Texas Style Soup Recipes

Steps:

• Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
• Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.

Steps:

• In a large pot over medium heat, cook beef until brown. Stir in onion and cook a few minutes more. Drain.
• Stir in pinto beans, corn, diced tomatoes with green chiles, serrano peppers, taco seasoning and ranch dressing mix. Fill the pot with water to come within two inches of the top. Bring to a boil for 30 minutes, stirring occasionally, then reduce heat and simmer 30 minutes more.

Steps:

• Heat all ingredients to boiling in a 2- quart saucepan, reduce heat.
• Cover and simmer 10 minutes, stirring occasionally.

Steps:

• Bring Bloody Mary mix, water, tomatoes and green chilies, vegetable soup mix, and corn to a simmer in a large stockpot.
• Brown ground beef and onion in a skillet until no pink remains in the beef.
• Add ground beef to mixture in stockpot and let simmer 1/2 hour to 1 hour.
• Add pasta in last 10-15 minutes of cooktime.

Steps:

• In large saucepan, cook beef, onion and garlic until meat is browned. Drain off fat. Add tomatoes, corn, chilis, water, broth, chili powder and bay leaf. Cover and simmer 20 minutes. Add zucchini. Simmer 5 to 10 minutes or until zucchini is tender-crisp.

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on high for 4-6 hours or until heated through.

Steps:

• Place tri-tips in one or two gallon-sized zip-top bags or in a large sealed container.
• Whisk lager, lemon juice, olive oil, sugar, Worcestershire sauce, pepper, garlic salt, garlic powder, onion powder, and cayenne pepper together. Pour marinade over the tri-tips. Seal, squeezing out as much air as possible. Refrigerate, flipping once halfway, 8 hours to overnight.
• Lightly oil the grate of an outdoor grill. Arrange coals or mesquite wood on one side of the grill and preheat to 375 degrees F (190 degrees C).
• Remove tri-tips from the marinade and place directly over the wood or coals. Sear for 1 to 2 minutes per side. Move tri-tips to the opposite side of the grill, cover, and grill until desired doneness is reached, about 45 minutes for medium-rare.
• Transfer to a cutting board, wrap in foil, and let rest for 10 to 15 minutes. Unwrap and slice across the grain.

Steps:

• Brown ground chuck and onions in large fry pan.
• Add remaining ingredients and simmer for 45 minutes to an hour, or simmer in crockpot.
• Serve with Santitas White Corn Restaurant Style Chips, shredded Monterey Jack cheese, and sliced avocados, if desired.
• This recipe makes a lot of soup, and it is even better the second day, if there is any left over.

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low until heated through, 6-8 hours.

Steps:

• Heat butter and oil in large kettle and saute onion, jalapeno, garlic, carrots, celery & chicken. Simmer 5 minutes.
• Combine all spices & Tabasco. Coat vegetable mixture withe spices. chicken stock and bay leaves. Simmer 1 hour, add lime juice. Serve over fried corn tortilla strips. (I just use tortilla chips like Tostitos.).

Steps:

• In a soup pot, combine the onions and garlic with the oil and salt.
• Cover and cook on medium heat for 8-10 minutes, or until the onions are soft and translucent, stirring occasionally.
• Add the celery, bell peppers, chile, oregano, thyme, cumin, and black pepper and saute for 10 minutes, stirring often.
• Add the water and tomatoes, cover and simmer until the vegies are tender, 10-15 minutes.
• Add the black-eyed peas, your choice of beans, and the barbecue sauce.
• Mix well, cover and simmer for 10 minutes.
• Add salt to taste.
• Garnish with crushed tortilla chips and sour cream on top if desired.