First things first… I want to wholeheartedly welcome all of my new readers to this little blog. All of your kind comments have sincerely touched my heart and absolutely made me smile! What an adventure!!
Sunday Supper is a (mostly) weekly tradition around here. I make a yummy meal, not necessarily fancy, and we eat in the dining room off of good china, use the silver, practice our manners, have John lead prayer, and just enjoy each other’s company.
That being said, I must share that I’ve been drooling over the Le Creuset cast iron dutch oven at Williams Sonoma for ages. However, at a price tag of multiple hundreds of dollars, it just was not meant to be mine. Well, you know how they say good things come to those who wait?? I stumbled upon Martha Stewart’s version, in white to match my kitchen, marked down to $19.99 and I and literally ran to the register with it! Since then I’ve been on the lookout for all sorts of recipes to make in my newest piece of cookware.
So, for this week’s Sunday Supper, Mother and I whipped up this delish and nutrish soup for the whole family. And it was a smashing success (even in the ninety degree weather)!
1 lb ground beef
1 c coarsely chopped onion
2 garlic cloves, minced
2 16oz cans light red kidney beans, rinse and drain
1 15 oz can black beans, rinse and drain
2 cans diced tomatoes and mild green chiles, undrained
1 can beef broth
1 cups frozen yellow and white whole kernel corn
1 envelope taco seasoning mix
1/4 tsp salt
1/4 tsp pepper
1 T. chopped fresh cilantro
Toppings: cilantro, sour cream, crushed tortilla chips, diced avocado
1. Brown beef, onion and garlic in large dutch oven until meat crumbles and onion is softened; drain if needed.
2. Stir in kidney beans and next eight ingredients, and 4 cups of water. Bring to a boil over med-high heat. Cover, reduce heat to low and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.
Bon appetit, y’all!