ureed.
Stir pureed pumpkin, beef, soup bones, and salt into the
Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently.
Add vegetable-beef soup and 1 soup can water; mix well.
Bring to a boil.
Add rice, tomato soup, remaining soup can water and salt; mix well.
Simmer until rice is tender.
Yield:
4 servings.
Place beef, soup bone, salt and 4 quarts
Brown ground beef in large kettle, breaking it up with a spoon as it cooks.
Add onion and garlic.
Cook, stirring occasionally until soft.
Stir in beef bouillon, water, tomatoes, wine, herbs, salt and pepper.
Bring to boil; lower heat and simmer 30 minutes. Add rice and vegetables.
Simmer 20 minutes longer.
Makes 10 to 12 servings.
Freezes well.
This is thick soup; when reheated, add beef bouillon and water.
Barely cover ham, beef and bones with water and cook until tender.
Skim off fat if necessary.
Add butter beans, tomatoes, salt and pepper.
When beans are half cooked, add okra.
Add corn during last 15 minutes of cooking.
If necessary, add more water. This makes a hearty, thick soup.
Serve over rice or with biscuits or cornbread.
Brown ground beef in stockpot with a little oil or cooking spray.
Add soup mix and tabasco, stirring to evenly distribute. Add water, tomato sauce, bay leaf and vegetables. Bring to a boil, reduce heat, cover & simmer until vegetables are tender, about 15 minutes.
Stir in pepper & serve piping hot!
COOK: beef in skillet over medium high heat until need is browned, stirring to separate meat. Pour off fat.
MIX: beef, soup, water, chili powder, cumin, garlic, onion, beans & tomatoes in 3.5 qt slow cooker.
COVER: and cook on LOW 8-10 hours or on HIGH 4-5 hours.
Place stew meat in crockpot.
Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
Add water and stir well.
Cook on low for five hours.
Sprinkle each bowl with Parmesan Cheese and serve.
Rinse lentils and drain.
Combine all ingredients in a 6-quart pan.
Cover and bring to a boil, over medium-high heat.
Reduce heat to low when boiling rapidly.
Simmer 2 hours.
Before serving, remove soup bone and bay leaf.
Heat the olive oil in a large pot over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the beef broth, then add the ground beef. Cook for 10 minutes, stirring and breaking up the ground beef. Mix in the diced tomatoes and tomato juice.
Stir in the mixed vegetables, pearl barley, basil, parsley, and pepper. Simmer until the barley is tender, 40 to 50 minutes.
ot. Brown 1/3 of beef; remove from stockpot. Repeat twice
In a 4-quart glass bowl, combine beef and cook in microwave on Roast for 6 minutes or until no longer pink, stirring once during cooking.
Add remaining ingredients except macaroni.
Cover; cook on Roast for 30 minutes or long enough for flavors to combine. Add macaroni during last 10 minutes of cooking.
edium-high heat. Carefully add beef brisket and brown the meat
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
and select Saute function. Add beef in batches, season with salt
In a large saucepan, brown beef and cook green peppers and onion with chili powder until tender.
Stir in chili beef soup, 1 soup can water and chopped tomatoes.
Heat, stirring often.
Makes about 6 cups.
arge airtight plastic container).
Soup Directions:
Sort and wash
Brown meat and drain.
Pour meat into bottom of casserole dish.
Alternate layers of mushroom soup and vegetable beef soup. Place Tater Tots on top.
Bake at 425\u00b0 for 30 to 45 minutes or until Tater Tots are brown.
Serve with hot buttered rolls.
In large Dutch oven, slightly brown beef cubes in a little oil.
Add about 3 to 4 cups water (until cubes and soup bone are well covered).
Add garlic, salt, pepper and bouillon; bring to a boil.
Skim off foam.
Simmer about 1 hour.
Add onion, V-8 juice, tomatoes, Italian seasonings and bay leaves.
Simmer again for a couple hours (or longer).
Add vegetables and simmer until they are tender.
Add barley last 10 to 15 minutes.
Serve bubbly hot with Quickie Muffins.
Brown ground beef and onion together; drain.
Add corn with its liquid, stewed tomatoes, chili beef soup, tomato soup, chopped olives and taco seasoning.
Simmer together for 1 hour.
Serve.