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.
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
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.
soup mixture.<
arley and 3 cups of vegetable stock.
Bring to a
Mix beef bones, garlic clove, salt, barley, celery tops and chopped onion in 2 quarts of water in kettle.
Cover and simmer 3 hours.
Skim soup; remove bones and meat.
Add tomatoes.
Melt butter in skillet; slightly cook carrots, green beans, potatoes and cabbage for 7 minutes, stirring often.
Add to soup.
Cover; simmer for 20 minutes.
Add peas and meat (cut into bite size pieces).
Season with salt and pepper.
Serve.
Makes 5 quarts.
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.
live oil in a large soup pot. I used my large
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.
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
Thaw spinach; squeeze dry and set aside.
Stir sour cream and mayonnaise together.
Add vegetable soup mix and stir until well blended, scraping sides of bowl periodically.
Stir in spinach and water chestnuts.
Add green onions and blend well.
Cover and chill for at least 2 hours before serving.
Serve with your favorite brand of crackers.
Thaw spinach, squeeze out and chop.
Add sour cream and mayonnaise.
Finely chop water chestnuts and green onions or onion; add vegetable soup mix.
Add this mixture to the spinach, sour cream and mayonnaise mixture.
Refrigerate for 2 hours or overnight.