Ingredients
1 can  (19 ounces) Campbell's® Campbell's® Chunky Steak 'N' Potato Soup
1/2 cup  cooked peas & carrots
2 cups  hot cooked rice

Directions
1. Heat the soup & peas & carrots in a 1-quart saucepan over medium heat until the mixture is hot & bubbling, stirring occasionally. Serve the soup mixture over the rice.
Tip:
To thaw the peas & carrots, microwave on HIGH for 4 minutes.

Ingredients
4   carrots, sliced (about 2 cups)
1   large onion, chopped (about 1 cup)
2 stalks  celery, sliced (about 1 cup)
3 cloves  garlic, minced
1 tsp.  dried thyme leaves, crushed or 1 tablespoon chopped fresh thyme leaves
4 cups  Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
2   medium zucchini, sliced (about 3 cups)
4   plum tomatoes, chopped
1 1/2 cups  frozen cheese-filled tortellini
1 can  (15 ounces) red kidney beans, rinsed and drained
  Grated Parmesan cheese

Directions
1. Place the carrots, onion, celery, garlic, thyme and 2 cups of the broth in a 6-quart saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the onion is tender.
2. Add the remaining broth, zucchini, tomatoes, tortellini and beans. Heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the tortellini is tender. Serve with grated Parmesan cheese if desired.

Directions
1. Stir the broth, onion powder, basil, garlic powder and vegetables in a 3-quart saucepan. Heat to a boil over medium-high heat. Stir in the noodles. Cook for 5 minutes or until the noodles are completed.


Ingredients
6 cups  Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
1 tsp.  onion powder
1/2 tsp.  dried basil leaves, crushed
1/4 tsp.  garlic powder
1 pkg.  (about 9 ounces) frozen mixed vegetables
1 cup  raw medium egg noodles

The beauty of this soup, in addition to the leek and bacon flavor, is its make- ahead option. Prepare it in advance of any Christmas celebration. Ingredients

15 cloves garlic, peeled

1 / 2 tsp. olive oil

6 slices bacon

4 medium leeks, sliced

February 1914-oz. cans reduced-sodium chicken broth

1-1/2 cups water

2 pounds round red potatoes, peeled and chopped

1 / 2 c. tea. salt

1 / 4 c. tea. ground black pepper

Water (optional)

1 / 2 cup sour cream (optional)

1 recipe Roasted Christmas Balls and Stars, the onion-Grape Marmalade

chopped chives (optional)

Directions
1. Preheat oven to 425 degrees F. Place the garlic and cream bowl, drizzle with olive oil. Cover with foil. cloves Bake for 25-35 minutes or until soft feel pressured by.

2. Meanwhile, Dutch oven cook bacon over medium heat until crisp drain on paper towels. Crumble the bacon and reserve.

3. Cook leeks in bacon drippings about 5 minutes or until tender but not brown. Add broth, water, potatoes, salt and pepper. Bring to a boil, reduce heat. Simmer, uncovered, 10 to 12 minutes. Add the garlic.

4. In a food processor or blender, pour half the soup mixture. Cover and blend until smooth. Repeat with remaining soup.

5. Return to soup pot. Add bacon. Heat through. Dilute with water to desired consistency. Pour into bowls. Garnish with sour cream. Float toast stars. Sprinkle with chives. Makes 8 (1 cup) servings.

Make-Ahead Tip

Three days before preparing the soup is controlled by stage 5, the omission of the crumbled bacon. Cover, refrigerate. Two hours before serving, transfer the pan, heat over low heat for 10-15 minutes or until it boils, stirring occasionally. Keep warm in a slow cooker set to move warm.To serving, stir in bacon.

Test Kitchen Tip

An immersion blender is a handy tool to have for the soup mixture in a blender without transferring.

