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Santa Fe Soup Recipe

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This recipe for Santa Fe Soup, by , is from Danyelle and Jessica Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Rossi
Added: Saturday, November 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground beef
1 medium onion
1 6 ounce can kidney beans (drained)
1 can vacuum packed corn
1 large can diced tomatoes (include the juice)
1 can Ro-tel tomatoes
1 pound box of mild Mexican Velvetta Cheese

Directions:
Directions:
In a large soup pot brown together 1 pound of ground beef and 1 diced up medium onion.
Once ground beef and onion is browned add in the drained kidney beans, corn, diced tomatoes and juice, Rotel tomatoes and 1 pound of Mexican Velvetta Cheese. Cook on medium heat until cheese is totally melted. Stirring often. If too thick add small amount of water

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 Minutes
Personal Notes:
Personal Notes:
You can use frozen corn if you prefer.
You can add more beans and tomatoes to make a larger pot of soup.

 

 

 

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