-
1
Cook and stir meat in 1 tablespoon vegetable oil in large saucepan until cooked through; drain. Add vegetables; cook 3-5 minutes or until crisp-tender, stirring ocassionally.
-
2
Add chicken broth, soup base, 2 cups water and salad dressing mix. Bring to a boil.
-
3
Add pasta; cover. Simmer 10-12 minutes or until pasta is tender. Add Velveeta; cook until melted, stirring occasionally.
-
4
Freeze It: Allow soup to cool then portion into smaller container. Store, covered, in the refrigerator for 3-4 days or in the freezer for 2-3 months. Thaw in the refrigerator as needed.
-
5
Reheat It: Reheat small portions, about 2 servings of frozen soup, in the microwave on HIGH for about 5 minutes, stirring halway through.
-
6
Chicken: 1 pound boneless chicken pieces, 3 sliced carrots, 1/2 cup sliced celery, 1 small chopped onion, additional 14 1/2oz chicken broth.
-
7
Beef: 1 pound ground beef, 1 c corn, 1 chopped bell pepper, 16oz Taco Bell Home Originals Salsa.
-
8
Pizza: 1/4 pound coarsely chopped Oscar Mayer pepperoni (add with the broth), 1 c sliced mushrooms, 1 sm chopped onion, 1 chopped bell pepper, 15oz pizza sauce.
-
9
Meatless: 3 sliced carrots, 1 chopped bell pepper, 1 chopped zucchini, 14 1/2oz undrained diced tomatoes, 15 1/2oz drained and rinsed kidney beans.
