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.
Check crab meat for shells.
Combine all ingredients, except tomato soup.
Cook in crock-pot on high for 1 to 1 1/2 hours.
Add tomato soup, then cook on low for 1 to 1 1/2 hours.
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 large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.
il in a 3 quart soup pot over high heat until
br>Add the can of vegetable soup.
Bring to the boil
Place all the vegetables and chopped tomatoes in a very large pan. Add the garlic, bacy leaf, salt and vegetable stock. Bring to the boil and simmer for 1-1.5 hours, until the vegetables are tender.
20 minutes before the end of the cooking time, add the pasta shapes and dried oregano.
When the soup is cooked, remove the bay leaf and discard. Season to taste and serve. (If a thick soup is preferred, place half the vegetalbes in a liquidiser and puree, then stir back into the remaining vegetables).
arge airtight plastic container).
Soup Directions:
Sort and wash
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.
Mix together.
Heat and serve with your favorite crackers.
In a saucepan, brown ground beef.
Cook onion and garlic (use shortening, if needed).
Stir to separate meat; pour off fat.
Add vegetable soup, dry mustard, Worcestershire sauce and rice.
Bring to a boil; stir and cover.
Cook over low heat 10 minutes or until liquid is absorbed.
Stir often.
After cooking, to keep warm, place in warm oven until served.
Makes 3 cups.
rom bone to add to soup.
Gently remove hardened fat
Heat to boiling, then add vegetables which have been cooked and salted separately.
Take 2 quarts flour and add water to make a smooth paste to thicken soup.
Brown hamburger in butter.
Cold pack 2 hours.
Makes 27 to 30 quarts.
Cut sausage into julienne pieces.
Brown in margarine in large saucepan.
Stir in cole slaw mixture; cook for 1 minute.
Add all but cheese.
Heat slowly to boiling; simmer for 2 minutes.
Ladle into large soup bowls; sprinkle with grated Parmesan cheese.
ot worried about a vegetarian vegetable soup, use chicken stock.
Bouquet
f you want a heartier soup.
Remove bay leaves before
o 8 minutes.
Add vegetable or chicken broth, potatoes and