Ingredients
This is so easy, healthy and yummy.
5 1/4 cups vegetable or chicken broth
1 (14.5 ounce) can diced tomatoes
1 clove garlic, minced ( I used the already minced from the store)
2 tablespoons grated Parmesan cheese
1 (16 ounce) package prepared cheese tortellini, thawed
1 package frozen spinach
I used chicken from a rottiserie chicken cubed up.
Procedure
Saute garlic in a little oil, add chicken broth and can of tomatoes and bring to boil. Once the broth is boiling, throw in the frozen spinach and boil about 5 min. Add tortellini and boil 7 minutes. Throw in chicken at last minute. sprinkle w/ parm cheese.
Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Saturday, January 31, 2009
Tomato Soup (Carla)
Ingredients
If you have only tasted Campbells, you haven't had tomato soup! This stuff is amazing!
1 large or 2 small onions, chopped
2 stalks of celery, chopped
1 tbsp dried basil
2 large cans of tomatoes (diced, stewed whole, whatever you have)
2 tbsp tomato paste
1 tbsp sugar
1 tsp salt (I usually leave it out because the stock is salty enough)
Pepper to taste
2 cups vegetable stock
1/4 cup butter
1/4 cup flour
2 cups milk (or soy milk)
Procedure
Saute the onions, celery and basil until soft.
Add tomatoes, tomato paste, sugar, salt and pepper. Cover and simmer for 10 minutes
Add stock, bring to a boil and simmer for 20 minutes. Puree this mixture.
In a small pot, melt butter, mix in flour and then slowly add milk, until smooth and thickened.
Add milk mixture to tomato soup puree, and serve!
If you have only tasted Campbells, you haven't had tomato soup! This stuff is amazing!
1 large or 2 small onions, chopped
2 stalks of celery, chopped
1 tbsp dried basil
2 large cans of tomatoes (diced, stewed whole, whatever you have)
2 tbsp tomato paste
1 tbsp sugar
1 tsp salt (I usually leave it out because the stock is salty enough)
Pepper to taste
2 cups vegetable stock
1/4 cup butter
1/4 cup flour
2 cups milk (or soy milk)
Procedure
Saute the onions, celery and basil until soft.
Add tomatoes, tomato paste, sugar, salt and pepper. Cover and simmer for 10 minutes
Add stock, bring to a boil and simmer for 20 minutes. Puree this mixture.
In a small pot, melt butter, mix in flour and then slowly add milk, until smooth and thickened.
Add milk mixture to tomato soup puree, and serve!
Taco Soup/Chili (Stephanie)
Ingredients
Taco Soup/Chili
2 lb ground beef (I use only 1 lb)
1 envelope taco seasoning
1 1/2 cupswater
1 can chili with beans
1 can whole kernel corn, drained
1 can stewed tomatoes (I usually use diced with oregano, basil, and garlic)
1 can rotel original
1 can chopped green chilies
1 envelope ranch salad dressing
1 can pinto beans, rinsed and drained
Procedure
In a Dutch oven or large kettle brown beef; drain. Add taco seasoning and mix well. Stir in remaning ingredients. Simmer, uncovered for 15 min. or until heated thru out. Stirring occasionally.
Taco Soup/Chili
2 lb ground beef (I use only 1 lb)
1 envelope taco seasoning
1 1/2 cupswater
1 can chili with beans
1 can whole kernel corn, drained
1 can stewed tomatoes (I usually use diced with oregano, basil, and garlic)
1 can rotel original
1 can chopped green chilies
1 envelope ranch salad dressing
1 can pinto beans, rinsed and drained
Procedure
In a Dutch oven or large kettle brown beef; drain. Add taco seasoning and mix well. Stir in remaning ingredients. Simmer, uncovered for 15 min. or until heated thru out. Stirring occasionally.
Sweet Potato and Sausage Soup (Amy B)
Ingredients
3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (I subbed spicy Italian sausage)
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach
Procedure
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
3 tablespoons extra-virgin olive oil, divided
1 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (I subbed spicy Italian sausage)
2 medium onions, chopped
2 large garlic cloves, minced
2 pounds red-skinned sweet potatoes (yams; about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices
1 pound white-skinned potatoes, peeled, halved lengthwise, cut crosswise into 1/4-inch-thick slices
6 cups low-salt chicken broth
1 9-ounce bag fresh spinach
Procedure
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add sausage; cook until brown, stirring often, about 8 minutes. Transfer sausage to paper towels to drain. Add onions and garlic to pot and cook until translucent, stirring often, about 5 minutes. Add all potatoes and cook until beginning to soften, stirring often, about 12 minutes. Add broth; bring to boil, scraping up browned bits. Reduce heat to medium-low, cover, and simmer until potatoes are soft, stirring occasionally, about 20 minutes. Using potato masher, mash some of potatoes in pot. Add browned sausage to soup. Stir in spinach and simmer just until wilted, about 5 minutes. Stir in remaining 1 tablespoon oil. Season with salt and pepper. Divide among bowls and serve.
