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Results 11 - 20 of 140 for garden soup
Drain liquid from all vegetables ... ingredients in 5-quart soup pot and bring to a ... beef, pasta or rice with additional broth. Serves 6 to 8.
A light, colorful soup, showcasing an appealing blend ... chives or parsley, if desired. Keep refrigerated 3 or 4 days. Makes 5 to 6 servings.
In large saucepan, heat oil. Add onions, cooking until soft. Add garlic, cook for 1 minute, stirring often. Add carrots, celery and ...
Pick the beans from your garden. Add good size mess ... cup (just enough to make broth white). Enjoy! Hint: I cut my bacon with kitchen scissors.
Sauté carrot, onion and garlic in a large saucepan coated with cooking spray until softened. Add broth, cabbage, beans, tomato ...
In large kettle saute onion ... 1/2 hour longer. Can be served with croutons and cheese on top. Option: Some cooked chicken can be added to soup.
In a large kettle, heat butter and olive oil over medium-high. Add onions and seasonings. Cook, stirring occasionally, until the onion is ...
Brown 4 to 6 boneless ... vegetables in large soup pot. Bring to boil. Add ... heat through. Serve with Parmesan cheese and a crusty French loaf.
Melt butter in sauce pan and slowly add flour to make a roux. Add milk and chicken stock, stirring constantly. Bring to boil and let simmer ...
In large kettle, saute onion ... minutes or until vegetables are tender-crisp. Serve in soup bowls topped with croutons or cheese, if desired.
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