Robyn’s Taco Soup
Quick and easy!
1 envelope taco seasoning
1 envelope ranch seasoning
1 can kidney beans-DO NOT DRAIN
1 can chili beans-DO NOT DRAIN
1 can corn-DO NOT DRAIN
1 8oz. can tomato sauce
1 8oz can of water
Brown hamburger with taco and ranch seasonings. Drain fat if any. Then add all other
(submitted by Sharon)
1/4 cup KRAFT Zesty Italian Dressing
1 cup chopped onions (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped carrots (about 1 medium)
1 can (14 1/2-0z) diced tomatoes, undrained
1 can (19-oz) red kidney beans, drained, rinsed
2 cans (14-oz each) vegetable broth
2 cups water
1 tsp Italian seasoning
1 1/2 cups small shell macaroni, uncooked
1/2 cup grated parmesan cheese
Heat dressing in a large nonstick skillet on medium high heat. Add onions, celery and carrots; cook 2 min or until crisp-tender, stirring occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water and Italian seasoning; stir. Cover with lid.
Cook on low for 6 hours or high for 3 hours. Stir in macaroni and cook for 15 more minutes until macaroni is tender. Sprinkle with cheese just before serving.
Mom's Potato Soup
3 cups diced, peeled potatoes uncooked
1/2 cup diced celery
1 1/2 cups chicken bullion (2 cubes with 1 1/2 cups hot water)
1/2 cup onion diced
1/2 tsp salt
2 cups milk
1 cup sour cream
2 Tbsp flour
1 Tbsp chives, chopped (optional)
Cook potatoes, celery and onion in bullion, water and salt. Cover and cook until potatoes ar
e tender. DO NOT OVERCOOK potatoes - you almost want them a little undercooked. Do not drain off liquid. Add 1 cup of the milk and heat. Watch so that it doesn't burn. In a medium bowl, mix sour cream, flour and remaining milk. Add that mixture to the potato mixture. Cook over low heat until thick and heated through. I like to serve this with a little grated cheese on top.
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