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Knife and Fork Soup Recipe

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This recipe for Knife and Fork Soup, by , is from Our Family Heritage Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Vera Buchli
Added: Tuesday, December 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. sliced carrots, 1 c. chopped celery, 1 pkg. lipton onion soup mix, 2 Tbl. sugar, 1 tsp. salt, 6 c. boiling water, 1 - 28oz. can tomatoes, 10 oz. pkg frozeh hash browns, a can green beans, 1/4 tsp. oregano leaves, 1/4 tsp. hot pepper sauce

Directions:
Directions:
Combine 1st 5 ingredients. Add boiling water, heat to boiling, reduce heat and simmer 10 min. Mix in tomatoes, add hash browns, beans,oregano, and hot sauce. Boil, reduce and simmer covered 30 - 40 min. Till vegetables are tender. May use a crock pot and cook all day.

Personal Notes:
Personal Notes:
This is very good, it's thick that is where it gets its name. I use my slow cooker.Good on a nice cold day.

 

 

 

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