Taco Soup Fits The Bill For On-The-Run Dinners

Parents of Little Leaguers know just how much time is spent at ball games. When Dabar Hoorelbeke was living in Palos Verdes, Calif., baseball games became the place to sell her homemade soups along with the other items in the snack shack.

The lineup included Iowa Corn Chowder, Cheesy Potato and Hoorelbeke’s favorite, Tomato Bisque Soup with Rice.

The soups were so popular that Hoorelbeke put her recipes together in a small cookbook and sold that at the games, too.

The collection of 11 recipes is dedicated “to all those moms and dads who so endlessly watched their children on those long, cold nights at the baseball field.”

Hoorelbeke moved to Hayden, Idaho, last summer. Her three children are still playing baseball, and she’s still selling her cookbook.

The book sells for $6. You can

write to Hoorelbeke c/o Room Service, P.O. Box 907, Hayden, ID 83835, or call (208) 772-3050.

Here’s a recipe from the book for Tex-Mex Taco Soup. You brown a pound of lean hamburger and a chopped onion, add some seasonings and garlic and pour in cans of vegetables and taco sauce.

The soup may have the consistency of chili, so add a second can of crushed tomatoes to thin it if you like.

Heat and serve the soup with whole-grain rolls and peanut butter-filled celery sticks.

Then grab an apple to eat on the way, because the kids are out the door to play baseball!

Tex-Mex Taco Soup

From “Grand-Slam Soups” by Dabar Hoorelbeke, Hayden, Idaho

1 onion

1 pound lean ground beef or turkey

2 teaspoons prepared ground garlic

1 package taco seasonings

1-2 (14 1/2 ounce) cans crushed tomatoes, undrained

8 ounces taco sauce

1 (15 ounce) can kidney beans, undrained

1 (15 1/4 ounce) can corn, undrained

Chop onion. Brown beef, drain. Add onion and cook until onion is soft, not brown. Add garlic and taco seasoning. Add 1 can of tomatoes, taco sauce, beans, and corn. Bring to boil. Reduce heat and simmer 10 minutes. If soup is too thick, add second can of tomatoes.

Serve topped with crushed tortilla chips and shredded Cheddar cheese.

Yield: 6 servings.

Nutrition information per serving: 351 calories, 27 grams protein, 33 grams carbohydrate, 14 grams fat (36 percent fat calories), 63 milligrams cholesterol, 531 milligrams sodium.

xxxx

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen