b>Beef Broth while stirring. Bring up to a boil while stirring, the soup
Preheat oven to 350.
Salt and pepper pork chops. Brown slightly on each side.
Put in baking dish (size depending on how many pork chops are being prepared) and cover with beef broth (if more than 3 or 4 pork chops are being prepared, having an extra can of beef broth on hand might not hurt) and add soy sauce, if desired.
Bake for 1 1/2 hours. Drain after cooking.
These can be eaten hot out of the oven, or they taste just as good (maybe better) reheated and served the next day.
Put meat and onion in crock pot and cover with beef broth and tomatoes.
Cook on low for three hours.
Add the rest of the ingredients.
Cook on low for three hours.
Add salt and pepper as needed.
large bowl and cover with several inches of water. Let
Wash and pick over the dry soup mix; set aside and cut the stew beef into small cubes; set aside.
Add water and beef broth to soup pot; bring to a boil.
Add the soup mix, lentils, stew beef, cajun spice mix and salt to the broth; reduce heat to simmer.
Simmer soup for 3.5 hours stirring once in a while.
Puree chilies in blender.
Saute in 2 tablespoons oil (use a 2-quart Dutch oven), onion, pureed chilies and garlic.
Puree stewed tomatoes in blender and add to the sauteed mixture along with beef broth, cream of chicken soup, chicken broth, salt, sugar, lemon pepper, Worcestershire sauce, chili powder, cumin and Tabasco.
Simmer 1 hour.
nto beef.
Place in deep roasting pan and cover completely with
Start soup bones in 4 qt. water, add bay leaves.
Simmer until meat on
bones is done. Remove, cut off
meat and return to pot. Discard bone (or give to Fido).
Add linguica and chourico along with beef broth and can of tomatoes.
Simmer for one hour, then remove bay leaves.
Add carrots, onion, frozen kale, shredded cabbage and simmer for one hour.
Add potatoes and continue cooking until the potatoes are tender. Fresh Kale alone with the liquid its cooked in may be substituted for frozen.
owl combine the mushroom soup with beef broth, dry onion soup mix, fresh garlic and
Put beef in roasting pan.
Add dried soup mix then beef broth.
Cover and bake in oven for 7 hours at 275\u00b0.
Can also be placed in a crock-pot all day on low.
When done, shred with a fork.
Serve on rolls.
Serves 8 to 10.
Great for parties!
Combine the broth and pastina in a 1 1/2-quart casserole. Cover tightly and cook on High for 5 to 8 minutes, or until boiling.
Let the soup stand, covered, for 3 minutes.
For 1 serving:
Combine 1/2 cup beef broth and 1/2 ounce dry pastina in a serving bowl.
Cover tightly and cook on High for 1 to 3 minutes, or until boiling.
Let it stand for 2 minutes.
as almost evaporated. Pour beef broth and vegetable broth; bring to a simmer
In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
Cover and cook on LOW for 9 hours.
Stir soup well; continue to cook covered on LOW for another hour.
Coat a large non-stick skillet with non-stick vegetable spray coating.
Place over medium-high heat.
Add onions to skillet; cook until onions are translucent and beginning to caramelize, about 10 minutes.
Add to Crock Pot along with beef broth, flour, mushrooms, onion soup mix and white pepper.
Cover; cook on low 7 to 9 hours.
Read more: http://healthy.food.com/recipe/guilt-free-onion-soup-crock-pot-275840#ixzz1Q34QezSj.
Cook beef, onions and garlic until brown. Stir in rice, soup, chiles and beef broth; heat good. Stir in cheese and top with corn chips.
In large, heavy pot, brown beef lightly.
Drain off fat.
Add lentils, barley, water or stock, and beef broth.
Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
Add remaining ingredients and simmer about 1 1/2 hours.
Add extra liquid to give thickness desired.
Salt and pepper to taste.
Serve sprinkled with chopped parsley, if desired.
In a large non-stick pot, brown beef lightly and drain off fat.
Add lentils, barley, water or stock and beef broth.
Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.).
Add remaining ingredients and simmer about 1 to 1-1/2 hours
Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.
large non-stick skillet with non-stick vegetable spray coating
Cook onions with oil, thyme and sugar until onions are carmelized..
Add minced garlic and saute for 30 seconds.
Deglaze with red wine and follow with beef broth.
Bring to a boil and add worchestire, dijon, salt and pepper.
Simmer for 5 minutes.
Divide in 2 oven safe bowls, top with bread, then shredded cheese.
Put under broiler until cheese is melted and bubbling.
Serve immediately.
Cook rice with beef broth until brown and then add together all the other ingredients.
Cook about 18 minutes.