Sentences with phrase «more vegetable broth»

Take the foil off and add more vegetable broth, if needed.

Before reheating leftover chili, I would recommend adding more vegetable broth or water to thin the chili back out.

If more moisture is desired, add some of the cranberry water or more vegetable broth but be careful not to make it mushy with too much liquid.

:) Don't add more vegetable broth or water as it won't hold together.

You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup.

If you do not have 2 cups, add more vegetable broth.

If it looks too thick, add in some more vegetable broth, just a bit at a time.

Add more vegetable broth and stir until you get a consistency that is soft and spreadable.

Cook again for another 3 - 4 minutes and deglaze again with more vegetable broth.

If the soup seems too thick, add more vegetable broth to taste.

I let most of the broth boil off, but if you want a thicker more liquidy consistency add another can of organic diced tomatoes or more vegetable broth.

To make it vegan, omit the eggs and add 1/2 cup more vegetable broth.

NOTE: If you using drained, canned beans, you'll need more vegetable broth.

NOTE: I like to serve this as a side dish, but if you'd like to turn it into a soup, add some more vegetable broth until desired consistency is reached.

Add pureed soup back into the pot with the rest of the soup and stir together, adding more vegetable broth if a thinner consistency is desired.

:) Don't add more vegetable broth or water as it won't hold together.

If you need more vegetable broth, add 1 tbsp.

Not exact matches

1 cup low sodium vegetable broth, divided (or more to desired consistency.)

I did change a few things - used half vegetable broth and half water, added more kale and dill and salt to taste.

Soup 2 tablespoons olive oil 2 pounds carrots, peeled, thinly sliced 1 large onion, finely chopped 4 regular or 6 small garlic cloves, peeled and smashed 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled) 4 cups vegetable broth 1/4 cup white miso paste, or more to taste

I did add more greens than what is called for (beet greens and chard) and used vegetable broth instead of plain water (a bit extra too, to accommodate the extra veggies).

3 tablespoons vegetable oil, divided 2 large shallots, thinly sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles

After a few more minutes add the vegetable broth, white beans, and quinoa.

So, next up, I think I'll use it instead of a more traditional curry broth, in a big pot with lots of fresh vegetables, maybe some noodles...

I skipped the brown rice and put in the whole can of coconut milk and all the vegetable broth to make it more like a soup.

Normally you would use a vegetable broth for a vegetable soup, but I actually prefer to use a chicken broth to get some more flavour, dept and umami into the soup.

I decided to make my own vegetable broth for the first time using the recipe from The First Mess, and it's so much more flavourful than store - bought vegetable broth!

mushroom broth from above 8 cups vegetable stock, possibly more 14 1/2 ounce can diced tomatoes with juice 2 cups cooked kamut or farro

curry powder 1.5 cups vegetable broth (this is more than with regular flour because the batter was too thick otherwise) cooking spray

You might get more flavor with a mushroom stock (or a porcini broth) than with a straight vegetable one (I've bought ones that were orange and opaque with too many carrots!).

1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your liking.

1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped

After ten more minutes, stir in the black beans, red beans, jalapenos, and vegetable broth.

Use a rich tasting vegetable broth if dietetically preferred, but a bone broth or fresh stock will add more body to this light soup.

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.

We linked that ingredient to a more generic vegetable broth, and it seems to have reduced the sodiu...

While this is a cumbersome process, on my last batch of black bean soup the beans were silky and the broth more combined with the other vegetables.

But instead of pre-steaming and making more washing up, I just let the vegetables stew a bit longer in the delicious broth!

Like others, I used vegetable broth instead of water, and much more red pepper than called for.

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

While the vegetables are roasting, you cook the quinoa on the stovetop with water or vegetable broth, if you want even more flavor.

Minestrone sometimes ranges from a thick and dense consistency with boiled - down vegetables, to a more broth heavy soup with large quantities of diced and lightly cooked vegetables.

3 1/2 to 4 (14.5 - ounce) cans chicken or vegetable broth (about 7 to 8 cups — for a thinner soup, use a cup or two more broth)

2 tablespoons olive oil 3 garlic cloves, minced (about 1 tablespoon) 2 cups dry bread, coarsely crumbled (a few slices) 2 cups kale or collards, sliced into skinny ribbons, or, okay, if you must, blitzed in a food processor 1 to 2 tablespoons water or vegetable broth, plus more to taste sea salt and pepper to taste

Add lentils and vegetable broth and cook for 10 - 15 more minutes until lentils are soft and liquid is absorbed.

You could just substitute with extra vegetable broth - it might need a bit more time to thicken up fully.

I have made curried lentils in the past but I wanted to create a heartier stew with more vegetables and broth.

Ingredients 1 cup Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water

3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black pepper Pinch of chili powder or cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish