A tasty soup for this chilly weekend! I made this large batch and froze a bunch. Haven’t eaten any of the frozen stuff but I’m sure it will be just as good.
Yesterday my mom told me I should have named my blog “1001 Ways to Use Swiss Chard” or something like that. Yeah. Sorry about that. It’s just too easy to throw into things and nobody ever notices it’s there! I don’t usually encourage “hiding” foods, as I believe it’s best to teach children to like the food for what it is. But when the entire family hates it (including me), it’s hard not to want to hide it. So hide it I do.
Adapted from Simply in Season, page 299
3 pounds ground beef
2 onions, chopped
3 cloves garlic, minced
3 quarts tomato juice
4 cups corn
6 cups cooked kidney beans (1 pound dry beans)
6 T taco seasoning
6 oz frozen Swiss chard, finely chopped
1 green pepper, chopped
2 t salt
Brown the beef and onions in a large soup pot. Drain the fat. Add the garlic and cook a minute or two. Add the remaining ingredients and simmer for a while, maybe an hour. Serve with sour cream, cheese, and/or crushed chips. I actually ate mine with some rosemary crackers. Yum.