"Souper" Bowl Sunday, Part 1

Today I received recipes from my first partner in the "Souper" Bowl Sunday recipe swap. Rather than sending the required two, Cynthia sent me four! So, without further ado, here they are:

Taco Soup

1 lb ground beef
1 (26 ounce) jar spaghetti sauce
2 (1 1/4 ounce) pkgs of taco seasoning
1 (15 ounce) can kidney beans, rinsed well
1 (15 ounce) can corn
1 (15 ounce) can crushed tomatoes
1 large onion, diced
1 cup water
shredded taco cheese, as topping
tortilla chips, for dipping

Brown beef and onions in frying pan.
Add all ingredients into a crock pot & simmer on high for 4 hrs or simmer on stove top for 1 hr.
When ready to serve top with cheese and dip with tortilla chips.

Beef and Barley Soup

2 pounds lean ground beef
2 Tbsp olive oil
2 cups (appox 4) diced carrots
2 cups (approx 2 large) diced onions
2 cups (approx 6) diced celery
2 cloves garlic, minced
3 cups cooked barley
8 cups beef broth
2 (14 to 16 oz) cans Italian-style stewed tomatoes
1/2 cup red wine
1 tsp dried thyme
Salt and pepper to taste
1/4 cup minced fresh parsley
Balsamic vinegar (optional)

In a large pot, cook ground beef on medium-high heat until browned, breaking up with a fork as it cooks. Remove beef from pan and set aside.
Add oil to pan; add carrots, onion, celery and garlic. Cook until vegetables are tender (about 5 minutes), stirring occasionally.
Return beef and all remaining ingredients (except parsley and vinegar) to pot. Bring to a boil on high heat. Reduce heat to a simmer and cover. Simmer 20 minutes.
Stir in parsley and taste. Adjust seasoning, adding more salt and pepper if needed, or a splash of balsamic vinegar if soup needs a little more zip.

Santa Fe Chowder

2 Tbsp minced fresh green chili peppers
1 cup chopped onion
1 1/2 tsp ground cumin
1 tsp ground coriander
1/2 tsp dried oregano
1/2 tsp salt
2 Tbsp vegetable oil
1/2 cup diced carrot (approx 1)
2 cups peeled and diced sweet potatoes
2 cups diced potatoes
3 cups water
1 cup diced red bell pepper or green bell pepper
1 cup chopped tomato
1 cup corn
1 cup diced zucchini or yellow squash
2 oz cream cheese
1/2 cup shredded sharp cheddar cheese
1 cup milk

In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil. Saute over medium heat for 10 minutes, stirring frequently, until the onions are clear. Add in the carrots, sweet potatoes, potatoes, and water. Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes. Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine. Cover and cook on medium-high for 15 minutes or until the vegetables are tender. Transfer 3 cups of the vegetables from the soup into the contatiner of a blender. Add the cream cheese, cheddar, and milk. Process until smooth. Add puree back to the soup; stir to combine and reheat if necessary.

Squash Chowder

Notes:
1. Use any hard skinned squash for this chowder. Butternut works great.
2. Add milk after boiling.

3 cups squash, diced finely
2 strips bacon
2 Tbsp olive oil
4 to 5 sprigs fresh thyme
2 bay leaves
4 cups vegetable stock
salt and freshly ground pepper
1 cup cabbage, finely shredded
1/4 cup cream of coconut
1 cup milk
1 large tomato, finely diced
1 Tbsp white wine vinegar
chopped fresh parsley to garnish

Cook the squash and the bacon in the oil in a heavy pan for 6 to 8 minutes, stirring frequently, until the squash is beginning to soften. Add the herbs and the stock, season lightly, and bring to a boil. Reduce heat and simmer for 10 minutes, then add the cabbage and cream of coconut and continue cooking for a further 10 to 15 minutes.
Remove the thyme and bay leaves, then add the milk and the chopped tomato. Return the chowder to a boil and cook for a further 5 minutes. Season to taste, then add vinegar and parsley just before serving.