Brown hamburger, drain.
Add to soup starter and water according to soup directions.
Cook as directed on soup starter package.
ater.
Add the complete soup starter, the vegetables for seasoning and
Brown the meat.
Add about 6 quarts water, soup starter, Worcestershire sauce, Old Bay and tomato puree.
Simmer until meat is tender (about 2 to 3 hours).
Add crab meat and vegetables. Simmer, covered, until vegetables are done.
Add Old Bay as needed.
Boil cut up chicken until tender.
When cool, debone.
Return pieces to stock.
Add vegetables and soup starter.
When vegetables are tender, drop dumplings by teaspoon into hot soup. Do not boil at this time.
Steam for 5 minutes and serve.
My mother-in-law used new potatoes, fresh peas, etc. from the garden.
In a heavy skillet over medium heat, brown the cubed round steak, using cooking oil or spray, if necessary.
In crock-pot, put together browned beef and Soup Starter according to package directions.
Allow to cook on low all day.
(To conserve time, brown the beef the night before and refrigerate.)
About 30 minutes before serving, add the bouillon cubes and canned vegetables.
Stir well and allow to heat thoroughly before serving.
Serve with hot rolls or corn bread.
Boil soup starter and water 1 1/2 hours.
Add cheese and chopped chicken.
Cook until cheese melts.
This works well in crock-pot also.
Simmer turkey bones and pieces in water with carrots, celery, salt and parsley for 2 hours.
Drain, saving broth in refrigerator until fat can be removed.
Clean turkey meat from bones.
In kettle, put broth, turkey, diced celery, diced cooked carrots, diced onions and soup starter.
Simmer until onions and celery are done.
Add rice or noodles.
Amount will vary depending on amount of broth.
Simmer until done.
Brown beef; drain.
Add sausage and brown some more.
Add water, tomato sauce, tomatoes, Veg-All, beans and starter mix. Cook in large pot on high for 15 to 20 minutes, then let simmer for 30 to 45 minutes.
The best soup in Ware County!
Cut up chicken in cubes.
In pan, mix chicken noodle soup (starter) and frozen vegetables (stewed vegetables are best).
Add bouillon cubes, dissolved in water.
Cook all day in crock-pot. Add salt and pepper to taste.
Combine Soup Starter with beef, corn, potatoes, onion, celery, carrots and seasonings.
Add 8 cups of water.
Cook on medium for 1 1/2 hours.
Add tomatoes and cook 15 minutes longer on low heat. It makes a delicious stew for those cold winter days.
Bring the water to a boil in a 6 to 8-quart saucepan.
Add the next 8 ingredients.
Mix well; continue cooking over medium heat. Add meat from the chicken (meat should be boned, skinned and veined).
Soup is better if the beginning 6 cups water is broth from stewing the chicken.
Extra can of soup may be added to stretch recipe.
Cook for approximately 30 minutes, until noodles and vegetables are done.
Makes approximately 10 to 12 servings.
In a large soup pot, add water, soup starter, lima beans and bouillon cubes.
Simmer for 1 hour.
Cut vegetables and add after first hour.
Simmer on low for 1 hour.
Stewed tomatoes can be added at this time, along with flavor packs from soup mix.
Season to taste with pepper and extra bouillon.
Continue simmering for 30 to 40 minutes.
Cook chicken in a large soup pot for about 1 1/2 hours. Remove all skin, fat and bone from chicken and shred meat.
Add shredded meat to broth.
Add all remaining ingredients and simmer for 2 to 3 hours.
Add water during cooking, if needed.
Place stew meat in crockpot.
Add tomatoe juice, vegatables, soup starter, salt, pepper, cayenne pepper, and hot sauce.
Add water and stir well.
Cook on low for five hours.
Sprinkle each bowl with Parmesan Cheese and serve.
Heat milk to just below boiling; let cool to wrist temperature (neither hot, nor cool on your wrist).
Stir in flour with a wooden spoon (not metal).
Gently fold in Starter from previous batch.
Let mixture sit in a warm place overnight.
Use in Sourdough Waffles or in many other recipes.
For Starter:
Dissolve 1 packet
In frying pan, brown ground beef and sausage with green pepper, celery and onion. (You can add celery here or with the mixed vegetables to simmer)
Drain.
Cook the diced potatoes so they are just about fork tender. (otherwise will be hard in the soup).
Combine V8 juice, beef broth, salt and soup starter in stock pot.
Start to simmer.
Add meat, mixed vegetables, okra, and potatoes.
Simmer for about an hour or longer until vegetables are tender.
Add salt to taste.
Enjoy.
Whisk together the flour or cornstarch with the milk or milk substitute.
Add the remaining ingredients and heat to a boil while whisking til fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.
Use this soup in recipes in place of one can of creamed soup.
You could also add celery or mushrooms to make into other cream of soup flavors.
In large saucepan, combine frozen vegetables and contents from sauce packet from meal starter, water and shrimp.
Cook over high heat until vegetables and shrimp are thawed, stir occasionally.
Bring to a boil.
Add noodles and contents of seasoning packet from chicken soup mix (WHEN I MADE THIS, I ADDED THE SHRIMP SEASONING PACKET AFTER TASTING. THIS OPTION IS UP TO YOU!).
Reduce heat to medium and simmer 3 minutes or until vegetables are tender.
Sprinkle each serving with peanuts from meal starter.
ack up -- see Preserving Starter below.
You should now