TACO SOUP

Dear Erin,

Indian Summer blew away during the night and today dawned chilly, the first really cool day that we have had this fall.  The wind is blowing like only the Kansas wind can blow making it impossible to imagine any outdoor chores.  I haven’t turned on the heat yet and it feels like soup weather!!  I’ve been anxiously awaiting soup weather — you know how we love our soup in this household?!  I muddled my way through some morning chores and then set the soup pot on to simmer.  My lunch of taco soup did the trick and warmed me right up; it was so hearty that I’m even thinking of going outside for awhile.  The only thing better would have been to have you here eating some with me.  My recipe varies a bit with what I have on hand but I think the taste is generally pretty consistent, use the vegies and spices you want to get the flavor that you like.  These are the ingredients that I used today:  

• 1# ground beef (ground turkey or cubed chicken is also nice)
• 1 onion diced
• 3 carrots chunked
• 2 stalks celery diced
• 1/2 cup diced red pepper
• 5 cloves garlic, minced
• 1 pint tomatoes with their juice
• 1 quart stock
• 2 cups water
• 2 cans beans ( I used chili beans) 
• 2 cups frozen green beans
• 2 cups frozen peas
• 4 cups frozen corn kernels
• 1-2 Tablespoons chili powder
• 1 packet taco seasoning
• 2 teaspoons ground cumin
• 1/2 teaspoon ground fennel
• salt and pepper to taste

Saute the onion, carrot, celery, red pepper, and garlic until softened.  Crumble in the ground beef and brown until no pink remains.  Add the rest of the ingredients and simmer for about 30 minutes.  This makes a large pot of soup and would serve 6-8 people.  Serve the soup with sour cream, crumbled tortilla chips, and a sprinkle of cheese.

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