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Monday, February 28, 2011

Cooking at Ingredients: Quick Soups

Time for another cooking class at Ingredients!  This last class we did quick soups.  Lana had 3 soups for us and homemade saltine crackers. 

The first (and my favorite) was Taco Soup.  Outside of the ground meat, it is from cans and envelopes.  What a great recipe to feed an unexpected crowd (you can keep browned meat frozen for quick use). 

The second recipe was for Corned Beef Stew.  Hmmmm…  The recipe calls for canned corned beef.  No thank you!  But I think it would be wonderful with REAL corned beef.  I’ll give it a try around St Patrick’s Day when I can easily get the real deal.

The third recipe was for Polish Cabbage Soup.  My only change would be to have the cabbage cut chunky rather than finely chopped.  While the flavor was good I did not care for the texture of the fine chop.

To accompany the soups Lana made homemade saltine crackers. These are much heartier than store bought crackers. Suggestions were made that it would be tasty to add herbs to the mix.


(All the recipes can be found on the Ingredients blog site at http://ingredientsclarksville.blogspot.com/  Just make sure to give her time to post them.)



Taco Soup

1 pound ground round (or other ground meat such as turkey)

1 onion finely chopped

1 package taco seasoning

1 package original ranch dressing

1 Tablespoon chili powder

2 – 16 oz cans hominy

3 – 16 oz cans stewed tomatoes

2 small cans green chilies

1-1/2 cups water.

Brown the ground meat and onion. Then add all the other ingredients.

Simmer for 30 minutes.

Notes: It was suggested to add beans. It was also suggested that a thicker batch would be good over rice.







1 comment:

  1. I read this post this morning and we are having the taco soup for supper. Didn't add beans but added corn. I'll let you know how it turns out!

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