*I use the crab - lobster blend found at food stores.) 10 ounces any vegetables (spinach, mixed vegetables, etc.). Saute onion in butter. Add rest of ...

Combine beef, water, and 2 tablespoons salt. Cover; bring to boil and skim off any scum that rises to the top. Re-cover and simmer 4 hours. Add ...

Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand one hour. Stir ham, onion, salt, and pepper into ...

Place carrots and potatoes in approximately 4 quarts of water. When partially cooked, add sliced mushrooms, parsley, and onion, cook until tender. ...

In large pot, put ham, water, onion, celery, carrots, and navy beans. Cook 2 to 3 hours. Add barley and cook another 2 hours. ...

In saucepan, stir soup into water; add corn. Partially cover; simmer 7 minutes, stirring now and then. Makes 3 to 4 servings. ...

Sort and wash beans; place in Dutch oven. Cover with water 2 inches above beans. Cover and let soak 8 hours. Drain beans and return to Dutch oven. ...

In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. ...

Place olive oil in a large soup pot. Add bacon, garlic, onion, parsley, sage, salt and pepper and brown a little. Add tomato paste, diluted in 1 cup ...

Heat olive oil and onions in medium saucepan. Quarter tomatoes and add to saucepan along with garlic and beet. Season with salt, pepper and basil. ...