Taco Soup

1 1/2 lb ground beef, browned & drained	1 or 2 (14-oz) cans kidney beans w/juice
1 onion, chopped, cook with meat	1 - 2 Cups water
Add:	1 pkg taco seasoning mix
1 (28-oz) can diced tomatoes w/juice	salt & pepper to taste
1 (17-oz) can whole corn w/juice
1 (8-oz) can tomato sauce

Simmer 15 minutes. Put tortilla chips in bowl, add soup, and top with sour cream, guacamole, grated cheese. Serve with extra chips.

Roasted Beet Soup with Pumpernickel Croutons

I first tasted beet soup (Borscht)in a Russian restaurant in Chicago (2007). It was to die for. This recipe, though quite different and from a Jewish Cookbook*, was every bit as delicious. I highly recommend it and will be making this again.

5-6 lg beets, scrubbed	2 cloves fresh garlic
olive oil	1 cup apple cider
3 slices pumpernickel bread	2 cups chicken stock
18 walnut halves	1 cup water
1/2 tsp ground sage	1/4 tsp sea salt
1 large red onion, thinly sliced	sour cream

Preheat oven to 400 degrees.

Rub each beet with 1 tsp olive oil, coating all sides. Wrap individually in aluminum foil and place onto a cookie sheet. Place into the oven and roast for about 1 hour and 15 minutes or until tender.

Remove from oven and allow to stand until no longer hot to the touch. Using a paper towel, rub off the skins & discard. Cut the beets into quarters and set aside.

Meanwhile, prepare the roasted walnuts and croutons: Slice the pumpernickel bread into bite size diamond shapes. Place the bread and the walnuts into a med bowl. Add 1 tbsp olive oil and the ground sage. Place in a single layer on a parchment-lined cookie sheet and place in the hot oven for 5 min, until slightly toasted and fragrant. Set aside to cool.Toss to coat.

Heat 1 tsp olive oil into a large woup pot over medium-low heat. Add the red onion slices and cook. Add the crushed garlic and cook for 2 more min. Pour in the apple cider, stock, and water. Add the beets. Simmer for 5 min, until heated through.

Using an immersion blender puree the soup. This can also be done in batches in a blender or food processor. Season with salt.

*2-10-09 I misread the recipe and used 2 large red onions and the soup still tasted great. I didn't have sage on hand so I used poultry seasoning, which turned out tasting good. I don't think I would bother with the walnuts next time, but the pumpernickel bread croutons added a wonderful pizazz to the soup, although it would be delicious without them. Myke, Mom and I liked the soup a great deal. One caution: Don't completely puree the soup. The texture is much more pleasant with some chunks.

*Recipe from Kosher by Design Lightens Up by sSusie Fishbein

Loaded Baked Potato Soup

Serves: 8

6 larges potatoes, peeled and cut

1/2 cup diced leeks

1/2 teaspoon minced garlic

2 1/2 cups water

1 tablespoon salt

1/2 cup butter

1/3 cup flour

1 quart half and half

1/3 cup sour cream

1 teaspoon pepper

Fried and crisp bacon, diced

In a large pot, combine potatoes, leeks, garlic, salt and water. Bring to a boil; lower to simmer. Cook until potatoes are tender. Do Not drain. In another pan, melt butter; then add flour. Cook over medium heat for 5 minutes; slowly add the half & half. Continue cooking and stir constantly until thickened. Add sour cream and pepper. Pour white sauce into the pot with the cooked potatoes and water.

*My two daughter's who gave me the Making Memories-Dairy Keen Cookbook for Christmas bought it for this recipe. So with all my daughter's home this weekend I made this recipe for them. I thought it was delicious. One said it wasn't as good as Chili's and another said it wasn't as good as Bennigan's. So if you want really terrific potato soup, you know where to get it. If you want to make some at home I would highly recommend this recipe. Candleman and I loved it.