over. Drain. Cook beans with ham soup base slowly for 3 hours. Near
Add ham to water in large dutch
Place ham bone, onion, celery, carrots and
Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
Combine ham and onion and saute in 1/2 stick butter until tender, approximately 10 minutes.
In large soup kettle, combine 2 cups water, celery salt, pepper, soup base, 1/2 stick butter, milk and parsley flakes.
Heat mixture to simmering point.
Add cabbage, ham and onion.
Thicken with cornstarch and water.
n water.
-Addboth ham, and chicken base to water and simmer
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.
Stir water, ham, tomatoes, onion, celery, black-eyed peas, kidney beans, pinto beans, navy beans, great Northern beans, large lima beans, baby lima beans, ham base, liquid smoke, garlic powder, black pepper, and bay leaf together in a stock pot; bring to a boil, place a cover on the pot, reduce heat to medium-low, and cook until the beans are tender, 2 1/2 to 3 hours.
n water.
-Addboth ham,and chicken base to water and simmer
yster sauce overnight. Dissolve the soup base in boiling water and pour
In a large soup kettle, cook bacon over medium
Add the soaked beans and ham bone, and stir in parsley
Rinse navy beans and 12-bean mix thoroughly and set aside.
Melt butter in a large stockpot over medium-high heat; saute onions, carrots, and celery until onions are clear and soft, 15 to 20 minutes.
Mix bean mixture, ham hocks, tomatoes, beer, green chiles, chicken soup base, chili powder, cumin, and cayenne pepper into onion mixture; add enough water to fill the pot. Bring liquid to a boil, reduce heat to low, and simmer, stirring occasionally, until beans are soft, 6 to 8 hours.
Wash beans and soak overnight in 8 cups water.
Drain and add 12 to 16 cups water.
Add turnips, ham, saffron, soup base, pepper and bay leaf.
Bring to boil; cook, uncovered, about 2 hours. Stir occasionally.
Then add rest of vegetables and vinegar.
Cook additional 45 minutes to 1 hour.
Serve hot.
Salt to taste.
Add a squeeze of lime juice, if desired.
This is a delicious vegetable soup from Spain.
n the bottom of your soup pot over medium heat. While
Bring water, soup base, potatoes, onions and celery to slow boil.
To cook veggies, turn to medium heat.
Add parsley, pepper, ham and milk.
Simmer until ready to eat.
Stir often so that you don't scorch it.
Place the ham in the bottom of a large pot over medium heat for a few minutes to get the flavor and juices out.
Pour in the buttermilk, evaporated milk, sour cream, and ham base.
Heat through, but do not bring to a boil.
Mix the cornstarch (I start with a tablespoon or two) with cold water and stir into the gravy. Keep stirring for a minute or two to keep it from settling at the bottom. Repeat this until it is the consistency you want.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary.
Before removing from heat, stir in: 1/2 cup chopped fresh parsley.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Prepare Fast Chicken Soup Base. Bring to a simmer.
Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans chickpeas, drained; 2 cups bite-size cauliflower florets; 2 Tbs. curry powder; 1 13.5-ounce can coconut milk (optional, but very good).
Before removing from heat, stir in: 12 cup chopped fresh cilantro.
Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.
Saute bacon
until
done.
Add\tlettuce and saute until limp. Add flour
and
cook
about
1 minute.
Add water mixed with soup bases,
nutmeg and Tabasco sauce.
Add tomatoes and cook until thick,
about
10 to 15 minutes.
Add cream or milk and heat until warm.
Makes about 13 cups of soup.