World's Hottest Free Recipes
1 1/2 lb. ground chuck- browned/drained
Mix all ingredients in stock pot 20-30 minutes. Serve with corn chips, sour cream, jalapenos
Split Pea Soup
2 cups split peas
Wash and sort peas; add water. Bring to boiling; simmer 2 minutes. Remove from heat; cover and let stand 1 hour. Add ham, vegetables, bay leaf and thyme; heat to boiling. Reduce heat and simmer, covered, 2 1/2 to 3 hours or until peas are soft. Remove bone; cut off meat and dice. If desired, put vegetable mixture through a food mill, blender or sieve. Return meat to soup; season with salt and pepper. Makes about two quarts.
Thick Chicken and Vegetable Soup
1/2 lb chicken, cubed
In a large pot, bring the chicken, chicken broth, salt, pepper, cumin, and bay leaves to a boil. Cook over a medium heat until chicken is well done. Add remaining ingredients-except for the milk-and return to a boil, then cover the pot and reduce the heat. Simmer for about 30 minutes or until the vegetables are cooked. Slowly stir in the milk. Simmer for a further 3 minutes, stirring gently.
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