Taco Soup

Do not be put off by the list of ingredients. This recipe is OOH-SO-EASY. The most work you will have to do is to open cans for a hearty soup the whole family will love.


1 pound of ground beef
1 large onion, chopped
3 (15 1/2-ounce) cans Mexican-style chili beans, undrained
3 (15 1/4-ounce) can whole kernel corn, undrained
1 (15-ounce) can of tomato sauce
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles
2 (1 1/4-ounce) envelope of taco seasoning mix
1 (1-ounce) envelope Ranch-style dressing mix
1 1/2 cups water

Toppings: corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese

1. Cook beef and onions in a Dutch oven medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.

2. Stir beans and next 7 ingredients into beef mixture; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

3. Spoon soup into bowls; top with desired toppings.

Makes - 3 1/2 quarts

Hamburger Soup

Since it is snowing again, and Brad and Michael are traveling to Syracuse to work on Rusty’s project, and Joan is going to her Seymour Library book club, Hamburger Soup seems to be just the right item for the supper menu. Easy to prepare and warms the body.

1 pound of ground beef
5 cups of water
1 6 oz. can of tomatoes
2 medium onions, chopped (1 cup)
2 medium carrots, chopped
2 stalks celery, chopped
1/3 cup pearl barley
1 package beef bouillon (1 tablespoon)
2 teaspoons seasoned salt
1 teaspoon dried crushed basil
1 bay leaf (optional)
salt and white pepper to taste
1/4 cup ketchup

1. In a large pan brown the ground beef. Stir slightly to breakup large pieces. Drain off the excess fat.

2. Add the water, undrained tomatoes, carrots, onions, celery, barley, bouillon, seasoned salt, basil, ketchup and bay leaf. Bring to a boil, reduce heat, and simmer for one hour or until the vegetables are tender.

3. Season with salt and pepper and remove the bay leaf.

Tortellini Spinach Soup

Happy Valentine's Day. Last evening a Northeast wind dumped 12 inches of snow on Perrine Street . The front porch thermometer read 11° at 6 AM. Snowplowing started off on the wrong foot. We got stuck in our driveway. This was the first of three stoppages during the course of the day. After paying a visit to Lori, Joan returned home to prepare this soup in her new red cast iron Dutch oven. Needless to say after Dave Eichorn announced the final snowfall total for the day in Auburn to be 18 inches, there were plenty of smiles beaming above the piping hot soup bowls at 88.


1 tablespoon olive oil or oil
1 cup thinly sliced carrots
1/2 cup chopped onion
1 garlic clove, minced, or 1/2 teaspoon chopped garlic in oil
3 (14 1/2 oz.) cans ready-to-serve chicken broth
1 (9-oz. pkg.) refrigerated cheese-filled tortellini
2 cups frozen cut leaf spinach (from 16-oz. pkg.)
1/2 teaspoon dried oregano leaves
2 oz. (1/2 cup) shredded mozzarella cheese

Heat oil in large saucepan or Dutch oven over medium heat. Add carrots, onion and garlic; cook and stir until onion is tender. Add broth; bring to a boil. Add tortellini; boil gently 4 to 5 minutes or until tortellini is almost tender. Add spinach and oregano; simmer 2 to 3 minutes or until spinach is tender, stirring occasionally. Sprinkle each serving with cheese.

4 (1/2-cup) servings.