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Results 21 - 30 of 126 for summer vegetable soup
Slice unpeeled squash in 1/2 ... until tender, about 20 minutes. Stir in soup and tomatoes. Heat, stirring occasionally. Makes 6 to 8 servings.
Boil squash for 10 minutes. Drain and pat dry. Puree with stock and ginger in blender until smooth. Strain into heavy medium saucepan. Stir ...
Place the spices in a ... ingredients. Simmer until vegetables are done. Optional additions: 1 ... tomato juice; leftover vegetables; dried beans.
In 4 quart Dutch oven ... squash, water, garlic, etc. Bring to boil. Reduce heat; cover and simmer about 1 hour or until vegetables are tender.
Cook and stir sausage and onion in 3 quart saucepan until sausage is light brown; drain. Stir in tomatoes (with liquid), beans, broth, ...
Combine all ingredients in a large jar with a lid. Shake until well mixed. Refrigerate until ready to use. Makes 2 1/2 cups.
Fill pot with water to ... rest of the ingredients and cook for an additional hour. If you use noodles, leave out the vegetables that have a star.
Cut up squash and onions ... cream of chicken soup. Mix stuffing according to ... top with rest of stuffing. Bake at 400 degrees for 40 minutes.
Melt butter in a 3 ... 15 minutes until vegetables are tender. Remove cover and let soup stand until cool enough to ... to soup with potatoes.
1. Trim the leeks, leaving ... Add to the vegetable bowl. Add the garlic. 5. ... another 30 minutes. 9. Serve topped with grated chevre. 8 portions.
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