TOMATO SOUP WITH HOT DOGS “There were 5 kids growing up in my family. I was the youngest. Two boys wanted hot dogs and baked beans. The two girls wanted cream tomato soup with rice. I didn’t care. Mom put all the ingredients into one pot. It was so delicious, we asked for it often in the winter.” -Willie
Prep Time: 5 Minutes
Cook Time: 15 Minutes Total Time: 20 Minutes
Ingredients
• 1 can Bush’s Baked Beans (any flavor) • 2-4 cooked hot dogs
• ½ cup pre-cooked rice (leftover rice works well) • 1 can (10.75 oz) Campbell’s tomato soup • 1 can whole milk (use the soup can to measure and scrape out all the soup)
Submitted by Willie C., SC RN (Retired)
Instructions
1. Prepare the hot dogs: Slice the cooked hot dogs into small pieces. For even distribution and safety, cut each hot dog into 4 long strips, then chop into small bits. 2. Combine ingredients: In a soup pot, add the sliced hot dogs. Stir in the pre-cooked rice. Pour in the tomato soup and the can of milk. Add the can of Bush’s Baked Beans.
3. Cook the soup: Stir the mixture well to combine all ingredients. Bring the soup to a boil over medium heat, stirring often to prevent sticking. 4. Finish and serve: Once boiling, stir again, then remove the pot from heat. Cover the pot and let it sit until ready to serve.
TORTELLINI SOUP “This is an easy throw-together soup that can be served when it’s cold and rainy or when you just need an easy lunch with fresh ingredients. Add celery/ carrots or other veggies if you like. It is very tasty and freezes well.” -Tina
Prep Time: 5-10 Minutes
Cook Time: 20 Minutes Total Time: 30 Minutes
• 6 Roma tomatoes • 1 large white onion, chopped • 1 cup spinach, chopped Ingredients
• 4 cups chicken broth • 2–3 cloves garlic, chopped • 1 tsp olive oil • 1 tsp Italian seasoning
• Salt and pepper, to taste • Store-bought tortellini • Fresh or grated Parmesan cheese, for topping
Submitted by Tina B., PA RN
Instructions
1. Prepare the tomatoes: Score the Roma tomatoes by making small X-shaped cuts on the bottom. Drop the tomatoes into boiling water for 30 seconds, then transfer them to an ice bath. Once cooled, remove the skins and chop the tomatoes. 2. Cook the base: Heat 1 tsp of olive oil in a pot over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the chopped garlic and cook for 30 seconds. 3. Build the soup: Add the chopped tomatoes to the pot and stir
to combine. Season with Italian seasoning, salt, and pepper. Pour in the chicken broth and bring the mixture to a boil. Lower the heat to a simmer. 4. Add spinach and tortellini: Stir in the chopped spinach and adjust seasoning to taste. Three minutes before serving, add the store-bought tortellini and heat through. 5. Serve: Ladle the soup into bowls and top with fresh or grated Parmesan cheese.
2026 | Recipes by Nurses, for Nurses
16
Elite Learning
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