1 pound stew beef, cut into bite-sized pieces 6 carrots, peeled and cut into chunks 2 potatoes, peeled and cut into chunks 2 onions, chopped 2 (10.5 oz.) cans condensed tomato soup 1 (10.5 oz.) soup can water
Mix together all ingredients and put in ovenproof dish. Cover and bake 5 hours at 250° F.
Seven-Can Tortilla Soup
1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can pinto beans, drained and rinsed 1 (14.5 oz.) can diced tomatoes, drained 1 (15 oz.) can sweet corn, drained 1 (12.5 oz.) can diced chicken breast, drained, or 2 cooked and shredded chicken breasts 1 (10 oz.) can green chile enchilada sauce 1 (14 oz.) can chicken broth 1 (1 oz.) packet taco seasoning or 2 tablespoons homemade taco seasoning 1 teaspoon cumin 1 teaspoon chili powder
Add all ingredients to large stockpot. Bring to boil, then let simmer on low for 30 minutes.
You can also cook this in your slow cooker on low heat for 2–3 hours. Serve topped with shredded cheese, sour cream, diced avocados, and tortilla chips.
Note: To make this a freezer meal, pour all ingredients into resealable gallon-sized freezer bag and lay flat in freezer. When ready to eat, remove bag from freezer and place in fridge. Thaw for 24 hours. Spray slow cooker with nonstick cooking spray. Dump ingredients from bag into slow cooker and stir. Cook on low heat for 2–3 hours.
1 green bell pepper, diced 1 onion, diced 2½ teaspoons garlic, minced 2 cups vegetable broth 1 (8 oz.) can tomato sauce 1 (15 oz.) can great northern beans, drained and rinsed 1 (15 oz.) can red kidney beans, drained and rinsed 1 (15 oz.) can pinto beans, drained and Rinsed 1 (15 oz.) can cannellini beans, drained and rinsed 1 (15 oz.) can black beans, drained and rinsed 2 teaspoons cumin 1 teaspoon paprika 1 teaspoon salt 1 teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon cracked pepper
In large pot, sauté bell pepper and onion over medium-high heat until onions are translucent. Add garlic, cook and stir 30 seconds. Pour in broth, tomato sauce, and all beans. Mix until well combined. Bring soup to boil. Add cumin, paprika, salt, garlic powder, onion powder, and cracked pepper. Mix well. Serve with corn chips, green onions, cheese, sour cream, guacamole, or other preferred soup garnishes.
2 tablespoons butter or margarine 1 cup celery, diced 1 cup carrots, diced 1 cup onions, diced 1 (28 oz.) can Italian tomatoes 3 (13.75 oz.) cans chicken broth 2 (16 oz.) cans kidney beans, drained and rinsed 1 cup cabbage, shredded ½ pound zucchini, cubed ½ cup uncooked small macaroni 1 tablespoon fresh parsley, chopped 1 teaspoon dried basil 1 (10 oz.) package frozen peas Salt to taste Grated Parmesan cheese
In large pot over medium heat, melt butter and add celery, carrots, and onions. Cook 10 minutes. Stir in tomatoes, chicken broth, kidney beans, cabbage, zucchini, macaroni, parsley, and basil. Simmer 20 minutes or until macaroni is tender. Add frozen peas and heat through. Add salt to taste. Serve with grated Parmesan cheese.
Note: For best flavor, make this soup the day before you serve it.
Red Bell Pepper Soup
1 red bell pepper ½ cup onions, diced 2 tablespoons butter 2 cloves fresh garlic, pressed ¼ teaspoon pepper, white if available ½ fresh lime, juiced 1 teaspoon sugar ¼ cup butter ¼ cup flour 2 cups half-and-half cream Cilantro or thyme, chopped finely
Microwave red bell pepper on high for 2 minutes. Cut into pieces and purée in blender. In saucepan, sauté onions in 2 tablespoons butter until tender. Add garlic, pepper, lime juice, and sugar. Heat and stir for 1 minute. Add red pepper purée and remove from heat. In separate saucepan melt ¼ cup butter. Add flour and stir until well blended. Add half-and-half cream, stirring constantly until mixture reaches boil. Continue cooking for about 2 more minutes. Add pepper mixture and stir. Serve hot. Garnish with chopped cilantro or thyme.
1½ pounds ground beef ¾ cup onions, chopped 1 teaspoon salt ¼ teaspoon pepper 1 (10.75 oz.) can condensed tomato soup 1 (10.75 oz.) can condensed cream of mushroom soup 1 (10.75 oz.) soup can of water 4 potatoes, peeled and cut into ½-inch cubes 4 carrots, peeled and sliced into –inch slices 3 ribs celery, diced
Brown ground beef and onion in large frying pan. Add salt and pepper while meat is browning. When meat is done and onion is soft and translucent, transfer into colander to drain excess fat. Return mixture to frying pan and add soups and water. Simmer 5 minutes. Arrange potatoes, carrots, and celery in 9×13-inch baking pan. Pour meat and soup mixture over vegetables and stir. Cover with aluminum foil. Bake 1½–2 hours at 350° F or until vegetables are tender.
Note: Serving yield can easily be increased by adding more vegetables, another can of tomato soup, and ½ can water.
Recipe from Lion House Soups and Stews