Slice sausage crosswise into 1/2 inch pieces; brown in oil in Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, ...

Use tomatoes held at room temperature. Remove cores and coarsely chop. Place in a large pot with water. Bring to a boil. Add onion and celery, bay ...

In Dutch oven or large heavy saucepan, lightly brown ground beef; drain off excess fat. Stir in tomatoes, tomato sauce, water, frozen vegetables, ...

In a large saucepan, brown onion in oil until tender. Add remaining ingredients. Cover and simmer for 45 minutes. ...

Brown ground beef and onion in Dutch oven or heavy kettle until meat is no longer pink. Add remaining ingredients, cover and cook, simmering 1 1/2 to ...

In heavy soup kettle, bring water to boil. Add all ingredients except lemon juice. Simmer for 30 minutes, stirring frequently to break up squash and ...

In medium saucepan, heat butter, onion, salt, celery salt, pepper and milk just to boiling. Stir in potato puffs (dry), continue cooking until ...

Combine all ingredients in a large pot, cover and cook 3 to 4 hours on low heat until beans are soft. Puree and place back in the pot and thin to ...

Cook barley in 1 1/2 cups stock or water until tender (cook it right in the soup kettle). Add remaining stock or water, tamari and sherry. In another ...

Brown meat, drain. Add V-8 juice and all other ingredients. Simmer at least 30 minutes, longer if possible. Serve with flour tortillas filled with ...