75 carrot salad pepper soup Recipes

baby carrots , boiled 10-15 minutes, red onions, sliced thin, green pepper, red pepper, thinly sliced, tomato soup (low sodium ), red wine vinegar, salad oil, sugar, equal sugar substitute (or 1/2 cup. regular sugar), worcestershire sauce, salt, lemon pepper, pepper

sliced carrots (1/8-inch thick ), diced carrot, spanish onion, sliced paper thin, green bell pepper , cut into thin strips, condensed tomato soup with basil and oregano, white vinegar, vegetable oil, white sugar, prepared yellow mustard, salt

garlic clove, diced, sugar, salt, tomato juice, salad oil (i use canola oil), lemon juice, worcestershire sauce, soy sauce, tomatoes, finely diced, cucumber, seeded and finely diced, green pepper, finely diced, carrot, shredded, celery, thinly sliced, green onion, thinly sliced

carrots, sliced, green pepper, thinly sliced, onion, thinly sliced, tomato soup, undiluted, salad oil, sugar, vinegar, mustard, prepared, worcestershire sauce, salt, pepper

chopped onion, chopped carrot, butter, chicken broth, cubed cooked chicken, cauliflowerets, canned kidney beans, rinsed and drained, uncooked elbow macaroni, torn fresh spinach, pepper, seasoned salad croutons , optional

carrots, sliced, stalk celery, chopped, green bell pepper, chopped, onion, chopped, condensed tomato soup, vegetable oil, distilled white vinegar, splenda no calorie sweetener, granulated

salad oil, onion, diced, cut carrots, drained, head cabbage, shredded, stewing beef, cut into 1/2-inch chunks, potatoes, tomatoes, water, cut green beans, drained, lima beans, drained, salt, pepper, basil

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

carrots, onion, sliced thin, green pepper, sliced, condensed tomato soup, olive oil, vinegar, salt, sugar, dry mustard

carrots, sugar, white vinegar, tomato soup, oil, mustard powder, worcestershire sauce, salt, green pepper, onion

carrots, peeled and sliced, salt, tomato soup, white vinegar, sugar, oil, green pepper, seeded and finely chopped, leek, washed and thinly sliced

carrots , cut into coins, onion, sliced into rings, tomato soup, sugar, vinegar, oil, salt, pepper, paprika, dry mustard

carrots , sliced coin sized, green pepper, diced, red onion, diced, vinegar, heart healthy canola oil, tomato soup, sugar, dried mustard, worcestershire sauce

carrots sliced 1/2, white onion sliced, green pepper diced, tomato soup, dry mustard, granulated sugar, white vinegar, salad oil

carrots, sliced and drained, green pepper (cut in rings or strips), tomato soup, oil, vinegar, mustard, sugar, salt and pepper, to taste

wild rice, water, chicken soup base, following prettily, ham, brocolli, walnuts, toasted, red or yellow pepper, monterey jack pepper cheese, carrot sliced, green onions sliced thin, dressing, canola oil, white wine vinegar, lemon juice, curry powder, dry mustard

salad potatoes, carrot, celery, parsnip, capsicum, garlic cloves, cooked bacon (i use smoked bacon, but non smoked bacon is fine.), leek, onion, garden peas, cooked long-grain rice, salt, black pepper, olive oil , you can use cooking oil if you don tsp have the, boiling water (i use spring water or bottled water to make this soup as the bottled water does not contain chlorine)

chopped celery, chopped onion, minced garlic, butter, carrots, grated, potato, peeled and chopped, water, tomato juice, condensed tomato soup, undiluted, diced tomatoes, undrained, minced fresh parsley or 1 tsp dried parsley flakes, bay leaf, dried oregano, dried basil, salt, pepper, milk, salad croutons, shredded parmesan cheese