ChrisL
Diamond Member
I cheat with my soups, I use the canned soups as a base. Take "potato" soup;
1 large can cream of potato soup
1 large can cream of broccoli soup
2 cans cheddar cheese soup
1 or 2 small bags of frozen broccoli (depending on taste)
2 cups diced potatoes (the frozen hash browns work great)
1/4 small onion, diced
2 cups diced cooked ham or chicken
1 tsp paprika
1/4 tsp black pepper
1/4 tsp Dijon mustard
1 to 1 1/2 cups shredded cheddar cheese
1 clove garlic, crushed (optional)
Mix everything together except the shredded cheese, cook on med low for two hours stirring frequently, add shredded cheddar cheese in the last 5 minutes of cooking and blend well.
Halve the recipe for smaller amounts. Leftovers can be stored in containers for up to one week.
I have a simpler one that we enjoy a lot for a quick hearty hot supper. I call it 1 x 4 soup:
1 lb hamburger well browned, drained, seasoned to taste with salt & pepper
add 1 can minestrone soup
add 1 can pinto beans
add 1 can rotel tomatoes (we use the one with green chile)
stir together and heat
serve with crackers or cornbread
serves two or three with generous portions
just double for a bigger group (but then you call it 2 x 4 soup)
We haven't found anybody yet who doesn't like this and we feed some very picky people
The only ingredient I like is the hamburger. I don't eat minestrone, any beans but green beans, and almost always avoid tomato. Hell, I don't even like cornbread.![]()
I hate beans except green beans too! I even leave them out of my chili and substitute red peppers instead.