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.
Blend in blender.
Cool in refrigerator. Great summer soup!
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.
o thicken the soup.
Add onion, tomato SOUP (or sauce), corn
Clean cabbage, onions and potatoes; cut up into bite-size pieces.
Cover with water and cook until tender.
Add all other ingredients and simmer 30 to 45 minutes.
Great with fried cornbread.
day.).
2. FINISH SOUP Remove bones from slow cooker
Saute vegetables in butter. Add broth; simmer 20 minutes.
Add potato soup and cheese.
Just before serving in bun, add sour cream.
Cook soup meat and bone until done.
Cook all vegetables together.
Cook rice.
About 1 hour before serving, combine all ingredients and simmer.
live oil in bottom of soup pot.
Add hamburger, bell
In a large pot brown ground beef, stirring to break up.
Drain well.
Add broth, onion soup mix, water, tomatoes, bring to a boil, reduce heat simmer 5 minutes, add frozen vegetables, continue to simmer 10 minutes more.
Stir in pasta cook about 8 minutes more till pasta is done.
This makes a fast, great-tasting soup in no time at all--freezes well.
Combine broth and dry soup in a large kettle.
(I also add about 2 cups of water).
Bring to boil.
Add frozen vegetables and cook for five minutes on medium heat.
Return to boil and add soup macaroni; lower heat and cook until macaroni is done, about 7 minutes.
Combine soup bone, stew meat and onion in large pot.
Add 2-quarts water; let boil for 2 or 3 hours or until tender.
Add all ingredients to pot.
Bring to a boil, then simmer about 40 minutes or until vegetables are tender.
Brown hamburger meat in 2-quart boiler.
Add vegetable soup and tomato juice.
Simmer 15 minutes.
Ready to eat!
Cut up stew beef.
Boil on low heat until done (tender).
Cut potatoes in small pieces.
Boil until done.
Drain potatoes, leaving some water in pot.
Add tomato soup, stewed tomatoes, creamed corn and jalapeno pepper.
Drain stew meat.
Add to pot. Mix.
Simmer 45 minutes to 1 hour.
Cut meat in small pieces and cook in water with salt, pepper, onion and green onions.
(I like to cook mine in a pressure cooker.)
When nearly cooked, add carrots, potatoes, sweet potatoes, plantains and celery soup.
Continue cooking, adding water if needed to cover vegetables.
Cook stew meat and soup bones until tender.
Add your Veg-All and potatoes.
Let cook for 30 minutes.
Then add tomato sauce and sapagetta's.
You can break them up real small.
Turn heat down and let cook slow for about 35 minutes.
Serve with crackers or cornbread.
Fill a large pot with 1 gallon of water.
Add soup bones and stewed tomatoes with salt and pepper.
When meat is cooked, remove bones.
Dice potatoes and add to pot.
Cook 5 minutes after liquid starts to boil; then drain liquid off the mixed vegetables.
Add to pot; bring to a boil and cook 5 more minutes.
Then add macaroni to pot; cook until tender.
Just before serving, add a can of cream-style corn, stirring well.
Mix all ingredients except cream of celery soup. Cover with water and boil until all ingredients are tender. Add soup. Serve with cornbread.
In 4-quart electric crock-pot, stir together potatoes and onion.
Mix in bacon.
In large mixing bowl combine cream cheese, chicken broth, cream of chicken soup and pepper (add to crock-pot).
Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
Cube potatoes.
Chop onion.
Crumble fried bacon.
Chop ham. Place in pot.
Add water to cover potatoes.
Cook until potatoes are starting to get soft.
Add salt, pepper, mushroom soup and milk.
Add remainder of water.
Simmer until done.
More water can be added for personal preference of consistency.
Thicken with 1 tablespoon cornstarch in 1/2 cup water.
Makes approximately 6 servings.