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.
In a large soup pot, heat the one tablespoon
ut them in a big soup pot with the other tablespoon
ot worried about a vegetarian vegetable soup, use chicken stock.
Bouquet
o 8 minutes.
Add vegetable or chicken broth, potatoes and
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Brown beef and onion; pour off excess oil.
Add vegetable soup, salt and pepper.
Simmer for 45 minutes.
Serve with crackers or cornbread.
In large kettle, combine beef, water, salt, thyme, peppercorns and bay leaves.
Simmer 3 hours or until meat is tender.
Remove beef, peppercorns and bay leaves.
Separate meat from bones. Return meat to soup.
Add vegetable mix and canned tomatoes. Cover.
Simmer until vegetables are tender, about 20 minutes.
Combine all ingredients in a large dutch oven, cook until tender.
Sprinkle with grated parmesan cheese and croutons if desired.
For Vegetarian use the vegetable broth and make sure your package of vegetable soup is vegetarian.
Cut meat into cubes.
Layer meat in casserole dish.
Pour vegetable soup on top of meat.
Spread mashed potatoes.
Bake at 350\u00b0 for 1/2 hour.
Mix vegetable soup mix and sour cream; chill for 12 to 24 hours.
Delicious with raw vegetables; keeps well in refrigerator.
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.
Stir vegetable soup mix and sour cream until blended.
Cover; chill 2 hours.
Stir before serving.
Makes about 2 cups.
ix cream cheese, mayonnaise, and vegetable soup mix together in a bowl
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 beef with onions in skillet.
Stir in tomato, vegetable soup and water.
Bring to a boil, reduce heat and simmer while preparing biscuits.
Mix flour and shortening into coarse crumbs. Stir in Italian seasonings and blend in enough milk to make into a batter.
Drop by rounded tablespoonfuls in mixture.
Bake in hot oven at 425\u00b0 for 15 to 18 minutes until biscuits are golden brown.