Monday, October 10, 2011

Blake's Santa Fe Stew (aka Taco Soup)

I loved college, I did, I truly loved every minute of my time in Athens, GA!  It made no difference to me if it was a low key summer spent with great friends while the rest of the university was on summer vacation or the thriving football season when it seemed every day was cause for celebration.  It was a place where I met some of the most incredible people, people who honestly shaped me into the person I am today.  

In college, especially for an out-of-state student, your friends become your family.  You depend on one another, you see each other day in and day out, they are there with you when great loves come into (and sometimes out of) your life.  Deaths, births, divorces, marriages, these friends seem to become something more....not quite siblings, but definitely more than friends.  

I had the great pleasure of making some of the most incredible friends in college.  To this day, whenever I think of our time together I smile and remember with great fondness our adventures.  One of these dear friends was Blake Segars.  Not only was he one of my best friends but he was also my neighbor.  Many of the funny stories we shared cannot be repeated in such a forum, though they are pretty hysterical, but some can.  

The two of us were great friends from the get-go!  

We laughed, we drank, we ate, we drank, we laughed some more and cheers ourselves!  One thing, besides loving to play card games and Trivial Pursuit, which we shared was a love for cooking.  

He made this soup one cool fall day and it has remained one of my favorites ever since!  To this day when I make Blake's Santa Fe Stew I smile and remember all those incredible days in college that I had the great pleasure of spending with some amazing people!

Blake's Santa Fe Stew

2 lb. Ground turkey or beef (browned with 1 onion and drain)
2 envelopes dry ranch
2 envelops taco seasoning
2 (16 oz.) cans white corn with liquid
1 can pinto beans
1 can black beans
1 can kidney beans
2 c. water
1 can diced tomatoes with chilies
1 can diced tomatoes with no chilies
Garnish with green onions, cheddar cheese and sour cream
Serve with tortilla chips

Brown the turkey meat and then combine all ingredients and let simmer for at least 30 minutes (I prefer to let it sit for more like an hour or two just to make sure all of the ingredients meld together).
Serve with sour cream, chopped chives and cheese!!
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1 comment:

  1. Thanks Ruth. What a fun trip down memory lane. We plan to have Santa Fe Stew this weekend. I hope the weather is cold enough.