|Professional Vegetarian Cooking|
|by Ken Bergeron|
A contemporary bible of vegetarian cooking filled with fresh and fabulous ideas for today's fine dining Vegetarian cuisine is now more popular tha...
1 - 10 of 53 for mexican vegetable soup
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In 5-quart Dutch ... minutes or until vegetables are tender, stirring ... Top each serving with corn chips and Cheddar cheese, if desired. Makes 10 cups.
In a 6 to 8 quart pan, combine oil, garlic, chilies, onion and cumin. Stir often over medium high heat until onion is limp, about 5 minutes. Add ...
In 5-quart Dutch ... seasoning, tomato juice, vegetables, chili beans ... Reduce heat; simmer uncovered 20-25 minutes. Top each serving with chips and cheese.
Place first 11 ... minutes; reduce heat and continue to cook for 20 to 25 minutes. Now add vegetables and cook another 5 to 10 minutes. Serve piping hot.
First cook chopped ... ingredients in and cook until tender. Always put potatoes in last, they cook faster then the vegetables. Add salt and pepper to your desire.
In large pot, ... mix, tomato juice, vegetables, chili beans ... minutes, stirring occasionally. Serve into bowls and top each with corn chips and cheese.
In a 5-quart ... chili beans, frozen vegetables, and tomato ... with corn chips and Cheddar cheese. Makes 6 to 8 large servings, or 10 to 12 small servings.
In skillet, brown ... mix, tomato juice, vegetables, chili beans ... occasionally. Top each serving with corn chips and cheese. Makes 11 (1 cup) servings.
Be sure all vegetables are very finely ... chill overnight. Serve soup cold with a dollop of sour cream on top of each serving. Pass croutons in a bowl.
In a 5 ... chili beans, frozen vegetables and tomato paste; ... cheese. Makes 6-8 large servings, or 10-12 small. Really warms you up on a cold winters day.
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