THOOP.

So, one of the main things we wanted to blog about as a married couple was our culinary adventures. Tonight, we’re gonna start that by offering up two soup recipes that we’ve enjoyed this week. The first one is a taco soup that Jenn cooked up by herself, and the second one is a recipe based on Olive Garden’s Zuppa Toscana, which is our FAVORITE thing to get when we eat there.

Taco Soup

1 lb. ground beef
1 onion (diced)
3 cans Mexicorn
2 cans chicken broth
1 can tomatoes (ours had green peppers and onions)
2 jalapeno peppers (diced)
2 large garlic cloves (minced)
1 1/2 tbsps. taco seasoning
1/2 cup water

Brown meat and add onion, garlic, 1 tbsp. taco seasoning, and water. Cook until onion is tender. Add Mexicorn, tomatoes, chicken broth, 1/2 tbsp. taco seasoning, and jalapenos. Cook to boiling, reduce heat to medium, cover and simmer until jalapenos are tender. Serve with cheddar cheese, sour cream, sliced avocado, and tortilla chips. Enjoy!

Zuppa Toscana

1 lb. Italian sausage (skinned and crumbled)
1/2 lb. smoked bacon (chopped)
1 qt. water
2 cans chicken broth
4 large Russet potatoes (sliced, skins on)
2 cloves garlic (chopped)
1 medium onion (chopped)
2 cups kale (chopped)
1 cup heavy whipping cream
Salt and pepper to taste

Place water, broth, potatoes, garlic and onion in a pot. Simmer ’til tender. Brown sausage, drain and set aside. Fry bacon, drain, and set aside. Add sausage and bacon to pot along with kale and cream. Heat thoroughly. Add salt and pepper to taste. Bon appetit!

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