Combine vegetable, soup, 1/2 C. of the cheese, sour cream, pepper, pimento and 1/2 can of onions.
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.
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.
In a pot of 3-4 quarts, saute garlic in vegetable oil in low heat. Before it turns brown, add onion, turn up the heat and saute for 2 more minutes.
Add all the diced vegetables.
Add water to cover all vegetables and more water to 2 inches above the vegetables. (Vegetables give water while cooking so don't put in too much water if you want a really hearty soup).
Add all the seasonings. Simmer for 2-3 hours. (I use a no-heat thermal pot and let sit for 12 hours. If you simmer with heat, remember to add water as necessary).
Brown beef with onions in skillet.
Stir in tomato, vegetable soup and water.
Bring to a boil, reduce heat and simmer while preparing biscuits.
Mix flour and shortening into coarse crumbs. Stir in Italian seasonings and blend in enough milk to make into a batter.
Drop by rounded tablespoonfuls in mixture.
Bake in hot oven at 425\u00b0 for 15 to 18 minutes until biscuits are golden brown.
Mix first 3 ingredients and roll into bite size meatballs. Cook in a 325\u00b0 oven until cooked through. Combine ingredients except beans in soup pot.
Bring to a boil.
Reduce heat. Simmer, uncovered, 20 to 30 minutes. Stir often.
Add beans.
Heat through.
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.
In a large soup pot, combine onion, bell pepper, tomatoes, garlic, and italian seasoning. Simmer until the onion and bell pepper soften.
Add the remaining ingredients including the water. Simmer for 10-15 minutes. Salt and pepper to taste.
Optional: Slice a loaf of french bread (or any type of artisan bread you prefer) and place in the oven at 350 degrees for approximately 10-15 minutes until slightly browned and crispy. Top each bowl of the soup with a slice of the bread and sprinkle with parmesean cheese.
rom bone to add to soup.
Gently remove hardened fat
In large kettle, brown sausage, onion and garlic; drain off fat.
Add water, carrots, tomato, bouillon, Italian seasoning and pepper; bring to a boil.
Reduce heat; cover and simmer 30 minutes. Add zucchini, beans and rotini.
Cook 15 to 20 minutes or until rotini is tender, stirring occasionally.
Makes 2 1/2 quarts.
A meal in a bowl.
0 minutes.
Add the vegetable broth. Stir in the thyme
Brown italian sausage in skillet with 1/2 c onion and 2 cloves minced garlic.
In large pot bring water, buillion cubes and crushed tomatoes to a slow boil.
Drain grease from sausage and add to pot.
Stir in carrots, zucchini, italian seasoning, and the remaining onions and minced garlic.
Cover and boil over medium high heat for 35-40 minutes, stirring occasionally.
Add garbanzo beans and pasta and continue to boil for 15 minutes.
Cook and stir sausage and onion in 3-quart saucepan until sausage is light brown.
Drain fat off.
Stir in tomatoes, garbanzo beans, broth, water, zucchini and basil.
(Break up tomatoes with fork before adding to soup.)
Heat to boiling. Reduce heat; cover and simmer until zucchini is tender, about 5 to 10 minutes.
Serve and let each person add Parmesan cheese to taste.
In large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.
In a large saucepan, combine broth, potatoes, onion, carrot, celery, peas, bay leaf, Italian seasoning and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are crisp-tender.
Add the pasta and tomatoes.
Heat through.
Discard bay leaf before serving.
Yields 6 servings.
In a large saucepan, combine the first nine ingredients. Bring to a boil.
Reduce heat; cover and simmer for 15 - 20 minutes or until vegetable are crisp-tender.
Add the pasta and tomatoes; heat through.
Discard bay leaf before serving.
Yield: 6 servings.
ot worried about a vegetarian vegetable soup, use chicken stock.
Bouquet