In large saucepan, combine garden vegetable mix, vegetable juice cocktail, seasoned pepper and salt.
Bring to a boil.
Add alphabet macaroni and potatoes.
Reduce heat to medium.
Cook, uncovered, for about 12 to 15 minutes, until macaroni and potatoes are tender.
Makes 6 to 8 servings.
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.
Cook pasta in a large pot of boiling water about 5 minutes. Before the pasta is done, stir in frozen vegetables.
While this cooks, in a large bowl, mix low-fat sour cream with packet of garden vegetable party dip mix.
Drain pasta and vegetables well, then add to the sour cream mixture and toss well to mix.
Serve with grated Parmesan cheese.
Serves 4.
In large bowl, combine Lipton(R) Recipe Secrets(R) Vegetable Soup Mix, Mayonnaise and vinegar.
Add potatoes and onion; toss well. Chill 2 hours.
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
otato. Cook over low heat for 5 minutes. Rinse pearl barley
Spray a medium saucepan with non-stick cooking spray.
Add onion, carrots, celery, and garlic and saute for 5 minutes.
Add chicken broth, bring to a boil. Reduce heat and simmer covered for 10 minutes.
Add remaining ingredients and simmer for 10 more minutes.
Spray a large sauce pan with non stick cooking spray.
Saute garlic, onions and carrots for 5 minutes.
Add broth, tomato paste, green beans, basil, oregano, salt and pepper.
Simmer for a about 5-10 minutes until all vegetables are tender.
Add the zucchini and simmer for 5 minutes longer.
Add frozen spinach and continue heating until the soup is steaming hot.
boil, cover and simmer for 2 hours or so.
In large saucepan, combine all ingredients.
Bring to a boil over high heat; reduce heat to medium.
Cook uncovered for 7 to 10 minutes or until pasta is tender and vegetables are crisp-tender.
Makes 6 (1 1/2 cup) servings.
high heat.
Now for the technique (blender-free): when
Heat butter and oil in a large kettle.
Add carrots, celery, onion and garlic; saute until onion is tender.
Add tomatoes, oregano, basil, salt and pepper; bring to a boil.
Reduce heat and simmer vegetable mixture 15 minutes, stirring occasionally. Add broth, green beans and zucchini; simmer 10 minutes.
Spoon into soup bowls and sprinkle with Parmesan cheese.
*For a vegetarian soup, increase tomatoes to 3 pounds and add 2 beef or chicken bouillon cubes.
Heat butter and oil in Dutch oven; saute carrots, celery, onion and garlic for 5 minutes.
Peel tomatoes; cut in half crosswise.
Place strainer over large bowl; remove seeds by squeezing gently.
Chop pulp and add to join in large bowl.
Add tomatoes and juice to Dutch oven.
Add oregano, basil, salt and pepper; cook 15 minutes.
Add beef broth and green beans; cook 30 minutes longer, adding zucchini and parsley after 20 minutes. Serve with Parmesan cheese.
Cook bacon and reserve 3 tablespoons grease to saute green pepper, onion and mushrooms until limp.
Set aside.
In pot, mix broth, both cans of soup, broccoli, cauliflower and corn.
Heat until hot, then add sauteed vegetables.
Add pepper and simmer for 5 minutes.
Add half and half, then cook until hot.
In large saucepan that has be sprayed with pam, saute the carrot, onion, garlic and celery about 5 minutes.
Add broth.
Add cabbage, beans tomato paste, tomato, basil, oregano and salt.
Bring to a boil.
Lower heat and simmer 20 minutes, or until beans are tender.
Stir in zucchini and heat for 5 minutes more.
Serve hot.