Time 25m Yield 4-6 servings. Number Of Ingredients 6 Steps:
In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 13 Steps:
In large soup pot heat the olive oil and water. Add the garlic and onion and saute 5 minutes. Add the 7 cups water, bouillion, and carrots. Bring to a boil, cook 5 minutes and add cabbage, broccoli, tomato sauce, pasta shells, and seasonings. Bring to another boil, stir, reduce heat, cover and simmer for 20 minutes.
Time 45m Yield 6 Number Of Ingredients 12 Steps:
Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes. Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes. Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.
Yield Makes 6 to 8 (makes about 16 cups) servings Number Of Ingredients 25 Steps:
Make soup: Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces. Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper. Make pistou while soup is simmering: Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée. Top servings with a spoonful of pistou, then stir.
Yield 8 Number Of Ingredients 5 Steps:
In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.
Time 2h30m Yield 6-8 serving(s) Number Of Ingredients 16 Steps:
Sprinkle meat with 1/4 teaspoons garlic powder and pepper. Brown and drain well if using Ground sirloin. Put meat into a large soup pot or into sprayed Crock Pot. Add the remaining ingredients and bring to a boil. (Crockpot put on high for about an hour). Reduce heat and simmer about 1 1/2 hours. The longer you simmer the thicker the soup will be. In a crockpot cook on low about 8-10 hours checking after about 6 hours to check the thickness. The potatoes help to thicken this soup and the tomatoes give body to the broth.
