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Results 101 - 110 of 467 for hearty soups
101. HEARTY POTATO SOUP
In a large kettle, cook ... or more of reserved cooking liquid until soup is desired consistency. Yield: 8 to 10 servings (about 2 1/2 quarts).
Combine the vegetables in a large pot and add 1 1/2-quart water. Bring to a boil for 5 minutes. Pour immediately into hot jars, leaving ...
Brown ground beef and onions. Add tomatoes, water, bouillon cubes, salt, pepper, bay leaf, celery, Worcestershire sauce and sugar. Bring to ...
In a large covered saucepot, bring broth and barley to a boil over high heat. Reduce heat to low and simmer 30 minutes. Stir in remaining ...
In 4 quart sauce pan ... vegetables are tender. Additional water may be added if soup becomes too thick upon standing. Makes eight 1 cup servings.
106. HEARTY TOMATO SOUP
Cook and stir onion in ... in milk and soup; beat with hand beater ... frequently, until hot 8 servings (about 1 cup each); 215 calories per serving.
Saute the onions in butter ... hours. To thicken soup: Puree one cup of ... you can add a bag of frozen mixed vegetables. Zucchini is good too.
Rinse and sort beans. Cover ... in a large soup kettle or Dutch oven. Add ... servings. If cooking for 2: freeze serving-size portions to enjoy later.
Rinse and sort beans. Cover ... in a large soup kettle or Dutch oven. Add ... aside. Return ham to soup and heat through. Garnish with parsley.
In a soup pot, combine barley, tomatoes, carrots, ... and let simmer 1 more hour. Ladle into hot soup bowls and top with a spoonful of yogurt.
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