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Sep
Purely American Foods: Soups, Stews, and Chowders
Several years ago, I stopped buying canned soups and started making my own because I wanted to have soups with no additives and a lower sodium content. Most soups are relatively easy to make but have two challenging aspects: time and flavor. Cutting up vegetables is time-consuming but if a food processor is used, the chopping and mincing is a snap. Onions, celery, and carrots are three very common vegetables used in soups and my mini chopper dices these vegetables in seconds. Read more 
Paddock Post 