A hot book and a hot bowl of hearty soup for fall.

my Mom's squash soup recipe.  But I'll share mine...  Not a soup, but chili. 

 

1 lb ground beef/chuck/whatever type of meat you like in your chili
3 cans (16 oz?) Bush's Medium Chili Beans
1 can (16 oz?) petite diced tomatoes
1 small can tomato sauce
Chili powder, meat tenderizer, dehydrated onion pieces, garlic powder, pepper, paprika, crushed red pepper, and Louisiana Hot Sauce--each of these to taste
1 cup sugar

 

Brown the meat adding the dehydrated onion, chili powder, meat tenderizer, Louisiana Hot sauce, crushed red pepper, and garlic powder.  Drain most of the grease, then add everything else.  I usually add more chili powder and Louisiana Hot Sauce.  Let simmer on low/medium heat for around 40 minutes.  Mine usually is a 4 or 5 alarm chili, but you can fix it how you like.  If you have acid reflux problems like me, the sugar takes out the majority of the acid so you can eat it, even with the 'heat'.  (I also add sugar to spaghetti sauce and wow!  It makes such a difference.  I can actually eat it and not get sick later.)

 

Hugs,
April

1/2 pound ground beef (or any other ground meat, turkey,venison)

1/4 cup chopped onion

3/4 cup chooped carrots

3/4 cupchopped celery

1 tsp. dried basil

1 tsp.dried parsley

4 Tablespoons margarine divided

1/3 cup flour

4 cups diced potatoes

3 cups chicken broth

2 cups diced American cheese

3 cups milk

2/4 teaspoons salt

1/4 teaspoon pepper

In a 3 quart saucepan brown beef,drain,and set aside. In same pan saute' the onion, carrots, celery, basil, and parsley in 1 tablespoon of margarine. Add browth, potatoes and beef and bring to a boil. simmer for 10-12 minutes or until potatoeds are tender. While simmering, in a different pan, melt reamaining margarine, add flour and cook until bubbly. \gradually milk and stir until thickened. Add to soup. Add cheese, salt and pepper and stir over low heat until cheese melt

 My family loves this soup and it is good reheated.

 

I am going to have to try the taco soup and read the book!!

this one's from Kraft foods but it's good.

1 medium
onion, chopped (about 2/3 cup) 4 cloves 
garlic, minced 1 Tbsp.
ground cumin 2 Tbsp. 
oil 3 cans
(16 oz. each) black beans, undrained, divided 1 can 
(14-1/2 oz.) chicken broth, divided 1 jar
(16 oz.) TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1/2 cup 
BREAKSTONE'S or KNUDSEN Sour Cream

COOK and stir onion, garlic and cumin in oil over medium heat in large saucepan 3 min.

PLACE 1
can of the undrained beans and half of the broth in blender or food
processor container; cover. Blend until pureed. Add to ingredients in
saucepan. Repeat with second can of undrained beans and remaining
broth. Add remaining can of beans and salsa to saucepan mixture; mix
well.

BRING to a
boil on medium-high heat. Reduce heat to low; simmer 15 min., stirring
occasionally. Ladle soup into serving bowls. Drizzle each serving with
1 Tbsp. sour cream.