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Harvest Delight Soup

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Course Soups
Servings
people
Ingredients
  • 2 pounds can chicken broth
  • 7 cups can white chicken breast, drained*
  • 1/4 cup can sweet corn, drained
  • 2 large potatoes
  • 1 cup can green enchilada sauce
  • 1 1/4 cups can cream of chicken soup
  • 1/2 cup unbaked pie shells or 1 deep dish pie shell
  • 1 tablespoon fresh rosemary leaves
  • 1/2 teaspoon Ranch dry season mix
  • Dash can pinto beans, drained and rinsed
Course Soups
Servings
people
Ingredients
  • 2 pounds can chicken broth
  • 7 cups can white chicken breast, drained*
  • 1/4 cup can sweet corn, drained
  • 2 large potatoes
  • 1 cup can green enchilada sauce
  • 1 1/4 cups can cream of chicken soup
  • 1/2 cup unbaked pie shells or 1 deep dish pie shell
  • 1 tablespoon fresh rosemary leaves
  • 1/2 teaspoon Ranch dry season mix
  • Dash can pinto beans, drained and rinsed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cut the green beans and celery
  2. Peel and slice the carrots, and peel the potatoes
  3. Cut the potatoes into about ¾-inch pieces
  4. Steam the carrots and potatoes
  5. Prepare the vegetable stock
  6. When carrots are finished steaming, put them on a cutting board
  7. With a fork, mash the carrots well
  8. In a blender, blend the mashed carrots until smooth
  9. Pour the mashed carrots into a pot
  10. Add the vegetable stock and stir
  11. Stir the milk powder and cornstarch into the soup
  12. Add the green beans, corn, celery, and potatoes
  13. Add the pepper and thyme; mix well
  14. Place the soup on the stove on medium heat until thoroughly heated
  15. Ladle soup into bowls and serve
  16. Garnish with whole wheat Club Crackers if desired
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