MamasHealth.com Home Soup Recipes Angel hair Asian vegetable Baked potato Bean & bacon Bean & barley Bean & burger Beef mushroom Brazil stew Broccoli Catfish stew Chicken tortellini Classic French onion Coconut thai Corn chowder Creamy broccoli Creamy corn and turkey Creamy potato Creamy tomato Cuban black bean Dahl Garbanzo Gazpacho Ginger veggie Italian minestrone Lemon grass Laurel's pumpkin Lose your friends Meatball spinach Minestrone Miso Mulligatawny New England Oyster Oyster stew Parmesean & pea Potato leak Pumpkin Tortellini Red lentil veggie Rice & pepper Rice salmon Sausage stew San Diego gazpacho Seafood bisque Split pea Tortellini and bean Tortilla Veggie lentil Veggie stew Won ton soup Zesty califlower Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Freezing tips Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	San Diego Gazpacho Ingredients: 1 large cucumber, chopped 2 pounds of tomatoes, ripe, peeled and chopped finely 2 garlic cloves, shredded 1 bell pepper, chopped 1/3 cup of white vinegar 1/4 cup of olive oil 1/2 cup of black olives 1 tbsp of tomato paste 1 hard-boiled egg, peeled and quartered 1 onion, chopped Directions: Mix the tomatoes, cucumber, olives, oil, green pepper, vinegar, tomato paste, garlic and salt and pepper to taste. Refrigerate the ingredients for 3-4 hours. Serve with a slice of egg and some onion sprinkled over top. Serves: 4 persons       Onion and mushroom soup Ingredients: 1 carrot, chopped 1 onion, chopped 1 stalk of celery, chopped 1 clove of garlic, grated 1 tbsp of ginger root, grated 1 1/2 cups of chopped shitake mushrooms 1 cup of portabella mushrooms, chopped 2 quarts of water 3 tbsp of chicken stock 2 tbsp of beef bouillon powder 1 1/2 tbsp of chives, chopped Directions: Add to a large pot the chicken stock, water, beef bouillon, onion, carrot, celery, a small handful of mushrooms, garlic and ginger. Bring these ingredients to a boil then reduce the heat, place a lid over top and simmer them for 45 minutes. In a separate pot, add the remaining mushrooms. When the broth is finished simmering, strain it into the pot with the mushrooms. Discard the loose ingredients that remain in the strainer. Cover the pot with a lid and allow the soup to sit for 5 minutes before serving. Serve with the chopped chives over top. Serves: 4-5 persons	Win a $100 Visa Gift Card Save money in the kitchen Win a glucose monitor
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