r afternoon.
In large soup pot saute onion, carrot, and
Wash beans.
Combine beans, 7 cups water, all seasonings and ham hocks in large gumbo pot.
Bring to a boil; reduce to simmer. Add onions, celery, garlic, tomatoes and peppers.
Simmer for 2 hours, stirring occasionally.
Do not break peppers.
Remove ham hock; remove meat from bone and discard bones.
Add remaining meats, except shrimp.
Cook 1 1/2 hours longer.
Add shrimp the last 15 minutes.
Makes 12 (10-ounce) servings.
Freezes well.
ntil well browned, 8 to 10 minutes. Meanwhile, set slow cooker
Add cold water to soup pot, add organic, very low
Cook 1 1/2 hours.
Makes 14 cups or 10 large servings.
arge airtight plastic container).
Soup Directions:
Sort and wash
Brown ground chuck in non stick skillet, then create the following layers in slow cooker.
Layer 1, 1/4 of potatoes, 1/2 of the onions, salt, and pepper.
Layer 2 half can of corn.
Layer 3 one fourth of the potatoes.
Layer 4 half can of peas.
Layer 5 one fourth of the potatoes, mixed with remaining onions, salt, and pepper.
Layer 6 remaining corn.
Layer 7 remaining potatoes.
Layer 8 remaining peas and water.
Layer 9 ground chuck.
Layer 10 mushroom soup.
Cover and cook on high for 4 hours.
Cover ham with water.
Bring to a boil, turn down, simmer for 1 hour.
Remove meat.
Add beans and potatoes.
Cut meat into bite-size pieces and return to broth.
When beans and potatoes are cooked, soup is done, about 1 hour.
Brown beef; drain.
Add sausage and brown some more.
Add water, tomato sauce, tomatoes, Veg-All, beans and starter mix. Cook in large pot on high for 15 to 20 minutes, then let simmer for 30 to 45 minutes.
The best soup in Ware County!
As the chicken is timing out on the boil, get out your trusty 8 to 10-quart soup pot.
Put about 3 quarts of water in it and put the heat on full (you are going to be adding so many ingredients that it won't boil right away).
Add ingredients to soup pot.
adle 1 cup soup into each of 10 ovenproof soup bowls. Divide the
Saute onions and sausage in soup pot. Mix in other ingredients.
Simmer as long as you like.
Ta-Da! This is really wonderful! And you can make it in a jiffy. If you'd like it thicker use a little water with corn starch.
njoy.
Like most chili recipes, this one tastes better the
ater and let sit for 10 minutes; place shrimp in a
r bowl combine egg with soup and 1/2 teaspoon seasoned
Brown 1.5 lbs. ground beef. Drain excess fat off the hamburger. Add onion salt and one can of tomato soup, and one half soup can of water. Simmer for 10 minute In a small bowl, mix 2 Tblsp flour and 5 teaspoons of chili powder together and then add 1/2 cup of water to that mixture -- add to hamburger and soup mixture, simmer for 10 minute add the two cans of chili beans. simmer on low for 30-45 minute.
br>Fill each dish with soup, about 1 1/2 cups
ften. Remove onions to a soup pot.
Add another tablespoon
Combine ground beef, rice, milk, minced onion, salt and pepper in bowl. Mix lightly, but well. Drop rounded tablespoonfuls of mixture into 13 x 9 x 2 inch baking pan.
Combine tomato soup and water in bowl; mix well. Pour over meatballs. Cover baking pan tightly with aluminum foil.
Bake in 350\u00b0F oven 1 hour or until hot and bubbly. Makes 6 to 8 servings.
Farm Journal's Best Ever Recipes.
add browned meat. Simmer for 10 minutes then add everything else