Mertzies Tomato Veggie Power Soup Recipes

COLENE'S EASY TOMATO VEGETABLE SOUP

Steps:

• In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

TOMATO VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

JOHNNY MARZETTI III

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.
• In a casserole dish, mix together the cooked and drained pasta with the meat mixture.
• Bake in a preheated 350 degree F (175 degree C) oven for 20 to 30 minutes. Sprinkle the top with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.

MOLLIE KATZEN CREAM OF TOMATO SOUP I

Steps:

• In a saucepan or kettle, cook the onions and garlic in the butter with the salt until the onions are soft and translucent. Add the herbs and pepper, and sauté a few minutes more.
• Add tomatoes, sherry and honey. Cover and simmer 30-40 minute.
• (Note: the purpose of the honey in this recipe is to neutralize the acidity of the tomatoes.).
• Cut the cream cheese into small cubes and add these to the hot soup. Continue cooking and stir until smooth (the cheese will take a little while to melt thouroughly).
• If you prefer a creamy smooth soup, this recipe can be blended. Also, if it is too thick for you, more liquid can be added.
• Serve topped with freshly-chopped parsley.

BEEF AND VEGGIE SOUP WITH MOZZARELLA

Steps:

• In 4-quart Dutch oven, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
• Stir in remaining ingredients except cheese. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes, stirring occasionally, until vegetables are tender.
• Sprinkle 2 tablespoons cheese in each of 8 soup bowls; fill bowls with soup.