Brown the hamburger.
Drain the grease, then put the Italian tomato soup and brown sugar and chili powder.
Cook until hot. Taste to see if you need more seasoning.
Then turn the heat down to low and put the cheese on top.
Cover and let the cheese melt. Then put on the buns.
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
Place turkey in casserole dish.
Cover with cheese and top with Italian tomato soup from can.
Garnish as desired.
Bake at 350\u00b0 for 30 minutes.
Combine soup, milk, butter and sugar in a heavy saucepan. Heat.
Yields 4 to 6 servings.
Chop bacon into 1/2\" pieces and saute until almost done.
Add onions, garlic, and celery; cook to soften, about 8 minutes.
Add all to crock pot.
Add remaining ingredients and cook on LOW for 6-8 hours.
Cool and refrigerate overnight for best flavor.
To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
In a large heavy soup pot or dutch oven over
roth. If you prefer your soup with a thicker consistency, reduce
e prepared differently for this soup. Omit 1 Tablespoon of the
nto much smaller bits.
Chili should reduce substantially to thicken
side.
To make the Soup:
In a large pot
ide for dipping.
This recipe will serve 2-5 people
ink.
Meanwhile, in a soup kettle or Dutch oven, saute
at.
Add in garlic, chili pepper flakes and jalapeno pepper
Brown ground beef and sausage. Drain fat. Place all ingredients in stock pot except pasta and garnish. Heat to boiling then cover and reduce heat to simmer. Cook three hours. Cook pasta according to package directions. Drain. Add pasta to soup bowl by the hand full, add soup. Garnish with cheese and serve.
Enjoy!
side.
TO PREPARE THE SOUP:
Heat oil in a
heet.
To make the soup: Bring the broth to a