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.
Preheat oven to 350\u00b0.
In 1 quart casserole combine vegetable soup mix, Ricotta cheese, 1/2 cup Monterey Jack cheese and bacon. Top with remaining Monterey Jack cheese and bake uncovered 30 minutes until heated through.
Makes 2 1/2 cups dip.
dditional broth to thin the soup.
In a large soup pot, combine broth, carrots, potatoes, onions and rice; cover and bring to a boil.
Reduce heat, simmer for 20 minutes.
Add broccoli, cauliflower and zucchini; simmer for 20 minutes or until veggies are tender.
Cool slightly.
Puree half of the mixture in a blender or food processor then return to soup pot.
Add milk and pepper; mix well.
Heat through but DO NOT boil.
ot worried about a vegetarian vegetable soup, use chicken stock.
Bouquet
potatoes, and green beans; bring soup to a boil. Reduce heat
Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Bring Northern beans, tomatoes, carrots, green beans, vegetable broth, coconut milk, water, and sliced mushrooms to a boil in a large pot. Stir in farfalle, Creole seasoning, garlic powder, salt, and pepper. Return to the boil; simmer until flavors combine, about 5 minutes.
Drain spinach, reserving 2 tablespoons of liquid.
Combine liquid, sour cream, soup mix and mayonnaise.
Stir in spinach and chestnuts.
Refrigerate several hours or overnight.
Serve with crackers, bread or vegetables.
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
In a bowl, stir together yogurt, sour cream and vegetable soup mix. Squeeze excess liquid from spinach.
Finely chop the spinach. Stir spinach, water chestnuts, onion and ground red pepper into yogurt mixture. Cover and chill
for 2 to 24 hours before serving. Serve with assorted vegetables or crackers.
cup of the cheese, Vegetable Soup Mix, green onions, and the
In 2-quart saucepan over medium heat in hot butter, cook carrots, celery and onion 5 minutes or until vegetables are tender-crisp, stirring often.
Stir in soup, milk and pepper.
Heat through.
Ladle into bowls; top with cheese.
Makes 3 1/2 or cups 4 servings.
Combine water and all vegetables.
Cook until well done.
Add cheese and canned chicken soup.
Simmer until well blended.
o make one batch of soup:
Wash one batch of
Cook water, bouillon cubes, celery and onions for 20 minutes, covered.
Add potatoes and frozen vegetables.
Cook another 20 minutes.
Add cream of chicken soup and Velveeta cheese.
Stir until cheese is melted.
Bring water to a boil in 5-quart pot with broccoli. Allow broccoli to come to a full boil. Add soups. Reduce heat to medium. Stir frequently. Cook until creamy consistency. Salt and pepper to taste.