- 31. LENTIL-BARLEY SOUP
- In a 4 quart ... are tender. Ladle into soup bowls and top with cheese. Makes 5 servings.
Ingredients: 14 (barley .. carrots .. celery .. cheese .. cubes ...)
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- 32. LENTIL-BARLEY SOUP
- In a 4 quart ... are tender. Ladle into soup bowls and top with cheese.
Ingredients: 14 (barely .. carrots .. celery .. cheese .. cubes ...)
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- 33. ASPARAGUS, BROCCOLI OR CAULIFLOWER SOUP
- Put celery, onion tops, water and vegetarian cubes in saucepan. Cook ... with cream cheese. Never boil.
Ingredients: 15 (celery .. cheese .. cornstarch .. cubes .. half ...)
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- 34. LENTIL BARLEY SOUP
- In 4 quart Dutch oven, cook onion, celery, and garlic in hot butter until tender. Add tomatoes, lentils, barley, bouillon cubes, rosemary, oregano, ...
Ingredients: 13 (barley .. carrots .. celery .. cubes .. onion ...)
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- 35. LENTIL SPINACH SOUP
- Place all ingredients, except for spinach, in a pot and mix well. Place cleaned fresh or frozen spinach on top. Cover and cook for about 2 hours ...
Ingredients: 13 (chunks .. pieces .. spinach .. tomatoes ...)
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- 36. WILTON'S PEANUT SOUP
- Simmer carrot, celery, onion, garlic and yams in chicken stock, until soft. Blend until smooth. Add peanut butter, seasonings and half and half. ...
Ingredients: 9 (half ...)
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- 37. VEGETABLE SOUP
- Combine stock, onions, carrots, potatoes, celery and tomatoes. Heat to boiling. Cover and simmer 15 minutes. Add corn, peas, and green beans; simmer ...
Ingredients: 9 (beans .. corn .. peas .. tomatoes ...)
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