TACO SOUP

Taco Soup

This is an old

Weight Watcher's Recipe -

I've made it for many occasions

and no one was the wiser -

it's a great hardy soup

and it's gluten free.

  

1 lg onion, chopped
1 pkg, taco seasoning mix
2 cups whole kernel corn, frozen
1 can chicken broth
1 can black beans, undrained
1 can kidney beans, undrained
1 can fat-free refried beans
1 can diced tomatoes, (Mexican flavor)
1 can diced tomatoes, (any flavor)
Soften onions. 

Add all other ingredients. 

Simmer, covered, 1 hour.

Most of the time though,

I don't cook it on the stove - 

I just throw everything 

in my crockpot and let it simmer.

If I'm in a hurry,

it can usually simmer on high

for about two hours 

or

if I have all day,

I set it on low.

Sometimes I add cooked ground beef.

Most of the time,

I don't want to used 

packaged taco seasoning mix

because it might have MSG in it.

So I make my own taco seasoning.

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes 

1/4 teaspoon dried oregano 

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1/2 teaspoon sea salt

1 teaspoon black pepper

Mix together and use as seasoning.

Enjoy!!

Blessings to all who visit here,

Lynn  

 

GLUTEN FREE RECIPES

In my quest for 

gluten free recipes,

I have branched out

and am trying some

new things. 

Last night,

I made Potato Leek Soup

for dinner and served

it with cornbread.

I garnished it with 

ham, cheese and onions.

It was delicious!!      

Ingredients

• 3 large leeks, cut lengthwise, separate, clean. 
• Use only the white and pale green parts, chop.
• 2 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or vegetable broth for vegetarian option)*
• 2 lbs potatoes, peeled, diced into 1/2 inch pieces
• Marjoram - dash
• 1/4 cup chopped fresh parsley
• 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
• Tabasco sauce or other red chili sauce
• Salt & Pepper

*If cooking gluten-free, be sure to use gluten-free broth.

Method

1 Cook leeks in butter with salt and pepper in a medium sized sauce pan. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown leeks! Browning will give leeks a burnt taste.

2 Add water, broth, and potatoes. Bring to a low simmer and cook for 20 minutes. Scoop about half of the soup mixture into a blender, puree and return to pan. Add marjoram, parsley, and thyme. Add a few dashes of chili sauce to taste. Add some freshly ground pepper, 1-2 teaspoons salt or more to taste.

Yield: Serves 4-6.

Another great recipe that

I have tried recently

is 

Caramel Apple Dip.

 

I'm also very excited over

finding a gluten free bread

that I really like.

It is available at Trader Joes

and other places.

Blessings to all who visit here,

Lynn