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Results 31 - 40 of 1,680 for tomato bouillon soup
In a skillet, heat olive oil and sauté onion and garlic till browned. In mixer, blend tomatoes or mash by hand to medium bite-size ...
Mix all ingredients in a large pot and simmer 2-3 hours before serving. I think it's best when refrigerated overnight and reheated the next ...
33. ALBONDIGAS SOUP
Mix together and shape into ... in broth and tomato sauce. Simmer 10 minutes. Add ... 20 minutes. Add zucchini and tomatoes. Simmer 10 minutes.
In a Dutch oven place ... frozen vegetables, all bouillon cubes dissolved in 1 cup ... kidney beans, and tomato paste let simmer for 15 ... for another 15 minutes.
Preheat oven to 350°F. Mix ... crumbs, eggs, and soup mix together. Dissolve bouillon cubes in 1 cup water ... Corningware dish. Mix tomato paste with 1/3 cup water ... it was still great!
Soak beans overnight, drain and ... Combine water and bouillon, heat in microwave for ... if needed. Tip: Soup can be frozen for later use -- great for brown-bagging.
In a large skillet, brown ... off fat. Add tomato soup and seasonings. Simmer on low ... grown-ups can be more adventuresome with their toppings.
Yummy yummy! Cook at mild boil, stir frequently so barley doesn't settle on bottom. Note: Cook at least an hour, always better the longer ...
Add all ingredients to Crock-Pot except orzo. Cook on HIGH for 3 to 3 1/2 hours. Add orzo, stir, resume cooking for 30 minutes. Great ...
Cook all ingredients except green beans and mushrooms together. Add green beans and mushrooms last; heat and serve.
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