For many years, I worked with a wonderful lady named Brenda who enjoyed cooking AND eating as much as I do! Brenda sometimes brought treats to share with our co-workers and I always looked forward to cold weather, because I knew she would bring her Mexican Vegetable Soup.
Although it’s not necessarily a “Christmas” dish, Mexican Vegetable Soup is warm and hearty. It’s also very easy to make and recipes like that are invaluable when the busy holiday season hits! On another note, I don’t know why it’s called “Mexican Vegetable Soup.” It does have tomatoes with green chilies, so maybe that is why. “Mexican Vegetable Soup” is the name my friend gave me though and I’m going to go with that!
As I said before, this recipe is pretty easy. It does utilize several canned ingredients, so you can choose to make substitutions if you need to. Otherwise, it makes a great quick meal! I like mine with a few crackers and a grilled cheese on the side. My husband eats his with peanut butter sandwiches. I won’t comment on that.
Mexican Vegetable Soup
2 pounds of Ground Chuck
3 large potatoes
2 cans of Rotel, mild
3 cans of Campbell Minestrone Soup
1 can Armour Chili with Beans (15 oz.)
1 can light red kidney beans
2 and 1/2 cups of water
Peel and dice potatoes, cover with water, and boil until tender. Brown hamburger meat. I cook mine in a separate pot of water while the potatoes are cooking, but do what is easiest for you.
Drain potatoes and hamburger meat. Combine with all other ingredients (don’t drain any of those), cover, and simmer for at least 15 minutes.
Serve with crackers and/or sandwiches. Even if it’s peanut butter…ewwww!
This recipe makes a fairly large pot of soup and it keeps well in the fridge. You now have a quick and easy recipe that will save you time for more important things…like decorating and singing Christmas carols!!
