>for 20 minutes. Or use your rice cooker.
Prepare the cabbage
smooth dough. Let stand for about 30 mins.
Melt
Heat the oil in a pot and saute the cabbage, onion and bell peppers. Add 2 cups water and bring to a boil. Add 2/3 of the onion soup packet and simmer soup for 10-12 mins. Add the chili and serve garnished with fresh cilantro leaves.
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.
Heat skillet with olive oil over medium heat. Add chopped sausage and sautee until heated through.
Add sausage, cabbage, carrots, garlic, onion, caraway seeds, italian seasoning, celery salt, broth, and water to crock pot. Cook on high for two hours, stirring occasionally.
Add remaining seasonings to crock pot, stir well. Continue cooking on high for three more hours until carrots are soft and all cabbage is cooked throughout. Enjoy!
2 outermost leaves from the cabbage; blanch for a few minutes in
hin bite-size pieces; rinse cabbage lightly; drain and cut into
BEAN-BARLEY SOUP MIX: In a bowl
Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 30 minutes over low heat.
Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.
utter for approximately 3-5 minutes, until softened. Add the cabbage, and
Brown beef and onion.
Add other ingredients and cook 45 minutes.
I used Campbell's beef bouillon (canned soup) for one-half of the beef soup.
I also added a little \"Joe's Stuff,\" a spice from New Orleans.
Brown beef; drain.
Add the next 9 ingredients.
Cook 10 minutes.
Add tomatoes and beans; bring to rolling boil.
Add cabbage; cook for 30 minutes.
In heavy sauce pan or Dutch oven, brown meat and onions in oil over medium heat.
Add remaining ingredients:
stir well.
Turn heat to low, cover and simmer soup for 2 to 3 hours.
Do not add any water!
Place all ingredients in pot.
Simmer for at least 2 hours.
Simmer broccoli in chicken stock until tender.
Stir in the Cup-a-Soup packages and the half and half.
Add the cheese until melted.
Stir to thoroughly mix ingredients.
At this time, mix the cornstarch with a small amount of water and add to the soup for desired thickness.
(You can add a can of cream of mushroom soup at this time if you want a thicker soup.)
Saute all veggie except for cabbage and tomatoes in vegetable oil
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.
ter. Boil fast for ten minutes.
s very soft.
Taste for seasoning - judge sour and sweet
live oil in a large soup pot. Saute the garlic, onion