Thursday, September 1, 2011

Michelle's Soup

Our friend, Michelle Leach, made this soup. It is so delicious! Thanks to Michelle for her impeccable hospitality and friendship. I emailed her for the recipe as soon as we arrived in Sydney because of the winter season we experienced. This hearty soup is perfect for cold nights. In Australia, we're cheering for spring as the Americans are eager for fall weather.

1 lb of ground beef or turkey browned
2 cans of Progresso minestrone soup
1 can of Rotel tomatoes
1 can of pinto beans or kidney beans
1 can of corn
1/2 lb of Velveeta cheese

Brown the ground beef or turkey. In a big sauce pan, mix the Rotel tomatoes and Velveeta to melt. Add remaining ingredients to sauce pan. Let it boil and then simmer for 10-15 minutes. You can add chicken broth or tomato juice to make it more soupy. We like to serve it over Fritos, but we couldn't find Fritos in Australia, so we used tortilla chips. Freeze any leftovers.
The bowl is dirty because this is the second helping of the soup!

Optional toppings: sour cream, shredded cheese, jalapenos

E: 10 - it doesn't get any easier than this
A: 9 - don't take Velveeta for granted
T: 9
HH: 10

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