In a 2 qt. pan, saute onions in butter until transparent. Add the 2 cans of beef broth soup and 1-3/4 cans of water.
Bring to a boil; reduce heat and simmer about 15 minutes.
Remove from heat and add 1/4 c. Vermouth; stir well.
If you wish, water may be substituted for the Vermouth.
Heat through.
Put in bowls and top with croutons and a sprinkle of Parmesan cheese.
Season beef with black pepper and coat
epper until tender.
Add beef broth and bring to boil.
b>Beef Broth while stirring. Bring up to a boil while stirring, the soup
Cook about half the beef in hot oil until completely
Set aside.
Meanwhile, combine beef broth, ginger, salt, and Thai pepper
Place beef in a stockpot and pour
n all sides.
Add beef broth, water, carrots, celery, salt, marjoram
Heat oil in 5-quart soup pot.
Add meat and brown (about 5 minutes).
Reduce heat; add onions and cook approximately 5 minutes, stirring several times until soft.
Stir in flour.
Whisk in beef broth and gently scrape bottom of pot to loosen brown particles.
Stir in tomatoes, celery salt and 4 cups water.
Add macaroni, corn and peas.
Cover and boil 20 minutes, stirring occasionally.
Makes 8 cups.
Combine the broth and pastina in a 1 1/2-quart casserole. Cover tightly and cook on High for 5 to 8 minutes, or until boiling.
Let the soup stand, covered, for 3 minutes.
For 1 serving:
Combine 1/2 cup beef broth and 1/2 ounce dry pastina in a serving bowl.
Cover tightly and cook on High for 1 to 3 minutes, or until boiling.
Let it stand for 2 minutes.
Brown little steaks in skillet on both sides.
Add 1 can Campbell's beef broth soup.
Add chopped onion and green pepper. Cook on low heat 1 hour.
When done, broth can be thickened with cornstarch.
Combine tomatoes, beef broth, vegetables and pasta in large
Brown hamburger, onions and pepper. Drain off grease.
Add stewed tomatoes, mixed vegetables, beef broth and ketchup. Note: I often used frozen vegetables because that's mostly what I have on hand and like better.
Simmer for three hours.
If you like a sweeter tasting broth, add some sugar to taste.
Cube beef and then season generously with
Slice onions and brown in butter until translucent.
Add cans of beef broth soup, bouillon cubes and sherry.
Heat through and put in soup crocks.
In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips.
minutes.
Crumble ground beef into pan and cook, breaking
Put beef broth, beef, salt, peppercorns and bay leaf in 2 quarts of water.
Bring to boil, cover and simmer for 1 hour.
Add vegetables, bring to a boil.
Cover and simmer until vegetables and meat are tender. Serves 4.
Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
Cover and cook on Low for about 8 hours or High for about 4 hours.
Coat beef and onions in flour and brown in butter in a large pot.
Add beef broth, curry powder, and bay leaves. Simmer for 30 minutes.
Add potatoes, vinegar, and salt. Simmer for another 60 minutes.
Serve over rice if desired.