From The Kitchen

FROM THE KITCHEN: ENCHILADA SOUP

RECIPE & PHOTOS BY TINA MEAD-RAMIREZ

Who doesn’t love to make soup when the weather cools down? I created this soup recipe as a play on ground beef red enchiladas! Enjoy a little bit of warm soup love from our family to yours.

INGREDIENTS: 1/2 cup baby carrots 1 stalk celery 1 cup cilantro 5 garlic cloves 1/4 small sweet onion 1/3 cup rice flour 1 egg Salt and pepper to taste (at least 1 tsp each) 2 1/2 pounds ground beef 1/4 cup avocado oil 4 cans pinto beans (I like Bush’s beans) 1 large can white Hominy (1lb 13oz) 1 small can yellow Hominy (15.5oz) 1 32oz carton beef broth 1 can petite diced tomatoes (14.5oz)1 can Las Palmas Red Enchilada sauce (10oz)

GARNISH WITH ALL OR SOME OF YOUR FAVORITES: Sliced black olives Queso fresco Tortilla chips Purple or Green Cabbage finely chopped Green onion Cilantro Avocado slicesFinely Chopped Jalapeños

COMBINE INGREDIENTS: Start by Food Processing (mincing) the carrots, celery, cilantro, garlic, & onion and set aside. Take the ground beef and place it in a bowl, add half of the food processed vegetables along with 1 egg, rice flour, salt and pepper. Combine all well. Make 1 inch meatballs with the mixture. Place a large soup pot on the stove at medium heat with avocado oil. Add meatballs and the rest of the food processed vegetables. Sauté until meatballs are browned. Add the rest of the canned ingredients and broth. Let Soup heat for 1 hour stirring occasionally. Serve in a bowl with your favorite garnish! I love to add all the garnish listed! Enjoy! Tina.