Fall Food for The Nurse’s Soul: Aunt Charlotte’s Taco Soup

It’s fall and with the season comes (for most of us) a definitive season change, cozy sweaters, and warm food. Why not share a recipe?  The following recipe has been in my family for years. It is super easy, super healthy, and perfect in the fall.  The original recipe comes from my beautiful Aunt Charlotte, a true southern belle.  I modified it a bit to make it vegan, but will offer the original meat option as well.

Aunt Charlotte, one of my father’s eleven siblings and also my godmother, has been a constant encouraging and inspiring person in my life.  As far back as I can remember, she encouraged me to follow my dreams and own path of happiness.  She supported me on my journey to become a nurse. My hope is that all of you have an Aunt Charlotte in your lives.

The older I get, the more I want to hold my family closer.  Whenever I go home, my father’s house comes to life with parents, siblings, aunts, nieces and nephew, cousins, and friends. At the center of this is food. We plan what we are going to eat next while we are eating.

I love to make Aunt Charlotte’s soup when it is dark, windy, and freezing out in Sweden.  It reminds me of home which is food for both the body and soul. As sharing recipes is a tradition in nursing units across the world, I felt there is no better place to share than here. One pot of this soup can last for days and carry you through a three-day stretch at work.

Ingredients

2 tbsp. olive oil

1/2 yellow onion, finely chopped

1 lb. ground beef or turkey (I omitted this)

1 packet taco seasoning

2 large cans of stewed tomatoes

2 cups (or 1 can) cooked black beans

2 cups (or 1 can) cooked kidney beans

I can yellow corn

1 small jalapeno, chopped

1 cup chopped cilantro

½ Sliced Avocado per serving

Sour Cream or Greek yogurt to garnish

Tortilla scoops

What to Do 

In a large pot coated with olive oil, sauté onion on low heat just until glossy.  If you are choosing the meat option, add the meat and brown.  Add the stewed tomatoes, beans, jalapeno, and corn.  Slowly stir in the taco seasoning.  Simmer. Add cilantro, sliced avocado and yoghurt to each individual serving and enjoy!!! Scoop with tortilla scoops or crumble them over the soup. That’s it!!  It’s that easy!!

Enjoy! Share with your nurse friends. Look for Aunt Donna’s cornbread recipe next week. Happy fall, nurse friends!

Lori is an American nurse and yogini living in Gothenburg, Sweden. She contributes regularly to Mighty Nurse, AWHONN, American Nurse Today, and has been featured in The Huffington Post. Follow her adventures through her blog, Neonurse, or on Instagram.

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