NYCE Galley Soups

Soups

Nonstop, No-Chop Chili

¾ pound ground round
Cooking spray
2 cups water
½ cups frozen whole-kernel corn or 1 (15 ounce) can whole-kernel corn
1 cup bottled salsa
2 tablespoons chili powder
1 tablespoon sugar
2½ teaspoons cumin
1½ teaspoons oregano
¼ teaspoons salt
1 (16 ounce) can chili beans, undrained
1 (14.5 ounce) can no-salt-added diced tomatoes, undrained

Cook the ground round in a large Dutch oven coated with cooking spray over medium heat for 4 minutes or until the beef is browned, stirring occasionally. Stir in the water and the remaining ingredients, and bring to a boil. Reduce heat, and simmer for 25 minutes, stirring occasionally.

Yield: 6 servings (serving size: about 1 cup)

MOCK LOBSTER SOUP

1 can (10 ½ oz) Condensed Pea Soup
1 can (10 ½ oz) Condensed Tomato Soup
2 ½ cups Light Cream or Milk
¼ cup Sherry
1 teaspoon Worcestershire
Dash of Paprika
Salt and Pepper to tasteMix all ingredients in a blender or with a rotary beater. Serve chilled or hot

Serves 4

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VEGETABLE - BURGER SOUP

1/2 lb Ground Beef
1 16-oz can stewed tomatoes
1 8-oz can tomato sauce
1 16 oz can mixed vegetables, drained
2 cups water
½ 1.375-oz. package onion soup mix (1/4 cup)
1 teaspoon sugar

In dutch oven, brown meat over medium heat. Discard grease. Stir in remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 20 minutes.

NOTE: Any left over dry soup mix can be combined with some sour cream to make a nice chip dip.

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