day.).
2. FINISH SOUP Remove bones from slow cooker
Soak beans overnight in cold water and cover.
Drain beans and put them in a soup kettle with hambone and water.
Bring water to boil and simmer the mixture for about 2 hours.
Stir in 1 cup mashed potatoes, onions, celery, garlic cloves and parsley.
Simmer the soup for 1 hour longer or until beans are thoroughly cooked. Remove hambone from kettle.
Dice the meat on it and return meat to soup.
Serves 6.
Simmer the hambone and soaked beans in 3 qts. water for 2 hours.
Add the rest of ingredients and simmer 1 hour longer. Remove hambone: chop pieces of meat and return to soup.
Mash beans if needed to thicken soup.
In large pot, soak peas in 2-quarts water overnight.
Bring to boil in same water, reduce heat and add hambone and peppercorns. Cover and simmer for 1 hour.
Add vegetables and simmer an additional hour.
Remove hambone, cut meat from it, discard bone and chop meat finely.
Press soup through food mill.
Add chopped ham, milk, bouillon and frankfurters or sausage and simmer 20 minutes.
Add salt, if necessary.
Serves 10.
dd 2 quarts water and hambone.
Cover and simmer for
package of 15 bean soup (not seasoning packet), and 10
Soak beans overnight.
Cook hambone with water and tomatoes for 1 hour.
Add barley, veggies and beans.
Cook until tender (about 2 hours) on low heat.
(May need to add additional water.)
ize pieces and return to soup.
Discard ham bone.
Place ham bone in soup pot large enough to allow
njoy.
Like most chili recipes, this one tastes better the
dvance or used for other recipes calling for vegetable broth or
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
live oil. Use a large soup pot!
Cut the bell
br>Fill each dish with soup, about 1 1/2 cups
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.
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
Cook 1 1/2 hours.
Makes 14 cups or 10 large servings.
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.
Saute onion and leeks in olive oil until soft.
Add shallots, garlic and green onions and cook slowly for about 30 minutes, stirring occasionally, until vegetables are soft, cooked down and browned.
Add stock, soy sauce and molasses.
Scrape up browned bits, bring to a boil, then turn down heat and simmer partly covered for 30 minutes (less if you like firmer vegetables).
If not a vegan meal, this soup can be served with garlic bread croutons with melted cheese.