Spicy Squash Soup (Carla)
Ingredients
2 tbsp vegetable oil
2 onions, chopped
1 clove garlic minced
1 stalk celery, chopped
1/4 cup minced ginger root
1/4 cup chopped fresh cilantro
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt and pepper
1/4 tsp grated lemon rind
1/4 tsp tumeric
1/4 tsp hot pepper flakes
8 cups cubed peeled butternut squash (I usually use a large acorn instead - usually it isn't quite 8 cups - or a combination of squash)
1 tomato, chopped
4 cups vegetable stock
1 can coconut milk
1/2 cup fresh cilantro
Procedure
In a large heavy saucepan heat oil over medium heat. Add onions, garlic, celery, ginger, first amount of cilantro, ground coriander,cumin, salt, pepper, lemon rind, tumeric, and hot pepper flakes. Cook, stirring often, for about 5-8 minutes or until aromatic and onions are softened.
Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low, cover and simmer for about 20 minutes or until squash is tender.
In blender or food processor, puree soup, in batches until smooth. Return to saucepan and reheat until steaming. (Or use a hand blender and leave it in the pot the whole time! Can you tell I like mine??) Stir in coconut milk and heat through. Serve garnished with cilantro leaves.
2 tbsp vegetable oil
2 onions, chopped
1 clove garlic minced
1 stalk celery, chopped
1/4 cup minced ginger root
1/4 cup chopped fresh cilantro
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp salt and pepper
1/4 tsp grated lemon rind
1/4 tsp tumeric
1/4 tsp hot pepper flakes
8 cups cubed peeled butternut squash (I usually use a large acorn instead - usually it isn't quite 8 cups - or a combination of squash)
1 tomato, chopped
4 cups vegetable stock
1 can coconut milk
1/2 cup fresh cilantro
Procedure
In a large heavy saucepan heat oil over medium heat. Add onions, garlic, celery, ginger, first amount of cilantro, ground coriander,cumin, salt, pepper, lemon rind, tumeric, and hot pepper flakes. Cook, stirring often, for about 5-8 minutes or until aromatic and onions are softened.
Stir in squash and tomato; pour in stock and bring to boil. Reduce heat to low, cover and simmer for about 20 minutes or until squash is tender.
In blender or food processor, puree soup, in batches until smooth. Return to saucepan and reheat until steaming. (Or use a hand blender and leave it in the pot the whole time! Can you tell I like mine??) Stir in coconut milk and heat through. Serve garnished with cilantro leaves.
Slow cooker Tortilla soup (Colleen)
Ingredients
Slow cooker Tortilla soup. It is healthy too.
1 pound shredded, cooked chicken
1can black beans undrained
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Procedure
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp
Slow cooker Tortilla soup. It is healthy too.
1 pound shredded, cooked chicken
1can black beans undrained
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil
Procedure
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp
Potato Leek Soup (Carla)
Ingredients
2 or 3 leeks, (chop off the dark green tops, then slice the bottom white and 2 inches of light green part), put ina colander to get all the sand out (easier to get the sand out when it is chopped).
1 tbsp oil
4 medium potatoes
3 cups broth
1.5 cups soy milk (or milk)
pepper to taste
Procedure
Saute the chopped leeks in oil until soft. Add broth and chopped potatoes. Bring to boil and simmer about 20 minutes.
Then add 1.5 cups soy milk and heat through. Blend about 2/3 of the soup until smooth. (I used a hand blender - I love that thing for soup!)
Enjoy!
2 or 3 leeks, (chop off the dark green tops, then slice the bottom white and 2 inches of light green part), put ina colander to get all the sand out (easier to get the sand out when it is chopped).
1 tbsp oil
4 medium potatoes
3 cups broth
1.5 cups soy milk (or milk)
pepper to taste
Procedure
Saute the chopped leeks in oil until soft. Add broth and chopped potatoes. Bring to boil and simmer about 20 minutes.
Then add 1.5 cups soy milk and heat through. Blend about 2/3 of the soup until smooth. (I used a hand blender - I love that thing for soup!)
Enjoy!
