Stir tomatoes, kidney beans, black beans, corn, vegetable broth, carrots, celery, onion, chili powder, and garlic together in a large saucepan. Place a cover on the pan and bring the mixture to a boil. Reduce heat to low and cook chili-soup at a simmer until the vegetables are tender, about 30 minutes.
Ladle chili-soup into 4 bowls; top each portion with 1/4 cup Mexican cheese blend and 1 tablespoon sour cream.
Fry ground beef with onion until done.
Add chili beans, chili soup and tomato sauce.
Fill chili soup can with water and add to mixture.
Add brown sugar, cinnamon and cocoa.
Bring to boil. Reduce heat and simmer for at least 1/2 hour.
Cook spaghetti until done.
Drain.
Serve chili over spaghetti and top with Cheddar cheese to taste.
In a large skillet, saute onion and green pepper in shortening until vegetables are tender. Stir in chili soup, water, vinegar and
Worcestershire sauce. Heat. Prepare cornbread mix as directed on package. Spread chili mixture evenly in a greased baking dish (10 x 6 x 2 1/2-inch). Spread batter over chili mixture. Bake at 400\u00b0 for 15 to 20 minutes. Let stand 5 minutes before serving. Makes 6 to 8 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
f sauce, can of water, chili beans and any seasonings (I
side.
TO PREPARE THE SOUP:
Heat oil in a
Brown hamburger and drain.
Combine tomato juice and soup in pan or slow cooker. Add hamburger and beans; boil for 5 minutes. Turn down heat.
Add chili powder and pepper to taste.
This is a quick, easy, perfectly seasoned soup that tastes like it was simmered all day.
Serves 4.
Put everything but the cheese and sour cream in a pot and simmer for about 15 minutes.
Add sour cream and grated cheese to soup in individual bowls.
ot flavour gradually.) Nokedli for soup - recipe below.
Hint:\tOne important
Brown meat and onions; drain. Add taco mix and cream of mushroom soup. (May stir in 1/2 cup water.) Heat tortillas in damp cloth in microwave for 1 minute or heat by dipping in hot cooking oil. Heap mixture on tortilla; add cheese and roll up. Place into 9 x 12-inch baking dish or pan.
Cover with heated chili. Add remaining cheese and onion to top. Bake at 350\u00b0 for 45 minutes.
In a large pot, mix all ingredients except the noodles. Bring soup mixture to a boil, and then stir in noodles. Reduce to low heat and simmer for 20-30 minutes, until noodles are ready. Serve as is, over mashed potatoes, or with bread & butter.
(*TIP: If you would like to make a healthier, cheaper, and less salty version, make your own condensed cream of chicken and mushroom soup by doubling \"Homemade Condensed Cream of Chicken or Mushroom or Celery Soup Recipe #397758\").
Brown and drain ground beef.
Cook macaroni and drain.
Mix beef and macaroni, chili and tomato soups and mix well in skillet. Cook through and add cheese on top to melt.
May add onions and green pepper when browning beef.
This recipe makes 3 gallons of soup.
If you'd like your soup even a bit thinner or
resh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons unsalted butter
Combine all ingredients in crock-pot; cook on low for about 6 hours.
Chicken noodle soup recipe serves 4.
il.
In a hot soup pot, begin cooking the carrots
ake at 400\u00b0F (while soup is cooking). Sprinkle with salt
Heat oil in Dutch oven over med.
-highheat.
Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
Drain.
Add all remaining chili ingredients, except potatoes.
Leave hot peppers whole.
Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
Remove bay leaf and hot peppers.
To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.