Brown ground beef in 5-quart saucepan or Dutch oven.
Drain. Stir in all remaining ingredients, except spinach.
Bring to a boil.
Reduce heat.
Cover and simmer 30 minutes.
Add frozen spinach.
Cover and simmer an additional 25 minutes.
Stir to blend spinach into soup.
Remove bay leaf.
Yields 11 (1 1/3 cup) servings.
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
Cook pasta according to package directions, omitting salt and fat. Set aside.
Chop chicken and cook in the bottom of a medium saucepan.
Combine broth, chicken and water and bring to a boil.
Stir in tomatoes and cook to heated through.
Stir in spinach and cook until spinach is wilted.
Stir in seasoning and pepper.
Serve into bowls and sprinkle with asiago cheese.
Cook orzo according to package (I recommend slightly under cooking), drain and set aside.
Add tomato soup to a pot with cannellini beans and cook until heated through. Add spinach and orzo and cook until spinach is wilted. Remove from heat and serve.
Heat oil in Dutch oven over medium heat. Add onion and celery; cook 7 minutes or until tender, stirring frequently.
Stir in garlic, cook 1 minute.
Add water, broth, tomatoes and tomato sauce.
Bring to a simmer, cook 25 minutes, stirring occasionally.
Stir in pasta and cook 8 minutes.
Add spinach, cook 2 minutes or until spinach wilts and pasta is done.
Stir in salt and pepper.
Divide soup evenly among 4 bowls, top with cheese. Serving size: 1 3/4 cups soup and 1 tablespoon cheese.
he flour mixture -- the origional recipe calls for adding all the
Combine broth, tomatoes, juice, and soup in a saucepan with a wire whisk over medium heat. Add sugar, spinach, nutmeg, and salt and pepper to taste, without thawing spinach. Allow to heat gently 20 minutes on medium-low until spinach is tender. Keep hot without letting it boil.
Add cooked pasta and cook for 10 minutes longer.
in a soup pot, combine the oil, onions
Combine tomatoes, water, onion powder, basil, carrot, onion, bouillon cubes and salt (if using)in a large soup pot.
Bring to a boil. Reduce heat to low and simmer, covered for 10 or 15 minutes.
Add pasta. Simmer, covered, about 15 minutes longer or until pasta is tender.
Stir in spinach. Heat through.
Serve with grated Parmesan cheese if desired.
medium bowl, thoroughly blend soup, creamy salad dressing, lemon juice
Cook spinach per directions on package. Drain well. Mix sour cream and soup mix. Add to spinach. Top with cheese. Bake at 350\u00b0 for 20 minutes.
Cook spinach according to directions and drain in colander. Mix sour cream and soup together and pour into spinach. Mix together. Top with enough cheese to generously cover the top and bake at 350\u00b0 for 20 minutes or until cheese is melted and casserole is hot and bubbly.
Heat olive oil over high heat in a large soup pot.
Add the onion, celery, and carrots; saute until the onions turn clear.
Add in the soup, tomatoes, tomato sauce, salt, pepper, sugar substitute and water; bring to a boil.
Turn down to low heat and allow to simmer for about 1 1/2 to 2 hours.
Add spinach, tortellini and basil; bring back up to a low boil and cook 7-10 minutes or until the tortellini are tender.
lear liquid back into the soup pot; chop up chicken into
ot from heat; stir in spinach until wilted. Transfer chicken to
Cook sausage in large saucepan over medium-high heat 4 minutes or until crumbled and no longer pink, stirring occasionally; drain.
Add all remaining ingredients to saucepan; simmer 15 minutes or until spinach wilts completely.
Cook's Tip: Shredded Parmesan cheese may be sprinkled on top of soup when served, if desired.
In a med sauce pan combine soups and milkheat to a simmer.
Add spinach, nutmeg and pepper.
Cover and simmer for 5 minutes.
Stir occasionally.
Spray individual baking dish with vegetable cooking spray. Cover bottom with spinach or broccoli.
Add egg, salt and pepper. Top with cheese.
Bake at 350\u00b0 for 15 minutes, or until white is set.
b>soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach