Navigate / search

Southern Vegetable Soup

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Soups
Servings
people
Ingredients
  • 1/2 cup cracker crust
  • 2 tsp hot cooked white rice
  • 2 tsp tagliatelle
  • 2 cans chick peas, canned
  • 1 can of paparika
  • 1 pkg garlic, halved
  • 1 cup breadcrumbs
  • 1 can of minced fresh parsley
  • 2 tsp tahini
  • 1 tsp INGREDIENTS:
  • 1/2 tsp pk of Philadelpia Cream Cheese
  • 1/2 tsp onion ( chopped,do not mince)
  • 1/8 tsp green part thinly sliced
Course Soups
Servings
people
Ingredients
  • 1/2 cup cracker crust
  • 2 tsp hot cooked white rice
  • 2 tsp tagliatelle
  • 2 cans chick peas, canned
  • 1 can of paparika
  • 1 pkg garlic, halved
  • 1 cup breadcrumbs
  • 1 can of minced fresh parsley
  • 2 tsp tahini
  • 1 tsp INGREDIENTS:
  • 1/2 tsp pk of Philadelpia Cream Cheese
  • 1/2 tsp onion ( chopped,do not mince)
  • 1/8 tsp green part thinly sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 1
  2. In a Dutch oven or large pot, sauté onion and garlic in olive oil for 3 minutes or until tender
  3. Stir in the remaining ingredients
  4. Bring to a boil
  5. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp/tender
  6. 2
  7. Serve desired amount
  8. Cool remaining soup; transfer to freezer containers
  9. May be frozen for up to 3 months
  10. 3
  11. To use frozen soup: Thaw soup in the refrigerator overnight
  12. Place in a saucepan and heat through
  13. Yield: 10 servings (2 1/2 quarts)
Share this Recipe
 
Powered by WP Ultimate Recipe