Add first 5 ingredients in 4 quart saucepan. Cover and simmer 20 minutes. Add remaining vegetables and simmer until crispy tender. Add soup and ...

Heat water and bouillon cube to boiling; add frozen broccoli and carrot pieces. Cook over medium low heat according to broccoli package directions. ...

In a Dutch oven, cook garlic and vegetables in the oil for about 10 minutes. Add broth and salt and pepper. Bring to a boil, reduce heat, cover and ...

Lightly spoon flour into measuring cup; level off. In large saucepan, or Dutch oven, saute onion and garlic in margarine until crisp-tender. Stir in ...

Drain strawberries, reserving any syrup. Dissolve gelatin in boiling water. Add water to reserved syrup to make 1 cup. Add syrup to gelatin. Chill ...

Cook potatoes, drain and save water. Set aside. Saute onions in 3 tablespoons oil until clear. Add next 6 ingredients and seasonings; simmer until ...

Soak mushrooms in warm water to cover for 30 minutes; drain. Reserve 1 cup liquid. Cut off stems, discard, dice caps. In 3 quart pot, bring broth, ...

In large kettle, cover beans with 6 to 8 cups hot water. Bring to a boil; boil 2 minutes. Remove from heat; cover. Let stand 1 hour. Drain; add 2 ...

Cook bacon until crisp. Remove from pan. Saute onion in bacon grease, drain. In large saucepan, combine bacon, onion and remaining ingredients. Heat ...

In soup kettle, cook bacon until crisp over medium heat. Remove bacon and drain fat, leaving 2 tablespoons in pot. Add green onions, green pepper and ...