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Cream of Mushroom Soup III
Lunch

Cream of Mushroom Soup III

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large saucepan, melt butter over medium heat. Cook mushrooms in butter 5 minutes. Sprinkle flour over mushrooms. Pour in broth, a little at a time, stirring constantly. Stir in bouillon cube and sherry. Bring to a boil, then remove from heat and stir in cream. Heat through, without boiling. Serve.

By Sadie

Leftover Ham Bone Soup
Lunch

Leftover Ham Bone Soup

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Fill a large soup pot with enough water to cover the ham bone, but don't add the bone yet. Bring to a boil.
  2. 2 When boiling, add bouillon cubes and salt. Crush bouillon with a spoon until dissolved, then add ham bone, potatoes, onions, kidney beans, turmeric, and cloves. Stir to blend spices and return to a boil.
  3. 3 Lower to medium-low heat and simmer until ham is hot and potatoes are easily pierced by a fork, about 1 hour.
  4. 4 Remove ham bone. Shred meat and discard bone. Return meat to the soup, and serve.

By noellemarie

Alphabet Soup
Lunch American

Alphabet Soup

4.3

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place meat in a large stock pot and cook over medium-high heat until evenly brown. Drain meat, except for about 2 tablespoons of juices.
  2. 2 Dissolve bouillon cubes in 3 cups of hot water and add to the stock pot with meat. Stir in spicy vegetable juice cocktail, mixed vegetables, alphabet pasta, and 6 cups water. Simmer 20 minutes, or until pasta is tender. Season to taste with salt and pepper and serve.

By Mrs McEvers

Slow Cooker Turkey and Vegetable Soup
Lunch

Slow Cooker Turkey and Vegetable Soup

4.3

Prep
25 min
Cook
310 min
Total
335 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and saute until soft and translucent, about 5 minutes. Transfer to a slow cooker.
  2. 2 Add 4 cups water, diced tomatoes with juice, potatoes, carrots, bell pepper, celery, lentils, broccoli, frozen corn, molasses, bay leaves, bouillon cubes, basil, salt, and pepper.
  3. 3 Cook on Low for 6 to 8 hours or on High for 5 to 6 hours, adding up to 2 cups more water depending on how thick you want the soup.

By Shanelle

Reuben Soup
Lunch American

Reuben Soup

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Melt butter in a large saucepan over medium-high heat. Cook and stir onion and celery in hot butter until tender. Mix in flour until smooth. Gradually stir in water and bouillon; bring to a boil. Reduce heat to low and simmer for 5 minutes.
  2. 2 Stir in cream, 1 cup cheese, corned beef, and sauerkraut. Cook and stir until soup is slightly thickened, about 30 minutes.
  3. 3 Meanwhile, preheat the oven's broiler.
  4. 4 Ladle soup into 8 ovenproof bowls. Top each serving with a bread slice; sprinkle each with 1/4 cup cheese.
  5. 5 Place under the preheated broiler until cheese is melted and lightly browned.

By MARBALET

The Best Chicken Soup Ever
Lunch American

The Best Chicken Soup Ever

4.7

Prep
20 min
Cook
135 min
Total
155 min

Instructions

  1. 1 Place chicken into a large pot; cover with water. Add celery leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from the pot and place in a bowl until cool enough to handle.
  2. 2 Meanwhile, strain cooking liquid, discard celery leaves, and return cooking liquid to the pot. Place carrots, onion, celery stalks, chicken broth, bouillon, and soup mix into the pot and bring to a simmer over medium heat. Add peppercorns, bay leaves, thyme, poultry seasoning, basil, and parsley.
  3. 3 Bone chicken; cut meat into bite-sized pieces and add to the pot. Simmer until vegetables are tender and flavors are well blended, about 90 minutes.
  4. 4 Stir in pasta; cook until noodles are tender yet firm to the bite, 10 to 15 minutes. Serve hot.

By CARRIEK

Hamburger Soup with Cabbage
Lunch American

Hamburger Soup with Cabbage

4.8

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add beef and onions; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
  2. 2 Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
  3. 3 Reduce the heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

By topazintn

Italian Sausage Soup with Cannellini Beans
Lunch Italian

Italian Sausage Soup with Cannellini Beans

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
  2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
  3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
  4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
  5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Suzy's Special Red Quinoa
Dinner Asian

Suzy's Special Red Quinoa

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine water, five-spice powder, butter, bouillon, ginger, and black pepper in a saucepan over medium heat; bring to a boil and stir until bouillon dissolves. Add quinoa, reduce heat to a simmer, cover the pan, and cook until water is absorbed, about 20 minutes.

