Posted on

Taco Soup

  • 1 lb ground beef
  • 1 onion, chopped
  • 4 8 oz cans tomato sauce 0r 1 can tomato sauce and 28 oz of canned tomatoes
  • 8 oz water
  • 1 pkg taco seasoning
  • 1 to 2 can kidney beans and/or 1 can chili beans depending how much you like beans
  • 10 oz frozen or 1 can of canned corn

Brown ground beef and onions. Put all ingredients with juices in with the browned beef and onion. Simmer in crockpot on low for 2 hours or 30 minutes on the stove.

Serve with cheese and sour cream and tortilla chips.

You can really do what you want with this recipe. You could even use 1/2 salsa or taco sauce and with 1 Tablespoon chili powder and 1/2 Tablespoon garlic instead of the taco seasoning.

Posted on

Potato Soup – Grandma Dennis

  • Potatoes peeled and cubed into bite size pieces
  • Water
  • Salt
  • Evaporated Milk

Place cut and peeled potatoes into pan with water and salt added. Boil till tender. When done add a can of evaporated milk to the water left in the pan and season to taste with salt and pepper. Heat and serve.

This recipe can be used for like 3-6 or 8 potatoes. The less potatoes the more rich it is because there is more milk.

Posted on

Zupa Toscanna Soup – Olive Garden

1  1/2 cups spicy sausage links — 12

2 medium potatoes, cut in half lengthwise, then cut into 1/4″ slices

3/4 cup onions, diced

6 slices bacon

1  1/2 teaspoon minced garlic

2 cups kale leaves, cut in half, then sliced

2 Tablespoons chicken base

1 quart water

1/3 cup heavy whipping cream

Preheat oven to 300 degrees.  Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut in half lengthwise, then cut at an angle into 1/2 inch slices.

Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear.  Remove bacon and crumble.  Add garlic to the onions and cool an additional 1 minute.  Add chicken base, water, and potatoes, simmer 15 minutes.  Add crumbled bacon, sausage, kale, and cream.  Simmer 4 minutes and serve.