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    Mexican Wastebasket Soup

    Source of Recipe

    Jan S.

    List of Ingredients

    onion, chopped
    1 C. chopped celery
    10 oz. can rotel tomatoes
    1 lg. zucchini, chopped
    1 C. V-8 juice, spicy or picante
    2 Sm. Cans of sliced black olives
    2 cans Ranch Style pinto beans (16 oz.)
    1 can white corn or shoe peg corn (or frozen)
    1 can Ranch style kidney beans (16 oz.)
    1 pkg. Lipton Beefy Onion Soup Mix
    1 to 2 pkg smoked Kielbasa sausage, chopped or sliced
    Shredded Monterey Jack cheese or Mexican Blend Cheese


    Mix together all ingredients, except the cheese. Do NOT drain cans. Season with salt, pepper and sugar to taste. Cook for 1 hour. Serve over shredded cheese (in each bowl).




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