day.).
2. FINISH SOUP Remove bones from slow cooker
Brown ground chuck and drain.
Add onion, bell pepper and vegetarian soup.
Let simmer about 10 minutes.
Put all this mixture in a casserole bowl.
Top this mixture with whipped potatoes, then add cheese.
Cook in oven 25 minutes at 325\u00b0.
Good to the last drop.
he butter in a large soup pot over medium heat. Add
In a saucepan, saute onion in butter until tender.
Stir in seasoned tomatoes (with juice), soup, and milk.
With a wand blender, whirl soup until desired consistency.
Bring almost to a boil.
Reduce heat; cover and simmer for 10 to 15 minutes.
*For a vegetarian soup, increase tomatoes to 3 pounds and add 2 beef or chicken bouillon cubes.
mmersion blender to puree the soup, or work in batches and
Puree black beans in batches in a blender. (Use caution if beans are hot). Transfer the pureed beans to a 2 1/2 - 3-quart heavy saucepan.
Stir in 1 cup water, Sherry, lime juice, and salt to taste. Thin the soup with additional water if necessary to desired consistency.
Bring to a simmer over moderate heat and simmer, stirring occasionally, 5 minutes.
Note: Soup can be made ahead and chilled, uncovered, until completely cooled, then covered up to 5 days, or frozen 3 months. Reheat over low heat, thinning with water as necessary.
beans and tomatoes. Bring the soup to a boil, and then
he sour cream and mushroom soup. Add 1/2 the can
kin is edible, but not tasty in this dish). Set aside
hen add the pork (or vegetarian alternative -- see below), skimming the
nd pepper.
For Vegetarian use only the Vegetarian sausage. Note they
Throw all ingredients EXCEPT noodles in a pot to simmer until vegetables are tender or put in crockpot and let it cook on low all day. Cook noodles separately (so they don't absorb the veg. broth) and add last when vegetables are done cooking.
You can add any other vegetables your family likes (most people would probably like onions, but I'm out numbered 3-1 on the onions in my house) This recipe is so easy and very tasty!
In a saucepan, saute the onion, bell pepper, zucchini, and celery for about 5 minutes.
In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper, zucchini, jalapeno, chilies, and celery.
Season with garlic, chili powder, cumin, parsley, oregano, basil (and cilantro if using).
Cook for about 6 hours on low.
Serve with tortillas, cornbread, rice, or French bread.
Enjoy!
This freezes well!
Leftovers are good on top of nachos!
prep pie shell according to package directions (usually brush with egg and bake at 375f for ten min) then turn oven down to 350f.
meanwhile mix all other ingredients except eggs.
mound fillings into pie shell, do not press down.
beat eggs and carefully pour over top. you may need to adjust filling and egg amounts to fit your size pie shell. it should be very full but not overflowing the lip of crust. if you've over-filled be sure to put a baking sheet underneath to catch drips.
bake for about 60 min or until set and inserted knife ...
tick blender to blitz the soup until smooth. Add sliced mushrooms
thyme and oregano. Let the soup simmer on low heat for
/2 of the bean soup in the blender.
Carefully
0 minutes.
Puree the soup with an immersion blender (or
eep going, or store the soup in the fridge for a