Contributor: Lois Beddes
2002 Cowley Cookbook
1 1/2 lb hamburger, browned.
add:
1 quart whole tomatoes
1 medium chopped onion
1 can kidney beans
1 can corn
1 large can tomato sauce
1 envelope taco seasoning
Put all in large pan and simmer for about 1 hour, stirring often. It sticks easily.
Printable Version
Showing posts with label soup/stew. Show all posts
Showing posts with label soup/stew. Show all posts
Monday, January 7, 2013
French Oven Stew
Contributor: Marlene Jones
2002 Cowley Cookbook
1 1/2 - 2 lb. stew meat, cut into 1-inch pieces
8 carrots, cut in slices
6 medium potatoes, cut up
4 stalks of celery, cut up
1 T sugar
1 1/2 T salt
1/2 tsp pepper
1 can tomato soup
1 can cream of mushroom soup
2 cans water
2 medium onions, chopped
Put in 4-quart casserole dish or roaster. Cover and bake at 300 degrees for 3 1/2 to 4 hours.
Printable Version
2002 Cowley Cookbook
1 1/2 - 2 lb. stew meat, cut into 1-inch pieces
8 carrots, cut in slices
6 medium potatoes, cut up
4 stalks of celery, cut up
1 T sugar
1 1/2 T salt
1/2 tsp pepper
1 can tomato soup
1 can cream of mushroom soup
2 cans water
2 medium onions, chopped
Put in 4-quart casserole dish or roaster. Cover and bake at 300 degrees for 3 1/2 to 4 hours.
Printable Version
Egg Drop Soup
Contributor: Lori Ann Sibbett
2002 Cowley Cookbook
3 cups chicken broth
1 cup water
1 tsp. salt
1 chopped onion (green)
Boil all ingredients. Stir in one well-beaten egg. Make sure you stir in the same direction until the egg is white and stringy.
Printable Version
2002 Cowley Cookbook
3 cups chicken broth
1 cup water
1 tsp. salt
1 chopped onion (green)
Boil all ingredients. Stir in one well-beaten egg. Make sure you stir in the same direction until the egg is white and stringy.
Printable Version
Creamy Chicken Soup
Contributor: Sherrie Monk
2002 Cowley Cookbook
3-4 chicken breasts or thighs
2 quarts water
5 bouillon cubes
2/3 cup diced celery
1 carrot, shredded
minced onions
1 cup rice
1 can evaporated milk
2 1/2 cups white sauce mix (below)
Boil chicken pieces in water until done. Remove chicken, cool and cut into pieces. Add bouillon to water and stir. Add celery and carrots and bring to boil. Add onion and rice; continue a low boil until rice is tender. On low heat, add evaporated milk and white sauce mix. Stir with a whisk. stir until thick on low heat. Add chicken and serve.
Printable Version (Soup, Mix and Sauce)
White Sauce Mix:
2 cups instant non-fat dry milk
2 tsp salt
1 cup flour
1 cup butter or margarine
In large bowl, combine all ingredients and mix with pastry blender until it resembles fine crumbs. Store in an airtight container in refrigerator. Use within 2 months.
Basic White Sauce:
1/2 cup white sauce mix
1 cup water - cool
pepper, herbs and spices as desired
In small saucepan combine mix and water. cook over low heat until smooth, stirring constantly. Makes about 1 1/2 cups sauce.
Printable Version (Mix and Sauce Only)
2002 Cowley Cookbook
3-4 chicken breasts or thighs
2 quarts water
5 bouillon cubes
2/3 cup diced celery
1 carrot, shredded
minced onions
1 cup rice
1 can evaporated milk
2 1/2 cups white sauce mix (below)
Boil chicken pieces in water until done. Remove chicken, cool and cut into pieces. Add bouillon to water and stir. Add celery and carrots and bring to boil. Add onion and rice; continue a low boil until rice is tender. On low heat, add evaporated milk and white sauce mix. Stir with a whisk. stir until thick on low heat. Add chicken and serve.
Printable Version (Soup, Mix and Sauce)
White Sauce Mix:
2 cups instant non-fat dry milk
2 tsp salt
1 cup flour
1 cup butter or margarine
In large bowl, combine all ingredients and mix with pastry blender until it resembles fine crumbs. Store in an airtight container in refrigerator. Use within 2 months.
Basic White Sauce:
1/2 cup white sauce mix
1 cup water - cool
pepper, herbs and spices as desired
In small saucepan combine mix and water. cook over low heat until smooth, stirring constantly. Makes about 1 1/2 cups sauce.
