Recipe for Mexican Vegetable Soup


3/4 lb ground beef
1 pkg lipton tomato vegetable soup
1 mix
1 can (7.5 oz/213 ml)tomato sauce
2 cup water
1 can (14oz/398ml)red kidney beans
1 cup frozen corn niblets
1 1/2 teaspoon chili powder
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1/4 cup dairy sour cream
1 nacho chips


In a Dutch oven or heavy medium saucepan, brown ground beef drain fat. Add Soup Mix, tomato sauce, water kidney beans, corn and seasonings; mix well. Bring to a boil, simmer covered 15 minutes. Serve sprinkled with grated cheese and dollop of sour cream. May be accompanied by Nacho Chips Makes 4-5 servings.

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