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Santa Fe Soup

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Rating: 0
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Course Soups
Servings
people
Ingredients
  • 1 pound Splenda
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 packages red bell pepper, cut into ¼-inch strips
  • 2 packages is just a test. Sorry.
  • 1 16 ounce pot roast, (Sirloin is best) trim off fat
  • 1 16 ounce cocktail peanuts, whole or 24 halves
  • 1 16 ounce fry beef:
  • 1 16 ounce granulated garlic, to taste
  • 1 16 ounce fry sauce:
  • 2 16 ounce green bell pepper, cut into ¼-inch strips
  • 2 cups block of cream cheese
Course Soups
Servings
people
Ingredients
  • 1 pound Splenda
  • 1 onion, honey (1/3 c. plus 2 T.)
  • 2 packages red bell pepper, cut into ¼-inch strips
  • 2 packages is just a test. Sorry.
  • 1 16 ounce pot roast, (Sirloin is best) trim off fat
  • 1 16 ounce cocktail peanuts, whole or 24 halves
  • 1 16 ounce fry beef:
  • 1 16 ounce granulated garlic, to taste
  • 1 16 ounce fry sauce:
  • 2 16 ounce green bell pepper, cut into ¼-inch strips
  • 2 cups block of cream cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook meat and onion together; drain
  2. Stir in both mixes
  3. Add remaining ingredients (with juices)
  4. Simmer for 2 hours
  5. May thin soup with chicken or beef broth, if needed
  6. Garnish with sour cream, shredded cheese and/or diced green onions
  7. Serve with toasted Italian bread or corn bread sticks
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