d paprika to soup mixture.
Stir
celery and carrots in your soup pot along with the spices
Pour in pan 2 to 3 tablespoons sunflower oil.
Heat and stir-fry the celery and onion (cut up).
When tender, stir in the broccoli (only flowerets), not the stalks.
Stir until covered with oil. Add the water. Cover and boil. When boils, add the bouillon cubes and bouquet garni or other soup spices to taste. Cover and simmer until broccoli is just tender.
In bowl, blend Campbell's dry vegetable or onion soup and recipe mix, sour cream, plain yogurt, chopped green onions and frozen, chopped spinach, thawed and well drained.
Cover; refrigerate at least 2 hours.
Makes 2 3/4 cups.
ooked.
Serves 15.
Recipe can be doubled, tripled to
Blend Campbell's soup and recipe mix and sour cream.
Cover; refrigerate 2 hours.
Serve with vegetables or chips.
Makes 2 cups and may be doubled.
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
In a pot, cover chicken in water and cook until tender. Remove chicken from water and bone and chop.
Cool broth and remove fat.
To broth add onion and garlic.
Simmer for 45 minutes.
Add chicken and green chilies; cook 1 more hour.
Add 2 cups cream of mushroom soup and sour cream.
Mix and heat for 10 minutes.
Add grated Jack cheese and allow to melt.
Serve.
nd add your Campbell's soup. Continue cutting veggies and adding
br>Combine cake mix and Diet Coke in large mixing bowl
ntil vegetables are tender. This soup can be eaten anytime you
egetables are tender. This soup can be eaten antime you
w * cherry chip cake / diet cream soda * diet lemon-lime soda / lemon
thyme and oregano. Let the soup simmer on low heat for
Put all the soup ingredients into a large 8-
15 minutes.
Day 1. Soup + fruit: all you want-EXCEPT
Saute onions in the pot.
Cut veggies and saute harder veggies.
Put rest of veggies in the pot and add rest of ingredients. Bring to a boil and add soup mix. Gradually reduce heat to simmer and leave until vegetables are tender. Add seasoning and pepper to taste.
Over medium heat add oil, celery and onions to a large stock pot. Saute until tender.
Add garlic, salt & pepper, cook an additional 2 - 3 minutes.
Add tomatoe juice, bouillon cubes, water, onion soup mix and balsamic vinegar.
Add cauliflower and cook for approximately 5 minutes.
Stir in zucchini, cabbage. Cook for 5 - minutes.
Stir in spinach and green beans. Cook until desired doneness is reached.
You may add a bit of water to achieve the soupy consistency that you like.
he heat and ladle the soup into bowls. Sprinkle croutons over
Add soup mix to water; boil gently, stirring now and then, for about 10 minutes.
Saute mushrooms in margarine in large skillet until browned on all sides.
Pour soup and lemon juice over mushrooms.
Season with salt and pepper.
Yields 6 cups.