o the Jar:
Hearty Winter Soup Preparation.
To prepare, wash
day.).
2. FINISH SOUP Remove bones from slow cooker
Combine all ingredients with enough water to make a good thick soup.
Let simmer as long as you like.
Saute ground beef until brown.
Add onion, green pepper and garlic.
Cook 15 to 20 minutes.
Add all other ingredients except cabbage; simmer, covered, for 1 hour.
Add cabbage and cook 30 minutes longer.
Soup will thicken when lid is removed.
This soup freezes well.
Combine
water, margarine, carrots and onion and simmer for 10 minutes.
Add the potato soup, milk, corn, cauliflower, both cheeses and pepper.
Cook until it is serving temperature and enjoy.
To make roasted winter squash: Heat oven to 375
Oil a medium saucepan and place over medium heat. Cook curry paste, stirring, until fragrant.
Add soup, coconut milk and stock to pan. Bring to a boil. Add chicken and stir until cooked through. Stir in onions and chopped cilantro.
To make roasted winter squash: Heat oven to 375
Heat butter in a saucepan, add squash, onions and cayenne and cook until onions are soft. Add stock and bring to a boil then cover and simmer for 15 mins. Reserve a little squash then puree rest. Mix cornstarch with cream until smooth then add to pureed soup. Season and gently reheat. Add balsamic vinegar then transfer to plates. Garnish with reserved squash and fresh cilantro.
0 mins.
Meanwhile, toss winter squash, parsnip and potato with
eggies before adding to the soup, to enhance the flavor.
nd lemon juice.
Divide soup among heated bowls and serve
br>Blend or process soup in batches until soup is smooth. Reheat
Oil a large frying pan and place over medium heat. Cook meatballs for 2 mins, or until browned. Remove from heat.
Combine squash soup, 1 cup water and coconut milk in a medium saucepan over low heat. Add meatballs and simmer for 10 mins, or until meatballs are cooked through.
Meanwhile, rinse noodles under hot water to separate strands. Add vegetables and noodles to soup and simmer for 2-3 mins, or until vegetables are tender. Add lemon juice and cilantro and stir to combine. Serve.
Cover and refrigerate.)
For soup:
Combine first 4 ingredients
75-400 degrees fahrenheit. Cut winter squash in half and place
Spray a large soup pot with cooking spray and
ater.
In a large soup pot melt butter. Add bay
he butter in a heavy soup pot over medium low heat
Sprinkle pork with cornstarch, cilantro, soy sauce, sugar, garlic, and ginger. Mix eggs into pork until completely incorporated and the mixture becomes sticky.
Combine water, winter melon, ginger, salt, and sugar in a large saucepan. Bring to a boil over high heat, then reduce heat to medium, and simmer for 5 minutes. Meanwhile, form 1 teaspoon-sized meatballs out of the pork mixture. Gently drop meatballs into simmering soup; simmer 8 to 10 minutes more until meatballs have cooked.