Really Yummy Taco Soup

Not to mention, really easy.

Ingredients

1 ½ lbs. Ground beef
1 medium onion, chopped
1 can (15 oz) kidney beans, undrained
1 can (15 oz) black beans, undrained
1 can (15 oz) whole-kernel corn, undrained (See a pattern?)
1 can (28 oz) stewed tomatoes
1 can (8 oz) tomato sauce
1 or 2 packages taco seasoning mix, to taste

In a heavy stockpot, brown your ground beef and onion. Drain off the fat if you like.

Dump in everything else.
(I guess that makes this “Dump Soup.” If you call it that, and I did, I guarantee that your preschooler will be delighted.)

Simmer for about an hour and serve with:

A handful of tortilla chips (We like the lime kind)
Some shredded cheddar or a Mexican blend
1 dollop (Optional unless you’re me,
in which case it’s never optional.)

Oh and if your soup should seem too thick, toss in a can or two of water while it’s simmering.

Enjoy! Say a prayer for your big pregnant friend while you do so.

From the Heart of Minnesota! Wild Rice Soup

A thick and creamy soup that’s just perfect for a cold Winter’s night, this recipe comes your way via my dear friend & neighbor, Ale (pronounced “Allie”).

I love that she uses short-cuts like the store-bought cream of chicken soup. If anything, it makes the soup even creamier.

2 big cans of cream of chicken soup
1 big can of chicken broth
Half and half to taste
2 or 3 onions, diced
2 or 3 carrots, diced
1 stick of butter (cut back on this if this amount frightens you)
One bag of wild rice
Salt & pepper to taste

*small can of cream of onion soup (optional)
* small chunks of cooked chicken (optional)

Cook the wild rice according to the directions on the package.

Meanwhile, sauté the onions and carrots in the butter. Add the cream of chicken soup, broth and a can or so of water. Add as much half and half as you’d like to get the level of creamiest you desire. Really, the amount of thinning out of the soup that you do is up to you.

You can also add a small can of cream of onion soup for extra flavor, as well as a handful of cooked chicken. Add salt and pepper to taste.

Fold in the wild rice and cover your pot. Let the soup cook on low until heated through and the rice is puffed up nicely.

Enjoy! And say a prayer for your friends in Minnesota when you do so. : )