SOUP: Preheat oven to 450F Cut
nd add your Campbell's soup. Continue cutting veggies and adding
Over medium heat add oil, celery and onions to a large stock pot. Saute until tender.
Add garlic, salt & pepper, cook an additional 2 - 3 minutes.
Add tomatoe juice, bouillon cubes, water, onion soup mix and balsamic vinegar.
Add cauliflower and cook for approximately 5 minutes.
Stir in zucchini, cabbage. Cook for 5 - minutes.
Stir in spinach and green beans. Cook until desired doneness is reached.
You may add a bit of water to achieve the soupy consistency that you like.
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2. FINISH SOUP Remove bones from slow cooker
Put all the soup ingredients into a large 8-
Cut all vegetables in medium pieces and cover with water. Boil for 10 minutes. Add onion soup mix. Turn on low heat and simmer until vegetables are done.
Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.
Cut vegetables in small pieces.
Boil, covered, for 10 minutes.
Lower heat and cook until vegetables are soft.
You can use this soup when dieting.
Eat all the soup you want.
Cut vegetables and cover with water in a large pot.
Boil for 10 minutes. Cover.
Lower heat and simmer until vegetables are soft. Season with soup mix while boiling.
Cook all together.
If you have a little hamburger or stew meat, you can use that as it gives something to chew on.
This is real skinny soup.
Tastes good, too.
ntil vegetables are tender. This soup can be eaten anytime you
egetables are tender. This soup can be eaten antime you
w * cherry chip cake / diet cream soda * diet lemon-lime soda / lemon
Heat oil in large saucepan on medium heat. Cook fennel, onion and garlic until vegetables soften. Add saffron, tomato paste and wine; cook for 2 mins, stirring.
Add tomatoes, stock, 2 1/2 cups water, thyme and sage to pan; bring to a boil. Reduce heat to low; cover and simmer for 20 mins.
In batches, blend or process soup until smooth. Return soup to same pan; bring to a boil. Add mussels, fish and squid. Cover and simmer about 3 mins or until mussels open.
Divide soup among serving bowls. Sprinkle with basil.
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.
n a large, heavy bottomed soup pot, brown the coated chicken
nd pepper.
Blend the soup using a food processor or
njoy.
Like most chili recipes, this one tastes better the
Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, wine, bay leaves, dried basil, fennel seeds, and pepper into a slow cooker.
Cover, and cook on low 4 to 4 1/2 hours or until vegetables are crisp tender.
Stir in shrimp.
Cover.
Cook 15 to 30 minutes, or until shrimp are opaque.
Remove and discard bay leaves.
Serve.
Variation: If you prefer a heartier soup, add more fish.
Add white fish or cod to slow cooker 45 minutes before serving.
br>Combine cake mix and Diet Coke in large mixing bowl