|Sushi and Sashimi, Teriyaki and Tempura|
|by Hideo Dekura|
Japanese cuisine is considered to be one of the healthiest diets in the world. In Japan, food is much more than a means of satisfying hunger - it ...
71 - 80 of 3,320 for vegetable soups
Combine V-8 juice, bouillon, frozen vegetables and barley (if ... heat to simmer. Soup will be ready ... longer to cook, see barley package directions.)
Heat water to ... tender. Add frozen vegetables and soup. Bring back ... often with wooden spoon during simmering since cheese tends to stick to the bottom.
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.
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.
In large pan ... tomato sauce and vegetables. Bring to ... Stir in noodle soup mix, chicken and ... stirring occasionally. Serve with cheese sprinkled on top.
Any other vegetables you want to ... Place beef shanks, soup bone, salt, pepper, ... barley and frozen vegetables. Add more salt and pepper, if necessary.
Brown ground beef ... tomato sauce, frozen vegetables, onion soup mix, and sugar. Bring to a boil. Let boil 3 minutes, then cover and simmer 20 to 30 minutes.
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.
Cook above vegetables until tender. Melt the cream of chicken soup and cheese together. When melted add to vegetables. Serves 10 plus.
Brown hamburger and onion. Add soups, frozen vegetables and V-8 juice (no water added). Cook over low heat.
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