How To make Mccormick's Minestrone
Ingredients: 1 cup dry beans (Great Northern
kidney, pinto,
lima, or mixture) 4 quarts plus 4 to 6 cups water :
divided
1/4 cup olive oil
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup McCormick(r) Instant Chopped Onions
1 tablespoon McCormick(r) Parsley Flakes
1/8 teaspoon McCormick(r) Instant Minced Garlic
1 can whole tomatoes (28 ounces) cut
into small pieces 1/2 lb spinach :
washed, stems
removed, and torn into bite- size pcs. 1 cup peeled -- diced potato
1 cup chopped cabbage
1 cup chopped zucchini
1/2 cup elbow macaroni
1 tablespoon McCormick(r) Beef Flavor Base
1 tablespoon McCormick(r) Season-All Seasoned Salt
1 teaspoon McCormick(r) Ground Thyme
1/4 teaspoon McCormick(r) Italian Seasoning
1/4 teaspoon McCormick(r) Ground Black Pepper
1/8 teaspoon McCormick(r) Rubbed Sage
Grated Parmesan cheese to serve
Instructions: * Pick over beans to remove stones and empty shells. Place in 4-quart bowl, add 2 quarts water, and soak overnight. Drain and rinse thoroughly. If preferred, follow instructions for quick-soaking method on package of beans. * * Place 2 quarts fresh water and beans in Dutch oven or large saucepan. Heat to boil, reduce heat, cover, and simmer 2 1/2 to 3 hours or until beans are tender. * Heat oil in skillet. Add celery, green bell pepper, chopped onions, parsley, and minced garlic. Saut
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Minestrone soup with boiled egg recipe
made of veggies soup with boiled egg
Vegetable Soup | Easy Vegetable Soup
Hey y’all! In today’s video I share with you my recipe for vegetable soup. This is a really simple recipe but it’s so good. I hope you give it a try!!
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Ingredients:
32 oz broth (veggie or chicken/beef)
6-7 cups of V8
1-2 tablespoons of butter
1/2 cup celery
1 medium onion
1 cup carrots
1 can diced tomatoes
1 10 oz package of frozen green beans
1 14 oz package of frozen corn
1 package frozen peas
1/4 cup quick barley
3-4 potatoes
2 bay leaves
1/8 teaspoon thyme
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon of garlic powder
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Hearty Vegetable Soup | Daniel Fast Recipe
It is Day 11 of my 30 day fast and I’m cooking a healthy, hearty vegan soup for my fast since I’m abstaining from meat, sweets and junk food. (GOD HELP) This soup is a copycat of a 10-vegetable soup from Panera Bread but it’s only 9 because I forgot my celery. ????????♀️???? I’m eating one meal a day at 6 PM with very light vegan snacks if needed. I’ve reduced the amount of lentils in the recipe because 1 cup was a LOT.
Recipe:
2 quarts chicken or vegetable stock
4 cups whole grape tomatoes
1/2 cup dry lentils
1 can chickpeas (garbanzo beans)
1 red bell pepper (diced)
1 yellow bell pepper (diced)
3 stalks celery (diced)
4 carrots (diced)
1 onion (diced)
6-10 garlic cloves (chopped)
1 cup frozen corn kernels
3 cups raw spinach leaves
1 tbsp tomato paste
1 tbsp ground cardamom
1 tbs chili powder
1 tsp black pepper
1 tbs salt
Olive oil
Add olive oil to stockpot on Medium-high heat. Sauté bell peppers, onions, carrots, celery and garlic until the onions are almost transparent. Add tomatoes and cook for about 5 minutes while stirring constantly. Add vegetable broth. Add tomato paste and stir until dissolved. Add chickpeas, lentils and corn. Add cardamom, chili powder. pepper and salt (optional). Bring to a boil. Cover and simmer for 45-minutes to an hour. If the tomatoes are still whole, feel free to smash them with the back of your spoon. Add the spinach last and allow it to cook for about 3 minutes. The soup is now ready to serve.
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