Ten cans - well, not quite

It's been an unusually long hot summer here in the Pacific Northwest.  We've been plagued with fires in both Oregon & Washington.  Smoky/hazy skies and dry/brown landscapes have turned our usually green/fresh surroundings into California looking terrain.

Average weather in the Portland/Vancouver area is Mediterranean-like with dry warm summers and mild winters. In an average year we rarely go below 25 or above 83 degrees.  So, for us to have a really hot & very dry summer is not typical.

Soup is the last thing on my mind when temps are up above 80 degrees.  But, today is different.  It rained!  What a welcome sound and feel in the air.  And, happily, temps have dropped into the comfortable zone (at least for me).  The first soup I want to make when temperatures drop is Taco Soup.

Sheila shared her recipe for Taco Soup many years ago - she served it one of the first times we camped together at Ike Kinswa State Park on Mayfield Lake.  I loved it immediately and  just knew it would become long-term favorite.
I was right.  Let's be real...any recipe that ends with "garnish with cheese, sour cream, avocado, cilantro, & tortilla chips" is going to be a delicious!

It's a fairly simple recipe:  Gather ingredients.  Open cans. Dump contents. Heat & serve.  I use vegetarian burger when I make it.  But, you could easily substitute a pound of ground beef.

 

 

Taco Soup

 INGREDIENTS

 Sauté together:

1	onion, chopped
1	can Worthington Vegetarian Burger

 In a saucepan (fairly good sized), mix together:

1	can kidney, pinto, or small red beans
2	8oz cans tomato sauce
1	8oz can water (use the can from the tomato sauce)
1	small can sliced olives, including the juice
2	11oz cans Extra Sweet Niblets whole kernel corn
1	16oz can petite diced tomatoes, include  juice
1	pkg Taco Seasoning
1	t onion powder
2	pkgs dark brown George Washington Broth
	chili powder to taste

Directions

Bring to a boil, then add the sautéed burger and onion mixture.  Return to boil.

Serve with tortilla chips, grated cheddar cheese, sour cream, guacamole (or diced avocado), & cilantro.