|The Cauldron Crack'd|
|by Sena Brothers|
The Cracked Cauldron, Inc. presents a cookbook for the Renaissance Faire lover.
Results 11 - 20 of 381 for easy vegetable soup
In a large Dutch oven, sauté onions in 1 tbsp. of butter. Add ground beef and cook over medium heat stirring until brown. Add remaining ingredients ...
Approximately 4 hours before serving, cut up vegetables and brown hamburger ... ingredients and simmer for 2 hours. Serve with garlic bread and large green salad.
Combine all of the above ingredients and cook until the vegetables are tender. Makes a large kettle full (big roaster).
In Dutch oven ... pkg. frozen mixed vegetable in butter sauce, ... are tender. Makes 4 (1 1/2 cup) servings, 330 calories per serving. Makes 4 servings.
Mix the juice ... stalks celery, chopped 2 carrots, chopped 1 pkg. frozen corn (10 oz.) Also add any leftover cooked vegetables as you wish. Simmer one hour.
Mix first 5 ingredients in large kettle. Cover, bring to boil. Simmer 30 minutes. Add potatoes and cabbage. Cook 10-15 minutes. Add tomato juice and ...
In a medium ... boiling. Stir frozen vegetables and orzo into ... tender. To serve, ladle into 2 bowls. Sprinkle with Parmesan cheese. Makes 2 servings.
Brown stew meat; add salt, bay leaf, catsup, and water. Simmer about 40 minutes. Add vegetables and simmer 30 minutes.
Combine all ingredients into large kettle and cook 2-3 hours.
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.
top of page