Sentences with phrase «soup pot with water»

Put the beans in a large soup pot with water to cover by 2 inches.

Not exact matches

«There's nothing like walking from the 1st floor of a modern looking expensive, trendy restaurant until you get out of the public area and go down the creaky unpainted wooded stairs and find a basement with damp stone foundation walls, puddles of water on the ground, and a crew of people cooking soup in a 10 gallon pot which is on the ground at the time.»

Combine the rice with the water in a soup pot, salt well.

Drain and rinse chickpeas and place them into a medium soup pot together with onion, garlic and water.

Wash the green parts thoroughly and place into a large soup pot together with leftover cauliflower core and stems, cover with water.

Place them in a large soup pot and cover with plenty of purified water.

As the soup simmers, prepare the chili paste by placing the chiles in a small pot with about one cup of water, and bring to a boil.

Add the onion, garlic, carrot, celery and spices into a medium soup pot, drizzle with a teaspoon water and cook (water fry) over medium heat for 5 - 7 minutes, stirring frequently.

Place them in an extra-large soup pot, cover with the water, and bring to a boil.

While the squash is baking, cook the corn in a soup pot with a little water.

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 divine.

Heat the oil slowly with 3 tablespoons water (or broth) in a large soup pot.

Return to the pot along with some water and let simmer until the soup is reduced and the flavors are blended.

- like many reviewers, I sautéed mushrooms, garlic, and onions together in the bottom of the soup pot: the leeks can go in last with the boiling water, as the soften very easily - skip boiling the dumplings and only pan-fry them: they stay together better - BETTER.

Slice the carrots, parsnips, and celery root and combine them in a large soup pot with about 3 cups water, the salt, the agave nectar, and the spices.

In a large soup pot, sauté garlic, carrots and onions with 3 tablespoons Herbes de Provence in water or white wine for 15 minutes.

Place the potatoes into a soup pot and cover them with water.

Blend the cashews and water until very smooth, and stir into the soup pot along with the cooked vegetables from the frying pan, and simmer on low for 5 to 10 minutes covered before serving.

Drain and rinse the beans, then put them in a large soup pot with the kelp, water, cinnamon, and cayenne.

(Do this step while the soup is cooking) In a separate pot, bring water to a boil and season with salt.

Rinse the split peas well under cold running water, then add to a large soup pot along with the vegetable stock.

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

Put the grains and 2 tsp salt in a medium pot and cover generously with water (barley takes 2.5 cups of water to 1 cup of broth; if cooking barley separately but adding to soup later, use just 2 cups).

Place whole chicken in a soup pot and fill with just enough water to barely cover the chicken.

In a large soup pot or Dutch oven combine the beans, herb bundle, hocks, onions, and garlic with the water.

Just pour all the beans into a soup pot, cover them with water and let them soak for at least 8 hours or overnight.

Rinse split peas and put in a large pot with 6 cups of broth or water with bouillon, soup mix or any other soup flavoring.

In a soup pot on high heat, add the chunked potatoes with enough water to cover.

In a 3 - quart, heavy soup pot (with lid), combine BLACK - EYED PEAS, DRIED ONION, SALT, PEPPER, and BAY LEAF; add enough WATER to cover 3» over the surface of beans (about 6 cups waWATER to cover 3» over the surface of beans (about 6 cups waterwater).

Cook cut up yellow squash, carrots and onions in a large soup pot filled with water and vegetable bouillon to taste until vegetables are tender.

While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot.

But you still need that stainless steel pot to boil pasta water, or the saucepan to reheat soup or make oatmeal, and the sauté pan for fish with the crispiest skin (more on that technique here).

In a medium soup pot, combine the vegetable broth, water, lemongrass, sliced ginger, and soy sauce and season generously with white pepper.

Place the ham hock in a large soup pot or Dutch oven and cover with water (about 6 - 8 cups).

Fill a large soup pot 3/4 full with water.

I think nothing of giving the kids a bowl of dry ingredients like rice, beans and pasta and filling a pot with water so they can make soup.

Pour 1/2 cup of water into a large soup pot along with the onion and celery.

Place them in an extra-large soup pot, cover with the water, and bring to a boil.

I vividly remember filling a pot with beef bone and water; simmering for days to make my first nourishing bone broth; and finally slurping it down in French onion soup.

Using a pressure cooker, stove - top soup pot or slow cooker, add in all the ingredients and cover with water.

You're probably familiar with the folk story of «stone soup,» in which a hungry traveler tells an inhospitable community he can make delicious soup from just a pot of water and a stone.