arley and 3 cups of vegetable stock.
Bring to a
ook, covered, over medium heat for 5 minutes.
Add the
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.
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.
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.
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.
side, for re-use later.
Allow the soup to cool
ERVE and ENJOY!
This recipe makes 16 1-1/2
For the pancake, whisk together the
otato. Cook over low heat for 5 minutes. Rinse pearl barley
tablespoons oil in a soup pot and toast the millet
nd 1 envelope of Lipton vegetable soup mix. Stir and cook over
boil, cover and simmer for 2 hours or so.
Soak mushrooms in hot water for about 20 minutes.
Strain
Cover meat with water; cook until tender (1 to 1 1/2 hours). Salt meat.
Cook other vegetables until tender (15 to 20 minutes). Mix meat and vegetables (keep all juice).
Add bouillon cubes and V-8 juice.
Let simmer for about 20 minutes.
For the Stock: Combine all the
igh heat for another 6 to 8 minutes.
Add vegetable or
Prepare the vegetables for the soup and garnishes first, so
For the soffritto, process all ingredients