Directions for Porcupine Meatballs:.
For the soup: In a medium nonstick skillet,
For the fish stock, place all
ombine. Stir in corn, red pepper and 1/2 of the
ice.
Add salt and pepper.
Mix well and stuff
Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.
In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.
Brown ground beef in skillet, should take about 5-7 minutes. Drain fat. Place in soup pot.
Add tomato juice, diced tomatoes, peppers, onion and garlic to soup pot.
Season with Italian seasoning, fennel seed, sugar, salt, fresh ground pepper and cayenne pepper. Heat to boil, then reduce to simmer. Simmer for approximately an hour or until peppers reach desired doneness.
Add cooked rice and simmer for an additional 10 minutes.
Serve and enjoy.
In a large saucepan, brown beef and drain.
Add dry soup mix and stir.
Add remaining ingredients and bring to a boil.
Reduce heat; cover; and simmer for about 45 minutes or until peppers are tender.
Brown ground beef and onion; drain. Add water, bouillon cubes and crushed tomatoes. Heat on high until boiling. Reduce heat and add all remaining ingredients, except rice. Cook for 1 to 2 hours until peppers are done to taste. Cook rice and add to soup. Cook an additional 20 minutes.
Heat a Dutch oven over medium-high heat. Cook and stir beef, onion, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add bell peppers; cook and stir until peppers are softened, about 5 minutes.
Mix chicken stock, salsa, tomato sauce, canned tomatoes, and black beans into ground beef mixture; bring to a boil. Reduce heat to medium and simmer for 45 minutes. Add rice and corn and simmer for 30 minutes more. Season soup with salt and pepper.
he cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers
In a Dutch oven brown beef over medium high heat. Drain off any fat.
Add the peppers to the browned meat and saute for 3 minutes.
Stir in the tomato sauce, diced tomatoes with juice, bouillon cubes, brown sugar, salt, pepper and soy sauce. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through.
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
Brown ground beef and drain.
Add remaining ingredients except rice to soup pot.
Bring mixture to boil; reduce heat and simmer 30 to 40 minutes or until peppers and onions are tender. Add rice.
Heat thoroughly for about five minutes and serve.
Refrigerate to set.
For the berry soup, place the sugar, 1
Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.
Brown bacon in Dutch oven.
Remove from pot and throw away drippings.
Put potatoes and green onions in clean Dutch oven. Cover with water and cook until potatoes are tender.
Add salt and pepper to taste.
When potatoes are cooked, add 1 can Pet milk, Velveeta cheese (cubed) and crumbled bacon.
For a thicker soup, add instant potato flakes or cornstarch.
Brown ground beef; drain fat. Add peppers to beef and saute for 3 to 5 minutes. Stir in all other ingredients and reduce heat to low or medium. Cover and simmer for 30 minutes. Last, stir in rice and heat through.
Brown the meat and drain. Place in large stock pot.
If you like your green peppers soft, place in microwave for 2-3 minutes prior to placing them in the pan. If you like them crunchy, add them directly to the pot.
Add remaining ingredients and bring to a boil, adding Rotel tomatoes if you want to make it spicier.
Reduce heat and simmer for 30-40 minutes.
Add more tomato juice or water if it is too thick.