch is cooked, add the second batch and repeat.
- Meanwhile, prepare shallot and garlic. Shallot should be diced and garlic minced. Set aside.
- Once all beef is browned, add shallots and garlic. Cook until translucent, about 3 minutes.
- Add wine and deglaze the pan by scraping up the browned bits at the bottom of the pan. Add beef stock, Worcestershire and Italian seasoning, remaining 1 teaspoon salt. Stir to combine. Return beef to the pot.
- Cover and bring to a boil. Once boiling, reduce to a simmer. Allow soup to simmer 40 minutes.
- Meanwhile, prepare potatoes and carrots. Cut vegetables into bite-size pieces. Set aside.
- Add potatoes and carrots. Stir to coat vegetables and cover. Simmer 40-50 minutes or until vegetables are fork-tender. Taste broth. If necessary, add additional salt to taste (mine was perfect).
- Garnish with fresh parsley if desired. Serve and enjoy!
- I do not recommend using beef stew meat. It is a combination of cuts of meat that may not be right for this soup. The best cuts of meat to use for this beef soup are chuck roast, chuck shoulder, chuck-eye roast or top chuck. These cuts will result in meltingly tender beef that you can cut with a spoon, perfect for this dish!
- You can substitute onion for shallot if you are looking for a stronger onion flavor.
- 4 teaspoons of beef base or bouillon and 4 cups of water can be substituted for the beef stock.
- Dried Italian Seasoning is a fabulous convenience ingredient. If you do not keep it on hand, combine 1 teaspoon dried basil, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano and 1/2 teaspoon dried thyme.
- For a thicker stew-like consistency, cut the beef stock back to 2 cups.
- I know some people are sensitive to alcohol. I will say the wine adds a fabulous rich burgundy flavor to the soup, and if you can use the cabernet, I highly recommend it. However, you can substitute with beef stock, grape, pomegranate, or cranberry juice.
Nice sop, but needs barley added to recipe!
Sounds good. Let us know how it goes. Enjoy!
I added canned tomatoes, A chopped onion, fresh pearl onions. It was great even though I didn't add wine. It got better every day!
I made this today and it was amazing.
I made this soup today and I added onions, and garlic. My family loved it. I didn't add the Worcestershire sauce. Also, I made this recipe in my pressure cooker and I took about 30 minutes from start to finish.
Just curious. I just got an electric pressure cooker. Do you use the same measurements as the stovetop? Thanks!!
I'm thinking of making this soup a day ahead. If I do, how do you recommend reheating it?
put the whole pot in the oven for a couple hours
Anonymous - measurements should be the same, but times would change.
By how much, I wouldn't know.
Made this today and it was delicious. I cant find nutional info. Can you let me know where to find it?
This soup looks fabulous!! Now that our searing hot weather is cooling down, I am going to try this very soon.
It is truly amazing, M1CAL. My husband has been going bonkers over it all week. You know that "eyes roll back in your head" kinda good? Yeah. That good. Enjoy and let us know how it goes!
This does sound amazing and I know that you're italian (me too) since this recipe is for an army. What are the quantities for say 4 people?
Thank You very much I will try this one I gues I used wrong cuts of meat
The right cut truly makes the difference. I can't wait to hear how it goes. Enjoy and check back in with us after you make it.
I make beef stew a lot and always use chuck roast. I would add one to two dried bay leaves. Adds to good stew.
A week straight? Wow bet the family is ready for some pizza! It does look yummy though!
Oh it is so good! You are going to love it.
Thanks Shelly! Let us know if you get a chance to try it.
GOD That Looks Good! . *holding out my bowl* .
Thanks Garry! If only we could share soup through our website. Let us know if you get a chance to try it.
Going to try. love the tips given for what kind of meats to use.
Awesome. Let us know how it goes and enjoy!
Looks good, but it needs onions,some celery and barley.
Can I buy a pot from you? Charge me ingredients and all your labor. I'm dead serious.
Oh goodness, if only there were more hours in the day!
Thanks Susan. It is pretty spectacular.
