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.
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.
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.
Combine ground beef, vegetables, soup and juice in large saucepan.
Cook over low heat for 30 minutes.
Place soup meat and bones in large pot of cold water; bring to a boil and skim off the scum which comes from the meat and bones. Then cut up the soup vegetables in small pieces and add to meat and bones.
Add the can of crushed tomatoes and seasonings.
Cook for 2 hours.
Serve cooked egg noodles in soup.
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.
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.
Cook and drain ground beef.
Add cream of mushroom soup and vegetable soup.
Stir until well mixed.
Serve over rice or noodles.
Pretty easy, cheap and tasty!
In a large skillet,cook beef over medium heat until no longer pink; drain. Transfer to a 5-quart crockpot.
Stir in the tomato juice, mixed vegetables, potatoes and soup mix.
Cover and cook on LO for 8-10 hours or until heated through.
Chop the beef shank into large chunks, keeping
Brown the ground beef.
Put in 2-quart casserole dish.
Add the vegetable soup, the mushroom soup and the noodles.
Mix.
Put into oven for 30 minutes at 375\u00b0.
Brown hamburger in medium pot, drain off fat.
Add 2 cans tomato soup, 2 cans vegetable soup, and 2 soup cans full of water.
Stir well and heat through.
Serve with peanut butter and honey sandwiches.
Heat oven to 350\u00b0.
Brown ground beef in large skillet; drain.
In ungreased 12 x 8-inch (2-quart) baking dish evenly layer potato slices.
In small bowl combine flour, salt and pepper; sprinkle over potato slices.
Spoon ground beef over potatoes and spoon vegetable soup evenly over top.
Cover with foil.
Bake at 350\u00b0 for 1 hour or until potatoes are tender. Uncover and sprinkle evenly with cheese.
Bake an additional 5 minutes.
Makes four 1 1/2-cup servings.
Preheat oven to temperature on can of crescent rolls.
Brown ground beef in skillet until all pink is gone.
Drain beef and add vegetable soup to skillet.
Heat until bubbling and hot.
Pour into casserole.
Cover meat mixture with crescent rolls to make a crust.
Bake for amount of time recommended for crescent rolls.
Prepare pie crust, and line a 9\" pie plate.
In frying pan scramble fry ground beef until browned.
Turn off heat, add vegetable soup, and stir to combine.
Season with salt and pepper.
Add top crust, and seal edges.
Bake at 400 degrees Fahrenheit for 40 minutes.
Let sit 5 to 10 minutes before serving.
Brown ground beef in deep pot with butter.<
Cover one blade roast and suet with water.
Cook until tender.
Add a few slices of onion and celery for flavor.
Remove the meat.
Add all your vegetables in chunks:
Cook vegetables until tender.
Add one large can of whole tomatoes or diced tomatoes.
Then add the meat back into the soup.
Cook 8 -10 minutes longer then serve and enjoy.
Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.
Season beef with black pepper and coat
Heat oven to 350\u00b0.
Brown beef and drain.
In ungreased 12 x 8-inch baking dish, evenly layer potatoes.
Spoon ground beef over potatoes.
Spoon vegetable soup evenly over top.
Cover with foil. Bake at 350\u00b0 for 1 hour.
Uncover; sprinkle with cheese and bake an additional 5 minutes.
Serves 4.