1 - 10 of 24 for skinny soup

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Not much salt may be needed due to bouillon. Cook 8-12 hours in a slow cooker. More tomatoes or beef broth may be added if more liquid is needed. ...

Dissolve bouillon cubes ... to a boil. Turn down and simmer until vegetables are tender and soup is at the consistency desired. Salt and pepper to taste.

Cook all of above ingredients until tender (about 1 1/2 hours). You may add any canned vegetables, such as green beans, okra and mushrooms, with ...

Simmer until vegetables are tender. A big bowl counts as 4-5 vegetables exchanges and 5 calories.

Mix together. Simmer until tender, 2-3 hours.

Cook all ingredients together. Eat all you want.

Melt butter in saucepan. Add onion, celery and garlic. Cook until soft but not brown. Add broth, tomato juice, thyme, basil, salt and pepper. Bring ...

Cut up the cabbage, pepper, onion, and celery. Put in Dutch oven. Put in tomato juice and canned tomatoes. Add salt and pepper to taste. Cook on ...

In a large skillet put all vegetables chopped. Add a little water and tomato juice and spices and boil until all are done.

Step 1: Spray ... Step 3: Bring soup to a boil; ... Step 4: Stir in beans with liquid and cook another 20 minutes. Step 5: Divide into 4 equal servings.

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