Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.
Fry onion and ground beef in a bit of oil until brown.
Drain. Add drained green beans, tomato soup and tomato rice soup.
Heat until warm.
Pour warm mixture into rectangular casserole dish.
Place water, rice, onion, bouillon granules, parsley, and garlic powder in a large pot. Bring to a boil; reduce heat and simmer until rice is tender, about 20 minutes.
Stir tomatoes and chicken rice soup into rice mixture; return to a boil. Thin soup with water as desired.
Brown steak in a pan.
Drain.
Remove any grease from pan. Put steak pieces back in pan.
Add bell pepper strips and onion slices.
Mix tomato-rice soup with 1 can water and Worcestershire sauce.
Pour over steak, peppers and onions.
Salt and pepper to taste.
Stir and cook over low heat or simmer for 30 minutes.
In a skillet, brown pork chops; pour off drippings. Sprinkle chops with pepper; place slice of onion and green pepper on each. Pour tomato rice soup and water over chops. Sprinkle with whole thyme. Cover; cook 45 minutes over low heat. Stir now and then. Makes 6 servings.
Fry steaks lightly and arrange in casserole dish.
Place onion on top of steak.
Next put mushrooms and juice.
Mix tomato rice soup and 1 can water with little hot sauce and 1/2 cup catsup. Pour over steak.
Bake 1 hour at 350\u00b0.
Put tomato rice soup and water in baking pan. Add pork chops, with onion and green peppers slices on top.
Cover and Bake at 300\u00b0 for 1 hour.
Uncover and bake for 1\\2 hour more.
Serve over rice.
Cook meat and onions very slowly over low heat.
Don't brown; cook just enough so it's not pink.
Drain off grease.
Add tomato sauce and spices.
Simmer with cover long enough for flavors to blend.
Brown hamburger with onion on low heat.
Drain grease.
Add tomato rice soup; cook a few minutes on low heat.
Cover each side of chops with Gulden's mustard.
Dip chops in flour; brown in frypan.
Add chicken rice soup.
Cook on low heat until chops are tender.
Soup will thicken into gravy.
Serve with mashed potatoes.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread.
Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg.
Bake at 400\u00b0 until edges are brown.
Bake pieces of broiler chicken on top, if desired.
In a medium saucepan, combine water & condensed soup, frozen peas & hotdog pieces. (You can cook the hotdogs in the microwave to save time). Heat over medium-low heat until peas are tender (about 10 minutes). Remove from heat. Stir in mozarella cheese until melted. Pepper to taste.
Add a dollop of salsa & sour cream for a spicier flavor.
Please note that, if there are left-overs, the rice will absorb most of the soup, so you will have to add more water.
Bon appetit!
In a 3 1/2 to 4 quart slow cooker combine onions, carrots, celery, undrained tomatoes, tomato paste, oregano, thyme, and pepper.
Stir in water and broth.
Cover; cook on high setting for 4 hours.
Turn off cooker.
Stir in rice and pesto.
Cover; let stand for 7 to 10 minutes or until rice is tender.
Ladle soup into bowls and garnish with grated Parmesan cheese.
cup of the rice, celery, onion, basil, tomato paste, garlic, sugar
Combine
the
tomato
juice,
tomatoes, cream of tomato soup, 1/2
gallon
water, salt, sugar and pepper.
Bring to a boil and let cook for 10 to 15 minutes.
Add the rice and stir to
keep from sticking on the bottom of the pot.
Cook over a low
fire until the rice becomes very done; stir at intervals. The rice should serve
as
a
roux (cooking oil and flour mixture) to tighten the soup.
Serves 10 to 12 people.
Boil rice, water and onion soup mix until rice pops, covered approx.
1 1/2 hours.
Add can soup, milk, mushrooms, cheese and meat.
Cook until cheese is melted.
Add more milk if desired.
Saute onions in small frying pan.
Dice and boil potatoes. Leave potatoes in water.
Add rice and alphabets, then tomato soup.
Ready to serve when potatoes and pasta are done.
Heat oil in large soup pot.
Add onions and saute a few minutes.
Add garlic and saute one minute (until fragrant).
Add tomato juice, diced tomatoes, herbs, salt and pepper.
Bring to a simmer.
Add rice.
When rice is almost cooked add fresh basil and finish cooking until rice is to your liking.
Serve with salted tops soda crackers.
arge airtight plastic container).
Soup Directions:
Sort and wash
Melt the butter in a large pot, and saute the onion and garlic. Gradually blend in the flour. Cook and stir until onion is tender and flour is golden brown. Whisk in broth, bring to a boil, and simmer 5 minutes. Stir in ham, carrots, and almonds. Season with salt and pepper, cover, and simmer 45 minutes, stirring occasionally.
Mix rice, half-and-half, and sherry into the soup, and continue cooking 30 minutes. Stir in parsley and chives, and cook another 30 minutes, until rice is tender.