Saturday, August 30, 2008

Football Food

Okay, so hubby and I typically claim football Saturdays as chili nights. However, it is too darn hot to have chili. We settled on soup. Now I know you are probably thinking that it would be too hot for soup if that is the case for chili. I have no explanation except for the fact that we agreed to hold off on chili for a couple of weeks. The end result was that our meal was really good.

Vegetable Soup:

1 lb. lean ground beef
1/2 medium onion, finely diced
1 can petite cut diced tomatoes
2 Tbsp. salsa
1 pkg. Ranch dressing mix
1 pkg. Italian dressing mix
4 potatoes, peeled and diced
1 bag crinkle cut carrots
1 can black beans, rinsed and drained
1 can green beans, drained
salt and pepper to taste
1 32 oz box beef broth
1 Tbsp. worcestershire sauce

Place carrots and potatoes in dutch oven with beef broth. Cover and simmer while meat cooks. Brown and drain the meat and onion. Return to skillet and add both dressing packets. Stir in diced tomatoes and salsa. Combine meat mixture with broth and veggie mixture. Stir in both cans of beans. Add worcestershire, salt, and pepper to taste. Cover and simmer 20-25 minutes. Serve with Mexican cornbread.

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