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.
Brown ground meat with chopped onion, drain well.
Add the vegetables (I don't drain them), tomato juice and salt & pepper to taste.
Add onion soup mix, butter and hot sauce.
Just a tiny amount of hot sauce will do. I simmer on very low for at least 4 hours.
Serve with Jiffy Brand (my favorite) corn bread.
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.
Brown boiling beef in 1 tablespoon oil.
Add to 2 quarts of water.
Bring to boil.
Add bouillon cubes and dissolve.
Cut up carrots, celery and onions into thin slices.
Add to soup mixture. While this starts to cook, cut up potatoes into cubes and slice cabbage into thin strips.
Add potatoes, cabbage and barley to soup.
Cook about 20 minutes.
Add peas, corn, tomatoes and beans. Cook until ingredients are tender.
More water may be added if needed.
Serve with homemade rolls.
orking in batches, transfer the soup to a food processor or
Boil soup bones for 1 hour.
Remove from pot.
Add vegetables. Cook on low heat for 1/2 hour.
Add tomatoes and spices.
Turn off heat.
Let sit 15 minutes.
This soup is even better the second day.
It may be canned or frozen.
Keeps well in refrigerator for 1 week.
Makes 6 quarts, but may easily be reduced.
Makes 6 servings.
Brown hamburger meat in 2-quart boiler.
Add vegetable soup and tomato juice.
Simmer 15 minutes.
Ready to eat!
Combine these 3 \"cans\" and heat to boiling.
This is quick and easy and tastes as good as homemade.
Combine all ingredients. Put in a large boiler.
After it begins to boil rapidly, boil 30 minutes longer. Then put in sterilized jars and seal.
You can put the soup in freezer if you want. It's very good.
In a large pot or Dutch oven, add V-8 juice, soups, bouillon, mixed vegetables, onions and beef.
Add 3 soup cans of water.
Add more water, if desired.
Cook over low heat until vegetables are done.
Do not add salt.
Makes a lot and freezes well.
Put stew beef and onion soup mix in large stew pot (6 to 8 quarts) with 2 quarts water.
Cook at least 1 1/2 hours, then add tomato sauce and a can of water.
Cook 30 minutes or longer.
Then add Veg-All and can of water.
Cook 30 minutes longer.
Pot should be covered while cooking.
At this point, uncover and boil a little harder and add pasta.
Cook about 7 or 8 minutes and move off burner.
Soup tastes better if made a day ahead.
Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
ot worried about a vegetarian vegetable soup, use chicken stock.
Bouquet
Drain small pieces of fat from broth. Dice lean meat or simmer ground beef in 2 cups of water for 15 minutes. Add tomato or juice, paprika and sugar to broth and meat. Cook potatoes, carrots, onions and peas until tender. Cook noodles in water and drain. Add all vegetables and noodles to broth and simmer for 30 minutes. Salt and pepper to taste. Leftover vegetables are fine to use in this soup.
Put everything in a soup pot and cover with water (about 2 inches over vegetables). Cook until meat and vegetables are falling apart. Add green onions and parsley. Cook twenty minutes more and taste to see if more seasoning is needed.
Simmer soup bones in 2 quarts water with salt, pepper, juice from whole kernel corn and 1 onion, cut as directed, for 1 1/2 hours.
Add carrots and celery; cook until tender.
Put water, meat, soup bone and a handful of salt in large cooking pot.
Cook one hour.
Add onions, celery and tomatoes and cook 1/2 hour.
Add potatoes and cabbage; cook 20 minutes.
Add package of frozen vegetables and noodles and cook for an additional 15 minutes.
Approximate cooking time: 2 hours and 15 minutes.