|The Incredible Potato Cookbook|
|by Jack Denton Scott|
Complete with hints on buying, storing, cooking, and microwaving, America's favorite vegetable stars in this handy and helpful cookbook featuring ...
11 - 20 of 21 for tomato based potato soup
In a large ... celery, cabbage, and tomatoes, and bring soup to a boil. Sprinkle in macaroni and remaining ingredients. Cover ... 1 hour. Serves 6 to 8.
Cut up vegetable and mix with rest of ingredients. Heat all ingredients to boiling. Reduce heat, and simmer 1 hour or until vegetables are done. ...
Melt butter and add flour. Slowly add water, stirring constantly. Saute beef and drain. Add to water. Add all the remaining ingredients. Bring to ...
Melt butter and ... and add to soup. Add onions, ... to boil; reduce to simmer and cook until vegetables are done. Makes 1 gallon soup. Good for freezing!
Prepare all vegetables ... pepper, oregano and soup base, onion, celery ... green beans these may be added. Always better on the second day of course...
Boil water. Add beef stock, tomatoes, tomato sauce, seasonings, soda, ... cheese. 1 cup noodles (broken) or macaroni can be added last 10 to 15 minutes.
Combine 1 gallon broth, herbs, carrots and potatoes. Simmer until vegetables are barely tender. Add tomatoes and zucchini.
Put all ingredients in large pot. Cook for about 4 hours.
Cook vegetables in ... and clam nectar, soup base, bacon, seasonings, ... two cups of tomato juice and a ... with leftover baked salmon instead of clams.
Save 1 empty ... use. 1. Combine tomato puree, diced tomatoes, ... bouillon cubes) into soup pot (with lid), ... to the tomato base. Bring to ... sink in the broth.
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