51 - 60 of 65 for tomato fresh soup

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Saute onion in oil; add garlic, water, vegetables and seasonings. Bring to a boil; reduce heat and simmer, covered 1/2 hour. Add pasta and beans. ...

In a 5 ... another 5 minutes or until all vegetables are tender. Season to taste with salt and pepper. Pass Parmesan cheese at the table to sprinkle onto soup.

Place 1/2 cup ... a 5 quart soup pot. When hot, ... and simmer an additional 30 minutes or until vegetables are tender. Serve with grated Parmesan cheese.

In large sauce pan, heat oil. Add mushrooms, onion and red pepper; cook until almost tender. Add zucchini; cook 1 minute. Stir in water, stewed ...

In a 5 ... vegetables are tender. Season to taste with salt and pepper. Pass Parmesan cheese at the table to sprinkle onto soup. Makes 6 (1 2/3 cup) servings.

In 6 quart ... 30 minutes. While soup is simmering, cook ... minutes. To serve, spoon some rice into each soup bowl. Ladle soup over it. Makes 8 to 10 servings.

Melt butter in ... dissolved bouillon, parsley, tomato paste, garlic, and ... into bowls and sprinkle with Parmesan, grated Jarlsberg, or Cheddar cheese.

In a soup pot, sauté sliced ... add just enough tomato paste (1 or ... Variation: Small soup pasta or rice may be added during the final 20 minutes of cooking.

Combine chicken broth, water, carrots, celery, onion, tomatoes, salt, bay leaf and peppercorns in a large kettle. Simmer, covered, for 1 hour, ...

In a heavy saucepan melt butter on medium heat; add flour and stir until brown, about 5 minutes. Add onion, bell pepper and garlic. Cook for 5 ...

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