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Results 61 - 70 of 71 for short ribs tomato soup
61. VEGETABLE SOUP
Wash meat. In a large ... fat; discard. Blend tomato paste and tomatoes with meat. ... longer. Serve with hot corn bread. Makes 6 to 8 servings.
Pour over cooked ribs and simmer. This is also good poured over chicken.
Cut tomatoes into 1/2 inch ... meat out of soup with slotted utensil. Skim fat. ... minutes. Refrigerate leftover soup covered. Makes 10 servings.
64. BEEF BROTH
Put meat, bones and water ... reserve meat for soup. Chill stock overnight; skim ... hearty soup, do not strain broth. Add 2-3 cups cooked pasta.
In a large skillet brown ... vegetables with the tomato and salt and pepper to ... sieve into a soup tureen, discarding the solids, and ... the basil. Serves 4-6.
66. VEGETABLE SOUP
Cook meat, onions, celery, salt in water (enough to cover meat) until meat is done (about 1 hour). Add frozen vegetables, cabbage and ...
67. VEGETABLE SOUP
Cover roast with water and boil 1 hour. Add other ingredients, all well chopped, except potatoes, corn and frozen vegetables. When meat is ...
68. VEGETABLE SOUP
Boil meats until tender. Add potatoes, onions and bouillon cubes. Cook until potatoes are tender, then add all of vegetables. Season to ...
69. VEGETABLE SOUP
Boil meat until half done in water. Add celery, garlic, carrots, turnips, onions, and cabbage. Add mixed vegetables, Worcestershire sauce, ...
70. VEGETABLE SOUP
Boil in 6 quart kettle the meat about half done (1 1/2 hours), then add all the other ingredients and boil 1 1/2 hours, until all are done, ...
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