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Featured Sites

Amazon Kitchen

Soups Page 1

Arrow Wild Rice Soup Arrow
Ingredients:
1 quart Chicken Broth
2 cups cooked wild rice
1 cup frozen corn
2 tablespoons chopped red bell pepper
2 tablespoons chopped yellow bell pepper
2 tablespoons chopped green bell pepper
1/2 cup sliced green onions
1 small carrot, thinly sliced
1 tablespoon chopped fresh parsley
Preparation:
Combine all ingredients in stockpot and simmer for 10 minutes. Serves 6.

Arrow Potato Soup Mix Arrow
Ingredients:
1 ¾ cups instant mashed potatoes
1 ½ cups nonfat dry milk
2 Tbsp. instant chicken bouillon
2 tsp. dried minced onion
1 ½ tsp. seasoned salt
1 tsp. dried parsley
¼ tsp. dried whole thyme
1 tsp. ground white pepper
1/8 tsp. turmeric
Preparation:
Combine all ingredients in a large bowl, mixing until completely blended. Store in airtight container. Yield: about 2 ½ cups of mix To serve: mix ¼ cup mix to 1 cup warm milk. Let set for a few minutes to thicken. Enjoy.

Arrow Hearty Vegetable Soup Arrow
Ingredients:
12 red potatoes peeled & chunked
2 cans white beans 15oz
3 cans sliced carrots 15oz each
1/2 to 1 green
Bell pepper
1/2 onion
1 qt. water
1 tbs. sweet basil
1 tbsp. dried parsley flakes
1 tsp poultry seasoning
1 12.5oz can white chicken
Preparation:
Cook all ingredients except carrots on medium heat for 30 minutes add carrots and cook 10 to 15 minutes longer. Serves - 10 To 12

Arrow Mac 'n' Beef Soup Arrow
Ingredients:
1/2 lb. ground beef (85% lean)
1 medium onion, chopped
1 small green pepper, chopped
1/2 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
3 cans Tomato Soup
4 cups water
2 tsp. lemon juice
4 cups cooked elbow pasta, cooked without salt
Preparation:
Cook beef, onion, pepper, basil and oregano in saucepot until browned. Pour off fat. Add soup, water, lemon juice and pasta. Heat through. Serves 8.

Arrow Potato Soup Arrow
Ingredients:
10 strips cut up bacon or a whole pack of bacon
1 cup chopped onions
2 large baking potatoes diced small
1 cup water
1/2 tsp. salt
dash of pepper
1 can condensed cream of chicken soup
1 cup sour cream
1 3/4 cup milk
2 Tbsp chopped fresh parsley
Preparation:
Cook bacon until crisp. Add onion; sauté for 3 minutes. Pour off drippings. Add potatoes, water, salt and pepper; bring to a boil. Cover and simmer for 10 to 15 minutes or until potatoes are tender. Gradually stir in soup, sour cream, milk and parsley. Bring to serving temperature over low hit. Stir occasionally. Do not boil! Note: Do not use low fat ingredients.

Arrow Gaelic Garlic Soup with Tomato Pesto Arrow
Ingredients:
1-16oz. can whole tomatoes
1-16oz. can tomato juice
6 T. olive oil
2 cloves garlic, chopped
1 C. carrots, sliced
1 C. potatoes, chunked
1 t. dried basil
1/2 C. peas or green beans (frozen is okay)
1 small zucchini, sliced
1/2 C. cabbage, shredded
1 C. broken and cooked flat noodles, linguine or tortellini
1½ quarts water
salt and pepper to taste
Tomato Pesto:
6 oz. can tomato paste
10 cloves garlic, chopped
3/4 C. grated Asiago or Parmesan cheese
1/3 C. pure olive oil
1/4 C. dried basil
Preparation:
Start soup by slowly sautéing onions and garlic in olive oil until translucent. Add water, tomato juice, tomatoes (crush slightly) and vegetables. Bring to boil, lower heat and cook until all vegetables are tender. Add noodles.
Pesto:
Add garlic and basil to tomato paste. Mix in cheese and olive oil. Mix well. Will keep in refrigerator for a month. Add a dollop of pesto to each bowl of soup at serving time.

Arrow Easy Chicken Noodle Soup Arrow
Ingredients:
1 can chicken broth (46 oz.)
1/2 lb. boneless chicken (cut into bite-size pieces)
1 1/2 cups uncooked medium egg noodles
1 cup carrots (sliced)
1/2 cup onion (chopped)
1/3 cup celery (sliced)
1/4 tsp. oregano leaves
1/4 tsp. black pepper
Preparation:
In large saucepan, combine all ingredients. Turn to medium heat and bring to a boil. Reduce heat; simmer 35 minutes or until chicken and noodles are cooked.

Arrow To Die For Steak Soup Arrow
Ingredients:
1 Tbsp olive oil
1 lb New York strip or rib-eye steak, cut into 1/2-inch pieces
1/4 teaspoon freshly ground pepper
3 Tbsps butter
1/2 cup chopped celery
1/2 cup carrots
1/2 cup onions
1/4 cup all-purpose flour
3 (14oz) cans beef broth
1 (14.5oz) can diced tomatoes, undrained
1/2 cup dry red wine
1/2 tsp. dried thyme
Preparation:
Heat oil in large pot or dutch oven over medium-high heat until hot. Add beef; sprinkle with pepper. Cook 1 minute or just until edges begin to brown. Remove from pot; place on plate. In same large pot, melt butter over medium heat. Add celery, carrots and onions; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up brown bits from bottom of pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce heat to medium; simmer 12 to 15 minutes or until vegetables are tender Stir beef and drippings into soup. Cook 2 minutes for medium-rare or until of desired doneness. Makes 4 (1 3/4-cup) servings.
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