|The Flavor of Provence|
|by Katy Holder|
A collection of 75 recipes celebrating the cuisine and culture of the French region of Provence, with dishes ranging from delicate roast chicken w...
1 - 10 of 2,300 for v8 juice tomato soup
Grind day-old bread ... of sauce or tomato soup, and repeat ... tender. If you use tomato sauce rather than tomato soup, add a teaspoon catsup to the mix.
Thick and flavorful. ... heat in large soup bowl for 7-10 ... tomatoes, potatoes, carrots, tomato mixture, beef broth ... frozen. Makes about 12 servings.
Stir all together ... substitute V-8 for tomato juice. Season to ... desired. Miso Cup soup comes in packets. ... available in the health food section.
Cook shredded vegetables in a saucepan until tender, adding just enough water or chicken broth to cover. Simmer until tender. Lightly sauté the onion ...
Saute onion and celery ... a Dutch oven until transparent. Add tomato juice and next 4 ingredients. Bring to a boil and simmer 10 minutes. Makes 10 cups.
Saute onion and ... until transparent. Add tomato juice and next 4 ... minutes. Garnish with lemon slices and celery leaves, if desired. Yield: 10 cups.
Saute onion and ... until transparent. Add tomato juice and next 4 ... To serve, garnish with lemon slices and celery leaves, if desired. Yield: 10 cups.
Brown meat and drain. Add to juice. Dice vegetables to juice. Simmer until vegetables are tender. Amount of vegetables will vary with individual taste.
Have all ingredients ... blender. The onion juice must be very ... flavors. Do not store for more than 1 hour. A clove or two of garlic makes a nice variation.
Combine soup, chili sauce, cranberry sauce, and lemon juice for the sauce ... without cover. 2 pounds of meat makes 12 pieces, 1 cabbage makes 28 pieces.
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