Vegetable Soup On The Double Recipes

Steps:

• Combine the tomatoes, tomato paste, garlic, serrano chiles, oregano, cumin, and 2/3 teaspoon salt in blender or food processor and puree.
• In large stock pot, combine chicken stock, beef broth, potatoes, carrots, onion, bok choy, celery, green beans, okra, pureed tomato mixture, salt and pepper. Bring soup to a simmer and cook 20 to 30 minutes, adding additional stock if needed. At end of cooking time, add lime juice (or balsamic vinegar).
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Steps:

• Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve.

Steps:

• Chop all the vegetables and place in saucepan or pressure cooker and cover with water (not quite covererd if in a pressure cooker)
• Bring to the boil and simmer until all the vegetables are soft (about 10 minutes in the pressure cooker)
• Add bayleaf, 2 stock cubes, parsley, salt and pepper, tomato puree, cannellini beans and simmer for a further 5 minutes
• Add the dissolved corn flour stirring all the time and bring back to the boil a couple of minutes

Steps:

• Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

Steps:

• Add water and bouillon, bring to a boil.
• At this point add whatever vegetables that needs to cook, carrots, potatoes, cabbage, broccoli, cauliflower, squash, zucchini, (good time to clean out the fridge); slow boil for 15-20 minutes, until potatoes are done.
• Add tomatoes (or tomato juice), salt and pepper and canned vegetables (its a good time to clean out cabinets).

Steps:

• Combine all ingredients in slow cooker EXCEPT creamed spinach and cheese.
• Cover: cook on low heat setting for 8 to 10 hours or until carrots and potatoes are tender.
• Increase heat setting to High.
• Just before serving, stir thawed spinach into hot soup mixture, stirring constantly.
• Cook, stirring occasionally until soup is thickened (6 to 10 minutes).
• To serve, spoon into individual serving bowls, sprinkle with cheese.
• +++Okay, now here is how I did it: Everything went into a 8 quart pot on stove, except spinach and cheese cook on medium-low for 7-8 hours.
• Stir occasionally.
• Will serve with the cheese.
• As I said, I'm cooking it now!
• Will go great with cornbread and sweet potatoes!