Soup’s on!

The weather is calling for homemade soup recipes.

Spicy Taco Soup

1 lb. ground beef

1 onion, chopped

2 (14.5 oz.) cans diced tomatoes with green chilies

2 (14.5 o.z) cans pinto beans (drained)

1 (14.5 oz.) can black beans (drained)

1 (14.5 oz.) can cream-style corn

1 package ranch style dressing mix

1 package taco seasoning

1 c. water (or broth) optional

Brown beef with onions in a medium soup pot. Drain excess grease. Add remaining ingredients, stir and simmer for 20 minutes. If it seems a little thick you can add some beef broth or water.

Add some cilantro and a dab of sour cream before serving.

Italian Wedding Soup

8 c. chicken broth

2 c. shredded fresh spinach

1 c. chopped carrots

10 turkey sausage links

1 c. small noodles(like Orzo)

8 Tbsp fresh grated Parmesan cheese

Remove casing form sausages, break each sausage into about 5 or 6 pieces and shape into meatballs. Fry in pan, when almost cooked all the way through, remove from pan and drain on paper towel.

Bring chicken broth to a boil. Add spinach, carrots, noodles and meatballs. Return to a boil and boil for about 10 minutes or until noodles are at desired doneness. Dish into 8 bowls and top with Parmesan cheese.

Pumpkin and Black Bean Chili

1 medium onion, chopped

1 yellow pepper, chopped

1 c. fire roasted red peppers, chopped

4 c vegetable broth

4 c black beans, cooked and drained

1 can pumpkin, no salt

2 tsp. chili powder

1 tsp. cumin

1 Tbsp parsley

Saute onions and yellow pepper.

In crock pot, combine all ingredients. Cook on low for 4-5 hours, until heated throughout.