Add onions, carrots, and celery and saute 3 - 4 minutes then add garlic and saute 30 seconds longer. Pour in broth (if you want lesser ratio of broth use 3 cans then only 3/4 cup of the 4th can) and add tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste (if you want a really flavorful soup you can add in more dried herbs, I prefer to let the flavors of the vegetables shine though and not overdue it). Bring to a boil, then add green beans, reduce heat to medium-low, cover and simmer until potatoes are tender, about 20 - 30 minutes, then add corn and peas and cook 5 minutes longer
While a lot may have their favourites I guess this Vegetable Beef Barley would be a crowd pleaser as it’s an all in one meal where you can have your meat, vegetablesand … Continue reading »
Get the recipe from Nosh and Nourish –> HERE. Get the recipe from Food Faith Fitness –> HERE. I, of course chose to detox using my favourite dish to cook, soup
Veg manchowsoup is full of flavors and has lots of vegetables making it perfect broth for dinner. As this is a vegetablesoup recipe we will need quite a few veggies and ingredients
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Heat the oil in a large, deep frying pan over medium heat. While the soup is cooking, prepare the vermicelli noodles according to the instructions on the package
you can add whatever leftover vegetable you have in the fridge, and it will probably taste fine. Serve it on a cold evening with toasted crusty bread and you have a yummy meal
Stir in the onion, egg, salt and pepper. Crumble beef over mixture and mix well. Place meatloaf in pan. In a large bowl, soak bread in soup for 5 mintes. Shape into an 8 in x 4 in loaf. Line and 11 in x 7 in x 2 in baking dish with foil and grease the foil. Let stand for 10 minutes before slicing. 1 (10 1/2 ounce) can condensed vegetarianvegetablesoup, undiluted. 1 1/2 lbs lean ground beef. 1 (8 ounce) can tomato sauce
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