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.
Dredge turkey patties in flour.
Slowly saute in margarine or oil.
While cooking, mix together and bring to a boil vegetable soup mix, can of tomatoes, water and yolkless noodles.
Serve on platter topped with turkey patties.
Garnish with sprigs of parsley.
In large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.
br>Add the can of vegetable soup.
Bring to the boil
arge airtight plastic container).
Soup Directions:
Sort and wash
Peel potatoes and carrots.
Combine first 7 ingredients in saucepan and bring to a boil over medium-high heat.
Reduce heat, cover saucepan and simmer 10-15 minutes.
Remove from heat and add spinach.
Transfer mixture to a blender and mix well.
Return soup to saucepan.
Add sour cream and stir until hot.
Serve with croutons.
rom bone to add to soup.
Gently remove hardened fat
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
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
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.
In saucepot, bring 3 cups water, dry vegetable soup mix and mixed vegetables to boil. Reduce heat and simmer, partially covered, for 8 minutes more. Add diced tomatoes. Cook 2 minutes more. Stir in minced cilantro. Garnish with crushed tortilla chips, sliced scallions and dollop of sour cream.