1/4 c diagionally sliced green onions
1/2 c diagionally sliced celery
1/4 t ground ginger
1 T butter
1 can chicken noodle soup
1 can chicken with rice soup
2 soup cans water
1 1/2 c cubed, cooked chicken
1 10 oz. package frozen mixed vegetables
4 t soy sauce
1/4 t salt
Generous dash pepper
In a large saucepan, cook onions and celery with ginger in butter until tender. Add remaining ingredients. Simmer 10 minutes or until done. Stir often. Makes 7 1/2 cups.
Pam thought this was very good. It was quick and easy to make! I added another can of chicken noodle soup since I had a 12 oz. bag of vegies, and 2 cups of chicken, and it seemed a little thick. I didn't add the salt- there's enough in the soup!
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, April 25, 2009
Wednesday, March 25, 2009
Hearty Hodgepodge
1 1/2 lbs. ground beef
3/4 c. chopped onion
1 clove garlic, minced
3 cans condensed minestrone soup
1 31 ounce can pork and beans in tomato sauce
1 1/2 c. chopped celery
1 T Worcestershire sauce
1/2 t. dried oregano
In large saucepan, cook beef, onion, and garlic, till beef is brown and onion is tender. Stir in minestrone soup, beans, 3 c. water, celery, worcestershire sauce and oregano. Simmer, covered, for 15-20 minutes. Makes 12-14 servings.
Pam says- it makes 8 servings. It was good and hearty (thick)! It was quick to make. Mark says he'd eat it again!
3/4 c. chopped onion
1 clove garlic, minced
3 cans condensed minestrone soup
1 31 ounce can pork and beans in tomato sauce
1 1/2 c. chopped celery
1 T Worcestershire sauce
1/2 t. dried oregano
In large saucepan, cook beef, onion, and garlic, till beef is brown and onion is tender. Stir in minestrone soup, beans, 3 c. water, celery, worcestershire sauce and oregano. Simmer, covered, for 15-20 minutes. Makes 12-14 servings.
Pam says- it makes 8 servings. It was good and hearty (thick)! It was quick to make. Mark says he'd eat it again!
Wednesday, March 4, 2009
Golden Cream Soup
3 C. chopped potatos
1 C. water
1/2 C. chopped celery
1/2 C. carrot slices
1/4 C. chopped onion
1 t. parsley flakes
1 chicken bouillon cube
1/2 t. salt dash of pepper
1 1/2 C. milk
2 T. flour
1/2 lb Velveeta, cubed
In large saucepan, combine potatoes, water, carrots, onion, parsley, and bouillon cubes and seasonings. Mix well. Cover. Simmer 15-20 minutes or until vegies are tender. Gradually add milk to flour, mixing until well blended. Add milk to vegies. Cook until thickened. Add cheese and stir until blended. Serves 6-8.
Pam's tips- double or triple the milk, not the flour. It was very thick and not soup-like. I'd also use corn starch as a thickener. I could taste the flour. This might serve 6 if it's a bit thinner. It had really good flavor!
1 C. water
1/2 C. chopped celery
1/2 C. carrot slices
1/4 C. chopped onion
1 t. parsley flakes
1 chicken bouillon cube
1/2 t. salt dash of pepper
1 1/2 C. milk
2 T. flour
1/2 lb Velveeta, cubed
In large saucepan, combine potatoes, water, carrots, onion, parsley, and bouillon cubes and seasonings. Mix well. Cover. Simmer 15-20 minutes or until vegies are tender. Gradually add milk to flour, mixing until well blended. Add milk to vegies. Cook until thickened. Add cheese and stir until blended. Serves 6-8.
Pam's tips- double or triple the milk, not the flour. It was very thick and not soup-like. I'd also use corn starch as a thickener. I could taste the flour. This might serve 6 if it's a bit thinner. It had really good flavor!
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