Friday, December 18, 2009

Sickie-poo's Day 1

So, this past Tues I started coming down w/ something @ work, sneezing my head off, sinus good times.

When I got home that night, I wanted 2 put on a big pot of taco soup, in the hopes it would help, & of course ya' gotta' have corn bread 2 go with it!

I'll post my recipes when I can get 2 a real computer & not just my Blackberry. But 4 now, enjoy these lovely pics.

Jiffy cornbread w/ white shoe peg corn, roasted red peppers & sharp cheddar. Taco soup w/ anice dollop of sour cream.

Taco Soup

This is the EASIEST soup you'll make, it's basically all cans!  :)  And you can make it as spicy or non-spicy as you like, all depends on which kind of Rotel you add, or any jalapenos, if using the pinto beans w/ them included, like I do!  :)

This recipe makes a lot of soup, and you can basically change it up by adding any other beans or tomatoes you'd like.  You can really make it go far by how much you add.  For the ingredients listed below, I used a 9qt. dutch oven, which was almost to the brim - so, it was quite a bit.  A 12qt stock pot would work fine as well.  Feeds about 8.

1 large onion, diced
3-4 cloves of garlic, diced
1lb of lean ground beef or turkey
1 quart beef or vegetable stock
1 can pinto beans (I like the ones with jalapenos mixed in!)
1 can black beans
1 can chili beans (or Ranch Style beans)
1 large (28 oz.) can dark red kidney beans
1 can corn (I like the mexi-corn or the white shoepeg corn w/ red peppers)
1 can white hominy (optional, or you can swap for the corn)
1 can rotel (whatever heat point you like)
1 can diced tomatoes
1 packet Hidden Valley buttermilk dressing mix
1 packet McCormick's taco seasoning
Salt to taste
Sour cream for finishing (optional)
Other options: shredded cheese, diced jalapenos, chives, avocado, or green onions???

Drain and RINSE all of your beans (this dramatically reduces the sodium content of this soup, as it's not needed, as you can salt to taste).  Dump the can of corn over the top of the rinsed beans, and it will drain.  Do NOT drain the rotel or tomatoes, you actually want this juice for the soup.

Just saute your onion in a little EVOO or butter, toss in the garlic for about a minute, then toss in the meat to brown.  After the meat has browned, add a few splashes of your stock and get all the nice bits of brown up from the bottom of the pot.  This adds great flavor to your soup.

Now toss in all of your beans, corn, and tomatoes, add the rest of the stock, and the 2 packets of seasoning.  Taste, add salt as necessary.  Bring the soup up to a boil, then reduce heat and simmer for about 30 minutes.  If you need more liquid, add more stock if you have it, or water is fine at this point, since we've infused so much flavor w/ the quart of stock.

In the meantime, I hope you made your Jiffy cornbread and added the corn, cheese, and roasted red peppers - or WHATEVER strikes your fancy!  Cornbread is SO versatile!

Ladle up some of the soup and top w/ a nice, big dollop of sour cream, and whatever else you'd like.  Serve w/ a hearty hunk of cheesy cornbread!  Smiles all around.  :)

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