I love soup!! As you can probably tell. I always have but now I have more of an opportunity to eat it whenever I want. I love the versatility of soup with a salad, a sandwich or alone. It is simple and one pot can feed one person for a very long time. One of my favorite thing about soup is the fact that most of them I can freeze into single serving containers and pull out as needed. With my busy work schedule of teaching and seeing patients, some days I want to come home and have no prep or cooking time. I want to plop down on my couch with a bowl of soup in my lap and watch nonsense TV. Yes, here is my confession: I will watch Real Housewives of Anywhere. Watching these tucked, coiffed and bedazzled "reality" (loosely stated) stars have cat fights and party till their wigs fall off , makes me feel grounded and amazingly intelligent. And best of all after a day of decision making and being responsible, these shows do not require me to think. These modern day "soap operas" are one of my secret obsessions, but a girl has to draw the line somewhere right?? Never, never will the Kardashians be seen on my screen. Sorry, just saying: even tacky can be taken too far!!
Spicy Taco SoupI know soup is more of a winter food but this one I made just last week and I loved it. It was a little spicy but that is easily fixable with less peppers and cumin. It would be great as a main meal or as a side dish. Give it a try!!
2 pounds ground beef
2 cups diced onions
1 cup diced bell pepper
3 minced garlic cloves
1 cup frozen whole kernel corn
1 (15 1/2-ounce) cans cannelloni (white kidney) beans
1 (15 1/2-ounce) can red kidney beans
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles (or use Pickled Hot Wax Peppers)
1 (1 1/4-ounce) package taco seasoning mix
3 Tbsp cumin
1 cup fresh chopped cilantro
Corn chips, for garnish
Sour cream, for garnish
Grated cheese, for garnish
Cilantro, for garnish
|Veggies and homemade Pickled Hot Wax Peppers|
Brown the ground beef, onions, pepper and garlic in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, taco seasoning, and all other ingredients. Cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve ladle in bowl and top with corn chips, sour cream, cheese, cilantro or jalapenos.