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Results 41 - 50 of 85 for summer soups
Cook sausage and onion in a 3 quart saucepan over medium heat for 8-10 minutes. Stir occasionally until sausage is no longer pink. Stir in ...
Put carrots, celery, potatoes, and ... add bouillon cubes, summer savory. Cook on medium heat ... 10-12 minutes more, then add turkey and serve.
43. SUMMER SOUP
(I usually boil it first and let it cool off. Also you can use 2 full cans if you want, it just makes it a little watery.) Slightly peel, ...
Saute okra, celery, green pepper ... Cubes of cooked meat may also be added for a hearty mixture. Soup may be cooled and frozen for winter use.
Warm oil in a 4-quart saucepan; add onion, carrot, celery, squash and garlic. Cook, stirring constantly, until the onion is translucent. ...
Combine ham bone and water ... chunks. Add to soup stock, along with green beans, ... fat. Just before serving stir in 1 cup light cream or milk.
Rinse beans with running cold ... and return to soup. Add the can of ... longer, stirring to break up tomatoes. Discard bay leaf. Serves 10-12.
48. HARVEST SOUP
In heavy soup kettle, bring water to a ... end of cooking. This soup can be made in large quantities, because it is a great leftover. Serves 8.
49. GREEN BEAN SOUP
Cook ham bone in water ... Put back in soup base. Add green beans, potatoes, ... before serving, stir in light cream. Makes about 3 1/2 quarts.
In large pot, saute green peppers and onions in butter about 2 - 3 minutes. Add: water, broth granules, tomatoes (chopped) and liquid, ...
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