Just need me some carrots to make this. commissary tomorrow!
Yay! Let us know how it goes Anita! Enjoy.
You can say that again Robert!
It is really amazing Cheryl! Let us know if you try it. Enjoy.
Looks savory. I just rammed my face into the phone.
Oh my gosh! I just about sprayed my screen with the water I was drinking. It is pretty fabulous.
This sounds great. It's a must try, and I just got some chuck.
Awesome Adrienne! Let us know how it goes. Enjoy.
I'm definitely going to try it, but what's the brand of wine you used?
its pretty watery so therefor a soup
Looks good but I wouldn't call this a soup, more like a stew. Which ever you call it, it looks ymmy.
Could you do this in a crock pot as well?
Absolutely. Start the beef on the stovetop and after the meat has been browned and the pan deglazed you can transfer it to the crockpot. Enjoy and let us know how it goes.
Crockpot cooking works best on low and cooking very slow. I cooked only with the crock for two years when I didn't have an oven or stove. I recommend that you begin cooking the beef, shallot/onion, and carrots by themselves in the crock on low for about two hours. Add in the potatoesafter two hours, so they don't turn to mush, and cook for another 4-6 hours (depending on your crock and on the weather that day). Good luck!
I like to loosely wrap the veggies, lightly coated in oil, in a foil pouch and put it on top of the stew, while it cooks in the crock pot. That way, you don't have to worry about timing and the veggies maintain a little texture, some tooth and don't turn to complete mush in the stew.
Hubby's going to make this for dinner tonight.
Yay for men that cook! Let us know how it goes. Enjoy.
It freezes very well. If you are cooking it specifically to freeze, slightly under cook the veggies (that way when they are reheated they will not get mushy). Allow to come to room temperature before sealing in containers. Defrost and warm in a saucepan over medium heat. Enjoy!
When you say defrost, do you mean to put the whole frozen chunk in a pot over medium heat. Or do I need to keep it in the fridge to thaw? Sorry, new to freezer meals.
I think she is talking about the frozen beef stew from your freezer. When you want to eat at a later date defrost at room temperature and then warm up on the stove in a saucepan.
I am not sure how I found your sight but it's been awhile and honestly it's one of my favorite on the net. Your page is so clean and your graphics are unbelievable. You and chad ever get approached to do a tv show? Keep up the great work.
I am so happy you found us! No plans for a TV show as of today, but you never know what the future holds!
Can't wait to try this soup. LOVE your bowls, too! Where can I buy.
Are you the same Janet Lynn as the gold medal winning ice skater from the Sapporo Olympic games?
. if not, I bet you're sick of this question. -)
Never cooked with wine before - where do you buy what you have listed? Or is there another that you could recommend?
The wine really makes the soup. Entwine is sold at retailers nationwide. My Kroger actually sells it and I believe BevMo may as well. Enjoy and let us know how it goes.
Do you know where else I can buy Entwine? I live in FL and am having trouble finding a retailer but we are dying to try this! If not what would be a good substitute? I don't cook with wine often so I have no idea. :)
Have you tried buying Entwine at Publix. I also live in south Florida.. if not try Walgreens liquor store.. hope that helps..
Do you freeze your soup with the carrots and potatoes already added?
I do freeze the whole thing. When preparing a recipe for the freezer I will slightly under cook the vegetables so that when it is reheated they do not get mushy. Let us know how it goes. Enjoy!
I made this soup yesterday. Definitely a hit!! PS I added a 28 oz can of diced tomatoes. just added more flavor
That is a great addition. I am so happy to hear you loved it.
I made this soup last night. It is to die for. Absolutely delicious!
That is awesome Susan! Did you save me a bowl?
Is there a variation without flour??
You can omit that step and add the spices directly to the broth. It will be fabulous. Enjoy!
Are you on a gluten free diet? My son is also. When a recipe like this calls for flour, I use corn starch in place of the flour.
Made this today OMG it is so good !!
Yay! We love it too. So happy to hear it.
