Taco Soup

This is a quick and easy soup you can easily put together and serve in no time at all. It relies on a few common pantry items, or some you put up yourself over the summer, and it's perfect for those cold fall or winter days.

What do you need to make Taco Soup?

• Ground Beef
• Beef Bone Broth or Stock
• Taco Seasoning
• Salsa
• Corn Kernels (fresh, canned or frozen)
• Shredded Cheddar Cheese
• Milk
• Salt and Pepper to taste
• 1 Jalapeno Pepper

RECIPE
Ingredients
2 cups (16 oz) beef bone broth or stock
1 lb. ground beef
2 tbsp. taco seasoning
2 cups salsa
2 cups milk
2 cups corn kernels
2 cups shredded cheddar cheese
1 sliced jalapeno pepper
salt and course-ground black pepper, to taste

Method
In a large saucepan, brown ground beef; drain any grease and return beef to pan. Add next 4 ingredients and bring to a low boil over medium-high heat, stirring often. Reduce heat and add cheese, sliced jalapeno, salt and black pepper. Stir until cheese is melted.

Taste soup and adjust seasonings to your taste. Simmer 20-30 minutes, stirring often. Serve hot with your choice of tortilla or corn chips.

Yield:  4 servings

Cooks note - recipe is easily doubled and freezes well.

Enjoy,
Mary

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Pineapple-Jalapeno Jelly

Fresh pineapple and a crisp jalapeno pepper combine to make this awesome jelly. Serve it over cream cheese on crackers, or baste it on pork or chicken when grilling or roasting ... amazing flavor and taste! This the perfect gift for friends and family at the holidays, or it makes a great party appetizer.

Ingredients
1 fresh pineapple, trimmed and cut into cubes
1 large jalapeno pepper, seeded and minced
2 tbsp. lemon juice
2 tsp. butter (to reduce foaming)
1 tsp. crushed red pepper flakes
1 package Sure-Jel (fruit pectin)
5 cups sugar

Organic Pineapple from Backyard Produce

Method
Place cubed pineapple in a food processor and using the "pulse" button, pulse until finely chopped (but not pureed).

Place pineapple in a large stock pot (you should have approx. 4 cups). Add seeded and minced jalapeno pepper, lemon juice, butter, crushed red pepper flakes and 1 package Sure-Jel (fruit pectin).

Bring to a boil over high heat, stirring often. Add sugar all at once, stir and return to a rolling boil (one that doesn't stop while stirring). Boil hard for 1 minute.

Remove from heat and ladle jelly into prepared mason jars. Cover with rings and lids and process in boiling water bath 10 minutes.

Remove jars from boiling water bath and let sit on your kitchen counter-top 24 hours. Jars are sealed when button in the middle of the lid is fully depressed.

Once jars are sealed, and as jelly cools, slightly shake jars from time to time to evenly distribute pineapple and pepper pieces throughout the jelly.

Store jars on pantry shelf up to one year. Refrigerate any opened jars.

Yield: 7 - 8 oz. jelly jars

Enjoy,
Mary