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Send your recipes to Suzanne@InnerworksPublishing.com
Two Great Soups!
Taco Soup
By Mary Cesaratto
1 lb Ground Beef (use soy meat and add when ready to eat)
Onion
Salt & pepper
2 cans diced tomatoes
2 cans pinto beans
1 can corn
1 can white hominy
1 can chopped green chives
1 package taco seasoning
1 package Hidden Valley Ranch Dressing Mix
Brown meat with onion, salt and pepper. Add remaining ingredients, undrained. Stir and simmer for about 1 hour.
Can serve with chips and cheese
Anns’s Really Good Veggie Soup
By Ann Alexander
Put some favorite music on, so you will be a happy cook.
That way the soup will taste Really Good – yes, it’s true.
You’re gonna put your love in it!
In a smaller pot pour 2 cups water
ADD
½ cup lentils (I like French green), pick over them first
5 or 6 collard green leaves (or green chard), pull off the stems
and chop the leaves – don’t use stems in this
a cube of Wyler’s chicken bouillon
Bring to a boil, put the lid on and then reduce to low (#3 or 4)
while you do the rest of the recipe
Into large soup pot drizzle good olive oil – 1 or 2 TBL
Into the pot start cooking on medium high heat for a few minutes
the following, until veggies soften a bit (maybe 6 or 7 minutes):
Medium white onion or ½ large white onion, diced
2 medium carrots or 1 large one , scraped, sliced thinly
2 smaller (inside the stalk) celery stalks. thinly chopped
large garlic clove or 2 small ones, chopped fine or pressed
Stir several times to blend and cook evenly
ADD to big pot, stirring as you add:
½ head green cabbage, sliced then chopped
10 or 15 fresh green beans, chopped, about 1 inch pieces
a yellow squash, cut in half vertically and sliced
2 boxes 32 oz Swanson chicken broth (or veggie broth)
Two 14 oz cans tomatoes, petite diced, and don’t vary this
small can tomato paste
another cube of Wyler’s chicken bouillon
ADD
the lentil/collards mixture now
TBL dried oregano and TBL dried basil – put in your palms and
rub together over the pot to release the flavor of the herbs
tsp to a TBL kosher salt – to taste; or omit salt, if you prefer
Bring everything to a boil
Put the lid on, reduce to simmer (#3) just 5 to 10 minutes.
Turn the fire out, leave the lid on, and let it sit for 15 to 20 minutes
That is a secret of good soup – let the flavors meld together.
Serve it with:
Cornbread or Triscuit (Olive Oil and Dill is a complementary flavor)
Or whatever sounds good to you
If someone wants meat – I suggest stir frying slices of a good sausage
and have a little of that on the side. Do not add the meat to the soup.
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