nd add your Campbell's soup. Continue cutting veggies and adding
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.
Over medium heat add oil, celery and onions to a large stock pot. Saute until tender.
Add garlic, salt & pepper, cook an additional 2 - 3 minutes.
Add tomatoe juice, bouillon cubes, water, onion soup mix and balsamic vinegar.
Add cauliflower and cook for approximately 5 minutes.
Stir in zucchini, cabbage. Cook for 5 - minutes.
Stir in spinach and green beans. Cook until desired doneness is reached.
You may add a bit of water to achieve the soupy consistency that you like.
n. To re-volumize the soup add the same amount of
day.).
2. FINISH SOUP Remove bones from slow cooker
Put all the soup ingredients into a large 8-
Cut all vegetables in medium pieces and cover with water. Boil for 10 minutes. Add onion soup mix. Turn on low heat and simmer until vegetables are done.
Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.
Cut vegetables in small pieces.
Boil, covered, for 10 minutes.
Lower heat and cook until vegetables are soft.
You can use this soup when dieting.
Eat all the soup you want.
Cut vegetables and cover with water in a large pot.
Boil for 10 minutes. Cover.
Lower heat and simmer until vegetables are soft. Season with soup mix while boiling.
Cook all together.
If you have a little hamburger or stew meat, you can use that as it gives something to chew on.
This is real skinny soup.
Tastes good, too.
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
ill fall apart in the soup).
You should make around
Place celery, carrots, onion, bouillon, soup mix and chicken broth in
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished.
Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
rom the second (for the soup) section of ingredients.
Let
Wash the beans and place in a Dutch oven.
Cover with water and soak overnight.
Drain the beans and add the water, ham hock, salt and pepper.
Cover and bring to a boil.
Reduce heat and simmer 1 1/2 hours until beans are tender.
Add the remaining ingredients.
Simmer 30 minutes more, stirring occasionally.
Remove ham hock from the soup.
Remove from bone, chop and return meat to the soup.
Serve with your favorite homemade bread.
Saute onion and celery in butter (do not brown).
Add remaining ingredients and simmer for 5 minutes.
(I don't like tomato soup, but I love this!)
njoy.
Like most chili recipes, this one tastes better the
ntil vegetables are tender. This soup can be eaten anytime you