|The Cookout Cookbook|
|by Judith Ferguson|
International grill recipes in a large format hardcover book. 4-color food photography throughout.
71 - 80 of 3,320 for nine can vegetable soup
Any other vegetables you want to ... Place beef shanks, soup bone, salt, pepper, ... cool so you can cut meat into ... more salt and pepper, if necessary.
Cook above vegetables until tender. Melt the cream of chicken soup and cheese together. When melted add to vegetables. Serves 10 plus.
Place soup bones with meat ... bones when cool. Strain stock. Chop meat, return to soup kettle with strained broth. Add vegetables and cook until tender.
Heat water to ... tender. Add frozen vegetables and soup. Bring back ... blend flavors. Soup can be cooked ahead ... cheese tends to stick to the bottom.
Brown ground beef and then drain. Add soup mix. Mix tomato ... Add rice and vegetables and simmer until ... done. Note: Use less water for thicker soup.
Dissolve bouillon in water. Add fresh vegetables and cook 15 ... frozen vegetables and cook 30 minutes. Add soup and cheese until melted. Can be frozen.
Combine V-8 juice, bouillon, frozen vegetables and barley (if ... heat to simmer. Soup will be ready ... longer to cook, see barley package directions.)
Brown hamburger and onion. Add soups, frozen vegetables and V-8 juice (no water added). Cook over low heat.
In large pan ... tomato sauce and vegetables. Bring to ... Stir in noodle soup mix, chicken and ... stirring occasionally. Serve with cheese sprinkled on top.
Mix first 4 ... carrots. Add bag of frozen vegetables. Cook covered 20 minutes. Add 2 cans cream of chicken soup. Add Velveeta. Simmer until cheese is melted.
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