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.
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.
Brown hamburger meat in 2-quart boiler.
Add vegetable soup and tomato juice.
Simmer 15 minutes.
Ready to eat!
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.
Cook and drain ground beef.
Add cream of mushroom soup and vegetable soup.
Stir until well mixed.
Serve over rice or noodles.
Pretty easy, cheap and tasty!
Preheat oven to 400\u00b0.
Mix vegetables and soup in 9-inch pie plate or casserole dish.
Stir remaining ingredients in separate bowl until well blended.
Pour over top of vegetable/soup mix. Bake about 30 minutes or until golden brown.
Yields 6 servings.
Combine tomatoes, tomatoes with green chiles, corn, tomato soup, vegetable soup and chili
in large pot and mix well. Bring to a simmer over medium heat, stirring frequently. Layer cheese, sour cream and chips in individual bowls. Ladle hot soup over top. Makes 12 servings.
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.
Brown the ground beef.
Put in 2-quart casserole dish.
Add the vegetable soup, the mushroom soup and the noodles.
Mix.
Put into oven for 30 minutes at 375\u00b0.
Heat oven to 350\u00b0.
Brown ground beef in large skillet; drain.
In ungreased 12 x 8-inch (2-quart) baking dish evenly layer potato slices.
In small bowl combine flour, salt and pepper; sprinkle over potato slices.
Spoon ground beef over potatoes and spoon vegetable soup evenly over top.
Cover with foil.
Bake at 350\u00b0 for 1 hour or until potatoes are tender. Uncover and sprinkle evenly with cheese.
Bake an additional 5 minutes.
Makes four 1 1/2-cup servings.
Mix undiluted vegetable soup, meat, egg and bread crumbs. Shape and place in roasting pan in oven.
Place uncooked bacon on meat loaf before placing in oven.
Bake at 350\u00b0 for 45 minutes. Enjoy.
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.
Cook ground beef.
Add to broth, V-8 juice and 2 cans of cream soup.
Add vegetable cans.
Cook and heat.
Serve warm.
Combine these 3 \"cans\" and heat to boiling.
This is quick and easy and tastes as good as homemade.
Prepare pie crust, and line a 9\" pie plate.
In frying pan scramble fry ground beef until browned.
Turn off heat, add vegetable soup, and stir to combine.
Season with salt and pepper.
Add top crust, and seal edges.
Bake at 400 degrees Fahrenheit for 40 minutes.
Let sit 5 to 10 minutes before serving.
ot worried about a vegetarian vegetable soup, use chicken stock.
Bouquet
Cook meat and onion in a Dutch oven over medium heat until beef is browned, stirring until it crumbles.
Drain beef mixture and pat dry with paper towels.
Wipe drippings from Dutch oven with a paper towel.
Return beef mixture to Dutch oven.
Stir in vegetable juice and remaining ingredients.
Bring to a boil; cover, reduce heat and simmer 1 hour.