Sentences with phrase «seasoned tomato broth»

Lasagna Soup holds all the traditional flavors dear to my heart with hunks of sausage, zig - zaggy noodles, ricotta, mozzarella and Parmesan cheese swimming in an Italian - seasoned tomato broth.

Not exact matches

Into the soup pot goes ground beef, onion, garlic, taco seasoning, broth, Ro - tel diced tomatoes & green chiles, black beans, and corn.

Prep: Finely chop 1 medium shallot, 2 — 3 T / Zest one lemon and chop finely / Cut lemon in half for squeezing / Measure 1/4 C white wine (optional) / 2 T butter / 1 t salt and pepper or lemon pepper to taste / Measure 2 C Arborio rice / Bring 6 cups of liquid to a light simmer — this can be plain water, any broth, clam juice, tomato juice, or a combination / Pieces of seafood like clams, halibut, salmon, shrimp — which are optional, can be chopped into bite - sized pieces in advance, or while rice is cooking / Add pieces of almost any vegetable — some will need to be par - boiled or sautéed before adding about mid-way through cooking time / I like to add rehydrated wild mushrooms and their broth, chopped kale or chard, thin spears of asparagus when in season.

Add all beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot.

Also, since I am in the southern hemisphere and tomatoes are out of season and ridiculously expensive at the moment I replaced the fresh tomatoes with a tin (juice and all) and reduced the broth.

Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, Nut - Free, Refined Sugar - Free, Sides, Soy - Free, Sugar - Free, Vegan, Vegetarian Tagged With: 10 ingredients or less, bean, cannellini bean, cream cheese, garlic, Italian Seasoning, Kite Hill, onion, tomato, tomato paste, vegetable broth

With our canned tomatoes we add in some onion, garlic, broth, and a few seasonings.

Pour in the broth, tomatoes and seasonings and bring to a boil.

Stir in drained lentils, herbs, seasonings, 1/2 cup broth, red wine, tomato paste, and a few dashes of soy sauce.

These mahashi are made by using a special tool to core out the innards of small - sized veggies, then stuffing them with seasoned rice, and finally cooking whole in vegetable stock or thin tomato broth.

Add chicken broth, tomatoes, tomato sauce, Italian seasoning, salt and black pepper to slow cooker and stir to combine.

Add chicken broth, heavy cream, sun - dried tomatoes, and Parmesan and season with a little bit of salt.

All you need for this one is ripe tomatoes, onion, red bell pepper, olive oil, and broth or whatever seasonings you like.

Add the tomato sauce, vegetable broth, and taco seasoning.

1 cup whole wheat flour seasoned with salt, pepper, garlic powder and oregano 1 tablespoon olive oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3 cup low - sodium chicken broth 1 can Italian chopped tomatoes with juice 2 cups whole wheat couscous, cooked chopped basil and pine nuts, optional

Add the chicken broth, canned tomatoes, Della's Basmati and Quinoa rice blend and remaining Cajun seasoning to pan.

black pepper, broth, cheese, chicken, cloves, cream, cream cheese, fat, garlic, lemon, lemon juice, salt, spinach, thyme, tomatoes, olive oil, tomato, reduced - fat, dried, oil, water, sauce, pepper, goat cheese, chicken broth, mustard, cloves garlic, lemon zest, pork, chops, olive, pork chop, seasoning, stuffing, zest, juice, pork chops

1/2 cup medium uncooked pasta shells 1 pound ground beef 1/2 cup chopped onion 3 cans (14 1/2 ounces each) beef broth 1 package (16 ounces) frozen mixed vegetables 1 can (16 ounces) kidney beans, rinsed and drained 1 can (14 1/2 ounces) diced tomatoes, undrained 1 can (6 ounces) tomato paste 3 teaspoons Italian seasoning 1 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon pepper

I just toss the main ingredients (onion, beans, broth, raw chicken, seasonings and tomatoes) in and cook on low till I get home from work (about 8 hours).

Made it today in the crockpot — mine tends to run really hot, but I put in the broth, seasonings, orange pepper, can tomato sauce (I'm a tomato hater and that's as close as l'll do), and 2 cans of the beans on low for a few hours.

Add broth, taco seasoning, tomato sauce, corn, and black beans.

3 - 4 cups cooked elbow macaroni 2 tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced tomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian papritomatoes in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian papriTomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian paprika Zatar

Add Tomato Sauce, Diced Tomatoes, Chicken Broth, Worcestershire Sauce, cooked Beef, Dry Seasoning Mix, and then stir well.

Place a serving of grilled salmon or steak atop a pile of caramelized onions, or serve with Italian sausage (a local version) and oven roasted tomatoes; simmer with chicken, beef or vegetable broth, a handful of chopped herbs and a splash of wine (optional) for a delicious soup; use as a salad topping mid-winter (maybe with a little bacon) to brighten the season's coarser salad greens; try lentils with caramelized onions and plain yogurt, a universal and delicious combination.

This is packed with the most tender chicken you can imagine after slow cooking for hours in a broth seasoned with a little tomato paste.

