Fall is the time for soup

Fall is the time for soup! I just love this time of year. It’s perfect for cooking soup. About a year ago my sister gave me a great idea. I was constantly throwing old packages of shriveled grape tomatoes away. She said that she had a friend who found a way to save those crinkled up little suckers. Set your oven to 500 degrees. On a foil lined baking sheet, pour out your tomatoes and drizzle with olive oil. Add salt and pepper. You can add some chopped garlic and dried basil or oregano as well. Put them in the oven before you go to bed. BE SURE AND TURN THE OVEN OFF. Let them sit in the oven over night. In the morning you will have perfect roasted tomatoes. I use these revived beauties on everything from pasta to soup. I love a recycled vegetable or fruit! So yesterday I decided to invent a soup! I like to call it Roasted Tomato and Black Bean soup. Here is what you will need: 1 (15 oz) can of tomato sauce ½ yellow onion chopped 1 pound of lean ground beef 1 bottle of beer (non alcoholic is fine too) 1 package of ranch seasoning 2 cups of oven roasted tomatoes 1 can of black beans (rinsed and drained) Brown the ground beef and chopped onion in a skillet. Drain any excess fat from the beef and add to crockpot. Add all remaining ingredients and mix well. Turn crockpot on low. Cover. Let cook for 6 hours. If it needs more liquid, you could always add some beef broth. I served mine over a bed of fresh spinach leaves with fresh Parmesan cheese shavings. You could serve over rice or pasta as well. Tastes just fine by itself too! Add some crusty French bread and enjoy. Yes! Kids like it too. My 8-year-old looked up as she was shoveling it in last night and said, “Mom save this for me to eat tomorrow night for dinner too. Don’t eat it for lunch. Okay?” soup

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