Potato Chowder - Crock Pot (Stephanie)
Ingredients
8 cups diced potatoes (can be unpeeled or peeled - whichever you prefer)
1/3 cup chopped onion (I usually use a whole one)
3 cans (14-1/2 oz each) chicken broth
1 can (10-3/4 oz) condensed cream of chicken soup
1/4 tsp pepper (I usually use 1 teaspoon of both pepper and salt)
1/2 lb sliced bacon, cooked and crumbled
Snipped chives, optional
Garlic powder, optional (to taste)
Oregano, optional (to taste)
1 pkg (8 oz) cream cheese, cubed
1 can whole kernel corn, drained
grated cheese, optional (I usually top each bowl with some shredded colby jack cheese)
Procedure
In a slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until potatoesare tender.
Add cream cheese; stir until blended. Stir in one can of drained whole kernel corn. Heat until corn warmed and cream cheese melted.
Garnish with cheese if desired.
8 cups diced potatoes (can be unpeeled or peeled - whichever you prefer)
1/3 cup chopped onion (I usually use a whole one)
3 cans (14-1/2 oz each) chicken broth
1 can (10-3/4 oz) condensed cream of chicken soup
1/4 tsp pepper (I usually use 1 teaspoon of both pepper and salt)
1/2 lb sliced bacon, cooked and crumbled
Snipped chives, optional
Garlic powder, optional (to taste)
Oregano, optional (to taste)
1 pkg (8 oz) cream cheese, cubed
1 can whole kernel corn, drained
grated cheese, optional (I usually top each bowl with some shredded colby jack cheese)
Procedure
In a slow cooker, combine the first nine ingredients. Cover and cook on low for 8-10 hours or until potatoesare tender.
Add cream cheese; stir until blended. Stir in one can of drained whole kernel corn. Heat until corn warmed and cream cheese melted.
Garnish with cheese if desired.
Mexican Chicken and Cheese Soup (Brenda)
Ingredients
Mexican chicken and cheese soup
1 pound of cubed chicken (browned)
1 can Fiesta nacho cheese soup
1 can Cream of Chicken soup
1 soup can of milk
1 can enchilada sauce (mild only)
Crushed tortilla chips
shredded cheddar cheese.
Procedure
Prep:
Brown chicken. Combine chicken with soups, milk, enchilada sauce. Bring to a boil over low heat - it burns quickly so stir often and watch closely. Serve with crushed chips and cheese on top!!
Mexican chicken and cheese soup
1 pound of cubed chicken (browned)
1 can Fiesta nacho cheese soup
1 can Cream of Chicken soup
1 soup can of milk
1 can enchilada sauce (mild only)
Crushed tortilla chips
shredded cheddar cheese.
Procedure
Prep:
Brown chicken. Combine chicken with soups, milk, enchilada sauce. Bring to a boil over low heat - it burns quickly so stir often and watch closely. Serve with crushed chips and cheese on top!!
Melinda's Cream of Mushroom soup!
Ingredients
If you LOVE mushrooms you just HAVE to try this soup. We have soup days at work every year and my cream of mushroom soup is requested each year. This ain't no canned cream of mushroom!!! Next week is our soup days and they said I better not show up without my cream of mushroom soup. Soooo, of course I have to share. I liked to serve this with some big crusty rolls and freshly ground pepper.
1 pound mushrooms. (I use 1/2 white and 1/2 Shittake)
1/4 cup Margarine or Butter
3 Tablespoons all-purpose flour
1/2 teaspoon salt
1 cup whipping cream (heavy)
1 can ready to serve chicken broth
Procedure
Slice enough mushrooms to measure 1 cup. Chop the rest.
Melt butter in 3- quart saucepan over medium heat. Cook all the mushrooms in butter for about 10 minutes, stirring occasionally, until mushrooms are golden brown. (It will seem like tons of mushrooms, but they really cook down).
Sprinkle with flour and salt. Cook, stirring constantly, until thickened.
Gradually stir in whipping cream and broth, heat until hot.
Recipe makes 4 - one cup servings. I usually double or triple recipe, depending on how many I'm feeding.
Melinda
If you LOVE mushrooms you just HAVE to try this soup. We have soup days at work every year and my cream of mushroom soup is requested each year. This ain't no canned cream of mushroom!!! Next week is our soup days and they said I better not show up without my cream of mushroom soup. Soooo, of course I have to share. I liked to serve this with some big crusty rolls and freshly ground pepper.
1 pound mushrooms. (I use 1/2 white and 1/2 Shittake)
1/4 cup Margarine or Butter
3 Tablespoons all-purpose flour
1/2 teaspoon salt
1 cup whipping cream (heavy)
1 can ready to serve chicken broth
Procedure
Slice enough mushrooms to measure 1 cup. Chop the rest.
