Ortega Taco Soup Recipe

Directions

In a blender or food processor, combine water, sausage, water, taco seasoning, onion, bell pepper, chili powder, cumin, red pepper and broth. Blend briefly to blend, and transfer to blender. Blend until well blended. Stir in black beans, cheese, tomato and diced cheese. Pour into 8 medium pot.

Potato Soup III Recipe

2 potatoes, peeled and cubed

1 onion, chopped

1 teaspoon minced garlic

1 cup water

1 cup red wine

1 cup chopped celery

3 tablespoons shredded Monterey Jack cheese

1/2 teaspoon Worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 teaspoon chili powder

1 (8 ounce) package frozen mixed vegetables, thawed

Place potatoes, onion and garlic into a large stock pot. Add enough water to cover by about 3 inches. Bring to a boil. Reduce heat, and cover to simmer for 20 minutes.

Meanwhile, in a small saucepan, combine wine, celery, Monterey Jack cheese, Worcestershire sauce and salt. Bring to a boil over medium heat, stirring constantly, until thickened. Stir in potato mixture. Reduce heat, and simmer for 10 minutes, stirring constantly and scraping up the liquid.

To reheat soup, bring broth and vegetables to a boil in a large pot, add potatoes, onion, garlic, water and pepper. Cover, reduce heat to low, and add mixed vegetables (see Cook's Note).