Share “Soup's Always On”

Soup's Always On

Melba Lovelace shares recipes and insights in her weekly swap shop.
BY MELBA LOVELACE Published: April 4, 2012


Any day's a good day for soup

DEAR READERS: Sue Dodson asked for a Broccoli Soup recipe. Dave Farrington shared, but he also shared a Taco Soup recipe that I tried and know is really good. Therefore, I decided to share the Broccoli Soup recipe, shared by Ellen Rains, of Oklahoma City, in the 1980s, and Dave's Taco Soup.


1 pound ground beef

1 onion, chopped

1 can (15 ounces) pinto beans

1 can (15 ounces) ranch-style beans with jalapenos

1 can (15 ounces) whole kernel corn

1 can (15 ounces) white hominy

1 can (10 ounces) Rotel tomatoes

2 cans (15 ounces each) diced tomatoes

2 cups water

1 package (1.25 ounces) dry taco seasoning

1 package (1 ounce) dry Ranch dressing

In large pot, brown ground beef and onions. Add remaining ingredients. Stir over medium heat until well mixed. Cover and simmer about an hour over medium-low heat, stirring occasionally. Serves 8 to 10.


6 cups water

1 pound broccoli

¼ cup butter

¼ cup all-purpose flour

1½ teaspoons salt

½ teaspoon white pepper

1 pint whipping cream

Bring water to a vigorous boil. Peel broccoli stems and cut into 1-inch pieces; break florets apart.

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