Nothing warms us up better than a warm bowl of soup.
Rockdale Noon Lions is holding their annual Soup Suppers every Thursday in January.
This Thursdays choices will be Baked Potato, Taco or Chicken & Rice with green chilies.
Serving will be from 5-7 p.m. at New Salem Clubhouse at Rockdale Fair Park.
Cost is $6 per person and includes dessert, fresh rolls or cornbread and tea. Dine-in or take out.
All proceeds will go the Rockdale Noon Lions Eyesight Program, supporting the children in the Rockdale area.
As for the rest of the week, if you’re wanting to make yourself a pot of soup, I have a wonderful recipe for you.
Now myself, this is a whole lot more trouble than going by the New Salem Clubhouse and getting some of Terri’s homemade soup. You can’t get any simpler than that.
The Pioneer Woman’s
2-1/2 pounds ground chuck
1 whole large onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1 can (14.5 ounce) can whole
3 cups beef stock or beef
broth, plus more as needed
1 whole yellow bell pepper,
seeded and diced
1 whole red bell pepper, seeded and diced
1 whole green bell pepper,
seeded and diced
4 whole carrots, peeled and
sliced on the diagonal
5 whole red potatoes, cut into
3 tablespoons tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons dried parsley
1/2 teaspoon ground oregano
1/4 teaspoon cayenne pepper
In a large pot over medium high heat, brown the meat with the onion, celery, and garlic.
Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
Return the pot to the heat and add the rest of the ingredients.
Stir to combine, then bring to a boil.
Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy.
Soup should be somewhat thick, but if you’d like it to be more “soupy,” add 1 to 2 cups more broth OR hot water and heat through.
Taste and adjust seasonings, adding more salt if needed.