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Cook Recipes Archive For ‘Soups’

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 (6 ounce) package frozen cut okra
1 small yellow onion, chopped
One (16-ounce) package frozen bell pepper strips
1 turkey legs (about 1 pound), skin removed
1 cup frozen corn
1 (28-oz) diced tomatoes with juice
1 cup cooked brown rice
Hot sauce to taste
Salt and pepper to taste

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carrot cream sweetiepies turkey

Ingredients

1 ounce (about 1 cup) dried mushrooms or dried mushrooms
6 cups vegetable broth low-sodium, divided
3 / 4 cup unsalted cashews
1 onion, finely chopped
3 rutabaga, peeled and finely chopped
Lemon zest and juice of 1 lemon, divided
1 red bell pepper, seeds removed and finely chopped
3 tablespoons chopped fresh chives

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barley soup Wintwe special veg soup

Ingredients

4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 / 2 teaspoon ground cinnamon
1 clove garlic, minced
1 cup cooked bulgur
1 teaspoon ground coriander
1 (14 ounce) can no salt added diced tomatoes
2 tablespoons fresh parsley leaves
1 tablespoon fresh lemon juice
1 tablespoon crumbled feta cheese (optional)

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Ingredients

2 cups (1 inch) of melon
2 cups (1-inch cubes) of seedless watermelon
1 pound organic strawberries, hulled, divided
1 cucumber, peeled, seeds and chopped
1 tablespoon fresh lime juice

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Ingredients

4 cups vegetable broth low-sodium, divided
1 yellow onion, chopped
3 cloves garlic, minced
1 medium potatoes, peeled and cut into 1-inch pieces
2 teaspoons grated ginger
1 tablespoon chopped fresh chives
Book 1 carrot, coarsely chopped
1 teaspoon lemon juice

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special carrot soup

Ingredients

1 / 4 cup whole wheat breadcrumbs
1 chicken or fresh pork sausage bratwurst books
8 cups chicken broth low sodium
1 tablespoon expeller-pressed canola oil
8 oz Organic Capellini
3 tablespoons daily value distilled white vinegar
C. 1 Tea organic sesame oil
Sea salt 1 / 4 tsp
1 cup shredded cabbage

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Ingredients

1 pound (450 g) carrots
3 stalks celery, chopped
3 ounces (75 g) butter
1 medium onion, peeled and coarsely chopped
1 pound 8 ounces (700 grams) artichoke (weight before peeling)
1.5 liters (2 ½ pint) hot vegetable stock made with Marigold Swiss vegetable bouillon powder
salt and freshly ground black pepper

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Ingredients

6 whole Yukon Gold potatoes (medium)
½ cup chopped onion
1 – ¼ cup chicken broth
2 tablespoons olive oil
3 tablespoons flour
2 cups milk
¼ C. teaspoon pepper
½ teaspoon salt
3 slices bacon (cooked)
⅓ cup grated cheese (any variety)
1 whole green onion, thinly sliced

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Ingredients

3 medium tomatoes, halved
1 large eggplant (about 1 1 / 2 lb), halved (I used 3 small)
6 large garlic cloves, peeled
2 tablespoons olive oil
1 small onion, halved (er, I had medium)
4 cups chicken broth or vegetable
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Cream 1 / 4 cup heavy (you can add more flavor, or completely skip this)
3 / 4 cup (about 3 1 / 2 ounces) crumbled goat cheese

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soups eggplant soup roasted eggplant soup eggplant طرز تهیه اسنک هندی

Ingredients

6 cups chicken broth
Lemon juice 1 / 4 cup
2 eggs
1 / 3 cup white rice
1 / 2 teaspoon salt

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