We have entered the dark time of year. Time to find light where we can and savor the simple things. I hope my soups help brighten the beige days of November.
Three Bean & Beef Chili…classic Tex-Mex chili loaded with peppers, beef, and beans. Ingredients: local ground beef, kidney beans, black beans, pinto beans, onions, peppers, garlic, cumin, chili powder, Mexican oregano, diced tomatoes, lime juice, kosher salt, pepper, and cilantro. Garnished w. Tortilla chips & grated cheese. 13. Per quart served w. Bread. Gluten-Free
Baked Potato Soup…I start to crave Potatoes in the fall. There is something about their earthy taste and creamy texture that I find grounding. My favorite way to eat Potatoes is loaded with all kinds of fixings- this soup is a testament to that. Ingredients: canola oil, garlic, onions, celery, Yukon gold & russet Potatoes, veggie stock, onion powder, garlic powder, sour cream, light cream, kosher salt & pepper. Garnished with: bacon, grated cheese & scallions. 13. Per quart served w. Bread. Vegetarian (minus bacon garnish) & Gluten-Free.
Sweet Treat: Chocolate Cupcakes w. Chocolate Frosting. 2. Each
Beets Cooking 