Jolean'S Slop Soup Recipe

Name: Jolean'S Slop Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10 1/2 ounce) cans campbell's tomato soup; 3 (10 1/2 ounce) cans water; 1/2 lb ground chuck; 2 cups medium egg noodles; 1 (6 ounce) can sliced button mushrooms, drained; 1 garlic clove, minced; 1/8 teaspoon oregano; 1/8 teaspoon dried basil; salt & pepper; 1 tablespoon butter

Servings: persons

2 (10 1/2 ounce) cans campbell's tomato soup
3 (10 1/2 ounce) cans water
1/2 lb ground chuck
2 cups medium egg noodles
1 (6 ounce) can sliced button mushrooms, drained
1 garlic clove, minced
1/8 teaspoon oregano
1/8 teaspoon dried basil
salt & pepper
1 tablespoon butter

1
Brown the garlic and ground chuck and break into chunks while cooking. Drain thoroughly.
2
Pour soups and water into large stock pot. Stir until smooth and no lumps, while heating on medium heat on the stove.
3
Add browned ground beef, mushrooms, oregano, basil, salt & pepper. Cook until gently bubbling.
4
Add noodles and simmer on low for 10 minutes (until noodles are al dente', or tender but not mushy.) Add pat of butter and stir in as it melts.
5
Serve with warm garlic & cheese bread.

522

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (10 1/2 ounce) cans campbell's tomato soup, 3 (10 1/2 ounce) cans water, 1/2 lb ground chuck, 2 cups medium egg noodles, and more.

Yes, Jolean'S Slop Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jolean'S Slop Soup

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