Rate this recipe!
| Servings |
Ingredients
- 1 can vegatables
- 2 tablespoons butter
- 1/2 large onion, diced
For added flavor, your choice of:
- 1/4 cup evaporated milk
- chicken, beef or vegetable bullions (or better than bullion paste)
- 1 can chicken or beef broth
- all purpose seasoning
- salt
- pepper
- 1 small can diced chilies (optional)
For optional toppings:
- 2 tablespoons olive oil or butter
- 1 cup crusty bread, cubed
- 2-3 flour or corn tortillas, cut into strips (6 inch size)
- 1/2 cup cooked rice or Orzo pasta
- crackers
Ingredients
For added flavor, your choice of:
For optional toppings:
| Rate this recipe! |
Instructions
- In a skillet, heat butter and sauté diced onion and minced garlic until soft and translucent. In a blender or mini prep ( or with an immersion blender) combine can of veggies with water, ¼ cup evaporated milk, 1 heaping teaspoon of dry soup mix, ½ teaspoon salt, ½ half teaspoon of pepper and 2 heaping tablespoons of the sautéed onion mixture. Blend well and pour into a pot. Bring to boil, stirring often. Pour into a bowl and serve with croutons, crackers, tortilla strips, rice or Orzo pasta.
Recipe Notes
For homemade Croutons and Tortilla Strips
For the bread: Cut bread into cubes. In a small skillet, melt 2 tablespoons of butter. Add bread cubes, pepper, salt, all-purpose seasoning (Optional) and a drizzle of olive oil. Cook until browned.
For the tortilla strips: Slice 2-3 (6 inch) tortillas into thin strips. Add 2 tablespoons of butter or oil to skillet. Cook on medium high until browned. Sprinkle with salt and pepper.
Share this Recipe
