CHILI VEGETABLE SOUP

INGREDIENTS

1½ - 2 lbs Chuck Hamburger

1 Onion, chopped

½ -1 cup Cut Spaghetti

1 ½ Tbsps Salt, divided

1 Bloemer’s™ Chili Con-Carne Base or any Con-Carne Base, your choice

1 Mid—Size Can Chili Beans, your choice

1 Large Can of Tomato Sauce

1 Mid—Size Can of Tomato Sauce

1 Mid—Size Can Petite Diced Tomatoes

1 Can (small) Mild Rotel

2 Mid—Size Cans Mixed Vegetable, drained

1 Can Shoepeg Corn

1 Can diced Potatoes

1 – ½ Tbsps of Sugar or to taste

Water enough to make it soupy

INSTRUCTIONS:

1. Cook hamburger, chopped onions, and ½ Tbsp of salt until no pink in hamburger and onions are done. If you use raw potatoes, peel and dice about 2-3+ medium size. On top of stove put enough water to cover and cook until tender and drain.

2. Add water and one Tbsps of salt to a large pot and let water come to a boil. Add spaghetti and cook until tender.

3. After the spaghetti is done add the Chili Con-Carne base (or any chili con-carne base you wish) and cook until both are combined.

4. Add rest of ingredients and rest of sugar into the pot.

5. Put in water into the mix (I put water into the large and mid—size tomato sauce cans) to make it soupier if needed.

NOTE: My picture shows green beans which I added to this pot of soup. You can add any vegetable you want in this soup for variance like peas, etc. The amounts of ingredients are just a sample of what I use in my soup. You can always just add a little of each ingredients at a time until it suits your taste.