Sentences with phrase «cup of soup made»

Every meal started with a hearty cup of soup made with slowed - cooked lentils or split peas.

Not exact matches

I did add another tomato sauce and half of a cup of stock to make it more like a soup and I like mine extra hot so I added some hot sauce to top it off... thanks for the great recipe

I made it with only 2 cups of chicken broth (trader joe's didn't have chicken stock) because I didn't want it like a soup - it was good!

That makes this curry of the very saucy variety — in fact, if you add another cup or so of water to this recipe, you will have a delicious lentil soup.

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

Make the chickpeas sans parmesan (you can store a little cup of grated parm in the fridge to take along with your soup if desired) and they will keep in an airtight container on the counter for a few days.

If you have a pot of broth on (and we nearly always do) just dip out three cups of very hot broth and you are almost finished making this soup.

Then put in individual baggies and when my husband makes his coffee in the morning use some of the hot water in my Martha Stuart microwaveable soup cup and put the lid on and let it steep and they have oatmeal in the car on the way to school or even work!

Makes 4 meal - sized bowls of soup or 8 cups.

Finally, it's easy to make this soup on the stove, but you should start with 4 cups of water and add more as necessary because more water evaporates in stove - top cooking.

I made the bread today to adorn the cups of french onion soup I am serving tonight

One pound of shank cross — cut was quite enough with plenty of vegetables (3 carrots, 1 parsley root, 1/2 celery root, 1 kohlrabi, 1 onion (halved), few kale leaves, 1 tsp tomato pure, salt and black pepper to taste) slowly and gently boiling in 12 cups of water for 3 hours made a beautiful «bouillon «easily turned into healing, comforting, boosting soup once strained and combined with favourite noodles.

It makes a really big pot of soup (somewhere around 2.5 quarts — or 10 cups — if the measurement in my pot is accurate).

This recipe makes a lot of soup (15 cups!)

If I made it again — I think I might add in additional cup or two of miso broth at the end — and parhaps some tiny shrimp — or gyoza dumplings — and make it more of a soup.

To make the soup: Put the bread in a bowl and add 1 cup of the water to cover.

I remember her making some traditional Jewish dishes like brisket and matzoh ball soup, and I remember thinking a little cup of jello with fruit chunks was the best thing ever!

(If you eat legumes, you can thicken this soup and make it heartier by adding 2 cups of (cooked) chickpeas and an extra cup of vegetable broth.)

Several years ago I worked across the street from a tasty Mexican fast food restaurant, and I would walk over nearly every day on my lunch break and get a giant cup of cold horchata and a bowl of chicken tortilla soup with a stack of freshly made tortillas.

Hi Pat, just wanted to follow up with you... I literally threw all the ingredients to make this white bean soup in the slowcooker with about 10 cups of liquid.

That recipe (and this one) uses just half a cup of cashews for creaminess and the rest of the soup base is made up of potatoes and leeks (hence the name, duh).

Add enough of the remaining 1 to 2 cups of stock to make a thick soup.

Since there's only me to eat it this time, I did leave the pasta out so I could freeze it — pasta will be added individually each time — but when I make it for my minister and his large family (seven children, with number eight due in just a few days), I'll include the pasta (as well as red wine — just a cup — in place of one can of soup) because there won't be any leftovers, even though I'll triple the recipe

This recipes makes a ton of soup (11 cups), which makes it ideal for eating then freezing.

Wow, what amazing soup, I used 4 cups of distilled water, all organic cauliflower, celeriac, garlic, and chicken shock cube, next time will make it completely vegan.......

I need to make 5 gallons (80 cups) of soup for an event!

I made your quinoa pumpkin blackbean soup with the 5 cups of vegetable STOCK but was too salty so maybe you mean something different??

sliced mushrooms (any variety) Soy sauce (Golden Mountain Seasoning Sauce) Mushroom seasoningBlack pepper Make soup For the soup, heat vegetable broth and 10 - 12 cups of water in a medium - sized soup pot, leaving enough room for the ginger, onion and leek leaves.

