|The Complete Book of Korean Cooking|
|by Young Jin Song|
Typical traditional Korean dishes are defined by healthy, home-produced ingredients, low in fat and high in fibre, and natural tastes that can be ...
1 - 10 of 1,900 for tomato vegetable soup
Cook macaroni in ... tender. Add tomatoes, tomato sauce, salt, pepper ... 20 or 30 minutes. Approximately 14 cups. 82 calories per cup. Legal for dieters.
Brown ground beef ... hour, stirring occasionally. Cook macaroni according to instructions on package. Add to soup 5 minutes before serving. For 8 servings.
Pour tomatoes into pans. Cut up vegetables, onions, add pepper and salt. Cook at a slow temperature. Simmer covered for 3-4 hours. Stir occasionally.
Pour 1 can ... tomatoes, zucchini, and remaining ingredients. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until vegetables are tender.
Bring the water and the tomato products to a boil. Add all the vegetables and the seasonings. Reduce heat ... until the vegetables are tender. Serves 8.
Brown meat in ... tender. Stir in tomato juice, chives, basil, ... tender. During last 20 minutes, add peas. Can be cooked in crock pot after meat is browned.
Brown short rib ... them to the soup. Have fun ... you want to, vegetables or spices, or ... Meat can be cut off bone and in small pieces before serving.
In a large ... minutes or until vegetables are tender. (The ... again. Stir in tomato sauce, milk, and salt, if desired. Heat soup an additional 4 ... 5 to 6 servings.
Combine all ingredients, slow cook for 45 minutes. Makes 4 quarts. Freezes well.
Brown ground beef in a large Dutch oven; drain and add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer 1 1/2 hours, stirring ...
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