I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Wash beans and soak overnight in 8 cups water.
Drain and add 12 to 16 cups water.
Add turnips, ham, saffron, soup base, pepper and bay leaf.
Bring to boil; cook, uncovered, about 2 hours. Stir occasionally.
Then add rest of vegetables and vinegar.
Cook additional 45 minutes to 1 hour.
Serve hot.
Salt to taste.
Add a squeeze of lime juice, if desired.
This is a delicious vegetable soup from Spain.
Place ham, chorizos and salt pork in water.
Cook 30 minutes. Add greens and beans.
Saute onion and pepper until transparent in olive oil.
Add to greens.
Peel and cut potatoes in small cubes. Add to soup.
Season with salt and pepper.
Cook for 1 hour.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
mall cubes.
Bring the soup stock to a boil in
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
Cut Veal and Ham Steaks into Chunks.
Mince Onion and Garlic
Peel and Cut Potatoes into Cubes.
Skin and cut Choizo into 1/4 inch round slices.
In a Large Soup pot
Add the beans with their liquid.
Then place all remaining ingredients.
Mix well and let Cook over low flame for about 3 hours.
Serve in Soup Bowls with Toated Italian Bread for dunking on the side.
eat to stew. Serve in soup bowls.
In a large pot, combine first 9 ingredients and bring to a boil.
Cover and simmer on low about 3 hours or until beans are tender.
When meat is tender, take out so that it won't overcook. Add the potatoes and broccoli rabe.
Taste broth; add salt if needed.
Cook for 30 minutes or until potatoes are done.
Cut meat into bite size pieces and return to pot.
Serve in large soup bowls.
Include pieces of meat, potato, beans and greens in each portion.
eplace them back into the soup and taste again for seasoning
aste.
Serve in deep soup bowls with a side of
eans and turnip greens into soup; cook until greens are desired
In a 8 qt stockpot, simmer the first 10 ingredients, covered, for 45 minutes, or until the chicken is tender.
Remove chicken from the pot.
Debone the chicken, chop the meat and reserve.
Add to the pot: potatoes, cabbage, kale and turnips.
Simmer, covered, for 25 minutes longer.
Return the boned chicken to the pot and add the salt and pepper.
Simmer a few more minutes until all is hot, and serve.
The soup keeps well for a few days in the refrigerator.
o start blending. For this recipe we will only be using
thyme and oregano. Let the soup simmer on low heat for
Heat oil in a soup pot on medium-high heat.
Add onions, salt, cumin, sriracha, and garlic and saute until onions are soft.
Add chicken and saute for a few minutes until the chicken starts to cook.
Add water, caldo de tomate, frozen diced potatoes, frozen mixed vegetables, and the can of tomatoes, stir well and bring to a boil.
Reduce heat and let simmer for 10 minutes.
Bring back up to a boil and add dry pasta, and then boil for 9 minutes until pasta is tender.
Add more salt and pepper to taste.
he heat and ladle the soup into bowls. Sprinkle croutons over