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.
Cut up vegetables into medium pieces.
Cover with water in a large pot.
Bring to boil; add soup mix and tomatoes.
Reduce heat and cook until done.
Dice onion and potatoes,
then
place
these along with soup mix, meat, tomatoes and
garlic
powder
in
a large pot. Bring to a boil, then let simmer for at least 90 minutes or in a crock-pot overnight or all
day.
Add cornbread and you have a hot, simple meal.
Clean and cut your fresh vegetables into small bite size pieces.
Next add oil and all your vegetables to a five quart sauce pan, high heat for about four minutes.
Next add soup packet mix, can of stewed tomatoes, and all of V-8 juice, bring to boil, then reduce heat and simmer 45 minutes to an hour.
If you want your soup to have some heat add a couple dashes of the Cholula hot sauce to individual servings.Very tasty soup.
Mix everything in a big pot and simmer for 1 to 1 1/2 hours. This fills you up and not out.
Serves 8.
Has 35 calories, 0 fat, food exchanges equals 1/2 vegetable.
rom bone to add to soup.
Gently remove hardened fat
Salt and pepper to taste.
Brown ground beef with onions and salt and pepper.
Put in a crock-pot or Dutch oven.
Add all the ingredients and cook all day on low in crock-pot or simmer until done in dutch oven.
Combine all ingredients in a large dutch oven except for soup mix and hot sauce --
Bring to boil for 5 min,
Reduce heat to simmer for 1 hour or use a slow cooker for about 7 hours.
Add soup mix and hot sauce to taste.
Simmer 10 more minutes.
If you are not dieting some Parmesan or Mozza on top is lovely.
Peel potatoes and slice in casserole dish.
Pat hamburger over potatoes.
Pour vegetable soup and mushroom soup over top of hamburger.
Sprinkle crushed chips on top.
Bake at 325\u00b0 for 1 1/2 hours.
Serves 8.
In large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.
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.
Brown and drain hambuger.
Peel and slice potatoes into thin slices.
Add two cans of vegetable soup.
Mix well.
Cover and bake at 350 degrees for 1 hour (or until potatoes are done).
ot worried about a vegetarian vegetable soup, use chicken stock.
Bouquet
Mix all (do not drain cans) and let simmer for 1 hour or all day in a crock-pot on low heat setting.
Note:
You can use another can of vegetable soup instead of chili without beans.
In a large bowl, soak bread in soup for 5 mintes.
Stir in the onion, egg, salt and pepper.
Crumble beef over mixture and mix well.
Shape into an 8 in x 4 in loaf.
Line and 11 in x 7 in x 2 in baking dish with foil and grease the foil.
Place meatloaf in pan; top with tomato sauce.
Bake uncovered at 350 for 50-60 minutes or until a meat thermometer reads 160.
Let stand for 10 minutes before slicing.