Chili

I love soups but never want to make them in the summer. One more reason why I love the Fall :)
Here is a recipe I recently tried and it was so good! You may not know this, but Ruby Franke has a recipe blog with some great recipe's.

http://goodlookinhomecookin.blogspot.com/2009/08/hungry-man-chili.html

good lookin home cookin

Santa Fe Soup or Chili- Sheia

This one is for you Sara-glad you liked it!

1-1 ½ lb. Ground beef
Brown with a medium size onion-diced
2 small cans shoe-pegged corn (drained)
1 can red kidney beans (don’t drain)
1 can black beans (don’t drain)
1 other can of beans (or 2 of one of the above beans)
1 envelope taco seasoning mix
2 envelopes ranch dressing mix
1 large can whole tomatoes (can chop or puree)

Dump everything into a crock pot and cook for approximately 2 hours.

Serve with sour cream, grated cheese and Frito scoops, or corn bread.

Pumpkin and Black Bean Soup - Kristy

This is for Sarah.

1 med. onion, chopped
3 cups vegetable stock or water
1 (14 oz) can diced tomatoes in juice
1 (15 0z) can black beans, drained
2 cans (15 oz) pumpkin puree
1 cup heavy cream
1 Tb curry powder
1 1/2 tsp cumin
1/2 tsp cayenne pepper
20 blades fresh chives, chopped

Saute onion in some oil - 5 min. Add broth, tomatoes, beans, and pumpkin. Stir and bring soup to a boil. Reduce heat to low and stir in cream, curry, cumin, and cayenne and salt to taste. Simmer 5 min. and serve with chives.

*This is a thick soup and is very Indian tasting. I think you could also serve over rice and it would be really good.

Zucchini Soup - Sarah Nielson

• 3 1/2 cups diced zucchini
• 1/2 cup chopped celery
• 1 cup diced carrots
• 1/2 cup diced onion
• 1/2 cup margarine
• 1 tablespoon all-purpose flour
• 1 3/4 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/4 cups water
• 2 cubes chicken bouillon
• 1/2 cup sour cream

1. In a large stock pot saute zucchini, celery, carrots and onion in margarine, until done (approximately 20 minutes).
2. In a small mixing bowl combine flour and milk. Mix until smooth and then add to stock pot.
3. Cook soup until thickened and then puree in a blender or food processor until smooth and creamy.
4. Pour pureed soup back into stock pot and add cream of mushroom soup, water, bouillon cubes and sour cream. If desired also add white wine. Simmer until heated through and then serve.

I like to serve it in soup bowls with shredded Parmesan cheese on top.