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Results 11 - 20 of 57 for garden vegetable soup
1. Heat butter and oil in Dutch oven. Saute carrots, onion, celery and garlic 5 minutes. 2. Peel tomatoes; cut in half crosswise. Place a ...
1. Saute mushrooms and onions without oil in large nonstick saucepan over very low heat, 2 minutes or until soft. 2. Add remaining ...
Simmer for 2 hours. Makes 2 gallons.
In saucepan, combine all ingredients, except tomatoes. Bring to boil. Reduce heat. Simmer, covered, 5 minutes. Add tomatoes. Continue ...
Saute 5 minutes in a ... Before serving, reheat soup and garnish each serving with chopped parsley and grated Parmesan cheese. Makes 2 quarts.
Heat butter and oil in ... longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese. Makes 8 cups. This soup freezes well.
Heat butter and oil in Dutch oven; saute carrots, celery, onion, and garlic 5 minutes. Peel tomatoes; cut in half crosswise. Place strainer ...
Trim excess fat from beef pot roast. Cut beef into 1 1/2 inch pieces, reserve bone. Brown beef pieces and bone in Dutch oven, drain. Stir ...
Cook and stir ground beef ... macaroni and Veg-All vegetables (with liquid); cover and cook ... 9 1/2 cups soup. (If water is reduced, ... be a hot dish.)
Trim excess fat from beef ... simmer until potatoes are tender. Sprinkle soup with spinach. Cover and simmer 5 minutes. Remove bay leaf. Serves 8.
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