Melt butter in 3- quart saucepan over medium heat. Cook all the mushrooms in butter for about 10 minutes, stirring occasionally, until mushrooms are golden brown. (It will seem like tons of mushrooms, but they really cook down).
Sprinkle with flour and salt. Cook, stirring constantly, until thickened.
Gradually stir in whipping cream and broth, heat until hot.
Recipe makes 4 - one cup servings. I usually double or triple recipe, depending on how many I'm feeding.
Melinda
French Onion Soup (Andrea)
Ingredients
5 Pounds Unpeeled Onions
1/2 Cup of butter
1 1/2 tsp pepper
2 TBS Paprika
1 Bay leaf
7 Cans of beef broth divided (I use Swanson's)
1 Cup dry white wine
3/4 Cup of flour
2 tsp salt
French Bread
Shredded swiss cheese
Procedure
Peel onions and slice 1/8 inch thick. Melt butter in a 6 quart or larger stockpot. Add onions; cook uncovered over low heat for one and a half hours stirring occasionally. Stir in pepper, paprika and bay leaf; saute over low heat for 10 minutes, stirring frequently. Pour in six cans of broth and cup of wine. Increase heat and bring to a boil. Dissolve flour in remaining can of broth. Stir into boiling soup. Reduce heat and simmer at least for three hours. (I generally let it cook all day) Top with bread and cheese and place under broiler for cheese to melt.
5 Pounds Unpeeled Onions
1/2 Cup of butter
1 1/2 tsp pepper
2 TBS Paprika
1 Bay leaf
7 Cans of beef broth divided (I use Swanson's)
1 Cup dry white wine
3/4 Cup of flour
2 tsp salt
French Bread
Shredded swiss cheese
Procedure
Peel onions and slice 1/8 inch thick. Melt butter in a 6 quart or larger stockpot. Add onions; cook uncovered over low heat for one and a half hours stirring occasionally. Stir in pepper, paprika and bay leaf; saute over low heat for 10 minutes, stirring frequently. Pour in six cans of broth and cup of wine. Increase heat and bring to a boil. Dissolve flour in remaining can of broth. Stir into boiling soup. Reduce heat and simmer at least for three hours. (I generally let it cook all day) Top with bread and cheese and place under broiler for cheese to melt.
Chicken Noodle Soup (Brenda)
Ingredients
4 chicken breasts cut in pieces - uncooked
1 bag of cut carrots (if you are lazy like me)
2 stalks of celery chopped
4 medium size potatoes
1 small zucchini chopped
1 small yellow squash (about the same size as the zucchini) chopped
1/2 tsp garlic (more if you like garlic)
1/2 tsp dehydrated onion flakes
1 large can of chicken broth (I use the low sodium kind)
Procedure
Just chop it all and throw it in there. I put it on low all day and then about 30 minutes before we want to eat I put in noodles (our favorite is the frozen noodles). You might have to add some water or more broth after you add the noodles.
I have a really big crockpot. You might have to adjust the amount of veggies you put in accordingly. I have been known to run out of room for the noodles because I put too much other stuff in there...
4 chicken breasts cut in pieces - uncooked
1 bag of cut carrots (if you are lazy like me)
2 stalks of celery chopped
4 medium size potatoes
1 small zucchini chopped
1 small yellow squash (about the same size as the zucchini) chopped
1/2 tsp garlic (more if you like garlic)
1/2 tsp dehydrated onion flakes
1 large can of chicken broth (I use the low sodium kind)
Procedure
Just chop it all and throw it in there. I put it on low all day and then about 30 minutes before we want to eat I put in noodles (our favorite is the frozen noodles). You might have to add some water or more broth after you add the noodles.
I have a really big crockpot. You might have to adjust the amount of veggies you put in accordingly. I have been known to run out of room for the noodles because I put too much other stuff in there...
Carrot Ginger Soup (Carla)
Ingredients
2 cups carrots, peeled and chopped (about 6 medium)
2 cups vegetable broth (or chicken broth if you must)
1 cup milk (or soy milk)
1.5 inches of fresh ginger, minced.
Procedure
Boil carrots, ginger and broth until carrots are soft, add milk. Puree in food processor or with a hand blender. I usually at least doublethis recipe. Today I tripled it and ended up with 3 quart jars full.
2 cups carrots, peeled and chopped (about 6 medium)
2 cups vegetable broth (or chicken broth if you must)
1 cup milk (or soy milk)
1.5 inches of fresh ginger, minced.
