Starting way back in our country’s history church potluck dinners are known to be the perfect place to pick up a new recipe or two. As good as those dishes are, I have learned that Community Bible Study fellowship lunches are an equally great place to taste food from some of the finest cooks! At a recent fellowship lunch the servants team provided wonderful soups with lots of trimmings. There were 3 or 4 different kettles of soup to choose from and my eyes landed on the taco soup. I don’t recall ever making or eating taco soup before. Wow! is it ever delicious! I wasn’t sure who had made this particular soup so I carefully picked through it, making a mental note what I thought was in it. Next day I made this at home. September kicks off my soup-making season and it will continue until the snow flakes come and go and the daffodils push up through the soil next spring.
I was so excited to start our soup-season out with a new recipe. I began by browning the hamburger meat over medium heat with some chopped onions and celery. Once the meat was browned and the veggies were softened, I drained off the grease and let it sit for just a bit while putting together the rest of the soup.
I added chili beans, red kidney beans (from our garden), whole kernel corn, tomato sauce and a package of taco seasoning to a large stock pot. Adding in the meat mixture I brought the whole thing to a low boil, stirring occasionally. At this point the soup can be simmered for 5 to 10 minutes or up to an hour or more.
When gathering ingredients to make the soup I ran across these Artisan chips at the grocery store. Artisan is short for – costs more, but for my gourmet taco soup I thought it would be worth it. Was it? YES, but beware they can be habit-forming
You can have this tasty soup on the table in 30 minutes from start to finish. Add some chips and a salad and the meal is complete!
Gourmet? You bet—topped with sour cream, cheese and tortilla chips this soup stands alone as a hearty dinner.
At the Community Bible Study class the following week I discovered it was my friend Vickie who had made the soup that inspired me to make this one. When I asked her about recipe ingredients it turns out I made this soup exactly the way she did. She also told me sometimes she adds pinto beans or changes it up by starting with the 15-bean soup mix sold in most stores. I will try that next time
What is your favorite fall soup? Will you share the recipe with us?
Happy Autumn and Good Cooking!
Enjoy this beautiful fall photo taken by Sandy Boyer, Littleton, Colorado