Printable Version (Mix and Sauce Only)
Crock Pot Potato Soup
Contributor: LeRose Peterson
2002 Cowley Cookbook
Cook until done:
6-8 potatoes, cubed
2 onions
carrots and celery (to taste)
Drain.
1/2 stick of butter or margarine
1 can cream of chicken soup
2 cups milk
1 carton sour cream with chives
1 tsp salt
pepper
4 strips bacon, cooked and crumbled
Put bacon, butter, milk, sour cream, salt and pepper into crock pot. Mix. Add vegetables. Cook on high about 2 hours and then on low until time to serve.
Printable Version
2002 Cowley Cookbook
Cook until done:
6-8 potatoes, cubed
2 onions
carrots and celery (to taste)
Drain.
1/2 stick of butter or margarine
1 can cream of chicken soup
2 cups milk
1 carton sour cream with chives
1 tsp salt
pepper
4 strips bacon, cooked and crumbled
Put bacon, butter, milk, sour cream, salt and pepper into crock pot. Mix. Add vegetables. Cook on high about 2 hours and then on low until time to serve.
Printable Version
Tomato Soup
Contributor: Sally Wilson
2002 Cowley Cookbook
Slip skins off tomatoes (mash up)
Saute onion and celery
Add 1 can tomato soup and non-dairy creamer (make a paste of 2 T creamer and 1 T hot water). Heat soup on low or it will curdle. If you don't use a can of tomato soup, add 1 tsp baking soda just before adding 1 can evaporated milk.
Taco Stew
Contributor: Debbie Fowler
2002 Cowley Cookbook
1 lb. hamburger
1 medium onion, chopped
1 can tomato soup
1 can corn, undrained
1 can pinto beans in chili sauce
1 can Rotel tomatoes
1 envelope taco seasoning
1 cup water
Crushed tortilla chips and shredded jack cheese
In large pan cook beef and onion, drain fat. Stir in everything but chips and cheese. Simmer uncovered for 45 minutes. Serve with chips and cheese.
Printable Version
2002 Cowley Cookbook
1 lb. hamburger
1 medium onion, chopped
1 can tomato soup
1 can corn, undrained
1 can pinto beans in chili sauce
1 can Rotel tomatoes
1 envelope taco seasoning
1 cup water
Crushed tortilla chips and shredded jack cheese
In large pan cook beef and onion, drain fat. Stir in everything but chips and cheese. Simmer uncovered for 45 minutes. Serve with chips and cheese.
Printable Version
Ham and Corn Chowder
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/2 cup coarsely chopped onion
1/2 cup butter or margarine, melted
1 (17 oz) can cream-style corn
1/2 cup half and half
1 cup chopped cook ham
1/8 tsp salt
1/8 tsp pepper
Saute' onion in butter in a Dutch oven until tender. Add remaining ingredients; cook over low heat until heated (do not boil). Yields 4 cups.
Microwave directions: Combine onion and butter in a 2-quart casserole; cover with heavy duty plastic wrap and microwave on high for 2 minutes or until onion is tender. Add remaining ingredients. Microwave on HIGH for 4-5 minutes or until thoroughly heated.
Printable Version
2002 Cowley Cookbook
1/2 cup coarsely chopped onion
1/2 cup butter or margarine, melted
1 (17 oz) can cream-style corn
1/2 cup half and half
1 cup chopped cook ham
1/8 tsp salt
1/8 tsp pepper
Saute' onion in butter in a Dutch oven until tender. Add remaining ingredients; cook over low heat until heated (do not boil). Yields 4 cups.
Microwave directions: Combine onion and butter in a 2-quart casserole; cover with heavy duty plastic wrap and microwave on high for 2 minutes or until onion is tender. Add remaining ingredients. Microwave on HIGH for 4-5 minutes or until thoroughly heated.
Printable Version
Country Market Bean Soup
Contributor: Jolene Lynn
2002 Cowley Cookbook
3 cups mixed beans
8 cups water
4 (10 oz) cans chicken broth, undiluted
1 tsp garlic powder
1/2 tsp pepper
2 cups diced cooked ham
1 large onion
3 T lemon juice
2 (16 oz) cans whole tomatoes, undrained, coarsely chopped
1 (4 oz) can chopped green chilies, undrained
Wash and sort the beans and place in crock pot. Cover with water and soak overnight. Drain well. Return beans to crock pot and add the rest of the ingredients, cover. Cook for 4-6 hours.
