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.
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 the Jar:
Hearty Winter Soup Preparation.
To prepare, wash
day.).
2. FINISH SOUP Remove bones from slow cooker
Combine all ingredients with enough water to make a good thick soup.
Let simmer as long as you like.
Saute ground beef until brown.
Add onion, green pepper and garlic.
Cook 15 to 20 minutes.
Add all other ingredients except cabbage; simmer, covered, for 1 hour.
Add cabbage and cook 30 minutes longer.
Soup will thicken when lid is removed.
This soup freezes well.
Combine
water, margarine, carrots and onion and simmer for 10 minutes.
Add the potato soup, milk, corn, cauliflower, both cheeses and pepper.
Cook until it is serving temperature and enjoy.
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.
Blend in blender.
Cool in refrigerator. Great summer soup!
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.
ooking water if desired). Serve soup with a spoonful of pasta
Heat oil in a large saucepan on medium heat. Add ginger, garlic and onion; saute for five minutes or until soft and translucent.
stir in curry paste and 1 cup of stock to blend. Add carrots and crushed red pepper. Reduce heat to medium-low. Cover and cook until carrots are crisply tender, about 5 minutes; stir.
Add remaining stock, lentils, and edamame beans and bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until lentils are tender. Stir in cilantro, salt and pepper.
Spoon into individual serving bowls and serve ...
inutes. PACK & TAKE WITH YOU, GREAT FINGER FOODS FOR KIDS, sac
Use no salt.
Boil potatoes, celery and onion until soft. Save water for soup. Add the Great Northern beans to the potatoes and water.
Add more water.
Break chunks of ham into soup. Add parsley and pepper. Do not add salt because of ham. Add more water, if necessary. Simmer on low until hot. Stir occasionally to keep from sticking.
Use for summer picnics or on a cold winter day.
Serves 6 or more.
Oil a medium saucepan and place over medium heat. Cook curry paste, stirring, until fragrant.
Add soup, coconut milk and stock to pan. Bring to a boil. Add chicken and stir until cooked through. Stir in onions and chopped cilantro.
To make roasted winter squash: Heat oven to 375
Put all ingredients in large pot; and cook on medium heat for one hour or longer, if desired.
Flavor meld and get better the longer you simmer it.
This looks awful when in the pot, but taste great!
It is a real winter treat served with cornbread!
Combine all vegetables except salt and pepper into a slow cooker or soup pot.
Season with oregano and basil to taste.
Cover with chicken broth. If using a slow cooker, cook on high for 4-5 hours or low for 7-8 hours.
If using a pot, bring contents to a boil, reduce heat and simmer on low to medium for at least 30-40 minutes. Add salt and pepper to taste as soup cooks.