day.).
2. FINISH SOUP Remove bones from slow cooker
njoy.
Like most chili recipes, this one tastes better the
dvance or used for other recipes calling for vegetable broth or
Place 1 tablespoon rice on a square of heavy-duty foil. Arrange chicken on top.
Season soup with spices; spoon 2 tablespoons soup mixture over chicken.
Wrap and seal tightly. Cook over medium coals for 45 minutes, turning occasionally. Serves 6.
Use enough ground beef for everyone in camp.
Fry meat over coals in large pot.
Have each person in camp bring a can of soup and let them pour it in the pot.
Do not use cream soups.
Heat and eat!
Soften bread crumbs in 1/2 cup water and mix with hamburg. Form into 24 meatballs.
Chop onion.
Heat 2 tablespoons cooking oil.
Fry onion and meatballs until slightly browned.
Pour in condensed, undiluted soup and well drained peas and carrots.
Heat thoroughly.
Serve over potatoes (instant, if desired).
Mix together soup, sour cream and melted butter.
Stir in cheddar, onions, and potatoes.
Press into a sprayed 13\" X9\" baking dish.
Bake at 350F for 1 hour or until hot and bubbly.
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
live oil. Use a large soup pot!
Cut the bell
br>Fill each dish with soup, about 1 1/2 cups
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Cook 1 1/2 hours.
Makes 14 cups or 10 large servings.
Combine all the ingredients together.
Store tightly covered in an a large glass container.
Use desired amount in soup recipes.
The beans will have to soak overnight in water before using.
Saute onion and leeks in olive oil until soft.
Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
Add stock, soy sauce and molasses.
Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.
ake them ahead, because the soup cooks pretty quick. Also, once
nd continue to simmer the soup for 30 minutes covered, over
Fill large soup pot with cold water.
eserve for use in Noodle Soup; let them cool. Discard other