Sentences with phrase «cups of soup for»

lamb chops in curried red lentil soup serves 2 (two chops each) or 4 (one chop each) with 2 cups of soup for each serving

Anytime I can get 2 1/2 cups of soup for 7 points I am in.

Not exact matches

«On the West Side, you find a lot of places for a great sandwich, or a great cup of soup,» Shim - Min says.

I'd rather the half - mumbled, but heartfelt thank you from the homeless person I've offered a hot cup of soup on a cold, wet day or the expression of relief on the face of someone in who just discovered that someone paid their electric bill for them unexpectedly.

1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon dried herbs (any or all of the following: thyme, rosemary, red pepper flakes, marjoram, parsley) salt and pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (add more for a thinner soup)

I aim for soup at least three times a day at meals, which means we're all getting around a cup of stock in, as well as a cup of plain stock before and between meals for 3 - 4 more cups a day.

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

Some ideas to try: overnight oats (swap in seasonal fruit of choice in this recipe), egg frittata or egg muffins, or oatmeal cups for breakfast; tuna sandwich, chicken salad, a cup of soup, or a salad for lunch; smoothies, yogurt parfaits, hummus and veggies (try my hummus endive boats), and fruit and peanut butter for snacks.

Pour in 4 cups of chicken broth and let the soup simmer for about 10 minutes.

Meal Size: Hungry - Single (Serves 1 - 2) Net Wt: 2.5 oz (71 g) Calories / Ounce: 118 Requires: Boiling Water (Cook) Ready In: 10 Mins Prepared Size: 2 cups prepared Nutrition Per 2.5 oz: Calories: 296 kcal (1238 kJ) Fat: 4g Carbs: 69g Protein: 13g Sodium: 730 mg Preparation: Bring 1.5 to 2 cups of water to boil (use less water for thicker 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).

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

The last time I used so many cups of water in a lentil soup it came out a bit bland (the Kabocha soup called for 6 cups I believe).

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.

, I recommend freezing them in containers of multiple sizes: ice cubes of caramelized onions are great for last - minute burger and sandwich toppings, cup - sized portions can be used for pizza and pasta toppings, and larger containers are perfect to throw directly in a soup.

This soup calls for two cups of apple cider, NOT APPLE CIDER VINEGAR.

For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1 red bell pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground pepper and additional salt to taste

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.

This soup came out to less than 200 calories for about 2 cups of soup.

A generous cup of the soup is just 253 calories or 4 Weight Watchers SmartPoints, saving you room for toppings, side dishes or dessert!

To vary this soup, you can add two cups of chopped canned tomatoes for two cups of the beef broth.

In a covered soup pot, simmer the onions, garlic, serrano, and salt in 1 cup of the vegetable stock for about 10 minutes or until the onions soften.

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).

For a cup and a half of this soup I bolus for about 20 grams of carbs, in case you're curioFor a cup and a half of this soup I bolus for about 20 grams of carbs, in case you're curiofor about 20 grams of carbs, in case you're curious.

They look wonderful and ready for a cup of 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.

1.5 cups of water is not sufficent to cover 6 cobs of corn let alone provide enough fluid for this soup.

When you're yearning for a cup of hot soup, just pull a container out of the freezer.

Soups and Sauces: Substitute a cup of sun dried tomatoes for tomato paste in a vegetable soup for a pronounced tomato flavor.

Use 1 1/4 cup portions when freezing to replace a can of mushroom soup called for in recipes.

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

Roasted Fennel and Zucchini Soup For the soup: 4 medium sized zucchini, sliced in half 2 fennel bulbs, cut in half 1 cup new potatoes, cut into bite sized pieces 1 onion, cut into quarts 4 cloves of garlic 3 cups vegetable broth 1 bay leaf freshly grated nutmeg, to taste salt and pepper, to taste For garnish (optional): a tablespoon of chopped nuts per bowl (hazelnuts or walnuts) fennel frond pesto drizzle of olive oil

1 cup steamed okara 2 ounces ground chicken or sliced squid (traditional, may omit, or substitute shreds of Ellen's unchicken seitan) 1/3 cup burdock root, shredded OR shredded turnip or rutabaga to substitute 1 leek OR whites of 1 bunch of green onions 4 dried shiitake mushrooms (soak in water for 30 minutes) 1 carrot 1/2 cup soup stock (include the mushroom water after shiitake mushrooms soak) 1 tablespoon sesame oil mirin (rice wine vinegar), soy sauce, sugar to taste

Reserve about 1/4 cup of the coconut milk for topping, and add the rest of the can to the soup.

Place the 1/4 cup cashews and 1/4 cup water into a blender (small blenders work best for this small amount) and set aside while you prepare the rest of the soup.

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 leavFor 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 leavfor the ginger, onion and leek leaves.

I love bulk bins for a number of reasons, not just for stocking up on soup ingredients, but also things like, since I bake so infrequently, I'm the person who buys one cup of pastry flour at a time, lol, rather than that three - pound bag that will go rancid before my next homemade pie craving.

Finely chop 1/2 cup of the mushrooms and save the rest for the soup.

If desired, blend a few cups of soup and add back to the mixture for a thicker soup.

But I throughly enjoyed my cup of soup with some crackers for dipping.

You'll save a lot of time if you cook / shred the chicken (about 2 cups) while the soup simmers for 30 mintues; you add it just before serving.

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 hour.

If the soup is too thick you can add 1 more cup of water, transfer the blended soup back to your pot and reheat for a couple of minutes before serving.

A weather that calls for furry sweaters, warm soups, spicy stews and large cups of hot chocolate.

Velveeta, spicey rotelle, 1 lb hot Jimmy Dean Dean breakfast sausage, 1/4 cup of milk, garlic Powder and salt and pepper, the best dip ever and No need for cream of mushroom soup.

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).

Lentil soup with crispy salami own recipe 2 tablespoons olive oil 2 leeks, sliced in half lenghtwise for easier washing, then sliced in half moons 1/2 onion, finely diced 1 small carrot, finely diced 1 large garlic clove, minced 2 tablespoons tomato paste 1 cup (200g / 7oz) dried green lentils, soaked in cold water for 20 minutes before cooking, then drained and rinsed 3 cups (720 ml) vegetable stock, hot 2 cups (480 ml) boiling water 2 bay leaves handful of fresh oregano leaves salt and freshly ground black pepper 100g (3 1/2 oz) salami slices — if they are too large, cut them in half In a large saucepan over medium heat, heat the olive oil.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper.

Here is what I did: Threw all this in the crockpot on high for 3 - 4 hours (to cook chicken) then lowered until ready to serve a couple hours later) Chopped up 2 chicken breasts, red and orange bell pepper, yellow onion, asparagus, a clump (literally it was clumped together and at least 1 1/4 cup) of frozen corn, 1 can ortega chiles, 2 cans cream of chicken soup, filled 1 can with water, filled 1 can 2 times with almond milk, 2 tsp granulated chicken broth, 2 pinches cayenne pepper, 1 tsp ground pepper.