Made this last night and my family absolutely LOVED it! Thanks so much for a fabulous recipe!!
That is fantastic Brandi. Thrilled to hear you enjoyed it. Thanks for stopping by!
I am on a no carb diet - What can I use instead of potatoes so that I lower the carbs content? I was thinking parsnips - what do you think?
I too am on a no carb diet. My carbohydrate threshold is so low that I cannot eat any vegetables at all, if I want to lose weight. If I eat the equivalent of 2 inches of carrot I will gain 2 lbs. the next day. My advise to you is: just don't eat the vegetables, let someone else eat them. Cook with them but don't eat them. I use whole cloves of garlic. Peal the skin, and toss them in with the stock. One clove of garlic is about 1 gm of carb. I would use two heads of garlic cloves for this recipe. Oh my, somebody is going to comment that is too much garlic. If you have never cooked with whole cloves of garlic then don't comment. When fully cooked in the stock the result is the mildest, sweetest, taste ever. The longer you cook the garlic the milder the taste. Next find a good quality Carb Blocker product. I use
Nutrilite Carb Blocker from Amway. I live in the Philippines so I cannot sell you the product. Find Nutrilite products in your local area and try it, it is the best and you can return it you don't like it. The recipe calls for "Entwine Cabernet Sauvignon" Brand of wine, and "Worcestershire" Brand of sauce. I am recommending "Nutrilite" Brand of Carb Blocker.
That low carb (or no carb) diet you are on is absolutely ridiculous and extreme! You need vegetables in your diet my goodness! Here's my answer to David Klein: As for potato substitutes you can use very successfully rutabagas 1 cup = 11.6 carbs, or turnips 1 cup= 6 carbs. Turnips lose their bitter taste when boiled. Look for smallish ones the size of a tennis ball. They will be even less bitter. You will be surprised how like a potato they taste! Enjoy
I agree, no one should be on that much of a restricted carbo diet. If you gain weight that easily you are probably eating too much of everything.
Favorite Weight Watchers Friendly Vegetable Soup Recipes
Simple Garden Vegetable Soup Helps Me Fill Up While Slimming Down
Spring Vegetable and Bean Soup
Healthy Tuscan Vegetable & White Bean Soup
Slim & Delicious Turkey Vegetable Rice Soup
Easy Broccoli Cauliflower Soup
Simple Weight Watchers Cabbage Bean Soup
Slow Cooker Potato Cauliflower Soup
More Great Vegetable Soups from around the Web…
- – a quick and easy soup using frozen mixed vegetables that has been one of my go-to recipes for several years – from Alton Brown – from Paula Deen – a hearty, delicious cold weather soup from Simply Recipes from Everyday Food from Ina Garten, The Barefoot Contessa that uses tomato soup and cooks in 30 minutes from Allrecipes – a hearty vegetable beef soup from Paula Deen – a quick and easy Italian soup from the Food Network’s Healthy Cooking Expert, Ellie Krieger – several great vegan vegetable soups from my favorite vegan cooking instructor, Sassy the The Vegan Coach
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Vegetable Soup Recipe
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- 3 cups cabbage
- 3 cups carrots
- 2 cups peas
- 2 cups green beans
- 4 cups V-8 juice cocktail
- 4 cups water
- 4 cups chicken broth
- 1 beef boulion cube
- 3 cups cabbageshopping list
- 3 cups carrotsshopping list
- 2 cups peasshopping list
- 2 cups green beansshopping list
- 4 cups V-8 juice cocktail shopping list
- 4 cups watershopping list
- 4 cups chicken brothshopping list
- 1 beef boulion cube shopping list
How to make it
- i used all frozen veggies cept for the cabbage that was fresh
- in my 7 qrt slow cooker i placed all liquids 1st then added all the veggies.
- Placed it on slow cook for 10 hrs
- I stir about every 2 hrs
- healthy and very yummy
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- brieeBennington, VT
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Oh I've had this before, it was called Diet Soup, thanks for the post. Love this soup, giving you a 5 for the post, I lost my recipe awhile back.
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