Brown hamburger.
Add rest of ingredients using enough water to make soup consistency desired.
May be made in kettle on top of the stove or is a wonderful slow cooker recipe.
Serves 8 to 10.
Preheat oven to 250 degrees F (120 degrees C).
In a 10x15 inch baking dish, combine the meat, minestrone soup, tomato soup, water and onion soup mix. Mix well.
Bake at 250 degrees F (120 degrees C) for 8 hours. (Note: If needed, you can bake for less time at a higher temperature; just make sure that the meat is completely cooked through.)
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
In a medium soup pot, combine all ingredients; cook over medium heat until soup is heated through, about 15 minutes. Stir several times during cooking so that the beans don't stick to the bottom of the pan and burn. The soup may be served with cornbread, crackers, etc. Leftovers may be placed in freezer containers or frozen and placed in plastic freezer bags.
Note: If you don't care for large chunks of tomato in your soup, try this: Empty the 30-ounce can of chili beans into the soup pot, then rinse the can with water. Place the diced ...
hat is suggested in the recipe). Ladle soup into bowls and
n trays.
For the minestrone, heat oil in a large
Spray Dutch oven or large saucepan with nonstick cooking spray.
Heat over medium-high heat until hot.
Add onions, celery and garlic.
Cook and stir until crisp-tender.
Stir in remaining ingredients, except rotini and meatballs.
Bring to a boil; reduce heat.
Cover; simmer 30 minutes.
Stir in rotini and meatballs.
Simmer, uncovered, an additional 10 to 12 minutes or until vegetables and rotini are tender.
If desired, serve with Parmesan cheese.
Makes 8 (1 1/2-cup) servings.
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion.
Drizzle with oil; toss to coat.
Cover and microwave on high for 3 minutes. Stir in the remaining ingredients.
Cover and cook on high for 9-11 minutes.
This recipe was cooked in a 1,100-watt microwave.
In a dutch oven or large stockpot, heat oil, sear meat.
Reduce heat to med, add potatoes & onion, cook until potatoes are fork tender & onion becomes translucent.
Add all the canned ingredients & the bay leaves. Stir well.
Reduce heat to low, cook for one hour.
Remove bay leaves before serving.
**Note: This can be converted to a crockpot recipe, sear the meat as directed in step 1 and then combine all ingredients in a crockpot. Let it cook on low for 6-8 hours or high for 3-4.
Campbell's condensed' version of minestrone. I figured why add all
nd lemon zest. Sprinkle over minestrone to serve.
Heat 1 tbsp of the oil in a large saucepan on high heat. Cook lamb, in 2 batches, 3-4 mins each batch, until browned. Remove from pan.
Heat remaining 1 tbsp oil in same pan on high heat. Saute onion, garlic, paprika and cayenne pepper 3-4 mins, until onion is tender.
Return lamb to pan with stock and tomatoes. Bring to a boil. Reduce heat to low; simmer, covered, 20 mins.
Stir in soup; simmer, uncovered, 10-15 mins, until lamb is tender. Stir in parsley.
Serve topped with Parmesan cheese and parsley leaves. Accompany with bread.
Return lamb to pan with minestrone soup, beef stock, and crushed
Brown ground beef and onion together; drain.
Combine all ingredients in a slow cooker; heat on low for 8-10 hours stirring occasionally.
*Note: I've used both condensed minestrone soup and non-condensed (like Progresso). If using condensed I add about 1 soup can of water.
Heat oil in a large saucepan on high heat. Cook onion, garlic and fennel, stirring, until softened. Add cabbage, stock and 3 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins. Add pasta; cook, stirring occasionally, until tender.
Add beans, peas and grated Parmesan to pan; cook, stirring occasionally, for 5 mins or until heated through.
Serve minestrone topped with pesto, flaked Parmesan and reserved fennel fronds.