Procedure
Boil carrots, ginger and broth until carrots are soft, add milk. Puree in food processor or with a hand blender. I usually at least doublethis recipe. Today I tripled it and ended up with 3 quart jars full.
Bean Soup
Ingredients
1 med Onion finely chopped
1 can chicken broth
1 can black beans
1 can kidney or pinto beans
1 can refried beans
1 can mexican stewed tomatoes
Procedure
Cook onions in pot until tender, add all the canned ingredients, salt and pepper to taste. Sometimes I garnish with shredded pepper jack cheese.
1 med Onion finely chopped
1 can chicken broth
1 can black beans
1 can kidney or pinto beans
1 can refried beans
1 can mexican stewed tomatoes
Procedure
Cook onions in pot until tender, add all the canned ingredients, salt and pepper to taste. Sometimes I garnish with shredded pepper jack cheese.
Friday, January 30, 2009
Crock Pot Stew (Crystal)
Ingredients
1.5 lbs stewing meat
5 cups chopped potatoes
1.5-2 cups chopped carrots
2-3 celery stalks chopped
1 onion chopped
1-2 cups frozen peas
1 packet McCormicks beef stew seasonings
2 cups of water (may need more)
a few dashes of oregano
Procedure
Brown stewing meat on stovetop - you can use half of the onion to brown it with as well.Pour all of the meat (I use the juices too) in crock pot.Layer all of the veggies on top.Mix season packet, oregano and water (I use my tupperware shaker thing) and pour over mixture. You might need to add water if everything isn't covered.Cook on low for 8-10 hours.Serve with bisquick biscuits.
Bisquick biscuits:
1 cup Bisquick
1/3 cup milk
Mix together with fork, drop onto ungreased cookie sheet. Bake at 400 degrees for 9 minutes. (Recipe is on the box) - so good, so easy. I use the Heart Healthy Bisquick. :)
1.5 lbs stewing meat
5 cups chopped potatoes
1.5-2 cups chopped carrots
2-3 celery stalks chopped
1 onion chopped
1-2 cups frozen peas
1 packet McCormicks beef stew seasonings
2 cups of water (may need more)
a few dashes of oregano
Procedure
Brown stewing meat on stovetop - you can use half of the onion to brown it with as well.Pour all of the meat (I use the juices too) in crock pot.Layer all of the veggies on top.Mix season packet, oregano and water (I use my tupperware shaker thing) and pour over mixture. You might need to add water if everything isn't covered.Cook on low for 8-10 hours.Serve with bisquick biscuits.
Bisquick biscuits:
1 cup Bisquick
1/3 cup milk
Mix together with fork, drop onto ungreased cookie sheet. Bake at 400 degrees for 9 minutes. (Recipe is on the box) - so good, so easy. I use the Heart Healthy Bisquick. :)
Beef Stew (Brenda)
Ingredients
1 lb of stew meat (I use more because I have a huge crockpot and a huge family)
4 carrots
5 or 6 medium potatoes
1 Tbls dehydrated onion flakes
1 Tbls garlic pepper
1 large can of low sodium beef stock
Procedure
Cook on low all day. My kids like to eat this over egg noodles.
1 lb of stew meat (I use more because I have a huge crockpot and a huge family)
4 carrots
5 or 6 medium potatoes
1 Tbls dehydrated onion flakes
1 Tbls garlic pepper
1 large can of low sodium beef stock
Procedure
Cook on low all day. My kids like to eat this over egg noodles.
Tomato Soup and Noodles (Erin)
Ingredients
1 can tomato soup
1 package macaroni noodles
salt
pepper
Procedure
Make soup. Add macaroni noodles. Salt and pepper to taste (I like a lot of pepper to make it spicy). Can add cheese if desired.
1 can tomato soup
1 package macaroni noodles
salt
pepper
Procedure
Make soup. Add macaroni noodles. Salt and pepper to taste (I like a lot of pepper to make it spicy). Can add cheese if desired.
Sunday, November 30, 2008
Taco Soup ~ Erin
taco soup
one lb hamburg
1 chopped onion
cook and drain fat.
add 1 can diced tomatoes, 1 can rotel, 1 pkg taco seasoning, 1 pkg hidden valley ranch dry mix, 1 can of corn, 1 can ranch beans, couple cans or more of water. Simmer 30 minutes.
one lb hamburg
1 chopped onion
cook and drain fat.
add 1 can diced tomatoes, 1 can rotel, 1 pkg taco seasoning, 1 pkg hidden valley ranch dry mix, 1 can of corn, 1 can ranch beans, couple cans or more of water. Simmer 30 minutes.
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