Tip: Try vegetable soup for more results.

Results 1 - 10 of 12 for clear vegetable soup

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Place oil in ... pan add all vegetables and salt, pepper ... 1/2 hour. Add soup. Cook 5 ... lb. small shrimp or scallops may be added to the vegetables.

Saute onions and celery until tender and glossy. Add broken matzos. Combine remaining ingredients and add to matzo mixture. Pour into well-greased 1 ...

Saute onion in ... seasonings, egg and soup. Add to ... dry dressing. If you prefer the moist type stuffing, increase the condensed chicken soup to 2 cans.

Mix broth and vegetables; cook for 15 to 20 minutes or until vegetables are tender. Season with salt and pepper. Yield: 2 servings. 16 calories per serving.

1. In 6 ... Italian seasoning until vegetables are tender, stirring ... juice for the soup, add 1 tablespoon lemon juice with the kidney beans and zucchini.

Brown burger, add broth, veggies, water and boil then add uncooked pasta.

Brown meat in ... celery, potatoes, stewed tomatoes and beef broth. Bring to a boil and add barley. Reduce heat to simmer, cook until vegetables are tender.

Prepare vegetables and add to ... vegetables are just tender (about 1/2 hour). Season to taste. EXCHANGE: 1 serving = 1 vegetable YIELD: 2 quarts (5 servings)

Low Cholesterol. Makes ... Italian seasoning until vegetables are tender, stirring ... juice for the soup, add 1 ... with the kidney beans and zucchini.

In 6 quart ... Italian seasoning until vegetables are tender. Stir ... Makes 14 servings; 92 calories, 2 g fat, 0 mg cholesterol, 444 mg sodium per serving.

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