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Results 101 - 110 of 314 for homemade soups
Put everything in a soup pot and cover with water ... onions and parsley. Cook twenty minutes more and taste to see if more seasoning is needed.
Boil stew beef in water until tender. Add salt and pepper. Add onions, potatoes, and carrots. Cook until tender. Add tomato juice and ...
In 4-quart casserole, combine chicken, ... Add chicken to soup. Let stand, covered, 7 to 8 minutes, or until noodles are tender. Yield: 8 servings.
Brown ground beef and onions; drain. Add all remaining soup ingredients. Cook over medium heat ... chicken-vegetable soup. Yield: 12 (1 cup) servings.
1. Heat the oil in ... or refrigerate the soup until cool, skim off fat. ... bones and cut meat into bite size chunks. Reheat when ready to serve.
Combine all ingredients in an ... cans of cream soup. To make the equivalent ... sodium than canned soups, without a taste difference. It also works good in casseroles.
Combine all ingredients, mixing well. ... can of condensed soup or gravy, combine 1/3 cup ... substitute for commercial soups. Makes the equivalent of ... ounce cans of soup.
Add vegetables to broth along with canned broth or bouillon cubes and enough water to make at least 5 quarts of liquid. Boil until ...
Brown beef stew meat in ... in a large soup pan. Make sure to leave ... Let simmer for about 2 hours to get a good full taste. Makes a large pot.
Cook the meat in boiling water for about 1 hour. Cut large pieces into small bits as it cooks. Clean, slice and chop other vegetables. ...
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