Broccoli Cheese Soup & Fajita Soup
I serve this with cornbread, so after putting everything in the pot, I make the cornbread and by the time it is done (about 30 minutes), the stew is ready.
Super easy Asian recipe.
Want the perfect bowl of goodness that isn’t just for “soup season”? This chili recipe is perfect for all year crockin’!
Broccoli Cheese Soup
Soup season wouldn’t be complete without this best-loved soup. And slow cookin’ makes it even better!
3 cans cream of potato soup
1 can cream of celery soup
8 ounces sour cream
2 cans chicken broth
handful of grated or chopped carrots
1 pound Velveeta cheese, cubed
1 box frozen chopped broccoli
1. Add all ingredients to the slow-cooker.
2. Cover and cook on LOW for 3 to 4 hours, stirring occasionally.
We will always have a place in our hearts (and tummies) for our original favorite Mexican soup "Taco Stew" but this new recipe sure gives it a run for it's money! We combined our love for soup and Tex-Mex and the result was this new bowl of yummy!
2 pounds top round steak
1 onion of choice, chopped
1 tablespoon minced garlic
2 (10-ounce) cans diced tomatoes and green chilies
1 can water
16 ounce bag frozen corn
2 envelope packages fajita seasoning mix
1 red bell pepper, chunked
1 green bell pepper, chunked
1 (15-ounce ) can ranch style beans or pinto beans with chili sauce
1 (15-ounce) can pinto beans
1 (6-ounce) can tomato paste
1. Add all ingredients to the slow cooker.
2. Mix well.
3. Cover and cook on LOW for 6-8 hours or HIGH for 4 hours.
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