Yield 4 Number Of Ingredients 5 Steps:
In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.
Time 1h15m Number Of Ingredients 9 Steps:
Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes. Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes. Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.
Time 50m Yield 16 cups, 10 serving(s) Number Of Ingredients 14 Steps:
Saute onions with olive oil, salt, and pepper until translucent. Set aside. Dice potatoes, carrots, and celery. Set aside. In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth. Add vegetables and stewed tomatoes. Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.
Time 55m Yield about 8 servings (2 quarts). Number Of Ingredients 13 Steps:
In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.
Time 3h15m Yield 18 servings (4-1/2 quarts). Number Of Ingredients 14 Steps:
In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.
Time 1h30m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat the oven to 425 degrees. Cut tomatoes in half and remove core (you can leave the seeds). Rinse the leeks and cut into 1/2" slices. Peel the carrots and cut into 1/4" slices. Toss the tomatoes, leeks, carrots, and garlic with the olive oil to fully coat. Sprinkle with salt and pepper. Place vegetables in a roasting pan in a single layer. Bake for 1 hour. Peel skins off of the tomatoes. In a saucepan, bring the vegetables, broth, and water to a boil. Reduce heat and simmer for about 10 minutes. Puree in blender in batches. Pour back into saucepan. Add chopped basil and adjust seasonings if necessary.
