This time of year, there is nothing like a bowl of soup to warm you up. That is, unless you live in Florida. This has been the weirdest Autumn ever for me. Night temperatures have dropped occasionally to the low 40s. Occasionally means seldom. It was enough for leaves to turn color and drop off trees. However, daytime temperatures have not ventured much lower than 60. In fact, they have yo-yo’d from the low 80s to the high 60s every five or six days.
The warm weather has not stopped me from making soups. Dag-nab-it, they are a delicious and cheap way to feed a family. I do try to look at the weather forecast and plan the soups around “cool” days…you know, the ones in the 70s. We open the sliding door and let a breeze blow through the house. It almost makes it seem like winter is coming. Or not.
This was an extremely frugal soup. It has no meat, but has plenty to fill you up. Pair it with bread of some sort and you shouldn’t have any complaints.
- 1 15 ounce can beans, rinsed (can use pinto, navy or kidney)
- 4 potatoes, peeled and cubed
- 1 large sweet potato the size of a football (or equivalent amount of smaller), peeled and cubed
- 2 cups frozen corn
- 6 cups broth (I used chicken)
- 1 envelope taco seasoning (or 1 Tbsp if you buy it in bulk)
- 1 onion, chopped
- 2 Tbsp olive oil
- salt and pepper to taste
- Saute the onion in heated olive oil in a Dutch oven.
- When the onion is soft, add all the ingredients except the taco seasoning.
- Heat to boiling, then reduce heat, cover and simmer until the potatoes are soft, about 15 minutes.
- Stir in taco seasoning, cover and continue to cook 5 more minutes.
- If desired, garnish with cheese or sour cream.