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Start with potatoes, carrots, onions, and celery, and then you decide what other vegetables go in to the pot. Cream of celery soup and parsley are added once the vegetables are tender.
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Frozen vegetables are paired with fresh onion, carrots, potatoes, and mushrooms for a beef barley soup that is both filling and nutritious. Requires 60 - 90 minutes of low simmer time.
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Leftover turkey works perfectly in this creamy vegetable-turkey chowder--and it's ready in about half an hour.
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Bake up a comforting blend of chicken and vegetables in a flavorful sauce of cream of potato and cream of broccoli soups enriched with milk and a dash of dried thyme. Toss with tender egg noodles, cover with Colby cheese and finish in the oven.
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Use your leftover cooked turkey to make a creamy, cheesy casserole with a mild Mexican flavor.
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Chicken and veggies are simmered in broth with buttermilk-based dumplings.
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Great for lunch, too! 30-minute one-pot meal.
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Minestrone soup made with frozen meatballs and vegetables is so quick and easy to prepare it has been titled mindless meatball minestrone.
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Canned cheddar cheese soup, processed cheese, sour cream and milk provide the rich and creamy background in this kid-pleasing potage with mixed vegetables, browned ground beef and cooked rice.
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Cabbage rolls are a staple in Russia, and in this version, cabbage leaves are stuffed with ground pork, ground beef, rice, and vegetables.
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Get Bass Agrodolce with Spaghetti Squash and Mushrooms Recipe from Food Network