In a medium soup pot, saute the onions and
olumn of our most requested recipes -- This year, that column included
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.
In crock pot, sprinkle beef with dry onion soup mix.
Pour hot water over meat.
Stir in carrots, celery and tomato.
Cover and cook on low 4-6 hours or until meat is tender.
Turn control to high.
In a small bowl, combine biscuit mix with parsley.
Stir in milk with fork until mixture is moistened.
Drop dumpling mixture into crock pot with a teaspoon.
Cover and cook on high for 30 minutes.
side.
In a Large Soup Pot: Melt butter, add scallions
In slow cooking pot, sprinkle beef pieces with dry onion soup mix.
Pour hot water over meat.
Stir in carrots, celery and tomato.
Cover and cook on low for 4 to 6 hours or until meat is tender.
Turn control on High.
In small bowl, combine biscuit mix with parsley.
Stir in milk with fork.
Drop dumpling mixture into pot with a teaspoon.
Cover and cook on High for 30 minutes.
t cool.
With a soup spoon dipped in the broth
quart Dutch oven or soup kettle.
Cover and bring
he boil.
For a tomato-based soup, add a can of
alls and set aside.
Soup: Mince core of cabbage and
Cook on high for about 2 hours chicken breasts, chicken stock, tomato sauce, green chilies, cream of chicken soup, taco seasoning, minced onion, and garlic powder.
Take out the chicken breasts and let them cool off enough to touch them. Then dice them up into bite sized pieces. Then, add the chicken back into the crock pot.
Add the remaining ingredients and stir. I covered the pot back up and reduced the setting to low and cooked the rest of the afternoon.
dd to liquid stirring until soup thickens to desired consistency.
s soft. Stir in undiluted soup, paste and stock. Bring to
Cook all ingredients until tender.
Add cooked chicken.
When mixture boils, add dumpling batter which has been made from Jiffy mix.
Follow recipe on box for dumplings.
Drop by teaspoon into soup.
Cover and cook 10 minutes.
Heat 2 tbsp oil in a saucepan and saute the onion and garlic. Add the tomatoes and cook for about 5 mins. Add the stock, carrots and tomato paste and simmer for about 15 mins. Meanwhile, heat the remaining oil in a pan and toast the bread cubes. Remove and drain on paper towels. Add the basil leaves and puree the soup with a hand blender. Add the paprika and season to taste. Serve the soup in bowls, sprinkled with croutons and pine nuts and garnished with basil.
In a big pot, over low heat, saute the garlic and cumin in hot oil for 1 minute (don't let the garlic brown).
Add in the tomato juice, fresh tomatoes, lime juice, and cilantro; stir to combine.
Let simmer for several minutes.
Add hot sauce, salt, and pepper to taste.
To serve, put broken up tortilla chips in shallow soup bowls; add soup and top with Monterey Jack cheese.