ntil well browned, 8 to 10 minutes. Meanwhile, set slow cooker
Cook 1 1/2 hours.
Makes 14 cups or 10 large servings.
Cook roast and bones in pressure cooker at 10 pounds of pressure for 1 1/2 hours.
Cut up cabbage into bite size pieces. Put in different pot with some water and carrots, onion and tomatoes.
Boil for 1 hour.
Add frozen vegetables.
Cook 15 minutes.
After it starts to boil, add drained canned vegetables. Add broth and cut up meat to pot; cook for 1 hour.
Add salt and pepper.
ater and let sit for 10 minutes; place shrimp in a
njoy.
Like most chili recipes, this one tastes better the
dvance or used for other recipes calling for vegetable broth or
side.
In a medium soup pot or casserole, cook the
eserve for use in Noodle Soup; let them cool. Discard other
In a large heavy soup pot or dutch oven over
otatoes, carrots & onions. After about 10+ minutes (original recipe said about
\" pieces; set aside. To soup add celery, onion, garlic, and
quart Dutch oven or soup kettle.
Cover and bring
In a small bowl mix together soup and milk, remember if you want a thicker soup use less milk.
In a large saucepan, melt margarine over medium heat, then add onion and cook until soft.
Then add roast beef and stir until heated through.
Add soup/milk mixture and stir well.
If using the red pepper flakes add now,cook and stir for about 10 minutes or until heated through.
They are part of the soup now.
Turn the heat
br>Fill each dish with soup, about 1 1/2 cups
Rinse chicken parts thoroughly in cold running water. Place in large soup pot and add cold water to cover chicken. Add vegetables and spices. Bring to a boil and simmer for 3 hours. Remove foam from top while cooking. After cooking, strain soup and discard all chicken parts. Cool overnight in refrigerator. Remove and discard fat. Soup can now be reheated and served or frozen in ice cube trays to add to gravy or other recipes, or freeze in portions for instant chicken soup. Add cooked noodles, if desired.
In a large soup pot, put chicken pieces, broth,
In 4 quart Dutch oven over medium heat, cook meat in oil until lightly browned, stirring occasionally. Add onion, celery, carrot and garlic; cook until vegetables are tender, stirring occasionally.
Stir in soup, water, beans with their liquid, herb, bay leaf and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 15 minutes.
Stir in pasta; cook about 12 minutes more or until pasta is tender. Discard bay leaf.
In a soup pot, saute' carrots and celery for 5 minutes.
Add the Taco Soup Seasoning and cooked, diced chicken and chopped vegetables, chicken broth, and Rotel tomatoes to soup pot.
Simmer on low for 10 minutes. Add corn and cook for 10 more minutes.
olumn of our most requested recipes -- This year, that column included