By hrhsun

Savory Beef Stir-Fry
Dinner Asian

Savory Beef Stir-Fry

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
  3. 3 Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.

By VictoriaSe49896

Slow Cooker Broccoli Beef
Dinner Asian

Slow Cooker Broccoli Beef

4.5

Prep
15 min
Cook
390 min
Total
405 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Crumble beef bouillon cube into warm water in a bowl and stir to dissolve; add soy sauce, brown sugar, garlic, and sesame oil and stir to dissolve sugar.
  3. 3 Put beef strips into a slow cooker crock. Pour sauce mixture over beef.
  4. 4 Cover, and cook until beef is tender enough to cut with a spoon, on Low for 6 to 8 hours, or on High for 4 hours.
  5. 5 Spoon 2 tablespoons liquid from the slow cooker into a bowl. Whisk cornstarch into the liquid and stir the cornstarch mixture into the liquid in the slow cooker until consistent in color.
  6. 6 Cook on High until the sauce thickens, about 30 minutes.
  7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Cook broccoli in covered steamer until tender, 2 to 6 minutes; add to sauce in slow cooker and stir to coat.
  8. 8 Serve beef and broccoli with sauce over portions of cooked jasmine rice and garnish with sesame seeds.

By Debbie Amador

Oxtail Soup II
Soup Asian

Oxtail Soup II

3.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
  2. 2 Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

By Sonya Rutnam

Curry Pork Tenderloin
Dinner Asian

Curry Pork Tenderloin

3.9

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
  3. 3 In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
  4. 4 Bake in preheated oven for 45 minutes.

By BECKIL

Asian Pot Roast in an Instant Pot
Dinner Asian

Asian Pot Roast in an Instant Pot

4.8

Prep
30 min
Cook
95 min
Total
140 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat 2 tablespoons olive oil in the pot. Sear chuck roast in hot oil until brown on all sides, about 10 minutes. Remove roast and set aside. Add remaining 1 tablespoon olive oil to the pot. Cook and stir onion, ginger, garlic, salt, and pepper in hot oil until onion is translucent, about 5 minutes. Add water, tamari, stevia, and bouillon.
  2. 2 Return roast to the pot. Close and lock the lid; set pressure to High and set the timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast to a plate.
  4. 4 Add red bell peppers to the pot and whisk in arrowroot. Set to Sauté mode; cook and stir until sauce is thickened and bell peppers are softened, about 5 minutes.
  5. 5 Return roast to the pot; stir until heated through, about 3 minutes more. Top with chopped cilantro.

By dlc1955dec

Vidalia Heaven
Dinner American

Vidalia Heaven

4.7

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Peel onions and core out centers. Drop 1 beef bouillon cube into each onion core, followed by 1 tablespoon butter. Wrap each onion tightly with aluminum foil.
  3. 3 Cook on the preheated grill until desired doneness is reached, 30 to 60 minutes. Be careful not to puncture the foil, or the juices will drip out, and onion will burn.

By Kate

Mom's Great Green Beans
Dinner

Mom's Great Green Beans

4.2

Prep
Cook
Total

Instructions

  1. 1 Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
  2. 2 Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.
  3. 3 Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

By Denise Godfrey

Pan-Fried Mushrooms with Ricotta Cheese
Snack

Pan-Fried Mushrooms with Ricotta Cheese

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a skillet over medium heat; cook and stir mushrooms until they begin to sweat, about 5 minutes. Add vinegar, beef bouillon, and garlic. Cook and stir mushroom mixture until bouillon is dissolved and mushrooms are lightly browned, 10 to 15 more minutes. Stir ricotta cheese into mushroom mixture and remove from heat.

By SteilishPike

Army SOS Creamed Ground Beef
Dinner

Army SOS Creamed Ground Beef

4.1

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

By SUZANNE

Pork Chops in Red Sauce
Dinner

Pork Chops in Red Sauce

4.2

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat a large lightly oiled skillet over medium-high heat. Brown pork chops on both sides.
  3. 3 Place pork chops in a casserole dish and cover with sliced onions. Dissolve bouillon cube in hot water and mix with tomato soup. Pour soup mixture over pork chops.
  4. 4 Cover casserole and bake in preheated oven for 1 hour.

