In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, …
Season the beef with black pepper and coat with flour. Heat the oil in a skillet. Add the beef and cook until browned. Place the onions, potatoes, carrots, garlic and thyme in a 3 1/2-quart slow cooker. Top with the beef.
In a large stock pot, cook and stir red bell pepper strips and onion slices in a little oil until soft but not brown. Stir in chicken stock and about 1/2 can condensed cream of tomato soup, stewed tomatoes with
Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans
In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil. Lightly beat eggs together. Gradually stir into soup. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the