Boil or microwave the potato until tender. Mash potato with the egg yolk, chives, flour and cheese. Shape tablespoons of mixture into patties. Coat in breadcrumbs.
Heat the oil in a large skillet on medium heat. Cook the dumplings until lightly browned. Drain on paper towels.
Heat the beef and vegetable soup with 2/3 cup water in a medium saucepan until hot (do not boil). Serve bowls of soup topped with potato dumplings.
Stir stewed tomatoes and water together in a saucepan; bring to boil. Stir vegetable soup mix into the tomato mixture. Remove saucepan from heat, place cover on the pan, and set aside until the vegetables are hydrated, 3 to 5 minutes.
Reserve 1 cup of vegetable soup liquid. Drain the rest.
Place vegetables and reserved liquid into blender. Blend until finely grained.
Heat olive oil on medium. Add minced garlic and saute for approximately 2 minutes.
Add blended vegetable mixture to sauteed garlic. Add everything else.
Simmer for 15-20 minutes or until piping hot. Serve and enjoy.
With bouillon cubes, cook frozen vegetables until done, about 20 minutes.
Turn down heat and stir in cans of beef vegetable soup.
Stir well.
Ready to serve.
Saute onions and green peppers until tender; then add meat. Cook meat until it turns brown.
Drain.
Then add vegetable soup and water.
Simmer 10 minutes.
Serve on hamburger buns.
ot worried about a vegetarian vegetable soup, use chicken stock.
Bouquet
Salt and pepper to taste.
Brown ground beef with onions and salt and pepper.
Put in a crock-pot or Dutch oven.
Add all the ingredients and cook all day on low in crock-pot or simmer until done in dutch oven.
Combine all ingredients in a large dutch oven, cook until tender.
Sprinkle with grated parmesan cheese and croutons if desired.
For Vegetarian use the vegetable broth and make sure your package of vegetable soup is vegetarian.
For soup, add all ingredients to Dutch oven.
Boil for 30 minutes.
Make meatballs: Mix all ingredients and shape into 12 balls.
Refrigerate 30 minutes and then drop into boiling soup and simmer 10 minutes.
Dice onion and potatoes,
then
place
these along with soup mix, meat, tomatoes and
garlic
powder
in
a large pot. Bring to a boil, then let simmer for at least 90 minutes or in a crock-pot overnight or all
day.
Add cornbread and you have a hot, simple meal.
Brown beef and onion; drain.
Add all ingredients except soup mix.
Simmer one hour.
Add soup mix and cook 30 minutes.
Check crab meat for shells.
Combine all ingredients, except tomato soup.
Cook in crock-pot on high for 1 to 1 1/2 hours.
Add tomato soup, then cook on low for 1 to 1 1/2 hours.
Mix all (do not drain cans) and let simmer for 1 hour or all day in a crock-pot on low heat setting.
o 8 minutes.
Add vegetable or chicken broth, potatoes and
Cover meat with water; cook until tender (1 to 1 1/2 hours). Salt meat.
Cook other vegetables until tender (15 to 20 minutes). Mix meat and vegetables (keep all juice).
Add bouillon cubes and V-8 juice.
Let simmer for about 20 minutes.
Combine all ingredients, except Parmesan cheese, in a large saucepan.
Bring to a boil.
Reduce heat and simmer, stirring occasionally for 30 minutes or until vegetables and pasta are tender.
Sprinkle soup with Parmesan cheese and serve.
Serves 4.
Combine all ingredients in slow cooker.
Cover and cook on low 8-10 hours. Discard bay leaf.
Brown ground meat with chopped onion, drain well.
Add the vegetables (I don't drain them), tomato juice and salt & pepper to taste.
Add onion soup mix, butter and hot sauce.
Just a tiny amount of hot sauce will do. I simmer on very low for at least 4 hours.
Serve with Jiffy Brand (my favorite) corn bread.
Heat olive oil in a soup pot and saute onion until it is translucent.
Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.
Add salt and puree the soup using a hand blender or blender.
Ladle into soup bowls and sprinkle parsley flakes (if using).
Infuse love and serve!
Add all ingredients to crock pot except for chicken and frozen vegetables; mix thoroughly.
Add chicken and cook on high for 3 hours.
Remove chicken onto plate. Remove skin and bones, cube/shred meat, and return to pot.
Add frozen vegetables and cook for 1 more hour.
Remove bay leaf before serving.