By FLIGGY

Sage Pork Chops
Dinner

Sage Pork Chops

4.4

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
  2. 2 Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

By Tiffany Nixon

Green Bean Bundles
Side Dish

Green Bean Bundles

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place bacon in a large, deep skillet. Cook over medium-high heat until partially cooked. Drain, cut each piece in half, and set aside.
  3. 3 Bring a large pot of water to a boil. Place the green beans on a rack or special steamer basket over the boiling water. Cover with a lid so that the steam does not escape. Steam for a few minutes until the green beans are done. Set the green beans aside. Reserve about 2 cups of the water and dissolve the bouillon cube in it.
  4. 4 Take a bundle of green beans (4 or 5) and wrap them with a piece of bacon. Secure with a toothpick if necessary. Place the bundles in a shallow baking dish.
  5. 5 In a saucepan over medium heat, combine the reserved stock with the Worcestershire sauce, soy sauce, butter, brown sugar, and garlic powder. Stir until the sugar is dissolved.
  6. 6 Pour the sauce over the bundles and bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes or until the bacon is done.

By Jessica

German-Style Mushroom Sauce
Dinner

German-Style Mushroom Sauce

4.7

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Stir onion and mushrooms into melted butter. Reduce heat to low and cover the skillet. Cook for 15 minutes. Stir, cover again, and cook until tender, about 15 minutes more.
  2. 2 Pour enough water into the skillet to moisten onion-mushroom mixture. Add bouillon; stir until dissolved. Cut bacon into small pieces over sauce. Simmer, uncovered, for 10 minutes.
  3. 3 Increase heat to medium. Add sour cream and cornstarch; stir constantly until sauce is blended and thickened, about 2 minutes.

By Courtney Lynn Hernandez

Easy Vegetable Beef Soup
Dinner

Easy Vegetable Beef Soup

4.4

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain.
  2. 2 Transfer beef into a large pot over medium heat; add water, potatoes, mixed vegetables, tomatoes, onion, bouillon, and pepper. Bring to a boil, then reduce heat and simmer for 45 minutes.

By Marne

Baked Pork Chops with Cream of Mushroom Soup
Dinner American

Baked Pork Chops with Cream of Mushroom Soup

4.5

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Place onion slices on the bottom of a glass baking dish. Lay pork chops over onions. Cover chops evenly with condensed soup.
  3. 3 Add water and bouillon, breaking up the bouillon cubes to spread flavor. Cover the baking dish with aluminum foil.
  4. 4 Bake pork chops in the preheated oven, stirring gravy once or twice, until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).

By CANDYLOTUS

Hamburger Hash
Dinner American

Hamburger Hash

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat a large saucepan over medium-high heat. Cook and stir ground beef and onion until browned, about 5 to 7 minutes.
  2. 2 Add potatoes and bouillon; pour in just enough water to cover potatoes. Cover saucepan, reduce heat to low, and simmer until potatoes are tender and water has been absorbed, about 30 minutes.

By RHONDA_M

Braised Skirt Steak with Artichoke
Dinner

Braised Skirt Steak with Artichoke

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C).
  2. 2 Dissolve beef boullion cube in boiling water. Heat the olive oil in an oven-safe Dutch oven over high heat. Season the skirt steak on both sides with salt, and cook in the hot oil until browned on both sides, about 2 minutes per side.
  3. 3 Pour the beef bouillon and 1/4 cup artichoke juice into the Dutch oven, then stir in the artichokes, red peppers, jalapeno peppers, carrots, capers, and horseradish. Bring to a boil, then cover, and place into the preheated oven. Bake until the meat has turned from red to light pink in the center, about 30 minutes.
  4. 4 Remove the skirt steak from the Dutch oven, cover with foil, and keep warm. Return the Dutch oven to the stove, and simmer, uncovered, over medium-high heat until the sauce has reduced to your desired consistency, about 10 minutes. Slice the skirt steak thinly, and serve with the reduced sauce.

By Jeff

Military S.O.S. Feasty Style
Dinner

Military S.O.S. Feasty Style

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat. Add ground beef and maple sausage, and cook until no longer pink. Gradually mix in flour, while stirring continuously, until the mixture is thick and pasty. You may not need all of the flour. Slowly whisk in the milk using a fork so that lumps do not form. Stir in bouillon. Continue cooking and stirring constantly until the mixture reaches your desired consistency. The longer it cooks, the thicker it will get.
  2. 2 Toast slices of white bread, and top with the meat gravy. Garnish with a little fresh parsley, and serve.

By FEASTYJON