1/4 cup all-purpose flour
1 cup all-purpose flour
1/2 tablespoon salt
1 teaspoon paprika
1/2 teaspoon dried oregano
1/8 teaspoon garlic salt
1 teaspoon dried basil
1/8 teaspoon dried thyme
1/8 teaspoon dried marjoram
1 clove garlic, minced
1/2 cup tomato sauce
1 cup water
1 (12 fluid ounce) can or bottle coffee flavored liqueur
1 (15 ounce) can kidney beans
1/2 cup shredded Cheddar cheese
In a medium saucepan, combine flour, salt, paprika, oregano, garlic salt, basil, thyme, marjoram, and garlic salt. Stirring well, whisk in water.
Transfer mixture to large pot, reduce heat to medium, cover, and simmer all together over medium heat until mixture thickens, about 10 minutes.
Increase heat to medium. Bring broth to a slow simmer in a large soup container, whisking constantly. Let stand for 5 minutes.
In a small bowl, whisk tomato sauce, water, milk, and kidney beans until smooth. Remove from immersion and add to pot.
Serve hot hot with cheese dipping sauce.
This was a decent salad, and my husband and I enjoyed it, but I wouldn't give it 5 stars necessarily. I didn't make the salad exactly, as I didn't have any spinach. The salad "dressing" was good, but I think there should have been a bit more of it. And yes, I used MSG. I used instant greek seasoning, and yes, it was enough. I used a can of tomato sauce, and yes, it was enough.
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