Friday, October 24, 2008

Soup Season

The season for soup has arrived, with a chilly turn in our weather again, it's time to think about making more soups for supper, and on the menu tonight is taco soup and baked corn. Taco soup was a huge hit at our fall fun night, my neighbor brought a crockpot full of it and was my favorite of the night, thanks Mary! Crockpot soups are the best, so easy, less mess and slowed cooked all day has to be better than the canned cousins. This recipe calls for ground turkey, which was soooo good, but I had some ground beef in the freezer that saved me a trip to the store, so I'm using that. I'm also cutting it down for two.

Taco Soup
2 lbs. ground turkey
1 onion
Cook and drain.

1 can pinto beans, do not drain
1 28 oz. can diced tomato's
1 16 oz. can tomato sauce
1 16 oz. whole corn
2 pkg. taco seasoning
4 cloves garlic, minced
small can green chiles
small can black olives
Simmer on low in crockpot all day or on high for a few hours. Serve with cheese and Frito's.
I'm using Tim McGraw's Spicy Jalapeno Fritos, I'm hooked on them!

And with soup, you must have bread and homemade is always best, but when time doesn't allow it and you want to cheat a little with something a little easier, here is a recipe for you! Baked Corn comes from Katy at Country Blossom, she posted this recipe not too long ago and it looked so yummy, I had to try it! See for yourself!

Baked Corn
1 can creamed corn
1 can whole corn
4 Tbsp. sugar
1/2 tp. salt
4 Tbsp. butter
4 eggs
1 box "jiffy" corn muffin mix
2 c. milk
Beat eggs, add muffin mix and salt/pepper. Beat till smooth. Add milk and mix in corn. Pour into a greased 9x9 pan, drop pats of butter on top. Bake for 30 min. at 350. Stir and bake for another 20-30 min. so the center can fully bake.

Soup season is here, and I for one think with the mess of the world right now, soup will become popular again, it's cheap, easy, and warms the soul. Homemade is always preferred in our house but how ever you eat it, soup has survived! Enjoy!


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