|Take Six Ingredients|
|by Conrad Gallagher|
How often have you looked longingly at a recipe only to be daunted by the number of ingredients? Take Six Ingredients is the cookbook that will en...
Results 91 - 100 of 246 for zucchini vegetable soup
Slice sausage crosswise, ... 5 minutes. Add zucchini, tomatoes with ... Add beans (undrained). Cook another 20 minutes. Garnish with parsley. Freezes well.
Cook roast in ... Slice rest of vegetables into small pieces. ... Seasons to taste. Add V-8 juice if more juice is needed. Serve with French bread, toasted.
Heat butter and ... 20 minutes. Add zucchini and parsley and ... not over cook vegetables should be slightly crisp. Serve with Parmesan cheese. Serves 8.
Bring salted water ... more minutes. Add zucchini and stir again. ... 30 minutes, add vegetables and simmer together ... tomato or V-8 juice. Serves 6-8.
Place barley, stock, ... bay leaf in soup pot and bring ... sliced carrots, celery, zucchini and chopped onion ... just before serving. 9 (1 cup) servings.
Set time for ... place oil and vegetables in the order ... Serve with a dusting of Parmesan cheese. Great the second day and freezes well. 8 to 10 servings.
Place navy beans ... oil in large soup pot. Add carrots, ... garlic. Saute until vegetables are tender, about 5 minutes. Stir in zucchini and green beans; ... until macaroni is done.
Heat chicken broth to boiling. Add remaining ingredients. Simmer about 30 minutes until vegetables are just tender.
Combine all ingredients and cook until vegetables are tender. This ... more often the soup is heated, the ... for today and freeze one for another time.
Simmer tomatoes and sliced zucchini in chicken broth. ... garden seasoning, salt, and pepper. Add just enough rice to thicken soup. Simmer until rice is done.
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