Sparks from the Kitchen

I realize that since it’s only September 9th that there are still 2 weeks of summer left. You’d never know that it’s still summer. Everyone apparently times the beginning of fall by when their kids go back to school. Well since my dog doesn’t go to school I go by the real seasonal calendar.

That’s not to say that  I won’t embrace everything fall early. I’m looking forward to making soups and apple this and that and pumpkin this and that. And I did have my first Pumpkin Spice Latte from Starbucks yesterday: non-fat, no foam, 140 degrees, half syrup-and it was perfect.  It’s the PSL’s 10 year anniversary this year. Happy birthday you delicious wonder!!!

So on that note my first soup of the time surrounding the beginning of fall is here. It’s a delicious concoction of ingredients you probably have all of (or most of)in your pantry.fridge.freezer already. If you read my other slow cooker recipes you know that I became quickly enamored with that little machine.  Here’s another recipe to feed that obsession. 

It’s hearty but not heavy, it’s well spiced but not hot, it’s not too thick or too thin.  In other words-it’s just right.  I just served this plain in the bowl but you could always put a dollop of sour cream or green onions or cheese.

Turkey Taco Soup-slow cooker

Ingredients:

• 1 lb lean ground turkey
• 1 medium yellow onion, chopped small
• 1 16 oz can kidney beans
• 1 16 oz can pinto beans
• 1 15 oz can sweet corn
• 1 8 oz can tomato sauce
• 2 14.5 oz can diced tomatoes
• 1 4 oz can diced green chiles
• 1 package taco seasoning or 2-3 tbsp home-made taco seasoning

Instructions:

1. In a pan over medium heat brown the turkey, drain it and set it aside.
2. Place the turkey and onions in the slow cooker, pour everything else in and stir.
3. Cook on low for 6&1/2 hours.

Adapted from allrecipes.com. The original recipe called for adding 2 cups of water but I didn’t add any and the liquid amount was fine.  The original recipe also called for using ground beef but I changed it to turkey to cut calories and fat and to use up some ground turkey that I had in my freezer. I’m sure you could also omit the meat all together and add tofu to make it vegetarian.