|The Potato Harvest Cookbook|
|by Ashley Miller|
Potatoes are the focus of the 74 recipes, many totally vegetarian, offering suggestions, cooking and growing advice and serving tips.
1 - 10 of 55 for tomato potato spinach soup
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Saute onions and garlic in olive oil until lightly golden. Stir in beef broth, carrots, celery, turnips and any hard vegetables such as potatoes. Add ...
In a mixing bowl, stir together all ingredients except 1/2 cup cheese and the potatoes. In a buttered casserole, layer sauce alternately with ...
In an 8 ... with their liquid, spinach, zucchini, bouillon ... just until the soup is slightly thickened. ... in bowls and sprinkle cheese on separately.
Cook beans in water. Saute onions, celery, parsley and garlic in butter. Combine all the rest of ingredients. Simmer until tender.
Sauté garlic, onion ... sauce, parsley and saffron. Simmer covered until potatoes are soft. Add spinach, mix and cover, simmer at least a few minutes.
Heat oil in ... water, potatoes and tomato. Cover and ... occasionally, 1 hour. Stir in spinach. Season with salt ... Simmer covered 3 minutes. Serves 12.
Cook the meat in water to cover until it is half done. Add the vegetables and simmer until done.
Saute onion and ... tomatoes, carrots, and potato; simmer covered 20 minutes. Stir in spinach and noodles; simmer ... Parmesan cheese. Makes 8-10 servings.
In a 4-5 ... minutes. Meanwhile, cut spinach leaves lengthwise into ... 6 wide, shallow bowls. Garnish tops with the remaining spinach slivers. Serves 6.
Place all ingredients, except for spinach, in a ... are desired tenderness. Stir entire pot up to let spinach mingle and serve. Taste even better reheated.
Result Page: 1
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