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Results 21 - 30 of 141 for pureed vegetable soup
21. TOMATO-RICE SOUP
Heat oil in large saucepan ... minutes or until vegetables are soft. Add tomatoes with ... minutes or until rice is tender. Yield: about 8 cups.
Save 1 empty (29 oz.) ... bouillon cubes) into soup pot (with lid), turn on ... boil, cook for 2 1/2 to 3 hours until vegetables sink in the broth.
Melt butter and slowly mix ... boil. Add chopped vegetables and pureed tomatoes. Simmer for 30 minutes. ... additional can of corn and green beans.
Brown ground beef; drain, rinse, ... May add leftover vegetables (but no yucky ones). Freezes well. Pretty good with buttered saltines crackers.
In a large soup kettle combine potatoes, carrots, onions, ... water to cover vegetables. Cook vegetables over medium-high ... low in fat content.
26. BEEF BARLEY SOUP
Brown meat with bones in ... and parsley in soup kettle. Cover tightly and cook ... tomato and frozen vegetables; cook 45 minutes. Add ... tripled and freezes well.
Combine all ingredients, bring to a boil. Reduce to low-medium heat and simmer until vegetables are tender.
Soak beans overnight in cold ... the rest of soup using a food processor, blender ... serving, add a touch of sherry and top with hard-boiled eggs.
29. MEXICALI SOUP
Sauté onion and garlic in oil till tender. Add ground beef and cook until browned. Drain. Add broth, water, corn, tomatoes, ...
Combine in soup kettle: Cover and simmer until vegetables are almost tender, about 10 ... bouillon cubes) Pinch to bits, add and stir rapidly:
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