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Results 21 - 30 of 91 for italian vegetable soup
Peel and coarsely chop onion to measure 3 to 4 cups. Heat oil in large saucepan or dutch oven. Add onions, carrots and celery. Saute 5 ...
Heat oil or butter in ... stirring occasionally, until vegetables are limp but not brown. ... Add tomatoes and Italian bread crumbs. Cover and simmer ... 1 hour. Force soup and vegetables through food mill ... Drain on paper towels.
In 6 quart saucepan over ... stirring frequently until vegetables are crisp-tender. Add beef broth, ... Serve with garlic bread sticks, if desired.
Place chicken in pot with ... chicken back into soup and simmer for 2 more ... Variation: Cabbage, scallions, string beans or turnips can also be added.
Brown beef or turkey in ... and simmer until vegetables are tender. If you prefer a thinner soup, add additional water or ... serving. Yield: 12 servings.
Brown the hamburg and drain ... the tomatoes, onions, soup, water, escarole and the rest of the vegetables. Bring to a boil ... better the next day.
In Dutch oven or large ... carrots, tomatoes, bouillon, Italian seasoning and pepper; bring to ... until macaroni is tender. Refrigerate leftovers.
Brown hamburger, add all other ingredients, simmer 20 minutes. Then add 2 cups cut up cabbage, 1 can of green beans, cut up (optional) and ...
Brown sausage with onion. Stir ... with croutons or French bread. Italian sausage may be substituted with Polish sausage for a very hardy soup.
In Dutch oven combine onion, garlic, celery, green pepper and oil. Saute until onion is soft. Add remaining ingredients, except cheese. ...
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