Ingredients

1 Tbsp. olive oil

1 bulb fennel, chopped

1 large onion (about 1 cup)

1 large carrot, chopped (about 1 / 2 cup)

1 stalk celery, chopped (about 1 / 2 cup)

Italian plum tomatoes 4 medium, chopped

2 cloves garlic, minced

1 / 2 cup tea. ground red pepper

1 bay leaf

8 cups Swanson ® Chicken Broth (regular, natural goodness or certified organic)

1 bag (16 ounces) dried lentils, rinsed

2 cups chopped watercress

Freshly grated Parmesan cheese (optional)

Directions

1. Heat the oil in a 6-quart pot over medium heat. Add the fennel, onion, carrot and celery and cook until tender.

2. Add tomatoes, garlic, red pepper, bay leaf, broth and lentils to the pot. Bring to a boil. Reduce heat to low. Cover and simmer for 25 minutes or until lentils are tender. Discard bay leaf.

3. Add the watercress to the pan and cook for 2 minutes. Serve with cheese if desired.

Ingredients

January 1912-once big jar of salsa

1 cup tomato juice low sodium

1 / 3 cup quick-cooking brown rice

1 tablespoon chopped onion

1 teaspoon Italian seasoning, crushed

1 / 2 teaspoon instant chicken bouillon granules

C. 8.1 teaspoon minced garlic

1 / 8 c. teaspoon pepper

2 cups water

1 16-ounce package loose-pack frozen zucchini, carrots, cauliflower, green beans and Italian beans

1 / 3 cup finely chopped or grated Parmesan cheese (optional)

Directions

1. In a large saucepan combine salsa, tomato juice, brown rice, onion, Italian seasonings, bouillon granules, garlic, pepper and 2 cups water. Bring to a boil, reduce heat. Cover and simmer for 10 minutes.

2. At the same time, frozen vegetables in the filter. Run cold water for the vegetables until melted. Mix the vegetables over rice mixture. Return to boil, reduce heat. Cover and simmer for 5-10 minutes or until rice and vegetables are tender. Top each serving with cheese, if desired. Makes 6 servings boundary.

Ingredients

2 eggs

1 / 2 cup ketchup

1 cup bread crumbs or crushed crackers (28)

1 envelope (1 / 2 a package of 2.2 oz) Mix onion soup

2 pounds lean ground beef

1 / 4 cup ketchup

1 / 4 cup packed brown sugar

1 teaspoon tea. dry mustard

Directions

1. In a large bowl, beat eggs with a whisk, whisk the tomato sauce 1 / 2 cup. Add the crumbs and soup mix. Add ground beef and mix well. Pat mixture lightly into a 8x8x2-inch pan or 8x4x2-inch loaf, leaving a hole in the perimeter of the cooking liquid.

2. Bake uncovered in a 350 degrees F for 30 minutes for a square pan or 45 minutes for a loaf pan. Remove from oven and drain juices.

3. In a small bowl, combine 1 / 4 cup of ketchup, mustard, brown sugar dry. Spoon meatloaf mixture of ketchup. Return to oven and cook, covered, for 15-20 minutes or until instant-read thermometer placed in the half loaf registers 160 degrees C. Let stand 10 minutes before cutting into strips. Makes 4-6 people a cowboy or 8-10 servings of regular people.

Ingredients

1 Tbsp. I

1 medium onion, chopped (about 1 / 2 cup)

1 / 2 tsp. dried thyme leaves, chopped

1 / 4 cup tea. garlic powder or 1 clove garlic, minced

5 cups chicken broth, Swanson ® (Regular, Natural Goodness or Certified Organic)

2 cups frozen whole kernel corn

2 cups frozen green beans

1 cup canned chopped tomatoes

2 1 / 2 cups cooked chicken

Directions

1. Heat the butter in a pan 6-quart over medium-high heat. Add onions, thyme and garlic powder and cook until onion is tender.

2. Stir in broth, corn, green beans and tomatoes in saucepan and bring to a boil. Reduce heat to low. Cook 5 minutes or until vegetables are tender-crisp.

3. Add chicken and cook until mixture is hot.