Taco Soup

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This is my planned sequel to taco night. I make this soup about once a month. It’s one of those mixtures that improves in flavor as a leftover. Like its second cousin chili, it tastes better after resting for a day or two in the fridge before reheating.

I usually use leftover ground beef taco filling in this soup, but other taco-seasoned meats could work in this recipe, too.

Taco Soup

Makes 8 servings

  • 1 lb leftover taco meat
  • 1/2 pound sliced mushrooms
  • 1 quart reduced sodium beef broth
  • 1 15 oz can pinto beans, drained
  • 1 15.25 oz can whole kernel corn, drained
  • 1/2 tsp hot sauce
  • Freshly ground black pepper, to taste

Cook sliced mushrooms in a dutch oven coated with cooking spray over medium-high heart until mushrooms are golden brown in spots. Add leftover taco meat, breaking up the meat until it is heated through and well combined with the mushrooms. Add broth, beans, and corn. Heat to a gentle boil and let simmer for 5-10 minutes. Stir in hot sauce and black pepper to taste.

Diced tomatoes and shredded cheese are good toppings for this soup.

Succotash Dinner

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This recipe is my take on Cooking Light’s Edamame Succotash. It’s one of those simple recipes that value whole foods, and it looks as if can be adapted liberally to suit a wide array of preferences. I prefer lima beans to edamame. While canned lima beans are infamous for adding a bitter note to mixed vegetables, the dry and frozen forms have a neutral flavor and smooth texture that yields well to seasoning.

I should mention why I decided to blog about what I’m cooking. I have a tendency to make a dish differently over time based on the contents of my fridge and pantry. My husband suggested that I start making notes of how I’d made a dish a particular time it turned out well. For someone as disorganized as I am, a blog is an ideal place to record recipes.

Writing about cooking also honors a task that it is vital yet so undervalued among tasks done day to day. When there is no record in writing or photos to show what I’ve done in the kitchen, it is all too tempting to strip meaning and purpose from all the time I devote to this kind of work. When I click through my recipes here, I am reminded that my time has value, and time spent on cooking is not wasted.

By the way, ham isn’t necessary to this finished dish. It could taste intriguing with a pound of shrimp or chicken instead. The beans provide a decent amount of protein, so the meat can be omitted entirely to create a vegetarian main as well.

Succotash Dinner

8 servings

1 small yellow onion, finely chopped

3 shallots, finely chopped

8 oz white mushrooms, sliced

1 T salted butter

1 T olive oil

1/2 t black pepper

1/4 t salt

2 cups frozen corn, thawed

1 lb frozen lima beans, thawed

1 cup chicken or vegetable stock

1 bay leaf

2 T white vinegar

1 t dried thyme (or 1 T fresh thyme)

1/4 cup flat leaf parsley

1 lb cubed ham

1 large fresh tomato, diced

Hot cooked jasmine rice, for serving

Melt butter with olive oil in a large skillet over medium high heat. Add onion, shallots, mushrooms, salt, and pepper. Sauté for 5-7 minutes, until onions are transculent. Stir in corn and let sit for a minute or two over the heat so the corn browns just a little. Pour in stock, add bay leaf, and sprinkle in thyme. Add lima beans, turn down heat to medium and let the mixture simmer for ten minutes. Stir in ham and vinegar and heat five minutes more. Remove bay leaf, sprinkle parsley and tomatoes over all, and serve over rice.