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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is so easy, but so tasty. You can try different levels of heat for your picante sauce, or just use a mild one and let people add Tabasco or another hot sauce, according to their tastes. I also suggest serving topped with croutons to give a little texture boost. Ingredients:
2 large onions, peeled and sliced (should end up being about 3 cups) |
2 garlic cloves, minced |
1/4 cup butter (or margarine, though butter is so much better) |
2 cups tomato juice |
3 cups beef broth |
1/2 cup water |
1/2 cup picante sauce |
1 cup monterey jack cheese |
Directions:
1. In a large saucepan, cook the onions and garlic in the butter over medium-low heat, stirring frequently, until the onions are tender and a nice golden-brown color.
2. Stir in the tomato juice, beef broth, water, and picante sauce. Reduce the heat to low and simmer, uncovered, for about 20 minutes.
3. Transfer the soup to bowls and divide the cheese evenly between them. (Add croutons, too, at this point, if following my suggestion in the description.) Serve hot.
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