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Title: Mexican Vegetable Soup Categories: Soups* Yield: 1 Servings 1/2 lb Ground Beef 1 Pouch Lipton Tomato -Vegetable Soup 1 cn Tomato Sauce; (7 /12 Oz) 2 c Water 1 cn Red Kidney Beans 1 c Frozen Corn Kernels 1 c Diced Zucchini; Optional 1 1/2 ts Chili Powder; Up To 2 Tsp. 1 ts Oregano 1/2 ts Garlic Powder Grated Cheddar Cheese Chopped Tomatoes Sliced Green Onions Ripe Olives Sour Cream Mexicasa Nacho Chips In a dutch oven or large heavey saucepan, brown ground beef; drain fat. Add soup mix, tomato sauce, water, kidney beans, corn, zucchini, and seasonings; mix well. Bring to a boil, then reduce heat, cover and simmer 15 minutes. Garnish as desired. May be frozen. Microwave: In an 8-cup covered casserole, crumble ground beef. Heat at HIGH 3-4 minutes, break up and drain. Add remaining ingredients; mix well. Heat, covered at HIGH 3-5 minutes or until boiling. Heat at medium 5-8 minutes. Let stand, covered, 5 minutes Makes 4-5 servings. Recipe by: Lipton Shortcut Cookbook Posted to brand-name-recipes by Barbra |