I copied the original recipe from a cookbook on a visit to Border’s years ago. I do not know the source. This recipe reflects my modifications. Very tasty and filling served with Red Lobster Copycat Cheddar Biscuits
- 2 TBS Mazola Oil
- 2 TBS butter
- 1 onion, chopped
- 1 large garlic clove, crushed
- 3 large white potatoes, peeled and cubed
- 3 large carrots, peeled and cubed
- 1 green pepper, diced
- 3 stalks celery, diced
- 32 oz. (4 cups) vegetable stock
- 1 tsp salt
- 1/2 tsp pepper
- 12 oz. can evaporated milk
- 15 1/2 oz can butter beans
- 11 oz. can kernel corn
- Fresh parsley, chopped
Put oil and butter in large soup pot. When butter has melted, add onion and garlic. Cook for 2 minutes, then add all the vegetables. Heat until sizzling, stirring occasionally. Reduce heat to low, cover and cook 10 minutes. Stir occasionally. Add vegetable stock and salt & pepper. Bring to a boil, then reduce heat, cover and simmer for 15 minutes. Add milk, butter beans and corn, including liquid from cans. Continue to simmer until heated through. Stir in fresh parsley just before serving.
Copycat Red Lobster Cheddar Biscuits – makes 12 biscuits
- 2 cups Bisquick
- 2/3 cups milk
- 1/2 cup shredded cheddar cheese
- 1/2 cup butter melted *
- 1/4 tsp garlic powder *
Preheat oven to 350 degrees. Mix Bisquick, milk and cheese to form a soft dough. Drop by spoonfuls on to ungreased cookie sheet. Bake 10-12 minutes, until golden brown. Mix butter and garlic powder. Brush on warm biscuits before removing from cookie sheet.
My variation on this recipe is that I pat the dough into a rectangle and cut 12 portions from this. I roll them gently before putting them on the cookie sheet, which I spray with Baking PAM and then flatten just a little with the bottom of a glass.
* I use Tastefully Simple All Natural Italian Bread Seasoning. Mix 1 TBS Italian Bread Seasoning and 1/2 cup melted butter, let sit 30 minutes. I brush this on before baking.