ilted and.
add the broth and beans and tomatoes, if
b>broth, turnip greens, great northern beans, cannellini beans, tomatoes, water, ham bone broth
o 5 minutes.
Mix bone broth, chicken broth, chicken thighs, chicken breasts
Saute onion in olive oil until tender.
Add broth, bullion, canned tomatoes, and tomato paste to slow cooker. Blend well.
Add herbs and salt and pepper to taste.
Add all vegetables. If there is not enough liquid to cover add more broth, or water and bullion if you are out of broth.
Cook on low for 4-6 hours or until carrots are fork tender.
If using pasta add to slow cooker last 15-20 minutes before serving.
Serve hot with Parmesan cheese on top.
In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
he Saute function.
Add bone broth (or stock) and the butternut
Bring water and chicken bouillon granules to a boil in a stock pot, stirring to dissolve bouillon. Place ham bone in boiling broth, reduce heat to medium-low, and stir in lentils. Simmer until lentils begin to soften, about 10 minutes.
Stir celery, carrots, green bell pepper, onion, marjoram, and bay leaf into broth and simmer until lentils and vegetables are tender, 10 to 20 minutes. Turn off heat and remove ham bone from soup. Cut ham from the bone, cube the meat, and return meat to soup, discarding the bone.
eans.
Add water, ham bone and broths to beans in
Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.
b>SOUP Remove bones from slow cooker. Heat chicken and beef broth in
Make and brown small meatballs and drain well.
In large stock pot put chicken broth, soup bone and cleaned giblets on medium flame approximately 1 hour.
Remove soup one, skim off and add vegetables.
After another hour, reduce flame.
Add parsley, meatballs and noodles after 10 to 15 minutes, should be ready.
Simmer beans, water, ham bone, broth, and salt for 1 1/2 hours.
Discard ham bone. Puree about 1/2 of soup; pour back into pot.
Saute onion, tomato, and meat in oil until onion is soft. Stir in vinegar, and then add mixture to beans. Simmer for 20 minutes. Serve hot.
Rinse and pick over lentils; soak overnight.
Drain well.
In a large pot, saute bacon until golden.
Add carrots and onions, and saute until onions are golden.
Add celery, water, lentils, seasonings, potato and ham bone.
Simmer covered for 4 hours until vegetables are tender and broth is thick.
Remove ham bone and return bits of meat to soup, discarding bone.
Soup keeps for a long time in refrigerator and freezes well.
Combine broth, soup bone, ham hock, curry, bay leaves, garlic and onion.
Cover and simmer 2 hours.
Take out bones and remove meat.
Add meat, potatoes, pepperoni, cabbage and beans.
Simmer 1 more hour.
Remove all fat from meat.
Boil until tender. Add water, if necessary. Remove from heat and strain broth.
Refrigerate broth overnight.
Skim off fat and heat.
Add all vegetables which have been washed and chopped.
Add spices and macaroni. Simmer 1 1/2 hours.
Season to taste.
Put marrow bone and soup meat in pot with cold water to cover. Add celery stalks, onion and carrots.
Let cook 1 hour or so, then add to broth the cabbage, tomatoes, lemon juice, brown sugar and salt and pepper.
Cook 2 hours or so.
Then enjoy.
iltered water.
Heat the broth slowly and once the boil
Place lima beans in mixing bowl.
Cover and soak overnight. In large soup pot, place soup bone, celery, onion and enough water to completely cover bone.
Season with salt and pepper.
Bring to boil; reduce heat and simmer until meat is very tender.
Remove bone from soup pot and cut off all edible meat from the bone; return meat to pot.
Discard bone and membranes.
Drain beans and add with remaining ingredients to pot.
Adjust water to make 4 quarts of soup.
Season with salt and pepper.
Cover and simmer 5 or 6 hours.
Place ham bone in a large slow cooker.<
>DIET PLAN:
Eat soup any time you are hungry