Parboil potatoes.
Add 1 can water to each can of soup.
Bring soup to boil; add Old Bay, crab and potatoes.
Simmer about 1/2 hour or more.
x9\" baking pan.
Defrost vegetarian crumbles and heat with beans
In most of these soup recipes \"stock or water\" appears on the list of ingredients.
You can get delicious soups using plain water as the vehicle, but vegetable stock lends a fuller, more vegetable-y flavor.
Stock-making is an old-fashioned approach to soup; it enriches the atmosphere of our modern, expedient kitchens.
Further, it makes good use of vegetable scraps which would otherwise be thrown away.
In a large, heavy skillet over medium heat combine textured vegetable protein, mushroom soup, mushrooms, onion, garlic powder, seasoning salt, water, oats and olive oil. Stir until ingredients are well mixed, oats are moist and soup is dissolved. Reduce heat to low and simmer until thickened, about 10 minutes.
Cook broccoli in water until tender.
Do not drain.
Add remaining ingredients except cheese and simmer for 3 or 4 minutes.
Run through blender until you have desired consistency. ( you can set aside a few flowerettes for garnish).
Stir in cheese if using.
For Vegetarian do not use Cream of Chicken.
Brown meat; drain.
Add soup and water.
Simmer for an hour. Serve with French bread.
Brown beef and onions.
Add remaining ingredients and simmer at least 30 minutes.
Great served with cornbread, especially broccoli cornbread.
This soup is quick, easy and makes a lot.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Combine frozen hash browns, onions, chicken broth and just enough water to cover potatoes. Be very careful not to add too much water. Just cover.
Bring to boil; reduce heat and simmer for 30 minutes.
Stir in both cans of soup and the milk, reheat.
Mix chicken, soup, liquid and spices.
Bring to boil.
Pour in noodles and simmer for 10 to 15 minutes.
Serve with crackers or toast.
Combine water and soup base in a 2-quart pan and bring to a boil, about 5 minutes. Add noodles. Add chicken, peas, and carrots. Add ginger, mustard, and salt. Boil soup until noodles are tender, about 10 minutes more.
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.
Cut vegetables in small pieces.
In a large pot, add vegetables, soup mix, bouillon cube and cover with water. Season as desired. Boil rapidly for ten minutes.
Lower heat and simmer until vegetables are tender.
Puree the tomatoes in a blender or food processor.
Pour soup and tomatoes into a stockpot and warm over medium heat.
To serve, top with chips and cheese.
I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.
Cut potatoes into bite-size pieces.
Cover with water, (no salt!) and boil till tender.
Cut the kielbasa into bite-sized pieces.
add cheese soup, kielbasa and 1/2 cup (or more) salsa to potatoes.
Add a little more water if needed, and return to a simmer for 10 minutes.
Add instant potatoes to thicken--1/2 cup at a time.
Simmer 5 minutes.
Enjoy!
Dissolve bouillon cubes in water at high heat.
When dissolved, add broccoli, hash browns and onions.
Boil for 5 minutes.
Reduce heat to medium and add soup and cheese.
Stir occasionally.
When cheese is melted, soup is ready.
Heat oil in a saucepan over medium high heat.
Add celery, onion and carrots, and saute until mixture is crisp tender.
Add chicken and beef broths and bring to a boil.
Stir in corn and peas and simmer for 1 or 2 minutes.
Add can of spaghettios, or alphabet soup or pasta, and cook until soup is hot, stirring frequently.
Serve with grilled ciabata bread or a grilled open face cheese sandwich, and enjoy!
like for soup (I prefer a thick soup!) and stir in
day.).
2. FINISH SOUP Remove bones from slow cooker
Brown ground chuck and drain.
Add onion, bell pepper and vegetarian soup.
Let simmer about 10 minutes.
Put all this mixture in a casserole bowl.
Top this mixture with whipped potatoes, then add cheese.
Cook in oven 25 minutes at 325\u00b0.
Good to the last drop.