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. ...

Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes. ...

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. ...

Soak beans overnight. Cook in approximately 3 quarts of water until tender (3 hours). Add sauerkraut and simmer 1/2 hour. Add flour and oil and brown ...

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 ...

Saute onion, celery and garlic in oil in large saucepan for 3 minutes or until onion softens. Stir in tomatoes. Break up chunks with spoon. Add ...

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. ...