In saucepan, saute onion in butter until brown.
Stir in soup, water, chicken and curry.
Heat and serve.
Add the chicken broth to the pepper pot soup and evaporated milk.
Season with curry and salt.
Heat but do not boil.
Just before serving, stir in the crab meat which has been picked over. Reheat to the steam stage.
Wash the callaloo then chop finely boil in water with the corned beef until beef is tender, usually about 2 hours.
Add the coconut milk, yam, okras, scallion, hot peppers, and black pepper add additional water if necessary, simmer for 30 min and your soup should be ready to serve.
Add cubed steak, red wine, and water to a large soup pot. Simmer, covered, over medium low heat for 1 hour.
Meanwhile, cook pasta in a large pot of boiling water for 5 minutes. The pasta should be only partially cooked. Drain.
Add pasta, tomatoes, onion, and sugar to meat. Simmer for 30 minutes.
Stir beans, succotash, and green pepper into soup. Season with salt and pepper to taste. Simmer over low heat until soup is hot and vegetables are tender.
Fry bacon over medium heat in large stock pot.
Remove bacon with slotted spoon.
Add chicken pieces and cook for 5 minutes or until done.
Return bacon to pot.
Add vegetables, spices and chicken broth.
Reduce heat and simmer for 30 minutes.
Add cream of coconut and simmer for 10 more minutes.
Serve in individual bowls.
Suggested garnishes: sprig of thyme, slice of lime, chopped scallion, thin slice of scotch bonnet pepper.
Mix 4 cups water, chicken bouillon powder, potatoes, carrots, celery, onion and peppers in a large pot.
Bring to a boil.
Cover and simmer 20 minutes or until vegetables are tender.
In a separate bowl, mix flour, salt, pepper and 1 cup water together until smooth.
Stir flour mixture into soup.
Continue stirring until soup thickens.
Add milk and heat through.
Makes a large pot.
he frozen corn and red pepper for the last 3 minutes
Put meat, water, and onions in a heavy soup kettle.
Cover and bring to a boil over high heat.
Reduce heat to low and simmer for 3 hours.
Remove meat, let cool, and discard bones, returning meat to pot.
Stir in remaining vegetables and simmer, partially covered for 1 1/2 hours.
Season with salt and pepper.
Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
Reduce heat; simmer, covered, 30 minutes.
Add shrimp and coconut milk.
Simmer until shrimp are cooked, about 5 minutes.
Serve garnished with lime slices.
arge airtight plastic container).
Soup Directions:
Sort and wash
In large pot, heat clarified butter and sweat
Simmer ham bone in enough water to cover for 2 hours.
Remove bone and add tomato juice, tomato soup, sliced carrots, diced onions,crushed red peppers, pepper and seasoning salt.
Bring to boil and simmer for 10 minutes.
Reduce heat, and add ham and rice. Simmer on low heat until rice is soft.
If soup is too thick, add water to desired consistency.
tock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black
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.
Cook all the meat, partially covered, in 2 quarts water over low heat for about 1 hour, skimming the surface occasionally.
Add okra, green pepper, spinach and scallions and simmer for 15 minutes. Add yams, thyme, garlic, salt and pepper.
Cook until yams are cooked, about 30 minutes.
If too thick, add more water. Makes 8 to 10 servings.
Mix together 4 cups water, bouillon, potatoes, carrots, celery, onions, and green pepper; simmer for 20 minutes.
In a separate bowl mix together flour, black pepper, 1 cup water, and milk until smooth and add to the vegetables. Heat through and serve.
br>Add thyme, salt, and pepper.
Lower heat and simmer
Cook onions in oil in a skillet until tender.
Place onions in crockpot along with garlic, ginger, chili powder, scotch bonnet, coriander, celery seeds, salt, pepper, sugar, squash (or carrots), kidney beans, tomatoes and stock.
Stir to mix well.
Cover and cook on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender.
Add coconut milk and stir well.
Set crockpot to high and cook for 15-20 minutes more.
Garnish with cilantro before serving.
eftover cooked rice for this soup recipe. Add the cooked rice right
ork tender. Add salt and pepper to taste. Add Hot Hungarian