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Easy Soup II Recipe

Ingredients

1 1/2 cups red wine

1 tablespoon olive oil

1 pound vegetables, halved and halved

1 stalk celery, diced

1 cup chicken broth

2 medium onions, thinly sliced

1 medium carrot, sliced

3 (10 ounce) cans beef broth

2 (15 ounce) cans basa beans, drained

1/2 cup heavy whipping cream

22 (3 ounce) packages instant vegetable soup mix

Directions

In a medium saucepan bring 2 cups red wine, olive oil, and vegetables to a boil. Reduce heat to low; cover, and simmer gently for 10 to 15 minutes. Stir into pasta, stirring frequently.

While the wine is simmering, arrange halved lemon pepper slices in an uncooked, 1/2 quart casserole dish, half-covering the skillet.

Heat 2 teaspoons of olive oil, stirring lightly, over medium heat, and pour over vegetables in dish. Sprinkle noodles with tomato slices, and sprinkle with chicken broth.

Stir in onion slices, carrot, beef broth, 2 cans of bean beans, and 2 cans of tomato slices. Cover, and bring to a boil. Reduce heat to low; cook and stir for 1 minute.

Reduce heat to medium-low. When the soup has come to a rolling boil, pour into scalded silver bowls. Serve immediately.

Comments

Jessica53214 writes:

⭐ ⭐ ⭐ ⭐

I leave out the honey for some reason but it still taste great. Look at those numbers! Made doubled the recipe but felt like I left something out. Maybe because I had French Quarter leftover in the fridge... I will try again.