he broccoli, cream of mushroom soup, Swiss-style cheese food, 2
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Heat the oil in medium pot.
Add diced onion and saute until golden.
Fill two thirds of the pot with water. (6-8 cups of water).
Add condiments: salt, pepper, dry parsley, veggie mix.
Add sliced carrots, diced celery root, red bell pepper and peas.
Let it boil until all veggies are tender. (about half an hour).
Add chopped tomatoes, sliced garlic and celery leaves.
Let it boil for another 5 minutes.
Serve with fresh parsley on top. (Unfortunately I didn't have any -- ).
Layer veggies onto four slices of bread in this order: Cheese (if desired), lettuce, cucumber, tomato, avocado, bell pepper.
Spread a thin layer of dill mayo on other 4 slices of bread.
Place on top of veggie-stacked slices.
Enjoy!
rom bone to add to soup.
Gently remove hardened fat
Cut up all ingredients and brint to a boil in a LARGE pot.
Boil rapidly for ten minutes and then simmer until all vegetables are tender.
Season to taste with salt, pepper and any other desired herbs.
Can be cooked in a large counter top roaster or in two large crock pots for ease of cooking.
This soup can be eaten as part of the Sacred Heart diet where you eat as much of the soup each day as you wish as well as other specific ingredients each of the seven days to help with weight loss.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
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Hearty Winter Soup Preparation.
To prepare
Cook chicken in water to cover until almost done.
Add all remaining ingredients; cook until soup starts to thicken and chicken is cooked, stirring occasionally.
In a medium bowl combine mayo and sour cream, mixing until smooth.
Add spinach and veggie soup mix, blending thoroughly. Refrigerate overnight.
Cover.
Cut off top of the bread.
Chop into pieces.
Pour mixture into bread and serve.
minute. Add the chicken soup, milk, hot pepper sauce, salt
Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.
In a large pot over medium high heat, combine the onion soup mix, carrots and water and bring to a boil, cooking until carrots are tender. Add the tomatoes, green beans, chicken broth and mixed vegetables, and simmer for 15 minutes.
Meanwhile, in a large bowl, combine the beef, egg, bread crumbs, Parmesan cheese and ground black pepper. Roll into tiny, bite size meatballs and add to the soup.
Simmer for another 20 minutes, then add the pasta. Simmer for another 15 minutes, or until meatballs and pasta are fully cooked.
dd cauliflower, celery, water, vegetable soup base and cook for 8
Put all vegetables in crock pot.
Lightly brown ground beef and spoon over the vegetables.
Combine the tomato soup, V-8 juice and water. Add the seasonings, and pour over the vegetables and meat.
Cover crock pot and cook on low 6-8 hours, or on high 2-4 hours.
Serve with grated parmesan cheese on top.
Enjoy!
ngredients into a very large soup pot.
Fill pot with
Brown soup bones either in skillet over high heat or in 400\u00b0 oven.
Combine all ingredients except barley and mushrooms in large soup kettle; bring to a boil.
Reduce heat and simmer, covered, 2 hours.
Add barley; simmer 1 hour longer.
Add mushrooms; simmer 10 minutes.
Remove soup bones from kettle; let cool slightly.
Remove meat from bone; cut meat into pieces and return to soup.
Refrigerate overnight.
Skin any fat from surface; reheat soup and adjust seasonings before serving.
Mix together the ground turkey, egg, onion, garlic salt, and pepper. Form meatballs using a tablespoon measure.
Heat the oil in a skillet over medium heat. Brown meatballs in oil. Transfer meatballs to a paper towel to drain.
In a soup pot, dissolve the bouillon cube in the boiling water. Stir in the undiluted mushroom soup. Add the carrots, celery, onion, and corn. Add the meatballs to the soup, and bring to a boil. Reduce heat, and simmer 25 to 30 minutes.
Barely cover ham, beef and bones with water and cook until tender.
Skim off fat if necessary.
Add butter beans, tomatoes, salt and pepper.
When beans are half cooked, add okra.
Add corn during last 15 minutes of cooking.
If necessary, add more water. This makes a hearty, thick soup.
Serve over rice or with biscuits or cornbread.