Cook macaroni in 1 cup water in saucepan until tender and water is evaporated, stirring frequently.
Add vegetable-beef soup and 1 soup can water; mix well.
Bring to a boil.
Add rice, tomato soup, remaining soup can water and salt; mix well.
Simmer until rice is tender.
Yield:
4 servings.
ureed.
Stir pureed pumpkin, beef, soup bones, and salt into the
Cook the ground beef in a pot with onion
uart Dutch oven; dry the beef with paper towels and sprinkle
and select Saute function. Add beef in batches, season with salt
Brown beef with salt.
Drain.
Add broth, celery, onion, carrots, potatoes, salt and pepper.
When tender, add tomato sauce, soup, corn and peas.
nd add the beef and onion, cook until beef is done and
Brown ground beef and onion together; drain.
Add corn with its liquid, stewed tomatoes, chili beef soup, tomato soup, chopped olives and taco seasoning.
Simmer together for 1 hour.
Serve.
ncluded the recipe for La Madeleine's popular tomato basil soup. I continue
Stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.
Brown ground beef and minced onion. Add tomato and chili beef soup. Bring to simmer, stirring well. Blend in salt and chili powder. Line a 2-quart casserole with half corn chips. Spoon in meat mixture. Place remaining corn chips on meat layer. Sprinkle with
shredded cheese. Bake at 350\u00b0 about 25 minutes.
Simmer all ingredients in a large pan except for the orzo (shells or macaroni).
After beef shank is fully cooked, remove it from the pan.
Let it cool. Cut off meat into bite size pieces and return to pan.
Cook orzo (shells or macaroni) separately until almost done. Add to soup stock and simmer 1/2 hour.
Serve with warm French bread.
Cook macaroni; drain and rinse (makes 2 cups cooked).
Brown hamburger and add beef soup, tomato soup and water.
Simmer on low heat for 10 minutes.
Add macaroni and cheese.
Mix all well and simmer (low, low heat) with cover on for another 10 minutes.
In a large saucepan, combine tomato juice and all soups.
Stir until well blended.
Bring to a boil.
Reduce heat and let simmer. In a medium bowl, combine flour, salt, baking powder, milk and eggs.
Drop by level teaspoonfuls into simmering soup.
Cover; cook over medium heat for 10 minutes, or until dumplings are firm. Serve immediately.
Brown meat in 10 inch skillet over medium high heat, drain. Stir in sauce mix packet, broccoli, hot water, milk and soup.
Stir in uncooked pasta from package.
Reduce heat, cover and simmer for 15 minutes, stirring occasionally.
Boil beef soup bones for 1 1/2
Combine first five ingredients in in a soup pot and simmer for 30 minutes.
Add cooked macaroni just prior to serving.
Top with parmesan cheese, if desired.
Mix together in large soup pot and cook.
Bring beef soup bones and water to a
Use large pan, at least 6 to 8 quarts.
Fill 3/4 full.
Cook beef soup bone and as much meat as desired.
Skim scum as it rises to surface.
When scum no longer rises, add tomato sauce and onion.
Cook gently for 2 to 3 hours.
Add carrots, celery and parsley.
Cook 1 hour.
Add head of cabbage, cut in bite sized pieces and cook 15 to 20 minutes.