January 28, 2016
Aunt Charlotte’s Taco Soup
Happy 2016!! It’s my first post of the new year. Why not share a recipe? It’s super easy, super healthy, and perfect in the winter time. The original recipe comes from my beautiful Aunt Charlotte, a true southern belle. I modified it a bit to make it vegan, but will offer the original meat option as well.
Aunt Charlotte, one of my father’s eleven siblings and also my godmother, has been a constant encouraging and inspiring person in my life. As far back as I can remember, she encouraged me to follow my dreams and own path of happiness. She is one of the most positive people I have ever known and I feel so lucky to have had her in my life. My hope is that all of you have an Aunt Charlotte in your lives.
The older I get, the more I want to hold my family closer. Whenever I go home, my father’s house comes to life with parents, siblings, aunts, nieces and nephew, cousins, and friends. Over Christmas, Aunt Charlotte flew in. We spent our days thrifting, laughing, singing, sometimes dancing, and always EATING. We planned what we were going to eat next while we were eating. We didn’t make this while home, but I love to make it when it’s dark, windy, and freezing out in Gothenburg. It’s perfect for those days that you don’t want to leave the house. It’s great because it lasts a couple of days. It’s perfect if you are on a three day stretch at work.
1 tbsp olive oil
1/2 yellow onion, finely chopped
1 lb ground beef or turkey (I omitted this)
1 packet taco seasoning
1 large can stewed tomatoes
2 cups (or 1 can) cooked black beans
2 cups (or 1 can) cooked kidney beans
I can yellow corn
1 cup chopped cilantro
Sour Cream or Greek Yoghurt to garnish
What to Do
In a large pot with olive oil, saute onion on low heat just until glossy. If you are choosing the meat option, add the meat and brown. Add the stewed tomatoes, beans, and corn. Slowly stir in the taco seasoning. Simmer. That’s it!! It’s that easy!! Add cilantro and yoghurt to each individual serving. Enjoy!!!