You know I don’t cook. I like it, I do. But my method of cooking is well, calling Daddy and asking him how to make so-and-so. I can make a mean casserole. And if you give me the directions and all the ingredients, I can make pretty much anything. But as far as gourmet, inventive or creative? Not here. We’ll go to Daddy’s and let him cook instead.
But, BooMama has me thinking about soup. And I have 2 “recipes” to share. I say “recipes” because, well, one of them is from Paula Deen. So, I certainly can’t take any credit for it. She creates and all I do is follow directions. Not to mention, Daddy gave me this recipe first. Nonetheless, it is DELISH!
Paula Deen’s Taco Soup
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.
And yes, I totally recommend the optional ingredients. And I will say that it is mandatory to put the corn chips in first, then ladle the soup over them. Oh, I want to make this tonight!
Now, onto my second “recipe”. I’m almost blushing here…because it’s a mix. Here it is, Bear’s Creek Chicken Noodle Soup. I usually add some shredded chicken and a few more veggies and I’m telling you, it’s the best. My psuedo-mom made it for us in Bham and I was so impressed. I buy it now and make it for myself (Les doesn’t get into soup too much) because it makes 8 cups! That’s
a whole week two days of lunch for me!
Hungry yet? Well, head over to BooMama’s and join in the soupy fun! (Literally, there are like 100 soup recipes linked up!)