MEXICAN MINESTRONE

Ok...so it has been since August 2nd since I last posted. What can I say...things have been crazy here. Here are some of my reasonings: it is summer, I have two two years olds, it is summer and oh ya... and did I mention that I have two two years olds? But...here I am now. It is funny that it is summer, but this is a posting for soup. It has lots of great ingredients in it...and plus it has been so hot here lately (in the 90's) we have been spending a lot of time indoors in the cool air conditioning. Hey....the electric bill could be half the size of our mortgage so we should all just sit inside and enjoy it right! So made this awesome soup that has a mexican flavor...so I called it Mexican Minestrone. Tell your kids it is kinda like taco soup and they will eat it...vegies and all!


MEXICAN MINESTRONE 

• 2 TB. olive oil
• 1 lb. ground turkey or ground beef
• 1 yellow or white onion chopped
• 2 garlic cloves chopped fine
• 1 (15 oz.) can black beans- rinsed and drained
• 2 (14 oz.) cans diced tomatoes with juice
• 1 (15 oz.) can corn - drained
• 1 1/2 cups chopped zuchinni
• 2 cups chopped broccolli heads
• About 10 cups chicken stock or chicken broth
• 2 TB. taco seasoning
• salt and pepper and crushed red pepper to taste
• 1/2 lb. small noodles (cooked aldente)
• shredded mexican cheese, sour cream and diced avacado for garnish

1. Heat the olive oil in a large dutch oven or soup pot.  Add the ground turkey or ground beef and brown and cook until about 90% done.
2. Add the onion and garlic - saute for 2 minutes stirring well into the ground meat.
3. Add the black beans, diced tomatoes with juice, zucchinni and broccolli.  Stir well.
4. Add the chicken stock or broth and stir well.
5. Add the taco seasoning, salt, pepper and crushed red pepper - stir well.  Turn heat to "simmer" and cover.  Let cook for about 30 to 45 minutes.
6. To serve:  ladle soup into large bowl.  Add a scoop of noodles, shredded cheese, sour cream and diced avacado for garnish.