Soups and Stews

It may contain chicken or beef broth, which is not vegetarian to most vegetarians.

Vegetarians should check the label, but keep in mind that bouillon is not vegetarian. If it is vegetarian, these ingredients will not be listed.

Note: The regular (not the "healthy") version of Campbell's Chunky Savory Vegetable appears to be vegetarian. Ingredients are: water, carrots, potatoes, celery, tmato puree, peas, green beans, diced tomatoes in tomato juice, corn, modified food starch, salt, vegetable extract, high fructose corn syrup, hydrolized wheat gluten, dehydrated onions, flavoring, spice. "Flavoring" could be ambiguous.

The "Healthy Request" version of the same soup contains beef fat, however.

Tomato paste with water as necessary, or tomato sauce.

Let the soup cook for the recommended amount of time and the flour will have absorbed the broth and will have cooked. The "flouriness" will go away. I recommend not adjusting anything at all until the soup has cooked for awhile.

The first soup would have been the water in which vegetables, grains, or meat was soaked or, later, cooked.

Yes, of course you can. Place it in an air tight container. Make sure you leave room for the liquid to expand during freezing.

Stew turns sour in many ways. If you put in hot weather it turns sour. If you put onion in stew it also turns sour. It also turns sour if you put like a sour gum drop or some sort of candy in it, which is really weird.

so he could make it snappy

That is 'borscht' made from beetroots.

You kinda cant, but you could make another Potato and Spinach casserole entirely with NO pepper and combine them .

A rich, thickened cream soup that is often made with shellfish is a bisque or chowder.

I can think of two delicious soups that are rich and creamy and have shellfish as ingredients called New England Clam Chowder and Lobster Bisque. There are many others, too

For sure. V8 has a few more ingredients than tomato but will give a better flavour than just tomato's.

It should be okay for a few days, I wouldn't eat it after a week though.

in 1904 it was around 16 million, but i dont know how much they sell today

OK well lts see the broth can consists of over 320 grams of sodium soup are salty like chicken noodle soup very high in sodium. when the noodle have sit in the broth for a long time the noodles began to adsorb the sodium. also think of the broth is still on the spoon. then you should consider that so my beast estimate would be around 256-200

Bigos.

Simmer it for an hour or two with the lid on. the soup will be pretty much unaffected, except that any vegetables will become too tender. Too avoid this, simmer the meat until tender, then add any vegetables and follow recipe from then on.

how many tomatoes in a 8 oz can of tomato soup

In the book Stone Soup the people of the village do not share their food. They are going hungry. They don't realize that they have enough food if they share.

When you mix distilled water with salt and soup, the result is dilute soup.

I would think that any air-tight, thick plasticcontainer would do for freezing lobster and any other seafood. I've heard that fresh fish do well totally emersed in water in freezer bags, so water will freeze around the fish (not easy to do, but I've done it with success). Remember that all fresh food has more flavor than frozen, although my ex made the most delicious corn chowder from frozen fresh-picked (IMPORTANT) corn from our garden, of course removing the fresh kernels from the cob. (Experts say that corn when picked immediately changes it's sugar to starch, so boil it or freeze it immediately.) For lobster, my guess would be to observe two vital things: no air inside the container; thick-walled container or freezer bag.

No. But they are very good for your health and it keeps lice away from you and your hair.

You could use a fat separator if you have one, or you could try to do it the old fashioned way with a ladel or a large spoon. But if you have time before you need the broth, there's a much easier way to do it: refrigerate the broth or stock overnight. The fat weighs less than the stock, so it floats up to the surface, turns an off white color and hardens, whereas the stock is a much darker color and usually gelatinizes. So you can just take a spoon and scoop the fat off the top, and can put the gelatinized stock in a saucepan and re-liquify it by warming it up.

I'll often do this with canned broth as well, refrigerate it the day before, then when I open the can the next day, I can just pick up the thin little piece of solidified fat off the top before I use the broth.

I think soup lines were the lines that people had to get in to get food from the soup kitchens. Just trying to help!