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Results 11 - 20 of 31 for summer squash soup
11. HARVEST SOUP
In heavy soup kettle, bring water to a ... to break up squash and form thick stock. Stir ... quantities, because it is a great leftover. Serves 8.
Cut squash into 2 pieces with skin on. Place in large soup pot. Peel potatoes, cut to ... Sprinkle on green onion before serving. Makes 4 portions.
13. STONE SOUP
Great to make with children. ... Chunks of peeled: Pieces of: Season soup with salt and pepper. Ladle into bowls, garnish with Parmesan cheese.
In large pot, saute green peppers and onions in butter about 2 - 3 minutes. Add: water, broth granules, tomatoes (chopped) and liquid, ...
Saute onions, celery and garlic in butter. Add mashed squash and simmer 10 minutes with ... taste and add summer savory. Serve, garnishing with parsley.
Chock - full of vitamins and fiber, this vegetable soup contains about 55 calories per ... and cook 30 minutes longer. Makes 18 ( cup) servings.
17. VEGETABLE SOUP
Cook the pre-soaked beans in ... strips. Cut the squash into large pieces. Shave the ... leaves of cilantro. Serve with cornbread or tortillas.
Saute garlic, onion and barley until onion is translucent. Stir in vegetables; saute 2-3 minutes. Add water. Bring to boil. Add parsley and ...
I use chick peas. Simmer ... green pepper, celery, squash, water, garlic, chili powder, ... about 1 hour or until tender. This soup freezes nicely.
In 3 quart saucepan over medium heat, saute onion and garlic in butter, until golden brown. Add flour. Cook and stir for 1 minute. Add ...
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