Why Recipes For Chicken Is The one Ability You really want

Every year as summer time draws to a close I find myself trying ahead to heating up the kitchen and filling the home with the fantastic aromas of hearty soups and stews. It's gratifying to change our me...

Every year as summer time attracts to a close I find myself trying ahead to heating up the kitchen and filling the home with the fantastic aromas of hearty soups and stews.

It is fulfilling to vary our meal planning from lighter summer time menus to traditional autumn foods. Autumn is the peak of harvest time for many fruits and vegetables. Eating seasonally means having fun with certain foods when they're at their ripest and freshest.

At the tip of summer, the gardens are loaded with ingredients for creating tasty, one-pot meals resembling Garden Patch Soup.

This soup is filled with nutritious and flavorful vegetables. It has been a restaurant customer favourite soup for well over twenty years. The restaurant never quits serving prospects favorite recipes. That's right. For over 20 years my restaurant clients have counted on this soup being featured every fall.

The soup recipe calls for beef, however you need to use hen or pork or you can depart out the meat altogether, adding more beans and veggies. Left-over chili can be substituted for the beans.

So as you possibly can see, this soup recipe is wonderfully versatile. The recipe has as many variations as there are cooks however regardless of the way you choose to tweak the recipe, it will be delicious.

The soup you make from this successful restaurant recipe will keep you and your loved ones heat, healthy, full, pleased and thankful for the Fall bounty because the weather turns cool.

Enjoy your restaurant soup recipe and the company of those you share it with!

Garden Patch SoupPreparation time: 30 minutes. Serves 8-10.

Ingredients:1 pound lean ground beef1 onion, chopped2 quarts water2 1/2 tablespoons Au jus seasoning mix (or to style)2 1/2 tablespoons taco seasoning mix2 1/4 teaspoons chili powder14 ounce can of tomatoes, chopped7 ounce can tomato sauce8 ounces whole kernel corn or eight ounce can with liquid3 cups of veggies (broccoli, cauliflower, inexperienced beans, zucchini, peppers, celery or no matter you want and have out there)1/three head cabbage (1 1/2 cups), coarsely chopped8 ounce can kidney beans, drained and rinsed (or left-over chili)

Instructions:Heat water to boiling in a soup potWhile water is heating, brown the ground beef and onion in a skilletWhen water involves a boil, add all the seasonings, tomato, tomato sauce, corn with liquid, beans and your vegetable choiceDrain meat mixture and add the meat to the soup potBring back to a boil and simmer till vegetables are crisp tenderAdd the cabbage and take away the soup from the heatLet sit for a few minutes to cook the cabbageCorrect the seasoning