Mexican Vegetable Soup 2 Recipe

Free Recipe Mexican Vegetable Soup 2

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Mexican Vegetable Soup 2 Recipe

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

Mexican Vegetable Soup 2 Preparation

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<barbra@pipeline.com> on Feb 09, 1998

Cooking Temperature:

Recipe Serves: 1

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