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    Re: Santa Fe Soup
    Posted by: Tom/Kentucky on 11/14/10
    (6) Comments

    It is "thcker" like a chili, but the beans and corn will give
    off a little liquid as they heat up. Do NOT drain the tomatoes.
    I don't think it would feed 13 people, especially if that's all
    they'll be eating. I would double it for 13 people. Make sure to
    provide sour cream, tortilla chips, and shredded cheese with
    which people can top their soup.

    On 11/14/10, Sante Fe Soup questions?? Thanks! wrote:
    > This looks quite thick and substantial. Is it more chili like
    > than "soupy"? The only liquid seems to be in the two cans of
    > tomatoes. Have you made it? Would it stretch to 13 people?
    > Just asking as I'm on deck for soup at school next week.
    > Thanks!
    >
    >
    > On 10/13/10, Tom/Kentucky wrote:
    >> This recipe was just shared with me by a good friend.
    >>
    >> Santa Fe Soup
    >>
    >> 2 lbs. ground chuck, browned and drained
    >> 1 can pinto beans, drained and rinsed
    >> 1 can kidney beans, drained and rinsed
    >> 1 can black beans, drained and rinsed
    >> 1 or 2 cans shoepeg corn, undrained
    >> 1 can diced tomatoes w/ green chilies
    >> 1 can diced tomatoes w/ jalapenos
    >> 1 envelope ranch dressing powder
    >>
    >> Dump all ingredients in a large pot and heat through. Serve
    >> with shredded cheese, crunched tortilla chips, and sour
    >> cream.


    Posts on this thread, including this one

  • Santa Fe Soup, 10/13/10, by Tom/Kentucky.
  • Re: Santa Fe Soup, 11/14/10, by Sante Fe Soup questions?? Thanks!.
  • Re: Santa Fe Soup, 11/14/10, by Tom/Kentucky.
  • Re: Santa Fe Soup - Do NOT drain the corn or the tomatoes., 11/15/10, by Tom/Kentucky.
  • Re: Santa Fe Soup, 1/16/11, by soup lady.
  • Re: Make one day ahead so the flavors will "marry.", 1/16/11, by Vir Ü.