Friday, October 7, 2011

Busy Day Soup

I am beginning to think about making a pot of soup. We are finally get a little fall weather in the mornings here in Texas. This is a recipe that I have had around a long time in my recipe box. It is better the next day and freezes well. I like a slice of homemade bread or a chunk of cornbread with my soup. Serve a fruit cobbler for dessert. Hope you enjoy.

Ingredients needed:
1 pound ground beef or turkey
4 cups water
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, diced
2 cups potatoes, diced
1 bay leaf
Pinch of basil
Salt and black pepper to taste
1-16 ounce can tomatoes, chopped

Brown meat and drain off excess fat.
Add other ingredients and cook slowly until meat and vegetables are tender.

Wednesday, October 5, 2011

Spicy Tortilla Soup

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This delicious Tortilla Soup is great on a cool night, add a side of Cheesy Mexican Cornbread Recipe and you will have a meal. If you do not like it too spicy, cut back on the jalapeño or omit it. You may use a store bought cooked chicken to make this quick and easy.

Ingredients needed:
1 chicken, cooked and de-boned
1 teaspoon salt
4 cups chicken broth
1 fresh green jalapeño pepper, seeded and chopped
1 package Tostadas or 6 tortillas, cut in strips and fried
1 tablespoon fresh cilantro, chopped
1 celery stick, finely chopped
1 small onion, finely chopped
1-8 ounce can tomato sauce
1 cup cheddar cheese, grated
Avocado and sour cream if desired

Cook chicken, remove from broth; save about 4 cups broth or used canned broth.
Cool, de-bone and chop chicken.
Add to chicken broth; jalapeño pepper, tomato sauce, cilantro, celery, onion and simmer one hour.
Add chicken.
Divide Tostadas into serving bowls, pour soup over them.
Sprinkle with grated cheese. Top with avocado and sour cream is you desire.