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Results 11 - 20 of 42 for vegetarian soup
Saute in 1/4 cup oil the first 5 ingredients in very large stock pot. Add the remaining ingredients. Bring to a boil; add 1 cup rice or ...
Chop all vegetables into bite-size pieces. Put water and all ingredients in large pot, bring to boil. Cook on simmer for 2 to 2 1/2 hours. ...
In large kettle, cook onions with butter and oil over low heat for 30 minutes, stirring occasionally. Add sugar and mustard; cook 30 ...
Wash the squash and remove ... these in a soup pot along with the onion. ... Add this to the soup and let simmer 5 minutes more before serving.
Soak chick peas and dried ... for 2 hours or more until beans are tender. If soup is too thick, add water. Serve with sprinkled Parmesan cheese.
Saute mushrooms and onions in butter. Bring water to boil then add mushrooms, onions, barley, broth and carrots. Add 2 sprigs of dill (or ...
Bring water to a boil. In a 4 quart round casserole, combine peas, celery, onion, carrots, potato, garlic, bay leaf, parsley, Italian ...
Boil barley in water for ... liquid. Before serving, take cup of hot soup and stir into the sour cream. Blend with remaining soup stock. Serves 6.
Combine first 6 ingredients with 1 quart water and simmer until celery and onion is about done. Add vegetables and more water, if desired, ...
For 4 servings you will need: TIPS: This soup is even better if prepared a day in advance as the flavors blend and become richer when refrigerated.
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