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Results 51 - 60 of 85 for summer soups
51. VEGETABLE SOUP
Cook the pre-soaked beans in a saucepot for about 1 to 2 hours in plenty of water with the salt, bay leaf and oregano. Remove them from the ...
Put 3 cups water in ... 2 pounds of summer fruit (green grapes and ripe ... refrigerator for at least 3 days. Extremely refreshing on a hot summer night.
Saute onions, celery and garlic ... heat. Cool. Add milk or cream slowly. Season to taste and add summer savory. Serve, garnishing with parsley.
Rinse cracked wheat well. Cover cracked wheat with 8 cups water. Cook for 40 minutes. Add water, if necessary. Add tomatoes and simmer 20 ...
Chock - full of vitamins and fiber, this vegetable soup contains about 55 calories per ... and cook 30 minutes longer. Makes 18 ( cup) servings.
56. STONE SOUP
Great to make with children. ... Chunks of peeled: Pieces of: Season soup with salt and pepper. Ladle into bowls, garnish with Parmesan cheese.
Simmer ham in 2 quarts ... and return to soup. Add the remainder of ... until vegetables are tender. Remove from heat and add cream and serve.
Cut squash into 2 pieces ... Place in large soup pot. Peel potatoes, cut to ... dill. Sprinkle on green onion before serving. Makes 4 portions.
Crumble sausage in skillet, brown well. Chop all vegetables in large bite sizes. Combine all ingredients in large pot; bring to a boil. ...
Saute garlic, onion and barley until onion is translucent. Stir in vegetables; saute 2-3 minutes. Add water. Bring to boil. Add parsley and ...
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