mix the following: beef broth, tomato juice, tomatoes, onions, garlic and
nd serve with your favorite bread.
Excerpted from an article
onger.
Meanwhile, cut the bread into 3/4 inch slices
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
Preheat oven to 350\u00b0.
Brush bread halves with dressing.
Top with tomato and cheese.
Sprinkle with basil.
Place bread on cookie sheet.
Bake 6 to 8 minutes or until the cheese is melted.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
Saute corn and Italian seasoning in hot oil in a large saucepan over medium-high heat 2 minutes.
Add broth and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
The roasted garlic-flavored oil adds a robust flavor to the soup, but you can use a tablespoon of regular vegetable oil instead, along with a dash of garlic powder.
Heat olive oil over high heat in a large soup pot.
Add the onion, celery, and carrots; saute until the onions turn clear.
Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.
Place turkey in casserole dish.
Cover with cheese and top with Italian tomato soup from can.
Garnish as desired.
Bake at 350\u00b0 for 30 minutes.
Brown the hamburger.
Drain the grease, then put the Italian tomato soup and brown sugar and chili powder.
Cook until hot. Taste to see if you need more seasoning.
Then turn the heat down to low and put the cheese on top.
Cover and let the cheese melt. Then put on the buns.
Combine soup, milk, butter and sugar in a heavy saucepan. Heat.
Yields 4 to 6 servings.
dd the cubed garlic bread. Top the bread with tomatoes and 2
Grease casserole dish.
Put a layer of green tomatoes. Sprinkle with grated Cheddar cheese and Italian seasoned bread crumbs.
Make 3 layers.
On top, dot with butter and sprinkle with paprika.
Bake at 350\u00b0 approximately 40 to 45 minutes.
Prepare macaroni. Rinse and drain. Empty soup into large saucepan. Fill soup can with water and add to soup. Repeat. Bring mixture to a boil over medium heat. Add macaroni and simmer 15 minutes before serving.
Spread bread cubes in a single layer on an ungreased baking sheet.
Bake in a 375 degree F oven for 10 to 15 minutes or until lightly toasted.
Meanwhile, in a large saucepan cook zucchini or yellow squash, sweet pepper, and onion in hot oil for 5 minutes.
Stir in stock or broth and undrained tomatoes.
Bring to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until vegetables are just tender.
Ladle soup into bowls.
Top each serving with toasted bread cubes and, if desired, Parmesan cheese.
Make Italian Tomato Sauce: Puree undrained tomatoes in
tir and then add the tomato paste. Season with a little
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.
Make the Egg Noodles and drain. Put them back in the pot and add the stick of butter and stir to melt.
Add the garlic powder and salt and pepper.
You can stop right there and have garlic buttered noodles -- but you can kick up the flavor like I do and add the Italian Style bread crumbs. Don't add to much or it can get dry because the bread crumbs soak up the butter.
r until done.
Spoon Italian tomato sauce over cutlets; sprinkle with