Friday, October 14, 2016


Wednesday felt more like early winter than fall here with high temperatures during the night and only the low 50s during the day. Nothing taste better on a day like this than a bowl of soup. 

The recipe for the pot of soup I decided to make came to me in an email from Betty Crocker. The recipe says it serves 6. I would like to see these 6 people. My husband and I have eaten 4 bowls so far and there is still so much of it left in the pot. I think I will probably end up freezing part of it to enjoy the next time it turns off cold. (It is supposed to be in the upper 70s this weekend.)


1       lb ground beef
1       medium onion chopped (1/2 cup)
1/4   cup chopped green bell pepper
5      cups hot water
1       box Hamburger Helper chili macaroni
1       teaspoon chili powder
1/2   teaspoon garlic salt
2      cups diced tomatoes (28 - oz can or two 14 - oz cans)
1       can (11 - oz) whole kernel corn with red and green peppers, undrained
2      tablespoons sliced pitted ripe olives

In a 4 - quart Dutch oven, cook beef, onion, and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Stir in hot water, sauce mix from the Hamburger Helper box, chili powder, garlic salt, and tomatoes. Heat to boiling, stirring occasionally.

Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta from Hamburger Helper box, corn and olives. Cover; cook 10 minutes longer.

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