eans in a 1 quart jar with tight-fitting lid.
ag.
Use a Pint Jar that has a wide mouth
For the soup: In a medium nonstick skillet,
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.
rom heat.
*Give the soup a quick taste to see
side.
To make the Soup:
In a large pot
immer 5 minutes.
Cool soup slightly.
Working in batches
njoy.
Like most chili recipes, this one tastes better the
nside the top of the jar).
Layer in a pint
nd pour into a sealable jar or plastic bag.
Enclose
dvance or used for other recipes calling for vegetable broth or
eat. Cool slightly.
Blend soup in batches in a blender
ins. Blend or process the soup, in batches, until smooth.
day.).
2. FINISH SOUP Remove bones from slow cooker
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
Preheat the oven to 400\u00b0F. Heat the oil in a saucepan and saute the onions, garlic and tomatoes for 5 mins. Add the peppers and stock and cook for 5 mins. Add the kidney beans and sweet corn and simmer for 5 mins, stirring occasionally.
Meanwhile, line a baking sheet with parchment paper, add the tortilla chips and sprinkle with the cheese. Bake for 2-3 mins, until the cheese is melted. To serve, season the soup and ladle into bowls. Garnish with tortilla chips and cilantro.
br>Drop meatballs into simmering soup. Simmer gently 15-20 mins
Combine all ingredients, except parsley and cheese, in 3 1/2 qt slow cooker; mix well.
Cover and cook on LOW 7-8 hours or till eggplant is very tender.
Just before serving, stir in parsley.
Ladle into soup bowls and top with cheese.
s low enough that the soup does not burn.