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Di's Tastes of Texas & More

SOUPS

Texas Summer Garden Soup

Vegetable Cooking Spray
1 cup Onion, chopped
1 clove Garlic, minced
1 cup fresh Corn, cut from
the cob (about 2 ears)
1 cup Carrots, sliced
1 med bell pepper red or yellow, cut into small pieces
 4 10-12-oz cans Chicken broth
1 tsp vegetable flavored bouillon granules
1 cup Zucchini, sliced
1 cup Yellow Squash, sliced
2 T Fresh Oregano, minced
1 T Fresh Parsley, minced
1/4 tsp Pepper

Coat a large Dutch oven with cooking spray and place over
medium heat until hot. Add onion and garlic; saute 3 minutes or
until tender, stirring frequently. Add corn, sliced carrots, and bell
pepper. Cook 5 more minutes, stirring frequently. Add chicken
broth and bouillon and bring to a boil. Cover, reduce heat, and
simmer for 15 minutes or until carrots are tender. Add remaining
ingredients and cook uncovered for 5 minutes. Serve warm.
Serves 8


Texas Taco Soup

2 lbs ground beef (browned
& drained)
1 can Rotel tomatoes
1 can diced tomatoes
2 cans cream corn
 1 can white hominy
1 can pinto beans
1 can Ranch Style beans
1 pkg taco seasoning
1 pkg Original Ranch dressing mix

DO NOT DRAIN CANS.
Mix in crock pot and add water to just below the rim of the pot.
Cook for 1 hour.

To serve: Place some tortilla chips in the bottom of each bowl.
Pour soup on top of chips.
Sprinkle with grated cheddar cheese and serve.
This recipe will serve 10-15 people.


Easy Texas Soup

1 lb. ground beef
1 sm. diced onion
1 Lg. can of V8 Tomato Juice
1 bag frozen mixed vegetables
1 Lg. baking potato, diced
1 tsp mince garlic
black pepper to taste

Brown ground beef with diced onion in a large kettle,
drain well. Add V8 Juice, and all other ingredients.
Simmer over low heat for 1 hour. Best served the next day.
I have 2 suggestions for this recipe.
The first being, do not add salt.
The V8 has a great deal of salt already in it. Bring the salt
to the table and let each add thier own. The second is,
use the basics of this recipe for any soup.
Use a different type of meat and find that you
will enjoy it just as much, if not more.
This recipe will feed 4-6 people.




August 1999


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