Winter Standby

So, pretty much I make this soup AT LEAST every 2 weeks. I'll freeze half of it (cause it makes a lot) and we'll have lots of yummy healthy soup to eat for the week... and then the week after too! And it is SUPER easy to prepare, so that's good too.

TACO SOUP

INGREDIENTS:
1 pound ground turkey
1 white or yellow onion
1 can each:
Kidney Beans
Pinto Beans
Black Beans
Corn
Diced Tomatoes
1 packet Taco Seasoning

INSTRUCTIONS:
Chop up onion
Cook onion and turkey together in large soup pot until meat browns and onion is tender
Add contents of cans (liquid included)
Add Seasoning Packet
Simmer as long as you like
Garnish with Sour Cream, Tortilla Chips, Avocado, Shredded Cheese, etc

Stone Soup

Ladies!  Welcome to the first post for the Walnut Hearts!  I thought to open it up I'd share one of the most simple recipes I know:  Stone Soup.  I'm sure you all remember the book from elementary school about the selfish townspeople who ended up coming together and sharing what small things they had to create a large and lovely meal.  We wanted to enjoy something cozy in the post-blackout storminess, and so we made it today for lunch.  I'm sorry there's no picture (I forgot to take one).

Stone Soup:

1 quart Chicken Stock  

1 can of White, Red, or Black Beans

1         Small Sliced Zucchini

4         Potatoes, cut into 1 inch chunks

1/2    Onion, chopped

3        Carrots, sliced 

3        Stalks of Celery, sliced

1         Bell Pepper, chopped

1         Hunk of Parmesan  (optional)

1         Bay Leaf

1         Stalk of Rosemary

1         Pinch of Basil

1         Sprinkle of Nutmeg

Salt and Pepper to taste

Bring Chicken Stock  to a low boil.

Add Potatoes, Carrots, Celery, Bell Pepper, Onions.  You can add/detract any vegetables you have on hand.  Leek is a milder substitute for Onion.  Squash and root veggies are usually best.  Maintain a high simmer.

Add Bay Leaf, Rosemary, Basil, Nutmeg, Salt, and Pepper.  Add hunk of Parmesan.  (This adds a really delicious, subtle creamy/nutty flavor.  I add it to almost ALL my soups or sauces.)  Maintain high simmer for 15 minutes or so, stirring occasionally.

Add can of Beans and Zucchini.  Maintain high simmer for 10 - 15 minutes, stirring occasionally.

Soup is ready when vegetables are tender and you are ready to eat.  Before serving, be sure to fish out the Rosemary stem, Bay Leaf, and now melted hunk of Parmesan.  Serve with cracked pepper and Parmesan (or any grated cheese) on top.   Makes 4 - 6 servings.

We had some leftover French bread on the side.  The great thing about this recipe is that you really can substitute ANYTHING and it will still be delicious.  I usually go a little heavy on the potatoes and light on the salt (the broth is usually a little salty for me already).  It's rustic and simple and so lovely for a cold day.  

Enjoy!