Stupidly Simple: Throw everything together (except half and half) in a pot and simmer for 5-10 minutes.
Puree in a food blender, stir in half and half and serve, sprinkling individual servings with Parmesan cheese.
More Involved: In a soup pot, saute the leek, tofu and tomatoes in a little bit of oil or butter until the leek is soft. Add remaining ingredients and continue as above.
o thicken the soup.
Add onion, tomato SOUP (or sauce), corn
day.).
2. FINISH SOUP Remove bones from slow cooker
Saute vegetables in butter. Add broth; simmer 20 minutes.
Add potato soup and cheese.
Just before serving in bun, add sour cream.
Place broth into your favorite soup pot. Heat broth on medium.<
Whisk the chicken soup base and water together in a large pot. Add the potatoes, carrots, and celery, and bring to a boil; cook until the vegetables are tender, 10 to 15 minutes. Reduce heat to simmer, and stir in the evaporated milk.
In a mixing bowl, mix together the egg, flour, and milk using your hands. Drop by teaspoonful into the hot soup. Allow the dumplings to cook in the soup until firm.
In a medium saucepan over medium-low heat, combine potato soup, shrimp soup, shrimp, oyster stew, half-and-half, milk, thyme and pepper. Heat slowly, stirring occasionally, until hot, 20 minutes.
Cook soup meat and bone until done.
Cook all vegetables together.
Cook rice.
About 1 hour before serving, combine all ingredients and simmer.
live oil in bottom of soup pot.
Add hamburger, bell
Peel and dice potatoes and onion.
Put potatoes, onion and salt in pan and cover with water.
Cook until potatoes are tender, adding a little water if necessary.
Empty can of soup into pan and add milk gradually (may not need all of it at this point). Stir ingredients together and continue cooking over low heat, stirring occasionally, until mixture is heated thoroughly.
If soup appears too thick, add a small amount of milk until desired consistency is reached.
Saute onions. Mix and dilute soup with water. Mix all. Simmer until potatoes are cooked. Season with salt and pepper.
In a large dutch oven or saucepan put potatoes, carrot and onions.
Sprinkle with salt.
Fill with enough water to cover and boil uncovered on medium high until most of the water is gone and potatoes are tender.
Add the can of chicken broth and mash with potato masher until thick but slightly chunky.
Stir in mushroom soup, and season to taste with spices.
Add any optional ingredients, and warm through.
Serve hot with salad and bread for a nice winter lunch.
Combine broth and dry soup in a large kettle.
(I also add about 2 cups of water).
Bring to boil.
Add frozen vegetables and cook for five minutes on medium heat.
Return to boil and add soup macaroni; lower heat and cook until macaroni is done, about 7 minutes.
Combine soup bone, stew meat and onion in large pot.
Add 2-quarts water; let boil for 2 or 3 hours or until tender.
Add all ingredients to pot.
Bring to a boil, then simmer about 40 minutes or until vegetables are tender.
Brown hamburger meat in 2-quart boiler.
Add vegetable soup and tomato juice.
Simmer 15 minutes.
Ready to eat!
Cut up stew beef.
Boil on low heat until done (tender).
Cut potatoes in small pieces.
Boil until done.
Drain potatoes, leaving some water in pot.
Add tomato soup, stewed tomatoes, creamed corn and jalapeno pepper.
Drain stew meat.
Add to pot. Mix.
Simmer 45 minutes to 1 hour.
Cut meat in small pieces and cook in water with salt, pepper, onion and green onions.
(I like to cook mine in a pressure cooker.)
When nearly cooked, add carrots, potatoes, sweet potatoes, plantains and celery soup.
Continue cooking, adding water if needed to cover vegetables.
Cook stew meat and soup bones until tender.
Add your Veg-All and potatoes.
Let cook for 30 minutes.
Then add tomato sauce and sapagetta's.
You can break them up real small.
Turn heat down and let cook slow for about 35 minutes.
Serve with crackers or cornbread.
Fill a large pot with 1 gallon of water.
Add soup bones and stewed tomatoes with salt and pepper.
When meat is cooked, remove bones.
Dice potatoes and add to pot.
Cook 5 minutes after liquid starts to boil; then drain liquid off the mixed vegetables.
Add to pot; bring to a boil and cook 5 more minutes.
Then add macaroni to pot; cook until tender.
Just before serving, add a can of cream-style corn, stirring well.
Preheat a medium soup pot over medium high heat