Its that time of year when the weather gets colder and we start to curl up next to the fireplace and warm our selves up with comfort foods.
Some of the staff wanted to share their favorite recipes with you to get the season started.
This first one comes from Jean Wells herself and its prefect for a cold day!
Our cold winter weather reminded me of a fabulous soup recipe from my dear friend Margaret Peters. It is a great meal that can be left in the crock pot after hiking or skiing, or tailgate party. Enjoy!
1 to 1 1/2 lbs of hamburger
32 ounces of chopped tomatoes
16 ounces of kidney beans
16 ounces of chicken broth
1 box of frozen corn
1 onion sliced
1 avacado, shopped
1 to 2 cups of grated cheddar cheese
1 bag of tortilla chips
1 small can of sliced black olives
1 pint of sour cream
1 package of taco seasoning mix
Brown the meat breaking it up with a folk. Place meat, seasoning, onions, tomatoes, beans, chicken broth in a crock pot or soup kettle. Let everything simmer slowly for 1 to 1 1/2 hours. Add frozen corn and cook 15 minutes more.
Serve up the cheese, chips, olives, and sour cream in separate bowls: the avacado should be prepared the last moment to prevent darkening. Serve the soup in bowls 2/3 full, then pass the toppings, chips, and cheese. Serve with a green salad.