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Results 1 - 10 of 30 for chunky tomato soup
In large Dutch oven, fry ... Add tomatoes and tomato sauce, water and seasonings. Cook, ... At this point, soup may be cooled and frozen. ... Serves 8 to 10.
Saute onions; set aside. Combine tomato soup, milk, tomatoes, onions, basil, ... rest of ingredients. Heat, stirring occasionally. Serves 6-8.
In a large saucepan or ... again. Stir in tomato sauce, milk, and salt, if desired. Heat soup an additional 4 or 5 ... refrigerator. Makes 5 to 6 servings.
In a heavy pan saute, ... gradually stir in the milk. Bring soup to below a boil and serve. Garnish with Parmesan cheese. Makes 8 large servings.
Coarsely chop cabbage, onions and ... enough water and/or tomato juice to just see through ... Sprinkle with onion soup mix and stir in. Add ... This soup freezes well.
Chop chicken in small cubes and fry in oil. Mix all canned ingredients in a deep pan. Stir in chicken and heat until warm. Spoon over ...
Cook and stir beef, onion and garlic in oil in Dutch oven until beef is brown. Stir in water, chili powder, salt, oregano, tomatoes and ...
Cook and stir beef, onion, ... excess fat from soup. Stir noodles, green pepper ... until noodles are tender, about 10 minutes. Stir in parsley.
Cook and stir beef, onion ... green pepper into soup. Heat to boiling, reduce ... 10 minutes. Stir in parsley. 4 servings (490 calories each).
In a Dutch oven or ... tender, stirring occasionally. Remove and discard the bay leaf. Serve. This soup will keep in the refrigerator 2-3 days.
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