igh heat. Saute onions, carrot and celery, stirring, for 5 mins
minutes. Add water, ham bone, and chicken bouillon; simmer until meat
Dice potatoes, celery, carrots and onion. Cook until tender, but firm.
Add diced ham and cheese soup.
Heat thoroughly.
Heat oil in a large saucepan on medium heat. Add onion and green pepper. Cook and stir 6-7 minutes. Stir in parsley, water and bouillon cubes (or 3 1/2 cans of chicken broth). Bring to a boil.
Add okra, and reduce heat to low. Simmer 15 minutes, stirring after 5 minutes.
Add shrimp. Simmer 2 to 3 minutes or until shrimp turn pink. Add ham and heat soup thoroughly. Ladle over rice in soup bowls, if desired.
Boil ham and beans for 2 hours.
Add water as needed.
Add onion, carrots and cut up potatoes.
Simmer 1 to 1 1/2 hours.
Place the ham, onion, carrot, celeriac, leek, peppercorns, bay leaf and 4 cups
igh heat. Cook onion, carrot and celery, stirring, 5 mins, or
In a Dutch oven, bring ham bone and water to a boil.
Reduce heat and cover and simmer for 1 1/2 hours.
To broth, add lentils, tomatoes, carrots, celery, onions, and seasonings and bring to a boil.
Reduce heat and cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender.
Meanwhile, remove ham from bone and coarsely chop.
Add ham and parsley to soup and heat through.
mbine the potatoes, celery, onion, ham and water in a stockpot. Bring
b>and-half, and noodles to skillet and bring to a boil. Add diced ham
Melt 3 tbsp of butter in a large saucepan and saute the leeks. Add half the peas and pour in the stock. Bring it to a boil and simmer for about 10 mins.
Melt the rest of the butter in a large non-stick pan and cook the ham for 3-4 mins, until it's crispy.
Stir the cream into the soup and puree it with a blender. Add the rest of the peas, bring the soup to a boil and simmer for about 3 mins. Add the sugar and season to taste. Add the ham and sprinkle with parsley to garnish. Serve with a baguette.
In a stock pot, combine lentils, ham, water and base/bouillon and bring to a boil.
Reduce heat; simmer until lentils are tender, about 30 minutes.
Add remaining ingredients; simmer until veggies are tender, about 20 minutes.
If you wish to puree: remove 3 cups of lentils, broth and veggies (keep diced ham in soup pot); puree, return to soup and stir.
For the crockpot: place all ingredients in a slow cooker and cook on LOW for about 10 hours; follow step #4 prior to serving.
In a Dutch oven, bring ham bone and water to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove ham bone. To broth, add lentils, tomatoes, carrots, celery, onions and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 to 40 minutes or until lentils and vegetables are tender. Meanwhile, remove ham from bone; coarsely chop. Add ham, sausage and parsley to soup; heat through. Yield: 10 to 12 servings (3 quarts).
Sort lentils.
Rinse well; drain.
In 5-quart Dutch oven, combine all soup ingredients.
Bring to a boil.
Reduce heat; cover and simmer for 1 hour or until lentils are tender but not mushy and meat pulls easily from bone.
Remove and discard bay leaves and lemon peel.
Remove ham shank; cool.
Remove meat from bones; cut into bite-sized pieces.
Add meat to soup.
Cook until thoroughly heated, stirring occasionally.
Yields 6 (1 1/2-cups) servings.
carrots, and celery in oil and add to soup.
Saute potato and garlic
Add red bell pepper and onion; cook and stir until small brown
In a large pot, combine all ingredients except dijon mustard.
Heat to a boil over medium-high heat.
Reduce heat; simmer uncovered for 1 hour.
Stir in mustard and serve hot.
getable oil in a large soup pot over medium heat; cook
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.