How I made Baked Bean Soup
I sprayed a soup kettle with Pam and sprinkled salt on the pan's interior bottom.
next I Browned 2.25 pound lean ground chuck.
When the meat was almost done I sprinkled
1 1/2TBS Oregano and
1tsp. Ground Cloves on top of meat.
After the meat cooked a few minutes more
I added the following ingredients:
1 18.8 OZ. can Campbell's Caramelized French Onion Select Harvest Soup
2 14.5 OZ. cans diced tomatoes
1 28 OZ. can Bush's Country Style Baked Beans
1 32 OZ. container Swanson's reduced sodium Beef Broth
2 15.5 OZ. Bush's Cannelini Beans - drained and rinsed
2 15.5 OZ. Bush's Dark Red Kidney Beans - drained and rinsed
1 15 OZ. Baby Lima Beans - drained and rinsed
simmer all this for 2 hours on a low burner to meld the flavors and its ready to eat.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Monday, February 27, 2012
Saturday, October 30, 2010
We Had a Rumblethump for lunch
Earlier this week I posted a link to a photo of Rumblethump on Scotland for the Senses. Today I prepared Rumblethump for our lunch and it was so good we both went back for a second helping. here is a photo of the leftovers.
RECIPE:
you will need:
potatoes, ground beef, small onion, head of cabbage, beef broth, shredded mild cheddar cheese
peel and slice 8 - 10 potatoes, place in saucepan with enough water to cover, add 2 tbsp. of butter and one bay leaf. boil potatoes till soft enough to coarsely smash by hand. (DO NOT DRAIN) but remove the bay leaf before smashing.
brown the ground beef in a skillet with some onion, salt and pepper.
Remove outer leaves of cabbage and wash before using. trim core bottom. cut cabbage in half then half again. slice these quarters into 3/4 inch pieces toss to separate. set aside
to assemble the casserole, butter inside of a large casserole bowl,
first layer is the cut up cabbage dotted with 2 TBSP. butter
second layer is the browned ground beef and onion
third layer is the coarsely smashed potatoes(use everything except the bay leaf)
fourth layer is shredded cheddar cheese to cover
finally, take 1 and 1/2 cup of low sodium beef broth and slowly pour along the inside of the bowl making sure it goes down to the cabbage
place in 350 degree oven for 1 hour and 20 minutes or until you think the cabbage is done. you will need to cover the cheese with foil the last 20 minutes to prevent it browning too much.
RECIPE:
you will need:
potatoes, ground beef, small onion, head of cabbage, beef broth, shredded mild cheddar cheese
peel and slice 8 - 10 potatoes, place in saucepan with enough water to cover, add 2 tbsp. of butter and one bay leaf. boil potatoes till soft enough to coarsely smash by hand. (DO NOT DRAIN) but remove the bay leaf before smashing.
brown the ground beef in a skillet with some onion, salt and pepper.
Remove outer leaves of cabbage and wash before using. trim core bottom. cut cabbage in half then half again. slice these quarters into 3/4 inch pieces toss to separate. set aside
to assemble the casserole, butter inside of a large casserole bowl,
first layer is the cut up cabbage dotted with 2 TBSP. butter
second layer is the browned ground beef and onion
third layer is the coarsely smashed potatoes(use everything except the bay leaf)
fourth layer is shredded cheddar cheese to cover
finally, take 1 and 1/2 cup of low sodium beef broth and slowly pour along the inside of the bowl making sure it goes down to the cabbage
place in 350 degree oven for 1 hour and 20 minutes or until you think the cabbage is done. you will need to cover the cheese with foil the last 20 minutes to prevent it browning too much.
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