SOUP RECIPE - 663
PRONTO
BEEF
VEGETABLE
SOUP
3 c. leftover cubed, cooked roast beef
1 c. carrots, diced
1 c. peeled potatoes, diced
1 c. corn
1 c. cut green beans
1/2 c. onion, chopped
1 qt. tomato sauce
1/2 tsp. salt
1 tsp. dried basil
1 tsp. dried oregano
1 tbsp. chopped fresh parsley
In a large saucepan, combine all ingredients.
Bring to a boil; reduce heat and simmer 30 minutes or until vegetables are tender.
If necessary, add 1/2 to 1
cup water to thin soup.
Yield 6 to 8 servings.
SOUP RECIPE - 664
MICROWAVE
TOMATO
CITRUS
SOUP
1 (10 1/2 oz.) can condensed tomato soup, undiluted
1 c. orange juice
1/3 c. chicken broth
1 tsp. lemon juice
1/2 tsp. sugar
Combine tomato soup, orange juice, chicken, broth, lemon juice, and sugar in 4 cup glass measure.
Cook on high 5 to 5 1/2 minutes in microwave.
Serve with croutons, Parmesan cheese or sour cream.
SOUP RECIPE - 665
CREAM
OF
ASPARAGUS
SOUP
1 lb. fresh asparagus
3 1/2 c. chicken stock
1/4 c. butter
1/4 c. flour
1/3 c. light cream
1/8 tsp. pepper
Trim off coarse ends of asparagus and cut into 1 inch pieces.
Cook until
tender in 1 cup of chicken stock.
Melt butter in a deep saucepan.
Remove from heat and stir in flour.
Add remaining stock slowly.
Cook, stirring constantly until slightly thickened.
Stir in cream, pepper and cooked asparagus with
liquid and heat through.
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