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Results 11 - 20 of 13,040 for 1600s soups
Brown the sausage or meat in a large soup pot. Remove and slice into ... Serve with plenty of freshly grated Romano and garlic bread for dipping.
Heat the oil in a ... and add to soup 15 minutes before soup is ... is cooked and the escarole is tender. Serve sprinkled with Parmesan cheese.
Rinse split peas in strainer, ... water in large soup pot or slow cooker. Bring ... tablespoons parsley. Heat through, and serve immediately. .
Slice chourico or linguica and ... have them. This soup works well if you start ... Add the potatoes and kale at the last half hour. Serves 4
15. POTATO LEEK SOUP
Peel and quarter the potatoes. Prepare the leeks by removing the green portions, reserving for another use if desired. Cut down the center ...
16. BLACK BEAN SOUP
Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, ...
Fast and Easy! In skillet, ... diced tomatoes, tomato soup, or tomato sauce to ... steak or thinly sliced beef or pork instead of the ground beef.
18. OXTAIL SOUP
In a stockpot or heavy cast-iron Dutch oven, brown 2 tablespoons of butter and 2 tablespoons of olive oil, two or three carrots, two onions ...
Put everything into a soup pot and simmer gently for ... Serve accompanied by toasted Italian bread spread with garlic butter and Parmesan cheese.
Rinse split peas. Place in a soup pot with 6 cups water, ... cover, and allow sit at room temperature 15 minutes before serving. Makes 6 servings.
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