Printable Version
2002 Cowley Cookbook
3 cups mixed beans
8 cups water
4 (10 oz) cans chicken broth, undiluted
1 tsp garlic powder
1/2 tsp pepper
2 cups diced cooked ham
1 large onion
3 T lemon juice
2 (16 oz) cans whole tomatoes, undrained, coarsely chopped
1 (4 oz) can chopped green chilies, undrained
Wash and sort the beans and place in crock pot. Cover with water and soak overnight. Drain well. Return beans to crock pot and add the rest of the ingredients, cover. Cook for 4-6 hours.
Printable Version
Hamburger Soup
Contributor: Ann Bridges
2002 Cowley Cookbook
1 to 1 1/2 lb hamburger
2 cups cubed potatoes
3 medium carrots, diced
2 T minced parsley
3/4 cup celery, diced
1 tsp sugar
2 cups canned tomatoes
2 medium onions, chopped
1 large bay leaf, crushed
1 small garlic button, chopped
1 tsp Worcestershire sauce
1 1/2 quart water
3 1/2 tsp salt
1/4 cup raw rice or barley
1/8 tsp pepper
Brown hamburger. Add remaining ingredients in large kettle, including water, and bring to a boil. Simmer several hours with lid on. Serves 6-8.
Printable Version
2002 Cowley Cookbook
1 to 1 1/2 lb hamburger
2 cups cubed potatoes
3 medium carrots, diced
2 T minced parsley
3/4 cup celery, diced
1 tsp sugar
2 cups canned tomatoes
2 medium onions, chopped
1 large bay leaf, crushed
1 small garlic button, chopped
1 tsp Worcestershire sauce
1 1/2 quart water
3 1/2 tsp salt
1/4 cup raw rice or barley
1/8 tsp pepper
Brown hamburger. Add remaining ingredients in large kettle, including water, and bring to a boil. Simmer several hours with lid on. Serves 6-8.
Printable Version
Sunday, January 6, 2013
Cheeseburger Soup
Contributor: Debbie Fowler
2002 Cowley Cookbook
1/2 lb ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 lbs)
1/4 cup flour
1/2 lb processed American cheese, cubed
1 1/2 cup milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same pan, saute' onion, carrots, celery, basil and parsley in 1 T butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt the remaining butte.r Add flour; cook and stir for 2 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts (do not boil). Remove form heat; blend in sour cream.
Yields 8 servings (2 1/4 quarts)
Printable Version
2002 Cowley Cookbook
1/2 lb ground beef
3/4 cup chopped onions
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1 3/4 lbs)
1/4 cup flour
1/2 lb processed American cheese, cubed
1 1/2 cup milk
3/4 tsp salt
1/4 to 1/2 tsp pepper
1/4 cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same pan, saute' onion, carrots, celery, basil and parsley in 1 T butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt the remaining butte.r Add flour; cook and stir for 2 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts (do not boil). Remove form heat; blend in sour cream.
Yields 8 servings (2 1/4 quarts)
Printable Version
Parmesan Potato Soup
Contributor: Debbie Fowler
2002 Cowley Cookbook
4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp dried basil
1/2 tsp seasoned salt
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp pepper
1/4 tsp rubbed sage
1/4 tsp dried thyme
4 1/2 cups chicken broth
6 cups milk
3/4-1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled
Pierce potatoes with a fork; bake in the oven or microwave until tender. Cool, peel and cube; set aside.
In a large Dutch oven or soup kettle over medium heat, saute' onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes.
Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. Add milk and cheese; heat through. Stir in bacon.
Yield: 10-12 servings
Printable Version
2002 Cowley Cookbook
4 medium baking potatoes
3/4 cup chopped onion
1/2 cup butter or margarine
1/2 cup flour
1/2 tsp dried basil
1/2 tsp seasoned salt
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp onion salt
1/4 tsp pepper
1/4 tsp rubbed sage
1/4 tsp dried thyme
4 1/2 cups chicken broth
6 cups milk
3/4-1 cup grated Parmesan cheese
10 bacon strips, cooked and crumbled
Pierce potatoes with a fork; bake in the oven or microwave until tender. Cool, peel and cube; set aside.
In a large Dutch oven or soup kettle over medium heat, saute' onion in butter until tender. Stir in flour and seasonings. Gradually add broth, stirring constantly. Bring to a boil; cook and stir for 2 minutes.
Add potatoes; return to a boil. Reduce heat; cover and simmer for 10 minutes. Add milk and cheese; heat through. Stir in bacon.
Yield: 10-12 servings
Printable Version
Cream of Mushroom Soup
Contributor: Debbie Fowler
2002 Cowley Cookbook
8 oz mushrooms
4 T margarine or butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 cup water
1 can (10 3/4 oz) condensed chicken broth
1 cup half and half
snipped parsley
Slice enough mushrooms to measure one cup; chop remaining mushrooms. Cook and stir sliced mushrooms in 2 T of the margarine in 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon.