Do you know about how many cups of soup this recipe makes?

I had a celery root (celeriac) in the fridge that I had also been meaning to turn into soup, so I decided to add onion, garlic and a few cups of homemade stock, and make soup.

Ingredients: 6 bone - in chicken breast halves, skin removed (you could substitute chicken pieces of any kind) 1 tablespoon vegetable oil 2 cups sliced fresh mushrooms 1 medium onion, halved and sliced 1 medium green pepper, julienned 1 medium sweet red pepper, julienned 1 can (10-3/4 oz) EACH condensed cream of chicken soup and condensed cream of mushroom soup OR skip the condensed soup and make a quick cream sauce from 1/2 cup butter, 1/2 cup flour, and 1 1/2 cups milk.

Makes about 3 - 4 cups of soup

I made the soup adding more stock, 2 cups of shredded kale cruciferous blend of veggies instead of the kale and roasted shredded chicken breast.

You can also add in a cup of diced potatoes and a can of kidney or north western beans to make this soup a little more hearty.

After making a big batch of black beans and then tortilla soup this week, I had exactly a cup and a half of cooked black beans left over.

I made a lower - fat version of this soup by reducing the raw cashews to 1/2 cup, and adding half of a small head of (cooked) cauliflower to the puree mixture.

To Make Cashew Cream: If you want to make cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hMake Cashew Cream: If you want to make cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hmake cashew cream for topping the soup, soak 1/2 cup of cashews with boiling water for about an hour.

Slow living - a cup of tea with friends, a walk in the country with your dog, making a pot of soup on an Autumn Sunday... she makes these moments feel rich and beautiful and important, which they are.

But never a «mold» with suspended things and strange added flavors like California Onion Dressing, which the 1961 Betty Crocker New Picture Cook Book tells me is made by combining two cups of sour cream with an envelope of dry onion soup mix.

These would make a great brunch along with a simple green salad or cup of soup — or even a light dinner on those nights you want to keep it simple.

To make it vegan, you can soak a 1/4 c of raw cashews in water for 4 hours (I do it overnight), and then blend with a cup of fresh water and add that instead of both cream and milk (it is a bit more cream, but cashews can thicken up a soup pretty quickly and easily).

A few grinds of fresh black pepper 1/4 teaspoon cayenne 1 tablespoon red wine vinegar 1/4 cup extra virgin olive oil (or just a few glugs) Juice of 1 lemon juice 3 cups tomato juice, low sodium (I generally add just enough to cover the tomatoes and veggies) A few sprigs of fresh thyme and some chopped parsley A splash of EVOO, sherry vinegar and freshly chopped herbs (I like to use fresh basil and chives) when serving... while this is optional, I think the sherry vinegar makes this soup extra special!

Recipe Courtesy of Stacey Taylor / Adapted by Winner Dinners Makes 14 enchiladas 2-1/2 cups shredded cooked chicken 1 cup chopped onion 1 can cream of mushroom soup 1 can cream of chicken soup 1 16 - oz.

I would sub in 4 - 6 cups of the broth depending on how much soup you want to make, pretty flexible recipe when it comes to that.

- This soup was made using chicken broth with 560 mg of sodium per cup.

Putting a pot of soup on the stove fills the house with «cozy» aroma and makes you want to grab the thick woven throw from the back of the sofa, curl up with a good book and a savor a steaming cup or bowl of goodness.

The beauty of this soup is how easy it is to make, and how much nutrition you can pack into one tiny cup, egg bowl or yes, shot glass, before the rest of dinner even hits the table.

After making the broth, remove the bones, add some chicken back in along with a few cups of favorite veggies and you have an easy chicken soup (with tons of nutrients)

Use approximately 1/4 cup per 2 cups of beef stock (or bone broth) to make french onion soup (add 3 - 4 onions that have been very thinly sliced and slowly caramelized for extra flavor.

Making a turkey sandwich with whole wheat buns and fried potatoes on the side, can be substituted with lean turkey inside 100 % stone - ground whole wheat buns with tomatoes, avocado, lettuce and a cup of soup on the side.