|Home Canning (Home Basics)|
|by Sunset Books|
Totally updated for the '90s, this new edition of a Sunset favorite is geared to beginning preservers as well as those with more canning experience.
1 - 10 of 3,320 for vegetable soup
Heat the oil ... and add to soup 15 minutes before ... occasionally until the pasta is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese.
Thick and flavorful. ... heat in large soup bowl for 7-10 ... cook uncovered until vegetables and barley are ... time and frozen. Makes about 12 servings.
Saute onions and ... and any hard vegetables such as potatoes. ... substituted. 1-2 cups of shredded cooked beef or ham may be added during the last 15 minutes.
This soup is best made ... lightly browned spots. Serve immediately. Variation: Other cheeses may be used. Shredded ham can be sprinkled over the bread.
In a large stockpot or soup pan, melt butter ... Simmer until all vegetables are tender and ... crackers and freshly grated Parmesan cheese, if desired.
Bring beef stock ... minutes. Add remaining vegetables and tomato sauce ... greens to the soup near the end ... soup mix for convenience and extra flavor.
Put everything into a soup pot and simmer ... remove from heat. Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
Select lean, less ... for a heartier vegetable mix. Mince garlic. ... reduce bouillon or soup base to 1 ... dumplings. This is even better the next day!
Three onions, three ... Chop all the vegetables, except the ... sweet herbs. Let soup boil for twenty ... or poached eggs, one in each dish. . Livingston
In 3 quart sauce pan, add water, and remaining ingredients. Bring to boil, reduce heat and simmer 15 minutes.
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