Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Reserve 1 cup of vegetable soup liquid. Drain the rest.
Place vegetables and reserved liquid into blender. Blend until finely grained.
Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
Add blended vegetable mixture to sauteed garlic. Add everything else.
Simmer for 15-20 minutes or until piping hot. Serve and enjoy.
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Saute onions and green peppers until tender; then add meat. Cook meat until it turns brown.
Drain.
Then add vegetable soup and water.
Simmer 10 minutes.
Serve on hamburger buns.
Heat oil in a large stockpot over medium-high heat. Crumble ground beef into pot and cook, stirring frequently, until well browned. Remove meat, leaving excess oil in pot.
Cook onion and garlic in oil over medium-high heat until translucent. Stir in tomatoes, kidney beans, vegetable soup mix, and water. Reduce heat, and simmer 40 minutes.
Add pasta stars, cover, and simmer 20 minutes more, or until pasta is tender. You may add more water at any time to adjust consistency.
Stock: use a combination of vegetable stock, the chick pea liquid
Cook over low heat for 5 minutes. Rinse pearl barley, then
Cook potatoes in vegetable stock for about 10 mins. Mash 1/2 the potatoes and return to stock. Add Brussels sprouts and simmer for 10 mins then add carrots and ham. Simmer for 5 mins, season to taste and serve.
/2 cup of the vegetable stock in a Dutch oven
Heat oil in a large pan and saute the onion. Add the brussels sprouts, broccoli, carrots, celery and peppers. Add the stock and tomato puree, cover and simmer for 25-30 minutes.
In a separate pan, cook the rice in boiling salted water as per the package instructions. Drain then add to the soup. Season to taste and serve.
beans, stock and 5 cups water; bring soup to a boil.
nd saute until translucent, about 5 minutes.
Add garlic, tomatoes
rom bone to add to soup.
Gently remove hardened fat
arge airtight plastic container).
Soup Directions:
Sort and wash
Heat oil in a skillet over medium heat. Cook and stir kielbasa and onion in the hot oil until the onion is tender, 5 to 7 minutes; set aside.
Stir chicken broth, turnip greens, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt, and black pepper together in a large saucepan; bring to a boil. Stir kielbasa mixture into the boiling broth mixture, reduce heat to medium-low, and cook at a simmer for 2 hours.
In large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.
ater, then add to the soup. Raise the heat to medium
Combine vegetable stock, tomato puree, and water
In saucepot, bring 3 cups water, dry vegetable soup mix and mixed vegetables to boil. Reduce heat and simmer, partially covered, for 8 minutes more. Add diced tomatoes. Cook 2 minutes more. Stir in minced cilantro. Garnish with crushed tortilla chips, sliced scallions and dollop of sour cream.