Much sympathy about your allergies..I try not to think about how bad it gets when mountain cedar time somes..My allergies are here but not truly miserable yet.
I love to have soup in the freezer.
Link or post your Taco soup, too!
Okay, here are the recipes for the soups I’ve made, so far. I pinged FRiends who commented, earlier ;^)
One is a link to Bobby Flay’s Minestrone with Parmigiano-Reggiano (I used shaved parmesan). The other is the original (standard, 7 can) Taco Soup recipe I’ve been making for....whew...too many years, now. I’ve added my alterations, following the recipe.
http://www.foodnetwork.com/recipes/bobby-flay/minestrone-with-parmigiano-reggiano-recipe.html#!
The broth, from just the onions, celery and carrots cooking was unbelievable. The house smelled divine ;-)
Taco Soup
1 lb. ground sirloin beef
1 package taco seasoning
1 package RANCH dressing mix
1 can whole kernel corn
1 can chopped green chilies (hot or medium)
1 can chili beans 12 oz.
1 can kidney beans 12 oz.
1 can diced rotel tomatoes and chilies
1 can diced stewed tomatoes
2 cans water (24 oz. of water)
Brown the beef and add taco seasoning and RANCH dressing mix while simmering. Add remaining ingredients to a large soup/chili pot. Bring this concoction to a slow boil. Add salt and pepper to taste. Reduce heat and simmer for 30 minutes.
This has the same properties as good chili, in that it gets better the more times you re-heat.
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He/she is right about this soup getting better the more times you re-heat.
I cook my hamburger meat with the onions, garlic and black pepper, drain, then add the taco seasoning. I let this cook for a few minutes - to absorb the chili powder/seasonings. Then I add just 1 T of the ranch dressing packet.
I don’t add the can of green chiles...I’ve been making this since my kids were little, so I’m sure they complained about the heat. Now, if I change one thing, I hear about it.
Then, I add the (drained) corn and beans (I used pinto and kidney)...let that cook a bit. Then add the tomato items (Rotel and petite diced tomatoes). I don’t drain the tomato items.
In place of water, I use one box (32 oz) of free range chicken stock.
Serve over tortilla chips. Top with grated cheddar/Mexican blend cheese and sour cream.
Again, these recipes freeze well and warm you up on a cool/cold fall night. Enjoy!