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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Santa Fe Soup Recipe

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This recipe for Santa Fe Soup is from Welcome Home, 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 lb. lean ground beef, brown & drain
1 lb. Velveeta cheese, slice or cube
2 cans Rotel tomatoes
2 cans stewed tomatoes
2 cans Mexicorn
2 cans cream of mushroom soup
2 cans green chiles
2 cans Ranch Style Beans, drained
Directions:
Directions:
Combine Rotel, stewed tomatoes, and soup. Bring to a light boil and then simmer for approximately 20 minutes. Reduce heat; add beans, and continue cooking until warm. Add corn, and continue cooking until warm. Add ground beef and Velveeta. Soup is ready to serve as soon as the cheese is thoroughly melted.
Personal Notes:
Personal Notes:
Parker and Molly Kate, this is your Aunt Faye’s recipe. Everyone always loves it. It is very easy to double, triple, etc., and freezes well. If desired, garnish with sliced avocados and/or a dollop of sour cream. It is delicious served with Mexican cornbread.

 

 

 

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