Pureeing the tomatoes, garlic and onions makes for a very tasty broth that's more than just the seasoned chicken broth in most chicken tortilla soup recipes.

Rump Roast — Olive Oil — Mushrooms — Onion — Garlic — Chicken Broth — Tomato Sauce — Tomato Paste — Italian Seasoning

Add taco seasoning, crushed tomatoes, green chiles, beef broth, corn, and beans.

- Add tomato paste, crushed tomato, lentils, chick peas, broth, water, seasoning and Bragg's amino acids.

A light broth perfect for summer seasoned with miso - chopped lemongrass, shallots, ginger, tomatoes, and coriander.

It's made with fresh tomatoes, onion, garlic, cilantro, a wee bit of chicken broth and some seasoning.

Cooked seasoned beef (beef, salt, beef broth, flavorings), cooked beans (beans, water), tomato sauce (water, tomato paste), jalapeños (water, jalapeños [jalapeño peppers, salt, acetic acid, water, calcium chloride]-RRB-, starch thickener (water, modified food starch), water, shortening (refined, bleached beef tallow, soybean oil and / or cottonseed oil, BHT added as antioxidant and dimethylpolysiloxane added as antifoaming agent), contains 2 % or less of: vinegar, oats, dehydrated red chile pepper, salt, dehydrated onion and garlic, hydrolyzed corn gluten, hydrolyzed soy protein, hydrolyzed wheat gluten, spices, guar gum, yeast extract, soy lecithin, maltodextrin.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

Add the tomatoes, remaining vegetable broth, sherry (if using), Italian seasoning, agave, and tamari.

Stir in tomato juice, chicken broth, pasta, kidney beans, and seasonings.

- Add tomato, tomato paste, vegetable broth, italian seasonings, salt and pepper and simmer for 20 minutes.

Add sweet potato, zucchini, seasonings, broth, diced tomatoes and tomato sauce.

Just chop shrimp in a food processor, mix them with chopped onion, tomato, egg yolk, flour and seasonings and form meatballs that you will throw into a flavorful spicy tomato broth made in 20 minutes.

Ingredients: 4 tablespoons cup peanut, grapeseed or other high - heat oil, divided usage (plus more as needed) 1/2 pound chicken, cut into small pieces (I used Quorn tenders) 8 ounces, fideo pasta or angel hair pasta broken into 2 ″ pieces 1 medium onion, diced 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 handful sugar snap peas, strings and both ends removed, cut into 1 ″ pieces (optional, but great for Spring) 1 tablespoon sweet paprika 1 teaspoon sea salt 1 large pinch saffron threads, crumbled 2 cups broth or stock (I used 1 cup vegetable, 1 cup clam juice) 1/2 pound shrimp, deveined and peeled 1/2 pound bay scallops, rinsed and patted dry with a paper towel 1 (15 ounce) can crushed or petite diced tomatoes 1/4 cup brandy or cognac 1/2 of a fresh lemon extra sea salt, as needed for seasoning

Stir in broth, tomatoes, Old Bay seasoning, red pepper flakes and oregano.

Add the beans, broth, tomatoes, bay leaves, and seasoning blend.

Heat a paella pan or large frying pan with a medium - high heat and add 1/3 cup of extra virgin Spanish olive oil, once the oil get's hot season it with sea salt and add the cut squid into the pan, mix it around and cook for 2 minutes, then remove the squid from the pan and set it aside, add the onions and garlic into the pan and mix with the oil, after 1 minute add the red bell pepper, mix and cook for 3 minutes, then add 1/2 cup of tomato puree, season everything with a generous 1/2 teaspoon of smoked paprika, a generous pinch of sea salt and a hint of freshly cracked black pepper, continue to cook for 2 minutes, then add the squid back into the pan, add 2 1/2 cups of fish broth and the saffron, gently mix everything together

2 tablespoon olive oil 1 cup leeks, thinly sliced into half moons 4 cloves garlic, minced 1 pound mushrooms, stems removed, cleaned and sliced thinly 1 cup fennel, diced 1/2 cup white wine 3 cups lower - sodium vegetable broth 20 - ounce can diced tomatoes 1 tablespoon Old Bay seasoning 1 teaspoon crushed red pepper flakes 1 teaspoon oregano salt and pepper, to taste

Remove lid and add broth, tomatoes, green beans, thyme sprigs, Borlotti beans, garlic halves, bay leaf and / or dried seasonings, if using.

Turn heat to low and add the chopped sweet potatoes, beans, tomatoes, tomato sauce, vegetable broth, and chili seasoning.

Add tomatoes and broth and bring liquid to a simmer; season lightly with salt.

Delicate shiitake mushrooms and creamy roasted kabocha squash swim in a celery - infused tomato broth, spiced generously with Old Bay seasoning — with a heaping of cilantro stirred in right at the end.

Then add the red pepper, mushrooms, broth / water + bouillon, diced tomatoes, tomato sauce, balsamic vinegar and Old Bay seasoning.

The meatballs are simply seasoned and simmered separately in water which later gets mixed into the tomato broth to finish the soup.

I recommend using organic canned tomatoes, Italian seasoning, and chicken broth, because there are generally less harmful chemicals in them.