I am officially registering my complaint with Mother Nature. If she were a real person, at this point, I am imagining her as someone whose desk is covered with papers and piles of to-do lists. Apparently, she recently found the snow and rain memo and decided to play “catch up.” May is not the time for snow and rain. Does anyone else want to join with me in complaining?Jacksonville had a rainstorm sit on us for days last week. I think we got over 9 inches of rain in 72 hours. There was flooding on major roads, sewer systems failed in some areas. A state of emergency was called in one county. And all of this was just in time for our neighborhood pool to open up full time for the summer. Ha! All we had to do was leave our house to get fully soaked!
While we were being washed away, I understand there were freak snow storms all over the place. What happened to the mild May weather that is filled with flowers and sunshine??? I guess it’s time for some soup; the kind that uses the oven to warm up the house. This Chili Soup is super easy. All you do is throw the ingredients in a Dutch oven and bake.
If Mother Nature isn’t going to play nice, we might just as well heat up the house and have soup in May.
- 2 pounds pork tenderloin, cut into 1-2 inch chunks
- 1 14 ounce can petite diced tomatoes
- 2 14 ounce cans kidney beans, rinsed and drained
- 2 cups plus 2 more cups beef broth
- 2 tsp garlic powder
- 1 Tbsp onion powder
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 Tbsp honey
- 3 drops Tabasco sauce
- 2 tsp chili powder
- Combine all but 2 cups of beef broth in a Dutch oven.
- Cover and bake at 325 for 3 hours.
- Remove from oven, stir in remaining 2 cups broth.
- Cover again and let sit on counter 15 minutes.
- Serve immediately.