|Introductory Foods (13th Edition)|
|by Barbara Scheule|
A leading seller for many years, this book has helped prepare thousands of readers for careers as food scientists, foodservice managers, dietician...
1 - 10 of 53 for mexican vegetable soup
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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 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.
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 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 ...
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 skillet, brown ... mix, tomato juice, vegetables, chili beans ... occasionally. Top each serving with corn chips and cheese. Makes 11 (1 cup) servings.
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 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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