celery and carrots in your soup pot along with the spices
d paprika to soup mixture.
Stir
Combine all ingredients, mixing well.
Store in airtight container until ready to use.
To substitute for one can of condensed soup, combine 1/3 cup dry soup mix with 1 1/4 cups of cold water in a saucepan.
Cook and stir until thickened.
Add to casseroles as you would the canned product.
Makes equivalent of 9 cans of soup.
Calories 131, fat 1 g, sodium 728 mg and fiber trace.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
mins. Add the savoy cabbage and stir fry briefly. Pour
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
Saute cabbage, leeks, carrots, celery and garlic in margarine until vegetables are tender.
Add water and Herb Ox and simmer.
hin bite-size pieces; rinse cabbage lightly; drain and cut into
ute all veggie except for cabbage and tomatoes in vegetable oil
Saute onions in the pot.
Cut veggies and saute harder veggies.
Put rest of veggies in the pot and add rest of ingredients. Bring to a boil and add soup mix. Gradually reduce heat to simmer and leave until vegetables are tender. Add seasoning and pepper to taste.
egetables are tender. This soup can be eaten antime you
he core out of the cabbage - it cooks down with everything
Throw EVERYTHING into a big pot!
Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy--then add more water.
Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes.
Cover and simmer until all the vegetables are soft. Season to taste.
Melt butter or margarine in large soup kettle and cook cabbage and onions for about 15 minutes, stirring to keep from sticking. Sprinkle with flour and mix well.
Gradually add water, while stirring; heat until mixture reaches boiling point.
Add all other ingredients and simmer over low heat for about one hour.
Serves 8.
Easy to prepare and simply delicious on a cold day.
Best served with a pan of corn bread.
he pan.
Chop celery, cabbage and onion. Cook in the
ith side of spoon. Add cabbage, green beans, broth, water, 1
Chop bacon into 1/2\" pieces and saute until almost done.
Add onions, garlic, and celery; cook to soften, about 8 minutes.
Add all to crock pot.
Add remaining ingredients and cook on LOW for 6-8 hours.
Cool and refrigerate overnight for best flavor.
To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
Cut the savoy cabbage into wedges, core and shred
In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning.
Add broth, tomatoes, onion soup mix, salt, and pepper.
Boil 10 minutes.
Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.
ngredients, except for the cabbage, tomato soup and reserved diced tomato juice