Brown ground meat with chopped onion, drain well.
Add the vegetables (I don't drain them), tomato juice and salt & pepper to taste.
Add onion soup mix, butter and hot sauce.
Just a tiny amount of hot sauce will do. I simmer on very low for at least 4 hours.
Serve with Jiffy Brand (my favorite) corn bread.
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.
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.
ook, stirring once or twice, for 5-7 minutes, or until
arley and 3 cups of vegetable stock.
Bring to a
nd cook until soup thickens. Simmer on low for 30 minutes.
otato. Cook over low heat for 5 minutes. Rinse pearl barley
Boil soup bones for 1 hour.
Remove from pot.
Add vegetables. Cook on low heat for 1/2 hour.
Add tomatoes and spices.
Turn off heat.
Let sit 15 minutes.
This soup is even better the second day.
It may be canned or frozen.
Keeps well in refrigerator for 1 week.
Makes 6 quarts, but may easily be reduced.
Makes 6 servings.
Brown boiling beef in 1 tablespoon oil.
Add to 2 quarts of water.
Bring to boil.
Add bouillon cubes and dissolve.
Cut up carrots, celery and onions into thin slices.
Add to soup mixture. While this starts to cook, cut up potatoes into cubes and slice cabbage into thin strips.
Add potatoes, cabbage and barley to soup.
Cook about 20 minutes.
Add peas, corn, tomatoes and beans. Cook until ingredients are tender.
More water may be added if needed.
Serve with homemade rolls.
boil, cover and simmer for 2 hours or so.
Cut half the meat from bone and brown in hot fat.
Add remaining meat and bone to cold water.
Add browned meat, onion and salt; cook slowly for 2 hours.
Add vegetables and rice or barley.
Continue cooking for 1 hour.
Makes 8 to 10 servings.
high heat.
Now for the technique (blender-free): when
Drain small pieces of fat from broth. Dice lean meat or simmer ground beef in 2 cups of water for 15 minutes. Add tomato or juice, paprika and sugar to broth and meat. Cook potatoes, carrots, onions and peas until tender. Cook noodles in water and drain. Add all vegetables and noodles to broth and simmer for 30 minutes. Salt and pepper to taste. Leftover vegetables are fine to use in this soup.
Simmer soup bones in 2 quarts water with salt, pepper, juice from whole kernel corn and 1 onion, cut as directed, for 1 1/2 hours.
Add carrots and celery; cook until tender.
Put water, meat, soup bone and a handful of salt in large cooking pot.
Cook one hour.
Add onions, celery and tomatoes and cook 1/2 hour.
Add potatoes and cabbage; cook 20 minutes.
Add package of frozen vegetables and noodles and cook for an additional 15 minutes.
Approximate cooking time: 2 hours and 15 minutes.
Cut half the meat from bone and brown.
Add remaining meat and bone to cold water.
Add browned meat, onion and salt to cold water with meat.
Cook slowly for a couple hours.
Add vegetables; continue cooking until done.
This soup is better if used next day.