Brown meat.
Add onion soup mix.
Add V-8 and vegetables. Simmer for approximately 30 minutes.
In soup pot, bring water to a boil.
Stir in all ingredients. Cover and simmer 20 minutes.
Stir occasionally.
Makes 3 quarts.
Place fresh vegetables in Dutch oven with vegetable oil and cook until they start to get light brown.
Put ground beef in and brown.
Immediately add all other ingredients and simmer for at least 30 minutes.
Better if slow simmered for longer.
Makes about 4 quarts of soup.
Yummy!!
Serve with corn bread.
nion.
Put tomatoes in soup kettle and add all potatoes
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.
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!
day.).
2. FINISH SOUP Remove bones from slow cooker
In a medium bowl combine mayo and sour cream, mixing until smooth.
Add spinach and veggie soup mix, blending thoroughly. Refrigerate overnight.
Cover.
Cut off top of the bread.
Chop into pieces.
Pour mixture into bread and serve.
he broccoli, cream of mushroom soup, Swiss-style cheese food, 2
Combine frozen vegetables, soup mix, macaroni, water and juice in a large heavy pan; bring to a boil.
Cook ground beef in a nonstick skillet or in the microwave until meat is cooked, stirring to crumble; drain.
Stir meat into vegetable mixture. Reduce heat and simmer 20 minutes.
Stir occasionally to keep macaroni from sticking.
Yield: about 2 quarts.
Makes about 8 (1 cup) servings.
Boil broth and add potatoes and onions.
Cook for 15 minutes, or until potatoes are tender.
Add frozen vegetables and cook until tender.
Add soup and cheese, reduce heat and cook until cheese is melted and soup is thoroughly heated.
Top with bacon bits to serve (optional).
Simmer veggies in chicken broth until tender.
Add cream of chicken soup.
Stir, then add cut up cheese slowly until it melts. When cheese is melted, soup is done.
Dump everything in soup pot or crock pot.
Simmer on stove until pasta and veggies are cooked.
For crock pot cover and cook on low 5-7 hours.
Server with a nice bread and or a salad.
Dissolve bouillon cubes in 1 quart of water.
Add celery, carrots, potatoes and onions.
Cook 15 minutes.
Add broccoli and cauliflower and cook 15 minutes more.
Add soup and cheese; heat and serve.
Combine vegetables, soup mix and juice in a Dutch oven; bring to boil.
Cook ground beef in a skillet until beef is browned; crumble, then drain off fat.
Stir meat into vegetables; reduce heat and simmer 20 minutes.
Combine frozen vegetables, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well. Cover and cook over medium low heat, stirring occasionally, for 2-3 hours.
Serve hot with cold evaporated milk, if desired.
Combine all ingredients in a large dutch oven, cook until tender.
Sprinkle with grated parmesan cheese and croutons if desired.
For Vegetarian use the vegetable broth and make sure your package of vegetable soup is vegetarian.