SC Hominy Taco Soup (fresh or freezer)

Standard

1# ground beef or turkey

28oz crushed tomatoes

30oz black beans, drain and rinse

15oz hominy, drain

15oz pinto bean, drain and rinse

15oz kidney bean, drain and rinse

1-2 c water

1c red enchilada sauce

1T dried parsley

1T dried oregano

1T onion powder

1t garlic powder

cheddar, salsa, sour cream to serve

In large skillet over medium heat, brown meat and then drain.  Combine all ingredients in slow cooker.  High 4-6 hours.

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Asian Chicken Noodle Soup

Standard

2 T sesame oil

1 onion, grated or small dice

1 t garlic

1 t fresh ginger

2 carrots, shredded

1 small zucchini, shredded

8 c chicken broth

2 c chopped cooked chicken

1/8 – 1/4 t red pepper flakes

S&P

8 oz wide egg noodles

cilantro to serve

In large stockpot, heat sesame oil over medium heat.  Add onion, garlic, ginger, and saute until translucent, about 5 min. Stir in carrots and zucchini and cook a few more minutes.

Stir in broth and bring to a boil.  Stir in chicken, red pepper, S&P to taste.  Simmer 15 min.  Stir in noodles and simmer until al dente.  Serve with fresh cilantro.