Recipe of the Week: Two By Four Soup, by Mama C

Ingredients:

• 2 cans Ro-tel (tomatoes and green chilis)
• 2 cans condensed Minestrone soup
• 2 cans pinto beans or your favorite
• 2 lbs. ground beef or venison
• 1 lb. Velveeta, cubed (or similar melting cheese)

Directions:

1. In a soup pot, brown ground meat and drain
2. Add rotel, soup, beans, and meat, and cook over medium heat about 15 minutes.
3. Add cheese, turn soup on low until cheese is melted. Stir well.

Serve with tortilla chips, bread, or crackers. This recipe can be easily halved or doubled. If I don’t have canned beans, I have substituted diced, canned potatoes. Yummy both ways.

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