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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!
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.