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.