Seven Soup Sunday – Soup 6 – Taco Night Taco Soup – Just be you.

It has been harder than you’d think to come up with seven soups, and I came up with seven and then remembered I’d promised Scott French Onion Soup and I bounced some sort of something with potatoes soup off the list to be dealt with next Sunday.

Around the time I thought of the tomato croutons for the cheese soup I started wondering what other weirdo things I could do, and then I thought of the Moroccan carrots and the sausage and peppers and whatnot.  And then I thought – “A taco is kind of a sandwich.  I could make taco soup.”  A word to the wise.  When you think you’re inventing stuff, don’t google it.  Everything’s already been invented.  (Seriously – one time, I thought “A really good t-shirt would be WWSD – ‘What Would Scooby Do'” and then I googled it and my week was ruined.)  Just do your own thing, and there will probably be some overlap, there being six or seven billion people on the planet and whatnot.  You just be you, you weird, wonderful little human, you. There are taco soup recipes out there and I just ignored them and did my own thing.

Of course, a couple of steps in, I turned to Scott, and said, “You know what I just realized another good name for taco soup would be?  Chili.”  Dammit.

Anyway – this supposed to be reminiscent of the tacos my mom used to make, ground beef, onion, lettuce, tomato and cheese on a crispy, Old El Paso taco shell.  Nothing fancy.  (No mirepoix, no roux, and a bunch of cans).

Taco Night Taco Soup

  • 2 Onions, sliced
  • 1 pound ground beef
  • Olive oil
  • A BUNCH of Cumin.  I may have used 3 Tablespoons…
  • Chili Powder (just admit this is kind of chili) about maybe a tablespoon(?)
  • 1/4 t salt
  • 1 bag of frozen corn
  • 1 28 oz can diced tomatoes, drained
  • 2 cans of black beans, not drained
  • 1 can of Medium enchilada sauce
  • 4 c. beef stock (note: Not Vegan)
  1. Slice the onions and sauté them in the oil.  Add the ground beef and a bunch of cumin and the chili powder and salt and brown the beef.
  2. Throw in the corn, tomatoes, black beans, and enchilada sauce – Stir it up.
  3. Add the stock, taste and correct the seasonings.
  4. Bring it to a boil, and then reduce it to a simmer.
  5. While it’s cooking take out 4 soft corn tortillas, and cut them into 1/8ths.  Preheat the oven to 350.  Spray a 9×13 pan with cooking spray, lay the tortilla pieces into the pan tightly, and spray the top of the tortillas with cooking spray.  Bake for about 6 or 7 minutes until they’re crispy.
  6. Serve the soup with some shredded cheese, the tortilla chips, some shredded lettuce, and sour cream and avocado if you have them.  I don’t, and this is dinner tonight, and I’m sad.

Be thankful for a dude who loves you, even when you invent something and then realize you’ve invented chili.


Seven Soup Sunday – Soup 5 – Onion and Pepper Soup – the Soup of True Love

Oh, my Scottie loves the Philly things.  I am not going to love this soup.  But sometimes when you love someone you cook them stuff that they love, and you like it as much as you can, and you get on with it and go about your day.

He loves sausages with peppers and onions.  Loves peppers.  Loves them cooked.  I am a raw pepper kind of girl.  Something in the cooking process just, kind of doesn’t do it for me.  But here we are, at the beginning of winter, and I’ve got a couple of packages of frozen peppers left over from the summer CSA, and a few fresh ones, quickly losing their crunch, and I’m making soup, and Scottie likes cooked peppers and especially sausage with onions and peppers, so there you go.  He’ll eat the beet soup, and I’ll eat this, and we’ll meet in the middle.

In the Philly area, of course, Sausage and Peppers is a sandwich.  But I’m making soup.  I’m taking a little poetic license with the sandwich.

Onion and Pepper Soup

  • So. Damn. Many. Peppers. Coarsely chopped.  2 bell peppers and then five little sweet peppers and a package of cooked roasted something or other peppers and a package of frozen sliced peppers.  The pepper onion ration in this mother is about 3 – 1, volume-wise.
  • 1 Onion coarsely chopped.
  • Olive oil, of course
  • 3 Frozen sausages left over from the meat CSA either Andouille or Hot Italian, I have no idea because it is a jungle in my freezer, but thawed out in hot water, casings removed (Smokey also likes sausage casings.  Knock me over with a feather)
  • About a quarter cup of frozen leftover pesto or just a bunch of basil if you don’t have pesto
  • About a cup of leftover pizza sauce or pasta sauce if you don’t have that, or a can of diced tomatoes, a bunch of garlic (which should be sautéd with the peppers and onions and a bunch of basil, oregano and parsley)
  • 4 cups of beef stock.

Basically, this soup is actually called “Clean out Amy’s Freezer”

  1. Chop up the peppers and onions and sauté them in the oil (also the garlic, if you’re going that route) Then add the spices to taste if you are going this route (7 or 8 on the burner) until the onions are getting soft
  2. Add the sausage, and crumble it up as it browns
  3. Add the pesto and the pizza sauce
  4. Add the broth
  5. Bring to a boil at the highest setting, then reduce the heat to a 2 and simmer for 45 minutes.
  6. Enjoy the smell of cooking peppers if you can.

I’m going to probably throw a handful of Orzo into this when we eat it, and serve it with a loaf of French bread and a salad.

Turkey meatball curry ramen with spinach

We’re just about done reorganizing our cupboards and whatnot.

Since it might be said that I’m a little obsessive… I’ve inventoried what I’ve got in the pantry (some of it is REALLY old) and now I’m going to see how little I can spend on groceries.

Here are the ingredients

1) Chicken broth – about a quart
2) Coconut milk – one can
3) Masaman curry paste – a tablespoon
4) Frozen spinach – 1 box package (about 10 ounces)
5) Ground Turkey – 1 lb – probably really really freezer burned
6) Bread crumbs (some)
7) Egg – 1
8) Hard boiled egg – 1
9) Ramen noodles – 2 packages, real Asian, not American if you can help it – toss the spice packets.
10) Sriracha sauce (ALWAYS – probably also good with chocolate is what I’m saying)
11) Some weird Vietnamese sesame peanut salt that you’ve had for 4 years (or just some chopped peanuts, if you have to get all fancy about it).
12) A slice of lemon

Makes about 4 large servings

Here’s what I did

Mix the broth, coconut milk, and curry paste, bring it to a boil and reduce to a simmer.

Mix the egg and the turkey and the bread crumbs and make some tiny meat balls and toss them into the simmering broth with the spinach and simmer for about, oh, let’s say 10 minutes. Hard boil the other egg while everything else simmers. Go to stir the broth, find out the damned spinach is still frozen, swear a little, and turn the heat up.

Double check the spinach, decide it’s getting there. Open the peanut stuff and smell it, decide it smells a little rancid, taste to confirm and toss it. Hope you don’t die from eating the ground turkey meatballs.

Bring the broth back to a boil. Turn off the heat on the broth, throw in the dried ramen, and let it sit for about 5 minutes.

Stir it up, throw in some Sriracha garnish with 1/2 a hard boiled egg.

Stir that puppy and eat it.

Verdict: Scott – “Thank you for not putting octopus in this. Delicious”
Me: Pretty good. I’d give it 4 stars out of 5.

Here is what it looked like.Here is what it looked like.