Here is the recipe I used =D http://southernfood.about.com/od/soupandstew/r/blbb48.htm 6 large green onions 2 green bell peppers 1 or 2 cans of tomatoes (14….
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Question by Cally U: GOOD soup recipe….only have….on hand?
Hello all!! anyone have any good recipe ideas using veggies?!? this is what I have….
squash
carrots
onions
garlic
bell peppers
1 tomato
green beans
* and plenty of spices*
I don’t necessarily want to mix all the above ingredients together…but do you know a good combination of them that would make a great warm cozy soup???
Thanks for the suggestions!
–xoxo
Best answer:
Answer by Chucks Norris
why would you make soup on your hand?
Give your answer to this question below!
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Wendys got the best sweet tea. :)
she’s talking because she knows your looking at her mouth..
U should show how to make diet soup
To much talking wasting time
Your beautful
Please get to the point!!!
stop talkin so damn much
It’s like the cabbage soup that I make but I use v-8 and Lipton onion soup
mix to add favor to it. but i think no matter how you make it IT WORKS.
To much talking 😉
Thanks Jen I am going to try this diet. I want to looks weight and get
healthy again. I drink a cup of green tea daily half packet of sweetener.
You might want to switch over to green tea
I don’t think your going to get very good results with soup mix, broth and
bouillon. And your not supposed to use salt at all only other seasonings..
Hey! I’m Nick.I did -15 lbs past 1 week.Open hddiet.gs#y98v
Hmmm. I don’t have quantities for you but I made an AWESOME soup once by roasting squash, carrots and onions, pureeing them with a little stock, and adding nutmeg, mustard and cumin, and then some cream at the last minute. Really comforting and wintery and delicious!
Carrot Soup
3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
1/4 pound butter
1 1/2 teaspoons salt
In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Roasted squash soup
Peel and seed the squash, trim and slice the carrot into coins, halve and peel the onion and separate into leaves
Place the vegetables on a rimmed baking sheet and roast at 425 until the squash is fork tender, 45 to 50 minutes.
Heat a stock pot over medium-high heat for 3 minutes. Add a tablespoon of oil and heat for 30 seconds. Add 2 tablespoons of kosher salt and 2 teaspoons of dried red pepper flakes and toast for 30 seconds. Add the roasted vegetables, breaking them up with a wooden spoon.
Add 1 quart vegetable or chicken stock, or water, cover, bring to the boil then drop to a simmer and simmer for 20 minutes.
Use an immersion blender to blend everything smooth (or puree in batches in a blender). Taste for seasoning and, if desired, dress with a touch of cream.
This free 88 page pdf on cooking mastery may help you.