|
Hearty Buffalo-Style Vegetable Soup
Makes 6 servings
|
|
|
|
|
|
Ingredients
|
|
2
|
cans (10-1/2 ounces each) chicken or beef broth
|
|
3
|
tablespoons Frank's® RedHot® Original Cayenne Pepper Sauce
|
|
1
|
bag (16 ounces) frozen vegetables
|
|
1-1/2
|
cups diced cooked chicken or Polish sausage
|
|
6
|
thick slices French bread
|
|
3
|
tablespoons blue cheese, crumbled
|
|
|
|
|
|
|
|
Prep Time
|
5 minutes
|
|
Cook Time
|
10 minutes
|
|
|
|
|
|
|
1. Combine broth, 2-1/2 cups water and Frank's RedHot Sauce in large saucepan. Heat to boiling. Add vegetables and chicken. Reduce heat to medium-low. Cook, covered, 7 minutes or until vegetables are tender.
|
|
2. Preheat oven broiler. Toast bread slightly on both sides. Top one side with blue cheese. Place under broiler until cheese is melted and bread is crisp.
|
|
3. Ladle soup into warm bowls. Top each bowl with 1 blue cheese toast.
|
|
|
|
© Reckitt Benckiser Inc.
|
|
|
|
|
|
|
|
|
Click here for printable version