2 Soups for 2 People with 1lb. Ground Beef, CVC's Southern Cooking

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Video Title: 2 Soups for 2 People with 1lb. Ground Beef, CVC's Southern Cooking
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Chili for Two, Vol. 4 Cookbook
1/4 CUP ONION (CHOPPED)
1/4 CUP BELL PEPPER (CHOPPED)
2 TBSP OLIVE OIL
1/2 LB GROUND CHUCK
1-10 OZ. CAN ROTEL WITH MILD CHILIES
OR 14.5 OZ.CAN PETITE DICED TOMATOES
1-16 OZ. CAN KIDNEY BEANS WITH JUICE
1 CUP WATER
1-5 OZ. CAN TOMATO SAUCE
1 TSP. FREEZE DRIED BASIL
1/2 TSP. BLACK PEPPER
3/4 TSP. SALT
1 TBSP. CHILI POWDER
Sauté onions & pepper with olive oil in stockpot then add ground beef. Brown ground beef, drain.
Add beef and remaining ingredients to crock. Stir well.
Crock pot: Cook low 6 hours or high 3-4 hours. Stovetop: Cook on low heat 2 or more hours. Stirring occasionally to prevent sticking. Add hot sauce or diced chilis if desired. Serves 2-4.
Vegetable Soup for Two
1 TSP. MRS. DASH ORIGINAL BLEND
1 RUSSET POTATOES (PEELED, QUARTERED, AND CUT UP)
1 LARGE CARROTS (PEELED AND CUT INTO ROUNDS)
1CUP V8 OR MIXED VEGETABLE JUICE
1CUPS WATER
1 CAN DICED TOMATOES
1/4 CUP CHOPPED ONION
1/2 LB DRAINED BROWNED GROUND CHUCK
2 CUPS FROZEN MIXED VEGETABLES OR
VEGETABLES YOU HAVE ON HAND FROZEN OR FRESH
SALT & PEPPER TO TASTE
Any vegetable of your choice (chopped fresh cabbage, cut green beans, peas, etc.) Just use what you have in freezer or refrigerator!
Combine all ingredients and bring to a boil for about 20 minutes. Turn down to lowest setting and simmer 2 hours. Make some cornbread and enjoy! Serves 2-4 persons.

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