In saucepot, bring 3 cups water, dry vegetable soup mix and mixed vegetables to boil. Reduce heat and simmer, partially covered, for 8 minutes more. Add diced tomatoes. Cook 2 minutes more. Stir in minced cilantro. Garnish with crushed tortilla chips, sliced scallions and dollop of sour cream.
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.
Mix all (do not drain cans) and let simmer for 1 hour or all day in a crock-pot on low heat setting.
In large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.
Brown hamburger meat in 2-quart boiler.
Add vegetable soup and tomato juice.
Simmer 15 minutes.
Ready to eat!
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.
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.
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.
arley and 3 cups of vegetable stock.
Bring to a
Cook and drain ground beef.
Add cream of mushroom soup and vegetable soup.
Stir until well mixed.
Serve over rice or noodles.
Pretty easy, cheap and tasty!
otato. Cook over low heat for 5 minutes. Rinse pearl barley
b>soup pot.
Leave the onion whole for easy
Dredge turkey patties in flour.
Slowly saute in margarine or oil.
While cooking, mix together and bring to a boil vegetable soup mix, can of tomatoes, water and yolkless noodles.
Serve on platter topped with turkey patties.
Garnish with sprigs of parsley.
boil, cover and simmer for 2 hours or so.
Check crab meat for shells.
Combine all ingredients, except tomato soup.
Cook in crock-pot on high for 1 to 1 1/2 hours.
Add tomato soup, then cook on low for 1 to 1 1/2 hours.
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
Preheat oven to temperature on can of crescent rolls.
Brown ground beef in skillet until all pink is gone.
Drain beef and add vegetable soup to skillet.
Heat until bubbling and hot.
Pour into casserole.
Cover meat mixture with crescent rolls to make a crust.
Bake for amount of time recommended for crescent rolls.
high heat.
Now for the technique (blender-free): when
Brown the ground beef.
Put in 2-quart casserole dish.
Add the vegetable soup, the mushroom soup and the noodles.
Mix.
Put into oven for 30 minutes at 375\u00b0.