2010 Christmas Soups From Progressive Dinner

Two soups from 2010 RS Christmas Progressive Dinner

Chili
Serves 6-8

1 ½ pounds ground beef (about 2 cups pre-cooked)
1 ½ cups chopped onion
3-4 cloves garlic, minced
32 oz can diced tomatoes
32 oz can dark red kidney beans, drained
16 oz can tomato sauce
1 Tablespoon chili powder
1 teaspoon dried basil, crushed
2 Tablespoons brown sugar
½ teaspoon salt and pepper
In a large saucepan cook ground beef, onion, and garlic till meat is brown. Drain fat. (If using pre-cooked ground beef, than brown onion and garlic in a little olive oil before adding the rest of the ingredients).
Stir in undrained tomatoes, and drained beans. Add rest of ingredients and bring to a boil. Reduce heat and simmer for at least 20 minutes.



Broccoli and Cheese Soup (for bread bowls)(bread bowls bought from King Sooper’s bakery)
Serves 8-10
(use at least a 6 quart pan)

Bring to a boil:
3 quarts water (12 cups)
4 Tablespoons chicken bouillon granules
Reduce heat to medium and add:
5-6 cups of fresh broccoli crowns, cut into small pieces
Cook until broccoli is tender (approximately 10 minutes).
Meanwhile, in separate sauce pan, melt on low:
3 cubes of butter
Then add to the melted butter:
1 cup and 2 Tablespoons of flour
Stir the butter and flour mixture into the water and broccoli mixture and stir until smooth
Add:
15 oz jar of Cheese Whiz
Stir until mixture comes back to a boil and the Cheese Whiz is melted.
Either serve or place in crockpot on lowest setting until ready to serve.