BIG RED SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
We're Nebraska Cornhusker football fans, and on the days when the "Big Red" team is playing, I make up a big pot of this soup. The whole family gathers around the television set to eat it while watching the game! I like to prepare dishes that have a Mexican flavor—and there's just a hint of that in this deliciously satisfying soup. —Shelly Korell, Bayard, Nebraska
Provided by Taste of Home
Categories Lunch
Total Time 08 hours 20 minutes
Prep Time 20 minutes
Cook Time 08 hours 00 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 17
Steps:
- In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker; add the remaining ingredients except for tortillas and cheese. Cover and cook on low for 8-10 hours or until meat is tender. , To serve, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with cheese.
Nutrition Facts : Calories 247 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 989mg sodium, CarbohydrateContent 16g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 20g protein.
RED PEPPER SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
While I don't have scientific proof of it, Red Pepper Soup works for me as a head cold remedy! It is a good gift to take when visiting a sick friend, too. For a pretty touch, top the soup with grated cheese and parsley. We enjoy it with jalapeno cheese buns. You can also serve it with warm garlic bread. —Barb Nelson, Victoria, British Columbia
Provided by Taste of Home
Categories Lunch
Total Time 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 12 servings (about 3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.
Nutrition Facts : Calories 83 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 962mg sodium, CarbohydrateContent 14g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 2g protein.
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