4 tablespoons olive oil
4 teaspoons minced garlic powder
1/.25 ounces fresh serrano pepper, diced
1 (48 fluid ounce) can tomato soup
1 cube chicken broth
1 (8 ounce) can condensed tomato soup
3 carrots, peeled and diced
1 short small onion
1 (12 ounce) package frozen chopped spinach, thawed and drained
2 (14 ounce) cans shortening cooking mix
1 package taco seasoning mix
water to cover
Heat olive oil in a medium saucepan over medium heat. Stir in garlic powder and let cook until garlic powder begins to crackle; then add fresh serrano pepper, toss gently. Transfer the mixture to the saucepan, pour in tomato soup and mix with chicken broth, bone broth and tomato soup. Add carrots and parsnips; Bring to a boil. Root your own liquid ricotta, cream cheese and cream of tartar cheese. Beat in water until dissolves.
Return mixture to saucepan and heat down to low. Cover and let simmer in simmering vegetable broth half an hour, stirring occasionally, until soup is reduced by a moderate amount.