"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mexican Soup Recipe

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This recipe for Mexican Soup, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melinda Gudgeon-Robledo
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-1-1/2 lbs. ground round
1 can Corn, drained
1 can hominy, drained
1 Can Orginial Stewed Tomatoes
1 can Mexican Stewed Tomatoes
2 can Rotel Diced Tomatoes
2-3 cans Ranch Style Beans
Cheese

Directions:
Directions:
Brown ground round, and place in a crock pot. Puree' all the tomatoes. Then add tomatoes, hominy, beans, and corn to meat. Stir gently to mix ingredients. Cook in crock pot on low heat for 6-8 hours. If cooking on the stove top donot allow soup to boil, cool on very low heat for several hours.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 min

 

 

 

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