Try this super easy recipe. All you do is open each can and dump it into your crockpot. You don't even have to drain the liquids!
Cook on low for 6 to 8 hours.
1. Cut up spareribs, cover with 1 1/2 or 2 quarts water. Add seasonings and cook on low heat until meat is tender and falls off bone.
2. Lift out meat and strain juice.
3. Pre-boil shredded cabbage until softened.
4. Add all veggies to soup stock and cook until tender.
5. Add sugar, tomato juice and vinegar. 6. Just before serving, add cream and dill, or serve individual soup plates with a dollop of sour cream and a sprig of fresh dill.
In a deep pot heat olive oil over medium heat. Add chopped vegetables & bay leaves. Cover pot & cook for 5 or 6 minutes, stirring occaisionally. While the veggies cook, combine ground meat with egg, bread crumbs, cheese & nutmeg & salt & pepper. Uncover veggies, add broth and water, and raise heat to high. Bring liquids to a boil. Roll meat mixture into bite-size meatballs and drop into boiling broth. Add pasta. Return to a boil. Reduce heat and simmer 8 minutes, until pasta is al dente and meatballs are cooked through - split one open and make sure there is no pink left in the meat. Add parsley and remove from heat.
Preheat oven to 375°F. Combine meat, bread crumbs, cheese, garlic pwdr, 1/4 c. of the minced onion, salt & pepper. Form 1/2" meatballs & place on a baking sheet. Bake about 12-15 minutes. While meatballs are baking, saute 1/2 cup chopped onion, carrot, celery & garlic in olive oil over medium heat (in a soup pot). Sprinkle vegetables with nutmeg, salt & pepper. Cook 5 minutes. Add broth & turn heat to medium high. When broth boils, drop in pasta. Reduce heat to simmer, drop in meatballs, and cook until pasta is al dente.
Combine all ingredients in medium saucepan and mix. Cook uncovered over medium heat for 5-8 minutes until thoroughly heated. Remove bay leaf before serving. 6 servings
Saute onions, celery, green pepper and garlic in the butter until onions are translucent. Add flour and cook for 2 to 3 minutes, until you have a light roux. Stir in broth; add milk slowly. Bring to a boil. Add peanut butter, tomato paste andsoy sauce. Reduce heat and simmer approximately 15 minutes.
Serve hot with chopped peanuts for garnish.
Toss the turkey carcass, one whole onion, 2 whole cloves of garlic and 2 bay leaves into a big stock pot, cover with water and simmer overnight.
The next morning, strain all of the whole ingredients from the stock.
To stock, add leftovers: vegetables, mashed potatoes and turkey meat. Salt & pepper to taste.
Simmer ½ hour, then serve.
In a heavy saucepan, melt the butter and saute the shallots with thet hyme until the shallots are soft. Add the chopped pepper and 1.5 c. chicken broth. Simmer covered for 12-15 minutes, until peppers are verysoft. Puree in food processor. Pour back in saucepan and whisk in cream. Add small amount chicken broth to get desired consistency
Delicious hot or cold.
Cook vegetables and drain. Melt margarine, stir in flour, salt, and mustard. Cook over low heatuntil smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese. Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, etc.)
Place turkey breast in 6-quart dutch oven and cover with water until pan is approximately 3/4 full.
Cut onions in large pieces, and slice celery. Add to soup pot.
Bring to boil, then lower heat to medium low.
Brown hamburger and onion together until well cooked. Drain well. Add the remaining ingredients. Do not drain any of the vegetables. Add more broth or water as desired.
In medium saucepan, combine all ingredients except sour cream and flour. Bring to a boil, stirring frequently.
In small bowl, place sour cream and flour and blend well. Then stir in a few tablespoons of the hot broth from the soup. Stir well with a wire whisk to blend. Reduce heat and stir sour cream mixture into soup.
Heat gently, stirring constantly, until thickened - do not boil. Serves 4
"Beautiful soup, so rich and green,
Waiting in a hot tureen!
Who for such dainties would not stoop?
Soup of the evening, beautiful Soup!
Soup of the evening, beautiful Soup!
Beau--ootiful Soo--oop!
Beau--ootiful Soo--oop!
Soo--oop of the e--e--evening, Beautiful, beautiful Soup"
--- The Mock Turtle Song
Put in slow cooker at night on low. Let cook on low all night. It will be ready for noon meal.
In large saucepan, sprayed with nonstick spray, saute carrot, onion, and garlic over low heat until softened, about 5 minutes.
Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to boil.
Lower heat and simmer covered about 15 minutes or until green beans are tender.
Stir in zucchini and heat 3-4 minutes.
Serve hot
Drain excessive grease from cooked ground beef. Add enough water to cover the beef. Place the potatoes, carrots and onions into the pot, adding water if necessary. Boil for 30 minutes.
Drain the water but leave enough to cover the meat and vegetables in the pot. Then add the corn, peas, green beans, lima beans, butter beans and tomatoes. Reduce heat to low and let simmer for 1 to 1 1/2 hours. Season with salt and pepper to taste.
Amount of servings vary with size of family or pot! I use about 6 boneless breasts in a dutch oven...you need a large amount of water/liquid to end up with enough broth.)
Boil chicken breasts until tender with 1/2 large onion, chopped or sliced, save the broth and debone or use Sanderson boneless breasts.
Add 1-2 cans chicken broth, 2 cans tomato SAUCE. Add 1/4 cup chili powder or to taste...It needs quite a bit and should turn the broth very dark. Add a bit of red pepper flakes to taste.
Bring back to boil and simmer about 20 mins.
When serving, add fresh chunks of avacado, place handful of tortilla chips in soup and squeeze FRESH lime juice all over soup.
Salt and pepper to taste. Remember, the tomato sauce is salty.
In a large Dutch oven brown Ground Beef and drain any fat or juices. Add soup, beans, and Rotel. Cover and bring to a boil and then reduce heat and simmer for 20 minutes. This make a large pot and the soup is very hearty. Serve with corn bread, sour dough bread, Fritos or crackers. Add a salad and you’ve got dinner in 30 minutes.
