Texas Winter Soup

Texas Winter Soup

Yesterday is was 70F, and today 34F with 30 mph winds. Typical winter for Texas, hence the title. We wanted soup, and I wanted to make a healthier version than I normally would. I did not add salt, so you can add if needed for your taste. Also, you can use beef, turkey, or plant-based meat alternative. I have been using Beyond Beef and Impossible brands recently and find that they cook just like the real thing. This is how I made it:

1# ground meat (I used chicken)
1 roll spicy sausage (I used plant-based, Impossible Sausage)
1 onion, chopped
1/4 green bell pepper
4 stalks celery, chopped fine
1/2 c shredded carrots, chopped
1 t pepper
1 t garlic powder
1/2 t herbs de province
1 t coriander
1 c frozen okra
1 can Rotel, liquid and all
1 can black beans, rinsed
1 can white beans, rinsed
1 can Mexicorn
12-16 oz broth (I’m using homemade)
2 t chili powder (I used ancho and chipotle, 1 each)
1 small can tomato paste
1-2 c tomato sauce
1-2 c tri-color quinoa

Brown the ground meats, add chopped vegetables, okra, and spices and bay leaves. Stir well, add canned vegetables, broth, tomato paste and tomato sauce. Stir well, add quinoa, stir and simmer on low for 2 hours.

Discard the bay leaves and enjoy with a big slice or cornbread, garlic toast, or cheesy Texas Toast.

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