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.
Brown meat in skillet.
Drain.
Add soup and then 2 cans of water.
Mix well.
Cover and simmer 30 to 45 minutes.
Brown and drain ground beef.
In large bowl, add ground beef, onion and vegetable beef soup.
Boil macaroni; drain and add to rest of ingredients.
Add cheese, slice by slice.
Mix in 1/2 to 1 can of water; stir until mixture is creamy.
Bake for 15 to 30 minutes in oven at 350\u00b0.
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
Add beef, tomatoes, soup and onion in crock-pot.
Add water, frozen vegetables, potatoes and celery.
Add salt and pepper and other spices of preference.
Stir well.
Cook at lowest setting for 4 to 6 hours.
Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
Mix all ingredients in 3 1/2- to 6-quart crock pot.
Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
Fill a large pot 3/4 full with water.
Add bouillon cubes. When boiling, add cut up spaghetti.
Cook 12 minutes.
Add vegetable beef soup and tomatoes.
Heat through.
Enjoy.
Brown meat and drain.
Pour meat into bottom of casserole dish.
Alternate layers of mushroom soup and vegetable beef soup. Place Tater Tots on top.
Bake at 425\u00b0 for 30 to 45 minutes or until Tater Tots are brown.
Serve with hot buttered rolls.
Brown meat in iron skillet.
Add soup; mix well.
Remove from heat.
Place biscuits on top of casserole.
Bake for 10 to 12 minutes at 425\u00b0, until biscuits are done.
Serve immediately.
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.
Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker.
Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.
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.
Brown ground beef with onion and drain.
Add all remaining ingredients.
Simmer and serve!
Add beef, tomatoes, soup and onion in crock-pot.
Add water, frozen vegetables, potatoes and celery.
Add salt and pepper and other spices of preference.
Stir well.
Cook at lowest setting for 4 to 6 hours.
Brown soup meat and bone.
Add onion, salt and pepper and water.
Cover and simmer over low heat until meat is tender, 2 1/2 to 3 hours.
Strain off the beef broth.
Add remaining vegetables to the broth and simmer slowly until vegetables are tender, about 1 hour.
Cut cooked meat from bones into small pieces and add to soup.
Serve with crusty bread.
Serves 16.
ntil just tender.
Crumble beef in a large pot over
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.
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.
Preheat oven to 375\u00b0.
In large bowl combine meat, egg, bread crumbs,
soup
and water.
Shape into loaf and place in shallow baking
pan.
Bake 1 hour or until done.
Serves 4 to 6.
In large skillet heat corn oil; add beef and saute until almost brown, then add garlic and cook until soft.
Stir in frozen vegetables, soy sauce, ginger, contents of one flavor packet from soup and 2 cups of water.
Bring to boil, lower heat and simmer about 5 minutes.
Meanwhile, mix together 2 tablespoons of cornstarch in 1/4 cup water.
Stir into vegetable/beef mixture until mixture thickens.
Cook noodles per package directions. Serve over noodles.
Serves 4.