day.).
2. FINISH SOUP Remove bones from slow cooker
Brown beef by cooking in frying pan on all sides of meat until brown.
Put bones and meat into large deep pot filled halfway with water and let simmer for 2 hours.
After 2 hours, add barley, celery, onions, cabbage, tomatoes and tomato soup; add all seasonings and cook for 2 more hours.
Lastly, add vegetables and corn.
Cook until all vegetables are heated through.
Soup tastes best on the second day when all the flavors have blended; soup can be frozen if you prefer not to serve it immediately.
o 350 degrees.
Mix all ingredients together.
Form into
s completely done.
Pour all cans of ingredients into crock
To make soup: Put all the soup ingredients in a blender. Process
Combine all ingredients and store in a tightly covered container.
Makes 6- 8 ounce servings or is equal to 4 cans of soup.
To make soup stir all ingredients into 1 1/2 quarts boiling water.
Cook, stirring constantly until smooth and thickened.
Cover and cook over very low heat 20 to 30 minutes.
immering.
To prepare soup put all ingredients except beef bouillon cubes
STOCK: Place all the ingredients for the stock
Combine soup, Veg-All, milk, chicken and pepper.
Spoon into pie crust.
Cover with top crust and crimp edges to seal.
Slit top crust and brush with egg, if desired.
Bake at 375\u00b0 for 40 minutes.
Cool 10 minutes.
Serve.
Combine soup, Veg-All, chicken, milk, thyme and pepper.
Spoon into prepared pie crust.
Cover with top crust.
Crimp edges to seal.
Slit top crust and brush with egg.
Bake 40 minutes at 375\u00b0.
Cool 10 minutes before serving.
In large
pot, bring broth to boil.
Add tomatoes. When mixture boils again, stir in cornstarch.
Reduce heat and stir until soup thickens. Slowly stir beaten egg in simmering soup. When all the eggs have been stirred in, remove soup from heat. Serve
immediately,
sprinkled
with
raw,
chopped scallions. Serves 6.
Place soups, enchilada sauce, milk, and salsa into crockpot or pan. (for a smoother soup blend salsa before mixing it in with the soup) Dice chicken breasts and add to soup. Simmer all day, or low boil on stove for 30 minutes to blend flavors. Serve over cruched up Doritos. Top with sour cream and shredded cheese. Double for leftovers!
For soup, add all ingredients to Dutch oven.
Boil for 30 minutes.
Make meatballs: Mix all ingredients and shape into 12 balls.
Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.
Toast bread; soak in chicken and rice soup. Mix all ingredients with meat. Shape meat mixture into balls and brown in fat. Put meat balls in casserole dish and cover with cream of mushroom soup mixed with 1/2 can water. Cover casserole and bake at 325\u00b0 for 2 hours.
Cook the first 5 ingredients until tender. Then add celery soup, Veg-All and cheese. Simmer until cheese melts.
package of 15 bean soup (not seasoning packet), and 10
ittle bit. Add to the soup stock and bring to a
Bring the chicken stock to a boil in a 4-quart stockpot.
Add the diced potatoes; cook until tender.
Add the butter, milk and celery leaves.
Bring to a simmer; add salt and pepper to taste. In a small bowl, stir the beaten egg into the flour.
Stir with a fork until you have a grainy mixture.
Sprinkle small amounts at a time into the soup, stirring all the while with a wooden fork. Cook the rivels in the soup for 15 minutes.
Be careful with these rivels, as they will lump up.
Serve with parsley garnish.
In one pot, cook stew beef, carrots, onion, salt and pepper and bouillon cube. I pressure cook this, but can be cooked 1 to 2 hours slowly until very tender in a large pot over low heat on regular burner. In another pot, cook tomatoes, corn, butter beans, sugar, string beans and potatoes until tender, then add tomato soup. Put all together in one pot. Stir well. Put cheese in bottom of bowl, soup on top and serve with crackers. Stir often; do not allow to stick. Be sure there is enough water.
re simmering, make the soup. Combine all ingredients except green onions, parsley