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.
Step 1: The soup!
So first, we're
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.
-10 minute.
Add vegetable stock; simmer 20 minutes. Stir
arley and 3 cups of vegetable stock.
Bring to a
o need to salt this soup with all those delicious seasonings
he butter in a large soup pot over medium heat. Add
Heat the vegetable broth until it begins simmering,
Preheat oven to 350 degrees F (175 degrees C).
Grease a loaf pan.
In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
Spoon into prepared pan.
Bake for 60 to 70 minutes.
Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.
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
*For a vegetarian soup, increase tomatoes to 3 pounds and add 2 beef or chicken bouillon cubes.
Saute garlic, onion, carrots, celery and red pepper until just barely cooked.
Mix with the beans in a large pot.
Add canned tomatoes with juice, V8 juice, vegetable boullion, herbs and water.
Heat to boiling, reduce heat and simmer for 1/2 to 1 hour.
Add frozen vegetables (optional) and bring to another boil.
Simmer 15 minutes.