o thicken the soup.
Add onion, tomato SOUP (or sauce), corn
n. To re-volumize the soup add the same amount of
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.
Put water, soup base, onion, carrots, celery, and
day.).
2. FINISH SOUP Remove bones from slow cooker
Saute vegetables in butter. Add broth; simmer 20 minutes.
Add potato soup and cheese.
Just before serving in bun, add sour cream.
Cook soup meat and bone until done.
Cook all vegetables together.
Cook rice.
About 1 hour before serving, combine all ingredients and simmer.
live oil in bottom of soup pot.
Add hamburger, bell
Combine all ingredients in a large bowl.
Mix and measure out 2-cup portions and store each portion in airtight containers. Makes 20 portions.
Combine broth and dry soup in a large kettle.
(I also add about 2 cups of water).
Bring to boil.
Add frozen vegetables and cook for five minutes on medium heat.
Return to boil and add soup macaroni; lower heat and cook until macaroni is done, about 7 minutes.
Combine soup bone, stew meat and onion in large pot.
Add 2-quarts water; let boil for 2 or 3 hours or until tender.
Add all ingredients to pot.
Bring to a boil, then simmer about 40 minutes or until vegetables are tender.
Brown hamburger meat in 2-quart boiler.
Add vegetable soup and tomato juice.
Simmer 15 minutes.
Ready to eat!
Cut up stew beef.
Boil on low heat until done (tender).
Cut potatoes in small pieces.
Boil until done.
Drain potatoes, leaving some water in pot.
Add tomato soup, stewed tomatoes, creamed corn and jalapeno pepper.
Drain stew meat.
Add to pot. Mix.
Simmer 45 minutes to 1 hour.
Cut meat in small pieces and cook in water with salt, pepper, onion and green onions.
(I like to cook mine in a pressure cooker.)
When nearly cooked, add carrots, potatoes, sweet potatoes, plantains and celery soup.
Continue cooking, adding water if needed to cover vegetables.
Cook stew meat and soup bones until tender.
Add your Veg-All and potatoes.
Let cook for 30 minutes.
Then add tomato sauce and sapagetta's.
You can break them up real small.
Turn heat down and let cook slow for about 35 minutes.
Serve with crackers or cornbread.
Fill a large pot with 1 gallon of water.
Add soup bones and stewed tomatoes with salt and pepper.
When meat is cooked, remove bones.
Dice potatoes and add to pot.
Cook 5 minutes after liquid starts to boil; then drain liquid off the mixed vegetables.
Add to pot; bring to a boil and cook 5 more minutes.
Then add macaroni to pot; cook until tender.
Just before serving, add a can of cream-style corn, stirring well.
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