Taco In A Bowl

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Here is a great soup called Taco Soup. The recipe came from Mary Lou McCart.  Not only is it delicious but easy to make.

TACO SOUP

• 4 cans of Pinto beans
• 4 cans of Mild Chili beans
• 2 cans of corn
• 2 cans of diced petite tomatoes
• 2 pounds Hamburger meat - cooked
• 1 onion chopped
• 2 packages of Ranch Seasoning
• 2 packages of Taco Seasoning

Mix together in crock pot.  Cook on high for about 4 hours..it will have more liquid.

Garnish with cheese and sour cream and onions...you can also put one package of Fiesta Ranch powdered mix dressing in 16 oz. of sour cream and use instead of regular sour cream. Serve with tortilla strips.

No Soup for You!

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Winter is here which makes it a perfect time for soup.  Here is a classic.


STONE SOUP


(Based on an old tale by Marcia Brown)


Brown stew beef, rolled in flour, in hot oil. Add water, beef broth, beef bouillon, tomato sauce, and LAWRY’S SEASONED SALT and pepper. Chop into chunks and add: onions, carrots, celery, and peeled potatoes. Slice cabbage and add to the mixture. Bring to a boil and simmer about 2-3 hours. One hour before the soup is done, add a handful of quick barley, and small pasta such as ditalini. If you read Marcia Brown’s award winning children’s book, you will see where this vegetable-beef soup gets its name. There are no measured ingredients—just use your judgment.

You're Canned

We have made this soup several times and it is very good.  All it contains is several cans of your favorite canned vegetables and combine them into a large pot.  For example we used: corn, green beans, diced tomatoes, diced potatoes, red beans, navy beans, and butter beans.  I added some salsa, hot sauce, and black pepper for additional flavor.

Place the large pot on the stove top and cook on MEDIUM heat for approximately 30-40 minutes.  Serve and enjoy.  You can even use this concept for your next get together.