Cook and stir chopped mushrooms and onion in remaining margarine until onion is tender. Stir in flour, salt and white pepper. Cook over low heat, stirring constantly, about 1 minute. Remove from heat; stir in water and broth. Heat to boiling, stirring constantly. boil and stir 1 minute. Stir in half and half and sliced mushrooms; heat just until hot (do not boil). Garnish each serving with parsley.
Yields 6 servings (about 3/4 cup each); 170 calories per serving. Good source of protein, riboflavin and niacin.
Printable Version
2002 Cowley Cookbook
8 oz mushrooms
4 T margarine or butter
1 medium onion, chopped
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
1/4 cup water
1 can (10 3/4 oz) condensed chicken broth
1 cup half and half
snipped parsley
Slice enough mushrooms to measure one cup; chop remaining mushrooms. Cook and stir sliced mushrooms in 2 T of the margarine in 3-quart saucepan over low heat until golden brown. Remove mushrooms with slotted spoon.
Cook and stir chopped mushrooms and onion in remaining margarine until onion is tender. Stir in flour, salt and white pepper. Cook over low heat, stirring constantly, about 1 minute. Remove from heat; stir in water and broth. Heat to boiling, stirring constantly. boil and stir 1 minute. Stir in half and half and sliced mushrooms; heat just until hot (do not boil). Garnish each serving with parsley.
Yields 6 servings (about 3/4 cup each); 170 calories per serving. Good source of protein, riboflavin and niacin.
Printable Version
Chili
Contributor: Gloria Phister
2002 Cowley Cooikbook
2 lbs ground beef
2 cans (regular) chili beans
2 cans stewed tomatoes, chopped up
1 onion, diced
1 large can (quart) tomato juice
1 T chili powder (to taste)
Brown the meat and drain. Chop the onions and tomatoes. Mix all ingredients. If in a hurry, cook on stove until boiling and heated through. Best if cooked in the crock pot for 4-6 hours. Freezes well.
Printable Version
2002 Cowley Cooikbook
2 lbs ground beef
2 cans (regular) chili beans
2 cans stewed tomatoes, chopped up
1 onion, diced
1 large can (quart) tomato juice
1 T chili powder (to taste)
Brown the meat and drain. Chop the onions and tomatoes. Mix all ingredients. If in a hurry, cook on stove until boiling and heated through. Best if cooked in the crock pot for 4-6 hours. Freezes well.
Printable Version
Chinese Vegetable Soup
Contributor: Gloria Phister
2002 Cowley Cookbook
1 lb ground beef
1 package Hamburger Helper mix for Rice Oriental
6 cups water
1 T + 1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1/2 cup sliced radishes
1/2 cup diagonally sliced green onions
2 T dry sherry, optional
Cook and stir ground beef in Dutch oven until brown; drain. Stir in rice, sauce mix, water, soy sauce, ginger, salt and pepper. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green onions, radishes and sherry.
Makes about 8 cups of soup. High Altitude (3500 to 6500 feet) increase simmer time to 30 minutes.
Printable Recipe
2002 Cowley Cookbook
1 lb ground beef
1 package Hamburger Helper mix for Rice Oriental
6 cups water
1 T + 1 tsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/8 tsp pepper
1/2 cup sliced radishes
1/2 cup diagonally sliced green onions
2 T dry sherry, optional
Cook and stir ground beef in Dutch oven until brown; drain. Stir in rice, sauce mix, water, soy sauce, ginger, salt and pepper. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in green onions, radishes and sherry.
Makes about 8 cups of soup. High Altitude (3500 to 6500 feet) increase simmer time to 30 minutes.
Printable Recipe
Tomato Pepper Soup
Contributor: Wilma Anderson
2002 Cowley Cookbook
Use blender to chop vegetables in water, then drain.
6 medium carrots, chopped
3 large onions, chopped
3 large green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1 large chili pepper, chopped
1/2 grocery sack rip tomatoes, scaled, peeled and cut up
3-6 ribs celery, cut in 1/2-inch chunks
2 tsp salt
1 cup water
1 T beef bouillon granules
Cook until vegetables are done. Put in jars. Process 15 minutes in water bath.
Yields 7 quarts.
Printable Version
2002 Cowley Cookbook
Use blender to chop vegetables in water, then drain.
6 medium carrots, chopped
3 large onions, chopped
3 large green peppers, chopped
1 yellow sweet pepper, chopped
1 red sweet pepper, chopped
1 large chili pepper, chopped
1/2 grocery sack rip tomatoes, scaled, peeled and cut up
3-6 ribs celery, cut in 1/2-inch chunks
2 tsp salt
1 cup water
1 T beef bouillon granules
Cook until vegetables are done. Put in jars. Process 15 minutes in water bath.
