Southwestern Soup

As many of you know, Bobby and I have been dieting most of the Fall, so I haven't had the opportunity to be as creative with our weekly menu as I like to be. Lots of grilled fish and veggies most nights...but hey, it's working :-) But here is a great Southern Living recipe that 1) doesn't break the caloric bank 2) is perfect for crisp Fall weather, and 3) double perfect for Thanksgiving week because it makes a ton and you'll feel like you're eating light all week leading up to Starch Day--I mean Turkey Day.

This is delish and has just the right amount of kick.
Southwestern Soup

1lb ground beef (or turkey, but we're saving turkey for later in the week)
1 cup chopped onion
2 cloves of garlic, minced
2 (16oz) cans of red kidney beans, rinsed and drained
1 (15oz) can of black beans, rinsed and drained
14-15oz of Rotel, undrained
1 (14.5oz) can of petite diced tomatoes with green chiles, undrained
1 (14.5oz) can of beef broth
2 cups frozen corn
1 envelope of taco seasoning (we use low sodium)
salt and pepper to taste
4 cups of water
Dallop of sour cream and chopped cilantro to garnish

In a soup pot or dutch oven brown the ground beef/turkey, onions, and garlic over med-high heat until meat is cooked. While browning, rinse and drain all the beans. Then add beans, tomatoes, broth, corn, taco seasoning (basically everything but the garnish), plus the 4 cups of water. Cover and simmer on low to med-low for 30 minutes. Top with sour cream and cilantro.

Yum! Make sure you save or freeze the leftovers. In other news, had a wonderful weekend in Florida with T&C--Bobby was missed, of course. Bobby's starting his last leg of Internal Medicine tomorrow, and his parents are coming up for Thanksgiving on Wednesday or Thursday following Papaw's surgery (replacing the battery in his pacemaker). So stay tuned tomorrow for a pre-Thanksgiving SuperPost--which will include the final menu! And if anyone has good ideas for quick and easy Thanksgiving centerpieces, please send 'em to me!