ill fall apart in the soup).
You should make around
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
dutch oven or other soup pot with tight-fitting lid
Mix up the meatball mix and shape into smallish balls. Dissolve the bullion in the 4 cups hot water. Bring to a boil.
Drop meatballs carefully into soup. Cook for 5 minutes. Add in the flavor ingredients.
Simmer soup for 30 to 45 minutes. Serve in bowls, with salt, pepper and hot sauce to taste.
ortillas and add to soup and bring soup to a boil until
sticky dough.
Bring soup to a boil over medium
In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
ome or for gifts with recipe included: Soup Recipe: 2 c.
Friendship
Make the Farfel Recipe first.
In a bowl,
Cook vegetables in water until tender. Add soup and bouillon cubes and finish cooking. Turn heat down to simmer and stir in cheese.
In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes.
Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender.
Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot.
Saute onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes.
Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.
Brown hamburger and onions.
Add taco seasoning, chili powder and salsa.
Add tomato soup with water (according to directions on can).
Add bean and bacon soup (no water).
Simmer 30 minutes.
In large saucepan, stir together the milk and soup.
Stir in corn, tomatoes, chilies, dried onion, garlic, oregano and pepper. Bring to boiling; reduce heat.
Simmer uncovered for ten minutes. Add chicken and cheese and heat and stir until cheese is melted and chicken is heated through.
Top with baked or fried tortilla strips.
Combine all ingredients in large pot.
DO NOT DRAIN canned vegetables.
Simmer one hour; add water if needed.
Cube cheese and put in bottom of each bowl.
Top with soup.
ach serving bowl and pour soup over rice. Garnish with avocado
mall cubes.
Bring the soup stock to a boil in
Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker.
In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken.
Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips.
Each serving equals 1 1/2 cups.
Combine soup, chilies and chili powder.
Bring to boil and then simmer 3 minutes.
Garnish with avocado.
Serves 2 to 3.