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A hearty, nutritious chili soup fills the bill every time!
To conserve time, I buy a large can of red kidney beans or pink beans. I saute a pound of lean ground beef with two large chopped onions until the meat is not pink. After draining off the fat, the meat mixture and the can of beans go into the slow cooker. Add a 15ounce can of tomato sauce, 15 ounces of V8 juice, two level teaspoons of salt, a teaspoon of chili pepper, 1/2 cup of grated carrot, one 15 ounce can of corn with juice, a 15 ounce can of chopped tomatoes, 3 or 4 cloves of garlic (optional), and bring to a boil in the slow cooker. Cook at a simmer on the lowest setting for 3-4 hours. Add water as needed to keep it liquid enough. Taste it midway through cooking cycle and adjust seasonings to taste. If youo like it more spicy, add a tablespoon of Tabasco to cooker.
Serve with crusty sourdough bread and/or saltines and your favorite beverage. Yum!