Here is "soup" recipe #2. This one is also from my sister Suzanne and has been a family favorite since before her oldest child arrived on the scene 17+ years ago!
1 1/2 pound ground beef (we use ground venison)
1 medium onion, chopped
1/2 c. green pepper, chopped
1 can tomato soup, undiluted
1 16-oz. can diced tomatoes, undrained
1 16-oz. can kidney beans, undrained
1 T. chili powder
1 t. salt
1/2 t. pepper
1/2 t. garlic powder.
Cook meat, onion, and pepper until meat is browned. Drain off fat. Add remaining ingredients and stir. Reduce heat and cover; simmer 1 hour. Serves 4.
Note: This recipe doubles or triples easily. When I make "multiples," I use a variety of beans - a can of red beans, a can of black beans, and sometimes a can of chick peas. Also, instead of using two cans of tomatoes, I sometimes use one can of diced tomatoes and one can of Rotel/diced-tomatoes-with-green-chilis....adds a little more heat!
I like this recipe because it comes together easily and all the ingredients are things I typically keep on hand. We usually serve this with grated cheese, corn chips, and sour cream available as toppings. Great on a cold winter evening!
3 weeks ago