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.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
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.
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.
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 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.
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.
arley and 3 cups of vegetable stock.
Bring to a
Heat vegetable oil in a large stockpot over medium heat.
Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat.
Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
Cook soup at a simmer, stirring periodically, for about 6 hours.
Combine soup and stock over medium-high heat. Bring to a boil, add frozen vegetables then return to a boil. Reduce heat and simmer, stirring occasionally, for 5 mins.
Meanwhile, cook pasta in boiling salted water for 5 mins, or until tender. Drain then divide between serving bowls.
Add spinach to soup. Cook for 1-2 mins, or until just wilted. Ladle hot soup over pasta. Top with parmesan and sprinkle with freshly ground black pepper. Serve immediately.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
up pearl barley to the soup, which will be done in
Brown beef in skillet and drain grease.
Drain juice from canned vegetables.
Pour all ingredients into a 10-quart stockpot and boil gently for 1 hour.
Yields 6 quarts of soup.
If you'd like your soup even a bit thinner or
Step 1: The soup!
So first, we're
Cook the beef until done; drain.
Then in a soup pot, mix all ingredients.
Bring to a boil, then lower heat and simmer for about 20 minutes, or until vegetables are done.
Heat the olive oil in a 6-quart (or larger) soup pot over high heat.
Add the onions, carrots, celery, and the parsley bundle, and cook for 2 minutes, stirring frequently.
Add the garlic and mushrooms, and cook for 3 minutes.
Add the broth, salt, and pepper.
Cover the pot and bring to a boil. Remove the cover, reduce the heat to medium-low, and simmer for 12 minutes.
Add the broccoli, zucchini, yellow squash, and spinach to the soup. Simmer for 15 minutes.
uart flame-proof casserole or soup pot, bring the beef, bones
Heat the oil in a saucepan over low heat. Add the carrot, celery, onion and thyme, season lightly with pepper and cook for 10 minutes.
Add the stock and split peas, and bring to a boil quickly over high heat.
Lower the heat and simmer until the peas are tender, about 1 hour.
Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
If the soup is too thick, thin it by adding a little more stock. Raise the heat and bring the soup to a boil for 15 seconds.
Add salt and additional pepper to taste.