One of the things I love about winter is all the really great food that goes with gray skies and falling snow. This recipe is one of them – hearty and easy to throw together (I like to use homemade pinto beans in place of the canned variety … but canned works). I made today’s soup with ground elk, but you can use ground turkey or venison, or leftover chicken … or go vegetarian style. It’s all good.
1 lb. ground turkey, venison or elk
1 (15-oz) can light red kidney beans
1 (15-oz) can black beans
2 (15-oz) cans pinto beans
1 (15-oz) can diced tomatoes with juice
1 (15-oz) can corn
2 cups chicken broth
1 Tbsp olive oil
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 small white onion, diced
2 garlic cloves, minced
4 green onions, sliced
8-9 green olives, sliced
1 Tbsp chili powder
1 tsp curry
1/2 tsp paprika
1 tsp garlic salt
Cheddar cheese, grated
1. Rinse beans in cold water in a colander. Let them drain well.
2. Combine beans, tomatoes, corn and broth in a large pot over medium-high heat.
3. Meanwhile, prepare vegetables. Set green onions and olives aside.
4. Heat olive oil in skillet over medium-high heat. Saute’ prepared vegetables until tender, 5-6 minutes. Add to soup pot.
5. Brown the meat; drain, if necessary, and add to soup pot (I used ground elk in today’s soup).
6. Reduce heat and let simmer for at least 30 minutes (can be simmered for a longer period of time, but you may need to add more liquid).
7. Just before serving, stir in the sliced green onions and olives until heated through.
8. Garnish each bowl of soup with avocado slices, cilantro and a small amount of grated cheese. Feeds 6-8 hungry people. Delicious with side of Pumpkin Cornbread.