nd continue to simmer the soup for 30 minutes covered, over
day.).
2. FINISH SOUP Remove bones from slow cooker
Add water, broth, and Knoor soup base (or substitute bouillon). Stir
Brown beef by cooking in frying pan on all sides of meat until brown.
Put bones and meat into large deep pot filled halfway with water and let simmer for 2 hours.
After 2 hours, add barley, celery, onions, cabbage, tomatoes and tomato soup; add all seasonings and cook for 2 more hours.
Lastly, add vegetables and corn.
Cook until all vegetables are heated through.
Soup tastes best on the second day when all the flavors have blended; soup can be frozen if you prefer not to serve it immediately.
n low and place the soup bowls and crusty rolls wrapped
he cheese.
Put the blended soup into a 10 quart stock
aste briefly then add the blended soup and cook on high heat
se later.
Allow the soup to cool slightly (10 minutes
15 minutes.
Day 1. Soup + fruit: all you want-EXCEPT
Heat olive oil in soup pot over med-high heat.<
Begin by making the soup. Rinse the lentils under running
njoy.
Like most chili recipes, this one tastes better the
ginger and garlic in a soup pot with oil and 2
/2 of the bean soup in the blender.
Carefully
In medium saucepan bring 3 cups milk and broccoli to boiling, then simmer, stirring occasionally for 5 minutes.
Stir in soup mix and flour blended with remaining milk.
Bring to boiling point, then simmer, stirring occasionally, 10 minutes or until soup is slightly thickened and broccoli is tender.
dvance or used for other recipes calling for vegetable broth or
eat and stir until the soup comes to a boil. Reduce
ntil hot and flavors have blended. Stir often to dissolve everything
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of