Friday, December 11, 2009


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!

1 comment:

emily said...

OK, this is another winner from Rachael Ray -- the recipe I told you about that tastes like it will keep you from catching cold. SO GOOD. The proportions serve 4:

3 tablespoons vegetable oil
2 teaspoons crushed red pepper
4 cloves garlic, chopped
2-inch piece fresh ginger, peeled and cut into THIN slivers with a veg. peeler, or grated
8 oz baby portobello mushrooms, sliced
1 medium bok choy, trimmed and cut crosswise into 3 inch long pieces, then cut lengthwise into strips
5 cups chicken stock or broth
1 1/2 lb peeled deveined medium shrimp
8 oz vermicelli
4 green onions, sliced

Heat a medium soup pot over medium high heat. Add oil, pepper, garlic, ginger, mushrooms, and bok choy; season with salt and pepper. Add broth. Cover the pot and bring to boil. Add shrimp and noodles and cook 5 minutes. Add green onions and let sit with heat off 2-3 minutes more.

If you have it, add a bit of oyster sauce. Smells nasty but makes the finished soup taste even better!