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.
For the Stock: Combine all the
For the soffritto, process all ingredients
and select Saute function. Add beef in batches, season with salt
en to 350 degrees.
For the meatballs,.
In
For the Soup:.
Cut of tops and
roaster uncovered at 300* for 2- 2 1/2 hrs
eeks.
Dry out the beef chunks by salting and peppering
For the wontons, combine ground chicken,
Cover soup bones with cold water; bring to boil.
Skim off top foam.
Keep barely boiling for 2 to 3 hours.
Add rest of ingredients (tomatoes, optional).
Cook until noodles are done. Cool soup, remove bones and dice meat.
Skim fat off soup.
Freeze in smaller containers for eating later.
In a Dutch oven or soup kettle brown meat.
Add all remaining ingredients except parsley; bring to a boil.
Reduce heat and simmer, covered for 1 hour.
Garnish with parsley.
Yield 3 quarts.
If cooking for 2, soup can be frozen in serving size portions to enjoy months later.
Place soup bones in a stock pot
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.
arge shallow roasting pan, place soup bones, onion, and carrots. Bake
gain (3rd boil).
FOR THE SOUP:
In large pan bring
Roll meat in flour; brown in 4 tablespoons fat.
Cover with boiling water; simmer for 1 1/2 hours.
Add carrots, onions, potatoes, salt, pepper, Worcestershire sauce, bay leaf, thyme and consomme beef soup.
Cook for 1 hour.
Add peas; cook for 15 minutes.
Thicken if necessary.
Brown beef and drain off fat.
Add all other ingredients and simmer over low heat for 1 1/2 hours.
Serve over corn chips or rice.
Cook macaroni; drain and rinse (makes 2 cups cooked).
Brown hamburger and add beef soup, tomato soup and water.
Simmer on low heat for 10 minutes.
Add macaroni and cheese.
Mix all well and simmer (low, low heat) with cover on for another 10 minutes.