In a dutch oven or larger pot, put ham bones in and cover with cold water. Add celery, onions, and carrots. Bring all of this to a boil. Turn heat down to low and cook 2 - 3
hours. Add potatoes or macaroni, stewed tomatoes, peas, veg soup mix, parsley and basil. Cook for a while longer and take bones out and add meat to soup.
Mix beef and bouillon cubes together; brown in soup pan with onions.
Add stewed tomatoes and Veg-All.
Fill up Veg-All can with water and add.
Add sugar, salt and orzo.
Bring to a boil and simmer for 1/2 hour.
Brown and drain ground beef.
Add V-8 and Veg-All. Bring to a boil, then simmer until ready to eat.
Brown ground beef and onion. Drain well.
Add Veg-All, V-8 juice, ground beef and corn in crock-pot.
Salt and pepper to taste. This freezes well.
Cook beef in hot oil until browned, remove beef from pan and set aside.
Heat drippings, broth, 2/3 cup of french fried onions, tomato sauce, and Veg-all. Return beef to pot.
Heat to a simmer and cook until vegetables are fork tender.
Spoon into a bowl, and garnish with remaining french fried onions.
Pour all in soup pot.
Let it simmer away for 1/2 to 1 hour. That's it.
hile fish is cooking in soup, make the aioli.
In
Place fresh vegetables in Dutch oven with vegetable oil and cook until they start to get light brown.
Put ground beef in and brown.
Immediately add all other ingredients and simmer for at least 30 minutes.
Better if slow simmered for longer.
Makes about 4 quarts of soup.
Yummy!!
Serve with corn bread.
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
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2. FINISH SOUP Remove bones from slow cooker
Thai rice noodles, add to 8 cups of boiling water.
Add Miso, Sweet Peas, fresh mushrooms, onions, soup base, black beans, ginger, to soup after noodles soften, simmer on medium until vegetables soften.
add lime juice.
Chili Sauce, Thai Style, add to taste.
- Add the soup, sour cream, salt (go easy, the soup has salt), pepper
This is a rich and satisfying chicken soup. To make it heartier, add carrots or other suitable vegetables.
Cook broccoli in chicken broth.
When done, add dry chicken soup mix.
Cut cheese into chunks and add.
Let cook on low heat until cheese melts.
Add the half and half to soup.
In a large boiler mix cream of chicken soup with 2 cans of water.
Peel and slice carrots into thin slices.
Add to soup. Peel and dice potatoes.
Add to soup.
Add celery and onions and slight pinch of Italian seasoning.
Salt and pepper to taste. Boil on low setting stirring frequently until potatoes and carrots are done.
About 30 minutes.
If soup gets too thick you can add more water, but don't thin it down too much because the thicker it is the better it is.
Goes great with grilled sandwiches.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.