celery and carrots in your soup pot along with the spices
d paprika to soup mixture.
Stir
Combine all ingredients, mixing well.
Store in airtight container until ready to use.
To substitute for one can of condensed soup, combine 1/3 cup dry soup mix with 1 1/4 cups of cold water in a saucepan.
Cook and stir until thickened.
Add to casseroles as you would the canned product.
Makes equivalent of 9 cans of soup.
Calories 131, fat 1 g, sodium 728 mg and fiber trace.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
mins. Add the savoy cabbage and stir fry briefly. Pour
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
hin bite-size pieces; rinse cabbage lightly; drain and cut into
ute all veggie except for cabbage and tomatoes in vegetable oil
Saute onions in the pot.
Cut veggies and saute harder veggies.
Put rest of veggies in the pot and add rest of ingredients. Bring to a boil and add soup mix. Gradually reduce heat to simmer and leave until vegetables are tender. Add seasoning and pepper to taste.
egetables are tender. This soup can be eaten antime you
he core out of the cabbage - it cooks down with everything
ith side of spoon. Add cabbage, green beans, broth, water, 1
Heat oil in a saucepan and saute pepper, celery and carrots for 4 mins. Deglaze with stock and 2 cups water. Add cabbage, leek, bay leaf and juniper berries and bring to a boil. Reduce heat and simmer for around 15 mins. Add tomatoes, season and cook for another 5 mins. Remove bay leaf and juniper berries, sprinkle with parsley and serve.
Place chicken parts, water, celery, salt, pepper and tomatoes in pot.
Fill 2/3 full with water.
Cook for 20 minutes.
Reduce heat and remove chicken.
Skim off the fat.
Add onion soup mix and cabbage; simmer uncovered for 10 minutes.
Remove bones and skin from chicken; chop into bite-size pieces.
Return to pot and cook uncovered for 5 minutes.
Serves 4.
Contains 240 calories.
Cut the savoy cabbage into wedges, core and shred
In large pot coated with cooking spray, cook first 8 ingredients until crisp-tender, adding 3-4 tbs of broth if necessary, to prevent burning.
Add broth, tomatoes, onion soup mix, salt, and pepper.
Boil 10 minutes.
Reduce heat and simmer until veggies are tender (about 30 minutes), adding water to cover, if necessary.
eat over medium heat. Add cabbage and onions and cook until
In a large pot, brown the turkey with the onion, breaking meat into small bits. Drain off any fat.
Add the tomato juice, cabbage, carrots, celery, bouillon cube, salt and pepper. Bring the soup to a boil. Reduce the heat.
Cover the pan and simmer for 1 1/2 hours.
If the soup gets too thick, add a little water.
Throw EVERYTHING into a big pot!
Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy--then add more water.
Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes.
Cover and simmer until all the vegetables are soft. Season to taste.
alf of the pre-cooked cabbage & onion mixture w/the vegetable