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2. The 15-Minute Soup I Make for Instant Comfort - AOL

   www.aol.com/15-minute-soup-instant-comfort...

   Add the cumin, coriander, and chili powder and sauté for another 30 seconds or so, until fragrant. Add the black beans and their liquid, tomatoes, and broth and stir to combine.

3. Ina Garten's Secret Ingredient for Soup That's Never Ever Bland

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4. 15 best fall soup recipes from Ina Garten, Ree Drummond ... - AOL

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   White Bean and Kale Soup with Smoky Kielbasa by Gail Simmons Gail Simmons and her family love this soup for its smoky flavor and how it's packed with protein from chicken stock and hearty beans.

5. Meat extract - Wikipedia

   en.wikipedia.org/wiki/Meat_extract

   Stock cubes, the most common type of meat extract. Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic

6. Ina Garten Makes Her Own Vanilla Extract & Has One Bottle ...

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   Allow Ina Garten to demonstrate. Last month, the Barefoot Contessa, 75, posted a tutorial video on her Instagram page where she showed viewers how to make homemade vanilla extract. (Don’t worry ...

7. You'll Want to Swim In a Bowl of Ina Garten's Split Pea Soup

   www.aol.com/youll-want-swim-bowl-ina-163339011.html

   This soup is delicious left over and freezes well. If needed, stir in a little extra stock or water when reheating. Related: Here's Ina Garten's Homemade Chicken Pot Pie Soup Recipe

8. Iru (food) - Wikipedia

   en.wikipedia.org/wiki/Iru_(food)

   Irú Wooro is used mostly in vegetable soups like Efo Riro, Egusi soup, Ofada sauce, Ayamashe, Buka stew, Obe ata, Ila Asepo, etc. [citation needed] Irú pẹ̀tẹ̀ is used in making ewedu and egusi soup.

9. Cheonggukjang - Wikipedia

   en.wikipedia.org/wiki/Cheonggukjang

   It can be made in two to three days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste.