Meal 8 – Hearty Southwest Soup with Cornbread

I was traveling for this week’s meal, so Carrie did all the work.  Everyone loved it, and the proportions were right for about 30 people, with a little left over.

Menu:

Hearty Southwest Soup

Southern Cornbread

Dessert:

Tiramisu

Menú:

Sopa abundante del sudoeste

Cornbread del sur

Postre:

Tiramisu

Since the ground pork got a little dry in the marinade, we mixed it 50/50 with ground beef (the good stuff, 80/20 fat).  It fixed the dryness issue.

Here is the recipe for the Southwest Soup:

5 lbs ground pork

5 lbs ground beef

5 cans diced tomatoes

6 cans corn

6 cans pinto beans

6 cans kidney beans

1 – 16 oz veggie stock

5 packs of McCormick Taco Seasoning

Use the juice from all the cans.  Brown the meat, drop the cans in.  Cook on low for as long as you want.

Carrie prepped the soup a couple of days early, then tossed it in the slow cookers that morning to bring up to temp.

The cornbread is a recipe that I always use.  It is sweet, almost like cake.  I typically use it when I make blistering hot chili!  I always find a recipe and adapt it to what I like, but this one I use right off the proverbial box.  It’s a Betty Crocker recipe, and I have never tasted better.

Good luck!

FC Kitchen

October 18, 2017

Menu:

Hearty Southwest Soup

Southern Cornbread

Dessert:

Tiramisu

 

Menú:

Sopa abundante del sudoeste

Cornbread del sur

Postre:

Tiramisu

 

Directions:

Hearty Southwest Soup

• Soup will be in slow cooker and hot!
  • No onions
  • Vegetarian option in separate container in fridge

Southern Cornbread

• Toss in oven at 350 for 10 minutes before serving. Or serve room temp.  It’s fresh.
• Slice before serving.

 

Dessert

• Serve chilled