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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A different twist on the hotdog soup. This is a fast, fun and very kid friendly meal. I have my daughter help me make this and she feels proud that she 'cooked' a meal with me. And then she gets to sprinkle the parmesan cheese in the bowls. The cream cheese makes the soup creamy and smooth and gives it a 'comfort food' feeling (I use a non-dairy 'cream cheese'). And for us, this is salty enough, so I don't add salt. I like to serve this with warm biscuits. Perfect for on a cold winter evening. Enjoy! :-) Ingredients:
1 onion, chopped small |
2 tablespoons butter |
1 (8 ounce) can condensed tomato soup |
8 ounces chicken broth |
8 ounces water |
1 cup frozen mixed vegetables |
1 (16 ounce) package frankfurters, cut into bite size pieces |
1 tablespoon italian seasoning |
1 bay leaf |
1/4 cup cream cheese |
2 cups cooked brown rice |
parmesan cheese |
Directions:
1. Place the onion and butter in a large saucepan over medium heat. Slowly cook and stir until the onion is soft.
2. Mix in the tomato sauce, chicken broth, water, mixed veggies,frankfurters and spices.
3. Bring to boil, reduce heat, cover and simmer 15 minutes.
4. Add cream cheese and mix until well blended.
5. Add cooked rice and simmer for 5 more minutes until warmed through.
6. Remove bay leaf before serving.
7. Scoop into soup bowls, sprinkle parmesan cheese on top and serve.
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