I've been updating my recipe file. Trying to put in some of the family recipes that have been floating around and give them names and folks the credit for them if I can remember who.
This one comes from my cousin Bill O'Brien's wife, Theresa. she made it a couple of years back at a family get together at their place.
Theresa's Mexican Minestrone Soup
Created by Theresa O'Brien
Submitted by Debra O'Brien
Ingredients
1 lb. Ground Turkey Meat, browned and drained of fat
3 cans Campbell's Minestrone Soup
1 can Rottel Chili and Tomatoes
3 cans Water
8 oz Mexican Velveeta Cheese, in 1/2' cubes
1. In a large soup pot brown meat and drain fat. In the same pot replace meat and add next three
Ingredients.
2. Bring to a low simmer for 5 minutes. Turn off heat and stir gently in 1/2 inch cubed Mexican Velveeta Cheese.
3. As soon as cheese had melted it is ready to serve.
Serve with fresh hot bread rolls
Variations:
1. To reduce heat use a can of diced tomatoes and 1/2 cup off cooked diced green peppers.
2. To make it go farther add pasta with more seasoning.
3. Any ground neat can be used as long a the meat is drained of extra fat.
Debra<><
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