EVERYTHINGS IN THE SOUP 1/2 c. chopped tomato 1 hot dog, sliced thin 1/2 clove garlic, minced 1/8 t. oregano 1 T. butter 1 can soup 1 can water 1/2 c. cooked macaroni Saute tomato, hot dog, garlic and oregano in butter 5 min. Add remaining ingredients and heat. (3-4)
ONION SOUP 2 cups onions, sliced thin 2 T butter 2 T flour 1/2 tsp. pepper 1/2 tsp. salt 4 C. beef boullion Grated Parmesan cheese (can use cubes or powder) Melt butter in heavy saucepan, add onions and saute over low heat till browned. Stir frequently. Sprinkle onions with flour, pepper. and salt, and stir till brown again. Slowly add bouillion, stirring constantly till mixture boils. Correct seasonings. Serve with the grated cheese. Serves 2 people generously.
TOMATO BEAN SOUP Combine one 10 3/4-ounce can condensed tomato soup; a soup can of water; 1 1/2 cups frozen mixed vegetables; one 8-ounce can red kidney beans, rinsed and drained; 1/2 cup diced cooked lean pork or chicken, and a touch of Italian seasoning. Heat to boiling; stir often. Serves 4. About 173 cal., 4 g fat, 20% calories from fat.
ALL-YOU-CAN-EAT VEGETABLE STEW 4 cups water 4 chicken bouillon cubes 46-ounce can crushed tomatoes 1 onion, chopped 1/2 cabbage head, chopped 1 clove garlic, finely chopped 3 carrots, peeled and sliced into rounds 3 zucchini, sliced into rounds 10-ounce box frozen green beans 16-ounce can white kidney beans Dissolve the bouillon in water in a big pot, add tomatoes, then the fresh vegetables in succession. Simmer until vegetables are tender, add the frozen, then the canned beans. Simmer for an hour or so until the soup thickens and the flavors blend. Adjust salt to taste. The soup should be kept very thick so that it will remain sensuous though harmless. Serve with a little crusty French bread (no butter!) and a little hard cheese. Makes six servings.
VEGETABLE SOUP 1 can (46 oz.) no salt added 1 cup green beans, cut tomato juice into 1-inch pieces 1/2 cup water 1 cup fresh mushrooms, sliced 2 cups cabbage, shredded 1/2 cup onion, chopped 1 cup yellow squash, chopped 1/2 cup green pepper, chopped 1 cup zucchini, chopped 1 bay leaf 1 cup scraped carrots, thinly sliced 1 teaspoon dried, whole basil 1/2 teaspoon salt 1/8 teaspoon pepper Combine all ingredients in a large Dutch oven; bring to a boil. Cover; reduce heat and simmer 30 minutes. Remove bay leaf before serving. Yield: 10 cups (about 47 calories per 1-cup serving).
Last revised January 12, 1996.
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Duane Bristow (firstname.lastname@example.org)
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