Ingredients:
1 lb. of lean, ground beef, 1 onion
1 bell pepper
1 (8 oz.) can of stewed tomatoes
1 (8 oz.) can of tomato
sauce
1 pkg. of chili seasoning mix
Instructions:
Season and brown lean ground beef. Strain well to remove
extra fat. Mix onion, and bell pepper, then add stewed
tomatoes, tomato sauce and chili mix. Simmer on low-medium
temperature for approximately 10 minutes and enjoy!
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Showing posts with label soup. Show all posts
Showing posts with label soup. Show all posts
Monday, April 23, 2012
Sunday, April 22, 2012
Eat All You Want Soup!
Ingredients:
Cabbage (shredded)
Squash (sliced)
1 can stewed tomatoes
1 can Rotel tomatoes
1 chopped onion
1 chopped bell pepper
Several stalks of finely chopped celery
Peeled and diced turnip root
1 packet of Goya ham-flavored seasoning
1 can water chestnuts
1 container of sliced mushrooms
1 can of fat-free broth
(You may add any of the thermic vegetables to the soup.)
Instructions:
In large pot combine 1 can stewed tomatoes, 1 can Rotel tomatoes, 1 chopped onion, 1 chopped bell pepper, several stalks of finely chopped celery, peeled and diced turnip root, 1 packet of Goya hamflavored seasoning, 1 can water chestnuts, 1 container of sliced mushrooms. Bring to hard boil for 15 minutes to let veggies tenderize.
Add shredded cabbage, sliced squash, cover and turn to low. Remove from heat when cabbage and squash are tender enough for your taste.
(Note: The Goya seasoning has MSG in it, so don't add if you are sensitive to it or have allergies. Rotel tomatoes are on the spicy/hot side, so only use them if you enjoy spicy foods. If you do not care for spicy foods, use regular tomatoes instead.)
This soup is loaded with thermic vegetables, so you can eat this whenever you are hungry.
Cabbage (shredded)
Squash (sliced)
1 can stewed tomatoes
1 can Rotel tomatoes
1 chopped onion
1 chopped bell pepper
Several stalks of finely chopped celery
Peeled and diced turnip root
1 packet of Goya ham-flavored seasoning
1 can water chestnuts
1 container of sliced mushrooms
1 can of fat-free broth
(You may add any of the thermic vegetables to the soup.)
Instructions:
In large pot combine 1 can stewed tomatoes, 1 can Rotel tomatoes, 1 chopped onion, 1 chopped bell pepper, several stalks of finely chopped celery, peeled and diced turnip root, 1 packet of Goya hamflavored seasoning, 1 can water chestnuts, 1 container of sliced mushrooms. Bring to hard boil for 15 minutes to let veggies tenderize.
Add shredded cabbage, sliced squash, cover and turn to low. Remove from heat when cabbage and squash are tender enough for your taste.
(Note: The Goya seasoning has MSG in it, so don't add if you are sensitive to it or have allergies. Rotel tomatoes are on the spicy/hot side, so only use them if you enjoy spicy foods. If you do not care for spicy foods, use regular tomatoes instead.)
This soup is loaded with thermic vegetables, so you can eat this whenever you are hungry.
Sunday, April 15, 2012
Savory Onion Soup
Ingredients:
2 cups sliced onions
2 tsp minced garlic
1—16 oz can fat-free beef broth
1—16 oz can fat-free chicken broth
1 bay leaf
Fresh ground black pepper to taste
Instructions:
In a non-stick pan over medium high heat, stir fry onion and garlic until the onions are tender and caramelized. A few drops of water may be added as needed to prevent the onions from scorching. When the onions are tender, add the two cans of broth, the bay leaf and the fresh ground black pepper. Bring the soup to a boil. Reduce the heat and simmer for 10 minutes. Serve 8 ounces in a warm bowl and enjoy.
2 cups sliced onions
2 tsp minced garlic
1—16 oz can fat-free beef broth
1—16 oz can fat-free chicken broth
1 bay leaf
Fresh ground black pepper to taste
Instructions:
In a non-stick pan over medium high heat, stir fry onion and garlic until the onions are tender and caramelized. A few drops of water may be added as needed to prevent the onions from scorching. When the onions are tender, add the two cans of broth, the bay leaf and the fresh ground black pepper. Bring the soup to a boil. Reduce the heat and simmer for 10 minutes. Serve 8 ounces in a warm bowl and enjoy.
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