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.)
In a large pot, add minestrone soup, Ranch style beans, stewed Mexican tomatoes, whole kernel corn and water.
Saute onion, celery and ground meat.
Drain well and add to minestrone soup mixture with chili powder.
Brown beef and onions.
Add remaining ingredients and simmer at least 30 minutes.
Great served with cornbread, especially broccoli cornbread.
This soup is quick, easy and makes a lot.
Brown ground beef and onion in a skillet and drain. Mix all ingredients together in a large pot. Simmer at least 30 minutes. We like a little more pasta, so we add 1 cup elbow macaroni and a little more water. Cornbread goes great with the soup! Hugs!!
In saucepan, brown ham and onion in butter.
Stir in bean with bacon soup.
Blend in water.
Add minestrone soup.
Heat; stir often.
Makes 5 cups.
Brown and drain hamburger.
Place in crock-pot.
Add in layers the Ranch Style beans, minestrone soup and Ro-Tel tomatoes.
Add water and salt and pepper to taste.
Simmer in crock-pot.
Brown meat and drain.
Melt Velveeta cheese and add Rotel. Add meat to mixture and a can of water.
Let ingredients simmer. When soup is warm throughout, add cans of minestrone soup.\tReheat soup.
Pour over fritos.
Serves 8.
(Cut in half for fewer people.)
Brown and drain meat; add onions and pepper and simmer. Add next cans of Ranch Style beans, minestrone soup and tomatoes. Simmer and top with grated cheese.
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.
Cook the tortellini in chicken broth.
Add minestrone soup and chunky tomatoes. Cook sausage; drain fat and add to soup.
Simmer. Add cheese, if desired.
In 4 quart stock pot, cook sausage until lightly browned. Add onion powder, garlic, and onion, and cook until tender.
Stir in minestrone soup, water, great northern beans (undrained), kidney beans (undrained), thyme, basil and pepper.
Bring to a boil and then reduce to low, cover, and simmer for 15 minutes.
Stir in pasta and cook another 15 minutes and then serve.
Brown meat and onions.
Add salt, pepper and garlic powder to taste.
Drain grease.
Add minestrone soup, water, Ranch Style beans, Ro-Tel tomatoes and stewed tomatoes.
Let simmer for 20 minutes.
Serve with a pan of cornbread.
t needs.
If your soup pot looks ridiculously thick add
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 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 tomatoes
In 4 quart Dutch oven over medium heat, cook meat in oil until lightly browned, stirring occasionally. Add onion, celery, carrot and garlic; cook until vegetables are tender, stirring occasionally.
Stir in soup, water, beans with their liquid, herb, bay leaf and pepper. Heat to boiling. Reduce heat to low. Cover, simmer 15 minutes.
Stir in pasta; cook about 12 minutes more or until pasta is tender. Discard bay leaf.
r until almost tender. Add soup and stock. Bring to a
Brown ground beef over medium heat in a 5 quart dutch oven or soup kettle. Drain the fat and return beef to the pan.
Add all canned ingredients.
Stir and bring to a boil.
Reduce heat, cover and simmer 1 - 1 1/2 hours.
Enjoy!
Brown hamburger with onion and celery.
Add remaining ingredients.
Simmer together over low heat.