|Milk Free Cooking.Com|
|by Amy Heineman|
This cookbook was inspired by my best friend who happens to be a vegetarian and allergic to milk, casein to be exact.
1 - 10 of 78 for vegetarian vegetable soups
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Combine first 6 ... about done. Add vegetables and more water, ... simmer until vegetables reach desired doneness. Add more salt and pepper, if necessary.
Chop all vegetables into bite-size pieces. ... according to ability and your taste. You can substitute with frozen vegetables. Makes enough for 6 with leftovers.
Using an 8 quart pot or larger, place all ingredients in 1st list and allow to simmer 45 minutes. Add broccoli stumps (from fresh) and slice ...
Cube the potatoes and bring them to a boil in the stock. When potatoes are almost finished, finely chop the leeks and sauté them a small amount of ...
Sauté zucchini a ... zucchini ring. Combine soup with 1 can ... noodles, sprinkle Parmesan cheese over top. Bake 5 minutes longer, uncovered. Makes 4 servings.
Brown Hamburger adding ... like Mix Condensed Soups (and ketchup if ... or until tater tots are golden brown. Serve with lemon juice on top if preferred
Preparation Time: Approximately ... 5 minutes Combine soup, rice, mixed vegetables, peppers and ... Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV *Daily Value
Brown sausage over ... pumpkin puree. Add vegetable broth and let ... sausage, light cream, Parmesan cheese, and hot sauce, and simmer another 10-15 minutes.
Brown meat in ... Mix with noodles, soups and Worcestershire sauce. ... baking dish and cover with layer of cheese. Cover and bake 30 minutes. Freezes well.
Top with Texas Pete and shredded cheddar cheese.
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