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Results 11 - 20 of 68 for old-fashioned tomato soup
Brown beef and onion until meat is done. Drain off fat. Add remaining ingredients except corn, beans and peas. Simmer 30 minutes or until ...
Cut up vegetable and mix with rest of ingredients. Heat all ingredients to boiling. Reduce heat, and simmer 1 hour or until vegetables are ...
In large stock pot, add ... and simmer 25 minutes or until vegetable are tender and soup has rich, thick appearance. Serve with corn muffins.
In 8 quart Dutch oven or large saucepan, cook onion, celery, carrots, cabbage and zucchini in very hot salad oil over high heat until ...
Sort beans and wash thoroughly; ... juice. Gradually add tomato juice to flour mixture; cook, ... in milk; heat thoroughly. Yield: 12 servings.
In a LARGE kettle (or ... A LOT!! This soup can be divided into individual ... autumn meal. Great with a bit of fresh Parmesan cheese grated on top!
Any extra green beans, lima ... in it for soup. In large pot or ... into chunks and add back to soup. Simmer until done. Salt and pepper to taste.
Brown the meat, onions and pepper. Add the rest of the ingredients and cook on low heat for about one hour.
In 3-qt. microwavable casserole, combine ... Yield: 2 servings about 1 1/2 c. each. Note: Use leftover cooked beef in this hearty vegetable soup.
Preheat oven to 350 degrees. Mix all ingredients together thoroughly and shape into loaf. Place into shallow baking dish. Design catsup on ...
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