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37 pages. Realistic AI artwork, front and back covers, linked contents and kitchen planning pages. 7 × 10 in.
Realistic AI-generated culinary artwork. The tablet preview uses this edition’s actual cover and PDF page. Serving ideas, not kitchen-test photographs.
JUNCTION TABLE · BOOK 05 · DIGITAL DOWNLOAD
Soups That Make a Meal
Twelve bowls with enough substance for supper
A collection of generous soups built around vegetables, grains, legumes, and carefully cooked proteins. An original Junction Table by CrownThrive, LLC development edition.
$5.9912 recipes · three complete formats
Visual release 1.2.0. Recipe development edition; not kitchen tested. Timing is estimated.
Download the illustrated sampleMake the bowl the meal
Choose a soup with substance, then give its ingredients the heat and timing they need. Soups That Make a Meal gathers chicken and rice, ham and split peas, black beans and sweet potato, plus chowders, lentil bowls, and noodle soups. The recipes explain when to soften vegetables, maintain a gentle simmer, shred chicken, or mash a portion of beans to thicken the broth. Finishing ingredients such as lemon, lime, and vinegar add another layer of flavor. Two menus and a shopping list offer practical planning support, while storage notes address the food after serving. Junction Table by CrownThrive, LLC brings twelve different paths to a satisfying soup supper.
- Poach chicken with rice, then shred it and finish the soup with lemon.
- Simmer split peas with ham and remove the bay leaf before serving.
- Mash part of a black bean soup to thicken it without a separate thickener.
Realistic AI serving ideas: Lemon Chicken and Rice Soup · Smoky Ham and Split Pea Soup · Black Bean and Sweet Potato Soup.
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Download each format separately or get all three in one ZIP after payment is verified. Existing purchasers receive this update with their purchase.
- 12 complete recipes with measured ingredients and step by step methods
- Techniques, substitutions, ingredient allergen and storage notes
- Two menus and a shopping list for the first menu
- Weekly planner, shopping cost sheet and a kitchen test record
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One household recipient may keep, download and print this edition for personal household use. You may cook and adapt the recipes. Do not resell, redistribute, upload the book publicly or sublicense its text, layouts or files. Copyright and other rights are not transferred. Online access follows the published refund and dispute policy.
Try two recipes
Lemon Chicken and Rice Soup
4 generous servings · Prep 15 min · Cook 30 min
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, sliced into 1/4-inch coins
- 2 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breast
- 1/2 cup long-grain white rice, rinsed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
Method
- Heat oil in a 5-quart pot over medium heat. Cook onion and carrots for 6 minutes, stirring; add garlic for 30 seconds.
- Add broth, chicken, rice, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 18–22 minutes until rice is tender and chicken reaches 165°F.
- Transfer chicken to a clean board. Shred with two forks, returning all meat to the pot.
- Simmer for 2 minutes to heat through, then remove from heat and stir in lemon juice and parsley. Taste and adjust salt before serving.
Kitchen note: For reheating, add a little water because the rice continues to absorb broth.
Substitution: Use boneless skinless chicken thighs; begin checking temperature at 20 minutes.
Storage: Refrigerate in shallow covered containers at 40°F or below within 2 hours. Use within 3–4 days; reheat leftovers to 165°F.
Ingredient allergens: Check labels and cross contact.
Roasted Tomato and White Bean Soup
4 generous servings · Prep 15 min · Cook 45 min
Ingredients
- 2 pounds ripe tomatoes, halved
- 1 yellow onion, cut into wedges
- 3 garlic cloves, peeled
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 (15-ounce) can white beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1/4 cup chopped basil
Method
- Heat oven to 425°F. Arrange tomatoes cut side up, onion, and garlic on a rimmed baking sheet. Toss with oil, salt, pepper, and oregano.
- Roast for 30–35 minutes until tomatoes soften and edges brown. Transfer vegetables and every spoonful of their juices to a 5-quart pot.
- Add beans and broth. Bring to a gentle simmer and cook for 10 minutes. Remove from heat.
- Blend carefully with an immersion blender until mostly smooth, leaving some beans for texture. Stir in basil and taste for salt. Serve hot, avoiding boiling splashes when blending.
Kitchen note: Use an immersion blender with its head fully submerged to minimize splattering.
Substitution: Use one drained 15-ounce can of chickpeas instead of white beans.
Storage: Refrigerate in shallow covered containers at 40°F or below within 2 hours. Use within 3–4 days; reheat leftovers to 165°F.
Ingredient allergens: Check labels and cross contact.
Realistic AI-generated culinary artwork depicts serving ideas, not photographs of kitchen-tested food. Allergen notes identify listed ingredients and cannot certify freedom from cross contact. No nutrition or medical benefit is claimed. Substitutions can introduce allergens. Review labels and appliance instructions.
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