Sentences with phrase «add them to the soup pot»

Optional: roast your bones for 30 minutes in a 350 degree oven, for extra flavor, before adding them to the soup pot.

Rinse prior to adding to soup pot.

The directions say to let them cook until «crisp / tender» but it doesn't say when to add them to the soup pot?

Add all to your soup pot.

Add to soup pot.

Add them to the soup pot, along with the fresh and pureed tomatoes, squash, green beans, chilis, and cumin.

Add them to the soup pot.

Add to the soup pot, and then stir the two batches together.

Slice or pull the chicken thighs into bite sized pieces and add to the soup pot, plus the remaining chicken broth and a big pinch of salt.

Once this batch of broccoli is cooked to your liking, add to the soup pot.

Wash the carrots and cut off the root end and chop in to large bite size pieces and add to the soup pot with the bell pepper.

Cut steamed cauliflower into small chunks and add to soup pot.

Blend the acorn squash until smooth, and then add to the soup pot; stir to mix evenly.

Scoop out the flesh of the squash and add it to the soup pot.

Cut steamed cauliflower into small chunks and add to soup pot.

Wash the carrots and cut off the root end and chop in to large bite size pieces and add to the soup pot with the bell pepper.

Add to soup pot.

Not exact matches

I compare our «programs» to that stone soup where people bring what they have and add it to the pot.

You can sauté them in the pot first before adding the soup base for tender bell peppers, skip them, or simmer a little longer to soften the peppers.

Prepare the citrus compote first — add the citrus juices, ginger, cardamom, maple syrup and water into a medium soup pot, bring to boil over medium heat, and simmer for 5 minutes.

Add a large soup pot to your stove top over medium heat.

This way, I keep a perpetual pot of soup going and add more to it as I go.

You can then use the cooked meat and stock in another pot to create a soup by adding veggies.

Return the soup to the pot and add the sherry.

Since these tomatoes were chunky out of the can, once I added everything but the tortellini to the pot, I used my stick blender to puree the soup.

(113g) Calories / Ounce: 104 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups Nutrition Per 4.0 oz: Calories: 416 kcal (1741 kJ) Fat: 5g Carbs: 81g Protein: 15g Sodium: 370 mg Preparation: Bring 1.25 cups of water to boil in a covered pot (for soup add additional 1 cup of water).

Add the water, posole, chicken thighs, salt, pepper and green chile spice blend to a Dutch oven or soup pot.

Add to the soup in crock pot and stir.

Our version of slow cooker chicken and dumplings stew has a base that is still more brothy than creamy, but the flour that we add to the crock pot helps to thicken the stew as it cooks and adds a creaminess that brings it a step above the clear broth you would find in a chicken noodle soup.

I just made this tonight, and it turned out great though I wasn't able to do the recipe word for word — couldnt add the anise or lemongrass (budget is tight) and I also only have a 1qt soup pan, so what i did was just boil the tomatoes and the vegetable broth and corn startch, saute the onion and red pepper, then when they were all hot threw the rest in my crock pot for about 4 hours... and it turned out great!

It reminds me of soups that my Polish grandma made: Put everything you have in the fridge to a pot, boil, add some spices and..

Return puréed soup to the pot and add cream or coconut milk and maple syrup.

I end up using almost all the liquid on the rice, and if there's any left, I add it to my next day's pot of soup.

Panera Bread also makes their soup with just a bit of heat, so we'll add a little Tabasco pepper sauce to the pot to wake everything up.

You can't go wrong with a hefty pot of Ribollita - I trade off between that and various takes on this lentil soup to which I add lots of chopped kale.

Cook until soft, about 10 minutes / Add chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chopped tomatoes and cook about 5 minutes / Add cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd cheese rind (in cheesecloth if you wish), cranberry beans and water to the pot / Cook until beans are about halfway cooked, about 20 minutes / Add potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd potatoes and cook until beans and potatoes are tender / In a large skillet heat more olive oil and saute chard stems until tender / Add zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd zucchini and beans, salt well and saute a few minutes, just until tender / Add chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviAdd chard leaves, salt again and saute until wilted / Remove the cheese rind from the tomato soup base and add vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely diviadd vegetables / Garnish with fresh basil (or pesto), freshly grated cheese, salt and pepper and if you have it, a big piece of burrata is absolutely divine.

Directions: Bring a large pot of water to a boil / Cut a small X on the bottom of each tomato and blanch in the boiling water for 30 seconds / Remove from pot, let cool, then peel away the skin and chop coarsely / In a large soup pot, heat the olive oil and add the onions and garlic.

Heidi - is it okay to let the parmigiano rind cook away into oblivion when you are using it, in a pot of soup or sauce - or are you only supposed to «steep» it for a little while to add the flavor?

Peel, cube and roast the butternut squash before adding it to the pot for an even thicker and more luscious soup.

Return soup to the pot and add yogurt or cream.

Pour the soup into a pot, bring to a simmer on medium heat and add white wine, lemon juice and oregano.

To make the soup, add the canola oil to a pot over medium heaTo make the soup, add the canola oil to a pot over medium heato a pot over medium heat.

Drain quinoa and add to the pot with the broccoli, along with the cream of mushroom soup mixture and the vegan cream cheese.

Add the sweet potatoes and broth to the soup pot.

Add the puréed soup back to the pot and stir to incorporate.

Add the coconut oil to a large soup pot set over medium heat.

Heat a dutch oven or soup pot to medium high heat and add the oil.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot.

You can also cook regular barley in a separate pot and add to the soup at the end - just slightly reduce the amount of stock.

Stir the cornstarch mixture to recombine, then add it to the pot in a steady stream, stirring slowly for about 2 minutes until soup turns glossy and thick.