Hot Dog Soup
TOTAL TIME: Prep: 25 min. Cook: 25 min.
YIELD: 8 servings (2 quarts).
"We can always count on our retired pastor for good advice and good recipes, like this thick and hearty soup," shares Kim Holliday of Bellefonte, Pennsylvania. "Chock-full of hot dogs and vegetables, it quickly became my children's favorite."
Ingredients
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4 medium carrots, cut into thin strips
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2 medium potatoes, peeled and cubed
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2 medium parsnips, peeled and chopped
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1 medium onion, chopped
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1/4 cup butter
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2 tablespoons all-purpose flour
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1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
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1 can (12 ounces) evaporated milk
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 cup water
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1 teaspoon dried basil
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1/2 teaspoon pepper
Directions
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1.
In a large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts
1 cup: 418 calories, 28g fat (14g saturated fat), 64mg cholesterol, 968mg sodium, 30g carbohydrate (12g sugars, 4g fiber), 12g protein.
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