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.
aucepan, combine the barley and 3 cups of vegetable stock.
Bring
or 5 minutes. Rinse pearl barley, then add to the pan
and heat to boil. Add barley, reduce heat to low; simmer
Heat olive oil in soup pot.
Chop all vegetables and cook in oil- over medium heat until soft- about 15 minutes.
Add salt, pepper, thyme, mushrooms and barley-cook for one minute.
Add chicken broth and bring to a boil.
Reduce to a simmer for 45 minutes.
Add frozen peas and bring to a boil again then reduce to a simmer for an additional 20 minutes.
Serve .
Clean the sliced leeks by letting them float in a bowl of water for a few minutes and letting any dirt or grit fall to the bottom.
Put all the ingredients EXCEPT the barley into a large pot and simmer.
Once the leeks and celery have become translucent and soft (approximately 40 mins.), add the barley stirring occasionally until tender (approximately 45 mins.).
Season to taste before serving.
Place barley, chicken stock, onion quarters, carrot thirds, celery slices, thyme and bay leaf in a large soup pot and bring to a boil.
Reduce heat; cover and simmer for about 1 hour or until barley is tender.
Add sliced carrots, celery, zucchini and chopped onion and cook until tender.
Add spinach a few minutes before serving.
Makes nine 1-cup servings.
Per serving:
100 total calories; trace sat-fat calories.
Lightly coat a 4-quart Dutch oven or pot with cooking spray. Heat over medium heat. Cook ground turkey in hot Dutch oven about 5 minutes or until no longer pink, stirring occasionally. Drain off any fat. Stir in water, undrained tomatoes, V8 juice, barley, split peas, salt, oregano, basil, black pepper and bay leaf. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes.
Stir celery into soup mixture. Simmer, covered, for 30 minutes more or until celery and barley are tender. Remove and discard bay leaf. Makes.
Dredge the meat in flour.
In a 6-quart Dutch oven, brown meat and garlic in oil.
Add tomatoes, water, barley, Worcestershire sauce, salt, basil and pepper.
Bring to boiling; cover and reduce heat.
Simmer 25 minutes or until meat and vegetables are tender. Makes about 4 quarts.
Saute leeks and garlic in olive oil for 2 minutes.
Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.
n cheesecloth bag.
Combine soup mix - not packet - with 5
dd the tomatoes, water and barley.
Close pressure cooker and
Brown boiling beef in 1 tablespoon oil.
Add to 2 quarts of water.
Bring to boil.
Add bouillon cubes and dissolve.
Cut up carrots, celery and onions into thin slices.
Add to soup mixture. While this starts to cook, cut up potatoes into cubes and slice cabbage into thin strips.
Add potatoes, cabbage and barley to soup.
Cook about 20 minutes.
Add peas, corn, tomatoes and beans. Cook until ingredients are tender.
More water may be added if needed.
Serve with homemade rolls.
Place the beef, water, and bay leaf in a large soup pot over medium heat, and cook until the beef is very tender, about 1 hour. Stir in the tomatoes, carrots, celery, rutabaga, onion, and pearl barley, and simmer until the vegetables are tender, about 30 minutes. Add the frozen white corn, green beans, and lima beans, season to taste, and simmer an additional 15 to 20 minutes, until the frozen vegetables are tender. Add more water if the soup is too thick.
In a large pot, melt butter over medium-high heat.
Add onion, carrot and celery and saute until softened.
Add water, tomatoes, salt, basil, thyme and pepper; bring to a boil.
Stir in barley.
Lower heat and cover.
Gently simmer for 1-1/2 hours or until barley is tender.
Stir in frozen green beans during the last 10 minutes of cooking.
Remove from heat and stir in dill weed.
Serve warm.
Dredge meat in flour. In 6 quart Dutch oven, brown meat and garlic in oil. Drain fat.
Add water, tomatoes, barley, Worcestershire, salt, basil, pepper, and vegetables. Bring to boil, cover, reduce heat and simmer 20 to 25 minutes or until meat and vegetables are tender or pour into a slow cooker and cook for 8 hours on low or 4 hours on high. Makes 4 quarts; 10 servings.