Is that Lasagna in my Soup?

Yesterday, the weather shifted as it often does this time of year.  Gone were high temperatures in the 60's replaced by highs in the low 50's and chilly nights in the 30's.  With chillier temps coming for the weekend, another soup craving hit.  I wanted something simple, satisfying, and easy.  That got me thinking about a soup my neighbor made for a dinner party last winter.  It was so satisfying, yet light and and delicious I couldn't stop thinking about making it for my sweetie and me.  I love that it's a soup you can make from common pantry ingredients, can be scaled up to feed a crowd, and it tastes like lasagna.  As a recipe she has made for years, it's a classic on which she relies often.  Now that I've made it once, I know it will become a classic in my home as well.  Since my sweetie has specific likes and dislikes, I do tend to modify recipes some.  So, with apologies to my neighbor for taking a few liberties with her original recipe, here is my take on Jennifer's Lasagna Soup.  Happy eating!

Lasagna Soup

1 lb lean ground beef
I small onion, chopped
1 can mushrooms, drained
1 (15 oz) can diced tomatoes
1 carton (32 oz) beef broth
1 1/2 tsp Italian seasoning
1 tsp oregano
1/2 tsp garlic powder
Salt and pepper to taste
1/2 lb (1/2 box) rotini pasta

Heat a soup pot or Dutch oven over medium heat.  Add ground beef and brown 5 minutes.  Add onions and cook until they are translucent and beef is cooked through, about 7 more minutes.  Add in mushrooms, tomatoes, broth, and seasonings.  Turn up heat to medium high and heat soup to boiling.  Add pasta and continue to boil soup until pasta is done, about 7 minutes (check pasta box for recommended cooking time).  Taste test after 5 minutes and in one minute intervals after.  When pasta is al dente, turn off heat.  Serve sprinkled with Parmesan cheese and crusty bread.

There's a Taco in My Soup!

If your family was like mine, taco night was practically a weekly occurrence.  Living down in San Antonio, we embraced the cultural norm of "Tex-Mex" cuisine and took for granted the abundance of authentic products available to liven up our meals.  Fresh tortillas and tortilla chips, authentic refritos, and selection of salsas were just a few of the typical ingredients gracing our table.

When I was newly married, like most young wives, I wanted to learn how to make meals my husband loved and grew up with.  Sissy, my mother-in-law, shared a favorite soup recipe combining the best flavors of the Mexican or Tex-Mex cuisine we enjoy down here.  The ingredients are simple and readily available.  Plus, it's a great way to use up those crushed up tortilla chips at the bottom of the bag or slightly stale ones.  What I love best is that it's so easy to modify the recipe and scale it up for a crowd.  I cut the sodium by omitting the ranch dressing mix, I've made it vegetarian with black beans and kidney beans, and included extras such as chopped onions and cilantro.  Use a slow cooker, serve at a party instead of chili - it's amazingly versatile.  A true Texas-style classic (over 25 years in the supper rotation for my husband) and I bet it becomes a go-to meal in your house.  Happy eating!

Taco Soup

1 lb. ground beef, turkey, or chicken

1 package taco seasoning

1 package dry Ranch dressing mix (optional - I omit)

1 can (about 15 oz) diced tomatoes with green chiles (I use Ro-Tel)*

1 can chili beans

1 cup frozen corn or 1 can whole kernel corn, drained

In a Dutch oven over medium heat, brown the meat.  When meat is browned, add the taco seasoning, dressing mix (if using), tomatoes with chiles, chili beans, two cans of water (use chili bean can) and the corn.  Bring soup to a boil and cook for 10 minutes.  Ladle over crushed tortilla chips and serve with sour cream and shredded cheese.

*If you cannot find Ro-tel, substitute one can (15 oz) diced tomatoes and 1 can (4 oz) green chiles.  For milder flavor, omit green chiles.

To make vegetarian, omit meat and add in 1 can (15 oz) black beans, drained and rinsed and/or 1 can kidney beans, drained and rinsed.  (Also check that the chili beans you use are vegetarian - most are)