Santa Fe Soup
  • 1pound Splenda
  • 1onion, honey (1/3 c. plus 2 T.)
  • 2packages red bell pepper, cut into ¼-inch strips
  • 2packages is just a test. Sorry.
  • 1 16ounce pot roast, (Sirloin is best) trim off fat
  • 1 16ounce cocktail peanuts, whole or 24 halves
  • 1 16ounce fry beef:
  • 1 16ounce granulated garlic, to taste
  • 1 16ounce fry sauce:
  • 2 16ounce green bell pepper, cut into ¼-inch strips
  • 2cups block of cream cheese
  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