Roll ground beef, cracker crumbs, pepper, salt and egg into small meatballs.
Boil water. Add meatballs and cook, covered, 1/2 hour. Skim off foam.
Add tomatoes, canned soup, dry soup mix, noodles and bouillon cubes. Simmer 1/2 hour. Add potato. Simmer 1/2 hour. Salt and pepper to taste.
Spread pretzels out in an even layer in 9x13-inch baking pan.
Melt butter.
Add Worcestershire sauce to taste (we like it dark so I tend to be heavy on it).
Add dry soup mix.
Stir until well blended.
Drizzle over pretzels; toss to coat all pieces.
Bake for 45-60 minutes in 250\u00b0F; toss every 15 minutes to make sure pieces toast thoroughly. Pretzels should be dark brown but not burnt.
br>Stir in the rinsed dry soup mix, water, both chicken and vegetable
Season stew beef and ground beef with salt and pepper while browning.
Place meat in crockpot and sprinkle with dry soup mix. Add tomato sauce, stewed tomatoes and sugar; mix well.
Add frozen vegetables and water.
Season with salt and pepper to taste.
Cook on low heat 4 to 6 hours.
Add potatoes and cabbage; cook on low heat 1 to 2 more hours.
Cook and debone chicken.
Return cut-up chicken to broth.
Add bouillon cubes, 1 to 2 cans of cream of chicken soup and 2 packages of dry soup mix.
Dice onions and add.
Cook in crock-pot.
o salt to taste.
Mix all dry ingredients together and pour
Pour diced tomatoes, chicken broth, chicken boullion cubes, water, and onion-mushroom soup mix into large pot and bring to a boil.
Add meatballs, hashbrowns, mixed vegetables, corn and celery and bring to another boil.
Add spices and reduce heat and simmer for 60-90 minutes.
Mix dry milk, cornstarch, soup base, onion flakes, thyme, dill and celery salt.
For equivalent of 1 can cream of chicken soup combine and heat 1/3 cup dry mix and 1 1/4 cups water.
For equivalent of 1 can cream of mushroom soup combine and heat 1/3 cup dry mix, 1 1/4 cups water, 2 ounces finely chopped mushroom pieces and 1 teaspoon salt.
For equivalent of 1 can cream of celery soup combine and heat 1/3 cup dry mix, 1- 1/4 cups water and 1/8 cup celery flakes.
Toss cabbage and onions.
Toast sunflower seeds and almonds in oven at 250\u00b0 for 10 minutes.
Mix oil, sugar, vinegar and dry soup mix.
Pour over cabbage mixture just before serving, tossing all together.
Spray a 9 x 13-inch baking dish with vegetable oil to keep rice from sticking.
Line dish with instant rice, evenly over bottom.
Sprinkle dry soup mix over rice.
Pepper chicken parts and place on top of rice and dry soup mix.
Mix water and soup and pour over chicken.
Lift corners of chicken to let liquid down to rice.
Bake in oven at 350\u00b0 for about one hour.
Evenly spread onion in the bottom of a slow cooker. Place chicken on top of onion, and sprinkle with dry leek soup mix. Mix the cream of mushroom soup and cream of chicken soup in a bowl, and pour into the slow cooker.
Cover, and cook 7 to 8 hours on Low.
Pour chicken broth into a large soup pot and place over medium heat. Add chicken and any accumulated juices from the chicken to the broth. Stir corn, dry soup mix, and chicken soup base into broth mixture. Simmer soup for 20 minutes. Add noodles to soup and simmer until tender, about 10 minutes. Season with salt and black pepper.
eef pieces and onions; bring soup to a boil.
Dissolve
Cut vegetables into 4-quart pan.
Measure 7 cups of water. Bring to a boil.
Add dry soup mix. Stir; cover with heat lowered and simmer until vegetables are soft.
BEAN-BARLEY SOUP MIX: In a bowl combine about
Wash and pick over the dry soup mix; set aside and cut the stew beef into small cubes; set aside.
Add water and beef broth to soup pot; bring to a boil.
Add the soup mix, lentils, stew beef, cajun spice mix and salt to the broth; reduce heat to simmer.
Simmer soup for 3.5 hours stirring once in a while.
Saute the beef, onion and peppers.
Drain and add beans, juice and dry soup mix.
Combine cabbage and beef mixture.
Cook several hours at a slow simmer.
In a large saucepan, brown beef and drain.
Add dry soup mix and stir.
Add remaining ingredients and bring to a boil.
Reduce heat; cover; and simmer for about 45 minutes or until peppers are tender.
Mix soup, milk and rice.
Pour half on bottom of greased 9 x 13-inch pan.
Place 8 pieces of chicken breast on top, then pour rest of soup, milk and rice on top of that.
Sprinkle dry soup mix over top. Cover and refrigerate overnight.
Bake, covered, at 325\u00b0 for 2 hours.
Do not peek!
Some prefer to cook an additional 30 minutes.
Spray 9 x 13-inch baking dish with Pam.
Mix the milk, soups and dry soup mix in pan and heat thoroughly.
Spread Minute rice in bottom of dish.
Lay chicken pieces on rice.
Pour soup mixture over chicken.
Cover tightly with foil.
Bake 2 hours at 350\u00b0.
Can remove foil to brown the last 10 to 15 minutes.