Yields 7 quarts.
Printable Version
Monday, December 31, 2012
Chicken Chili with Black Beans
Contributor: Miriam Roberts
2002 Cowley Cookbook
3 chicken breasts
2 medium red peppers, chopped
1 large onion, chopped
4 cloves garlic, minced
3 T olive oil
1 can (4 oz) chopped green chilies
2 T chili powder
2 tsp cumin
1 tsp ground coriander
2 cans (15 oz each) black beans, rinsed and drained
1 (28 oz) can tomatoes, chopped, with liquid
Stir-fry chicken, peppers, onion and garlic in olive oil, about 15 minutes. Add remaining ingredients. Bring to a boil and simmer.
Printable Version
2002 Cowley Cookbook
3 chicken breasts
2 medium red peppers, chopped
1 large onion, chopped
4 cloves garlic, minced
3 T olive oil
1 can (4 oz) chopped green chilies
2 T chili powder
2 tsp cumin
1 tsp ground coriander
2 cans (15 oz each) black beans, rinsed and drained
1 (28 oz) can tomatoes, chopped, with liquid
Stir-fry chicken, peppers, onion and garlic in olive oil, about 15 minutes. Add remaining ingredients. Bring to a boil and simmer.
Printable Version
Chinese Stew
Contributor: Shirley Busteed
2002 Cowley Cookbook
1 lb. hamburger
1 medium onion, chopped
Brown in a little bit of olive oil. Then add:
1 1/2 quarts water
3 carrots, diced
3 stalks celery, diced
1 quart tomatoes, blended
Season with salt, pepper and Accent. Then add:
1-14 oz. can chow mien vegetables
1 can water chestnuts
Simmer very slowly for about 1 hour so that flavors mix. That's all--it's not hard to make and tastes great on a cold day.
Printable Version
2002 Cowley Cookbook
1 lb. hamburger
1 medium onion, chopped
Brown in a little bit of olive oil. Then add:
1 1/2 quarts water
3 carrots, diced
3 stalks celery, diced
1 quart tomatoes, blended
Season with salt, pepper and Accent. Then add:
1-14 oz. can chow mien vegetables
1 can water chestnuts
Simmer very slowly for about 1 hour so that flavors mix. That's all--it's not hard to make and tastes great on a cold day.
Printable Version
Sunday, December 30, 2012
Oven Casserole Stew
Contributor: Debbie Fowler
2002 Cowley Cookbook
2 pounds cubed stew meat
1 1/2 - 2 cups diced carrots
2-3 medium potatoes, cubed
1 cup celery, diced
1/2 cup chopped onion
1 green pepper, chopped
6-8 fresh mushrooms, whole
2 cans mushroom soup
1 package dry onion soup
1 tsp salt
1/4 tsp. pepper
1/4 tsp. thyme
dash garlic
1/2 cup water
Put meat and veggies in pan; sprinkle seasonings and soup over top. Cook, covered, at 300 degrees for 3 hours. At the end of 2 hours, check to see if more liquid is needed. If so, add.
Printable Version
2002 Cowley Cookbook
2 pounds cubed stew meat
1 1/2 - 2 cups diced carrots
2-3 medium potatoes, cubed
1 cup celery, diced
1/2 cup chopped onion
1 green pepper, chopped
6-8 fresh mushrooms, whole
2 cans mushroom soup
1 package dry onion soup
1 tsp salt
1/4 tsp. pepper
1/4 tsp. thyme
dash garlic
1/2 cup water
Put meat and veggies in pan; sprinkle seasonings and soup over top. Cook, covered, at 300 degrees for 3 hours. At the end of 2 hours, check to see if more liquid is needed. If so, add.
Printable Version
Saturday, June 11, 2011
Fast & Easy Chili
Contributor: June Minchow
CC original
"A quick meal in itself--ready to serve almost immediately."
Brown small onion and 1 lb hamburger. Drain. In another pot, combine:
1 can tomato soup
1 can water
2 cans kidney beans
Heat--add hamburger. Make paste of 3 T flour, 1-2 T chili powder and water. Add to soup and cook until thickened.
Printable Version
CC original
"A quick meal in itself--ready to serve almost immediately."
Brown small onion and 1 lb hamburger. Drain. In another pot, combine:
1 can tomato soup
1 can water
2 cans kidney beans
Heat--add hamburger. Make paste of 3 T flour, 1-2 T chili powder and water. Add to soup and cook until thickened.
Printable Version
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