You are here: Seasoned Cooking » All Issues » March 1998 Issue » This Article » Page 1
March 1998 Issue
In Like a Lion, Out Like a Lamb
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

CAP Diana

Le spécialiste de la barde(naturelle et reconstituée), des décors d'enrobage et des sauces (liquides/IQF/thermostables) pour la charcuterie et les ...

Nature's Emporium

Bookends, amethyst, clear quartz, obelisk, spheres and other natural stone products for your home/office decor.

What's Cooking America

What's Cooking America is an on-line cooking site maintained by Linda Stradley, author of a cookbook also called What's Cooking America. The websit...

Kids in the kitchen free cooking website

The KIDS IN THE KITCHEN WEBSITE offers free recipes and tips for cooking with your children.

Farmer's Market Online

Buy, sell and barter farm-direct and home-direct for specialty foods, produce, crafts, books and more. Site includes news and resources for farmin...
March is an interesting month. There's an old saying that it is a month that comes in like a lion (i.e. it starts out with the blustery weather of winter), and out like a lamb (i.e. it ends with the long-awaited warmth of spring). Whether or not that saying rings true this year, there's no reason we can't have fun with a unique combo of March menus. Our first menu consists of a great main dish chili soup. The second welcomes spring with a bright three bean salad and turkey salad pitas.

Take advantage of a chilly day by serving a warm, hearty bowl of Chili Soup. It's an old favorite that's been passed down through the generations in my family. If there's one thing that makes me almost embrace a blustery day, it's looking forward to a great bowl of soup. I usually add 3 tablespoons of chili powder and elbow macaroni to the soup. If you aren't fond of the macaroni, I suggest you add less chili powder unless you look forward to a really spicy meal!


Chili Soup
  • 1 lb. ground round or very lean hamburger
  • 1 large green pepper, coarsely chopped
  • 1/2 large white onion, coarsely chopped
  • salt & pepper to taste
  • 2 T. dried parsley
  • chili powder to taste
  • 1 quart tomato juice
  • 4 c. water
  • 1 - 6 oz. can tomato paste
  • 1 - 16 oz. can dark kidney beans
  • 4 oz. elbow macaroni, cooked and drained (optional)
In a Dutch oven or other large pot, brown the meat with the pepper and onion. Shortly before the meat is completely browned, add the seasonings.

Once the meat is browned and the vegetables slightly soft, add the tomato juice, water, and tomato paste. Simmer for about 1 hour. Add the kidney beans and, if desired, elbow macaroni. Heat until warmed through and serve with warm corn bread.

  • Serves: 6-8
  • Preparation Time: 1 1/2 hours


Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.