pasta sauce, tomato paste and beef
celery and carrots in your soup pot along with the spices
Combine all ingredients, mixing well.
Store in airtight container until ready to use.
To substitute for one can of condensed soup, combine 1/3 cup dry soup mix with 1 1/4 cups of cold water in a saucepan.
Cook and stir until thickened.
Add to casseroles as you would the canned product.
Makes equivalent of 9 cans of soup.
Calories 131, fat 1 g, sodium 728 mg and fiber trace.
In a large saucepan, heat the butter and saute the onions, diced bacon and leek.
Combine all the remaining ingredients except salt and pepper in the saucepan.
Bring to a boil and then simmer partially covered for 90 minutes.
Remove the bouquet garni and season the soup with salt and pepper.
Serve the cabbage soup and garnish with fresh parsley leaves.
mins. Add the savoy cabbage and stir fry briefly. Pour
First: In a large soup pot or dutch kettle, saute
Place barley, carrot, celery, onion, margarine and bay leaves in a large soup pot and cover with the vegetable stock or water. Bring to a boil, then add all the remaining ingredients.
Cover and simmer over very low heat for 30 to 35 minutes, or until the vegetables and barley are tender, but not overcooked.
Allow the soup to stand for an hour before serving, then heat through.
This is also a good soup to make a day ahead.
Brown hamburger.
In large soup kettle, combine all ingredients.
Pour in water just to cover cabbage.
Mix well. Cook until cabbage is tender, stirring often in the beginning, about 1 1/2 hours.
ncluded the recipe for La Madeleine's popular tomato basil soup. I continue
In a large soup kettle, cook garlic, onion and cabbage in oil over low heat, stirring, until softened.
Add flour and stir and cook 3 minutes.
Add tomatoes, water and seasonings.
Salt to taste.
Bring to a boil, then lower heat and simmer one hour.
In a large Dutch oven, heat the oil over medium heat.
Add in the cabbage and onion; cook, stirring frequently, for 10 minutes or until golden.
Add in the tomatoes, broth, cumin, and allspice; stir to combine.
Bring mixture to a boil; lower heat and simmer for 30 minutes.
Add in the lima beans and simmer for 20 minutes or until tender.
Add salt and pepper to taste.
Serve hot.
In 4-quart saucepan, combine all ingredients.
Over medium heat, bring to a boil.
Reduce heat to low and simmer 30 minutes or until cabbage is tender.
Serve with crusty rye bread.
Melt margarine in large dutch oven or soup pot.
Add onion and celery.
Saute until soft.
Add remaining ingredients.
Bring to a boil, stirring often.Cover.
Boil slowly until vegetables are tender.
hin bite-size pieces; rinse cabbage lightly; drain and cut into
tir and then add the tomato paste. Season with a little
Brown and drain the sausage. Add the tomato basil soup, sausage, diced tomatoes, and beans to a slow cooker and cook on high for 2 hours. Stir in pasta and parsley and cook for 1 more hour on high. Garnish with Parmesan cheese.
Brown the sausage well, then add the onions and celery.
Let cook until the onions and celery are soft.
Add the Yoshida's and chicken bouillion; let this simmer for 20 minutes.
Add the chopped up stewed tomatoes, tomato bisque soup, creamed corn and frozen vegetables.
Let simmer 10 minutes, then add the orzo with 2 soup cans of water (or more).
Now let simmer until the orzo is cooked.
Stir so orzo will not stick to bottom of soup pan.
SOUPS ON!
Heat butter in large skillet.
Add mushrooms, garlic and parsley and cook until tender.
Gradually stir in chicken broth, heat to boil and reduce to simmer.
Simmer uncovered to reduce by about 1/3.
Gradually stir in half-n-half, tomato bisque soup, basil, pepper and minced shrimp.
Return to simmer for about 10 minutes.
Add whole shrimp and simmer until pink.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.
ute all veggie except for cabbage and tomatoes in vegetable oil