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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Santa Fe Soup Recipe

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This recipe for Santa Fe Soup is from Danyelle and Jessica Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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