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	<title>The Weekend Chef &#187; soup</title>
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	<link>http://theweekendchef.info</link>
	<description>The Adventures of a Chef-Wanna-Be</description>
	<lastBuildDate>Wed, 14 May 2008 02:13:13 +0000</lastBuildDate>
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			<item>
		<title>Spinach Tomato &amp; Rice Soup</title>
		<link>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/</link>
		<comments>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/#comments</comments>
		<pubDate>Fri, 20 Jan 2006 02:18:40 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[slow cooker]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060119/spinach-tomato-rice-soup/</guid>
		<description><![CDATA[Serves 8.
Ingredients:

10 oz fresh baby spinach, washed and destemed
1/2 c. carrots, chopped
1/2 c. onions, chopped
3 or 4 cremini mushrooms, chopped
1 clove garlic, minced
4 c. vegetable broth
28 oz diced tomatoes
2 Tbsp. extra-virgin olive oil
2 bay leaves, whole
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 c. cooked basmati brown rice

Instructions:

Place all ingredients except [...]]]></description>
			<content:encoded><![CDATA[Serves 8.
Ingredients:

10 oz fresh baby spinach, washed and destemed
1/2 c. carrots, chopped
1/2 c. onions, chopped
3 or 4 cremini mushrooms, chopped
1 clove garlic, minced
4 c. vegetable broth
28 oz diced tomatoes
2 Tbsp. extra-virgin olive oil
2 bay leaves, whole
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 c. cooked basmati brown rice

Instructions:

Place all ingredients except [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060119/spinach-tomato-rice-soup/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Pumpkin Barley Soup</title>
		<link>http://theweekendchef.info/20060101/pumpkin-barley-soup/</link>
		<comments>http://theweekendchef.info/20060101/pumpkin-barley-soup/#comments</comments>
		<pubDate>Sun, 01 Jan 2006 19:29:10 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[barley]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>

		<guid isPermaLink="false">http://theweekendchef.exit-23.net/20060101/pumpkin-barley-soup/</guid>
		<description><![CDATA[Serves 4-6.
Ingredients:

4 c. chicken or vegetable broth
1 1/2 c. canned pumpkin
1/2 c. onion, chopped
1/3 c. quick cooking barley
1 clove garlic, minced or pressed
1/2 to 1 tsp. curry powder
1/2 tsp dried thyme
1 1/2 cup skim or soy milk

Instructions:

In large saucepan combine water through thyme. Bring to boil, reduce. Cover and let simmer for 10-15 minutes. Cool [...]]]></description>
			<content:encoded><![CDATA[Serves 4-6.
Ingredients:

4 c. chicken or vegetable broth
1 1/2 c. canned pumpkin
1/2 c. onion, chopped
1/3 c. quick cooking barley
1 clove garlic, minced or pressed
1/2 to 1 tsp. curry powder
1/2 tsp dried thyme
1 1/2 cup skim or soy milk

Instructions:

In large saucepan combine water through thyme. Bring to boil, reduce. Cover and let simmer for 10-15 minutes. Cool [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20060101/pumpkin-barley-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kickin&#8217; Cheesy Veggie Soup</title>
		<link>http://theweekendchef.info/20050528/kickin-cheesy-veggie-soup/</link>
		<comments>http://theweekendchef.info/20050528/kickin-cheesy-veggie-soup/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[one pot]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 10
Ingredients:

3    cans chicken or vegetable broth, low-fat
1    can diced tomatoes with chilies
32 oz   frozen veggies
8 oz   Velveeta Light, cubed

Instructions:

Dump the first 3 ingredients into a pot and bring to a boil.
When veggies are cooked, remove from heat.
Add cheese and stir until melted.

Cook&#8217;s Suggestion
Puree this [...]]]></description>
			<content:encoded><![CDATA[Servings: 10
Ingredients:

3    cans chicken or vegetable broth, low-fat
1    can diced tomatoes with chilies
32 oz   frozen veggies
8 oz   Velveeta Light, cubed

Instructions:

Dump the first 3 ingredients into a pot and bring to a boil.
When veggies are cooked, remove from heat.
Add cheese and stir until melted.

Cook&#8217;s Suggestion
Puree this [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/kickin-cheesy-veggie-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Black Bean Soup</title>
		<link>http://theweekendchef.info/20050528/spicy-black-bean-soup/</link>
		<comments>http://theweekendchef.info/20050528/spicy-black-bean-soup/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 8
Ingredients:

1    serving cooking spray
1    medium onion, chopped
4    medium garlic clove, minced
3 -15 oz   cans of black beans, undrained
1/2 tsp   red pepper flakes
1 tsp   ground cumin
14 1/2 oz   chicken or vegetable broth
10 oz   canned tomatoes with [...]]]></description>
			<content:encoded><![CDATA[Servings: 8
Ingredients:

1    serving cooking spray
1    medium onion, chopped
4    medium garlic clove, minced
3 -15 oz   cans of black beans, undrained
1/2 tsp   red pepper flakes
1 tsp   ground cumin
14 1/2 oz   chicken or vegetable broth
10 oz   canned tomatoes with [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/spicy-black-bean-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Lite New England Clam Chowder</title>
		<link>http://theweekendchef.info/20050528/lite-new-england-clam-chowder/</link>
		<comments>http://theweekendchef.info/20050528/lite-new-england-clam-chowder/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chowder]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[low-fat]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[Weight Watchers©]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 5
Ingredients:

1 medium   potato, peeled and diced
1/2 cups   water
1 stalk   celery, chopped
1/3 cups   onion
1 Tbs   fat-free butter or light margarine
12 oz   evaporated skim milk
1 cup   skim milk
13 oz   canned clams, chopped
1/4 tsp   salt (optional)
1/4 tsp   [...]]]></description>
			<content:encoded><![CDATA[Servings: 5
Ingredients:

1 medium   potato, peeled and diced
1/2 cups   water
1 stalk   celery, chopped
1/3 cups   onion
1 Tbs   fat-free butter or light margarine
12 oz   evaporated skim milk
1 cup   skim milk
13 oz   canned clams, chopped
1/4 tsp   salt (optional)
1/4 tsp   [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/lite-new-england-clam-chowder/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Zucchini Potato Soup</title>
		<link>http://theweekendchef.info/20050528/zucchini-potato-soup/</link>
		<comments>http://theweekendchef.info/20050528/zucchini-potato-soup/#comments</comments>
		<pubDate>Sat, 28 May 2005 07:00:00 +0000</pubDate>
		<dc:creator>The Weekend Chef</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[diet-friendly]]></category>
		<category><![CDATA[freezer-friendly]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sweet potato]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Weight Watchers©]]></category>
		<category><![CDATA[Weight Watchers© Core]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false"></guid>
		<description><![CDATA[Servings: 10
Ingredients:

1 Tbs   extra virgin olive oil
1    large onion, chopped
6 cups   vegetable broth
1    large potato, peeled and chopped
6    medium zucchini, chopped
4 Tbs   basil, chopped
 ground pepper, to taste

Instructions:

Heat a large saucepan over a medium-high heat. Swirl in the oil, then [...]]]></description>
			<content:encoded><![CDATA[Servings: 10
Ingredients:

1 Tbs   extra virgin olive oil
1    large onion, chopped
6 cups   vegetable broth
1    large potato, peeled and chopped
6    medium zucchini, chopped
4 Tbs   basil, chopped
 ground pepper, to taste

Instructions:

Heat a large saucepan over a medium-high heat. Swirl in the oil, then [...]]]></content:encoded>
			<wfw:commentRss>http://theweekendchef.info/20050528/zucchini-potato-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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