Baptism Soup

QUICK AND SPICY TOMATO SOUP

1 T. olive oil
2 carrots, peeled and chopped (or a handful of baby carrots)
1 small onion, chopped
1 clove garlic, minced
1 26-ounce jar marinara sauce
1 14-ounce can chicken broth
1 15-ounce can cannellini beans, drained and rinsed
1/8 - 1/2 t. red pepper flakes (depending on how spicy you like it)
1/2 c. small pasta
1/2 t. salt
1/2 t. freshly ground black pepper

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the remaining ingredients and simmer for 10 minutes, or until pasta is al dente.


TACO SOUP

2 lbs. ground chicken
2 c. diced onions
2 15-ounce cans pinto peans
1 15-ounce can pink kidney beans
1 15-ounce can whole kernel corn, drained
1 15-ounce can Mexican-style stewed tomatoes
2 15-ounce cans diced tomatoes
1 15-ounce can diced tomatoes with green chiles
2 4.5-ounce cans diced green chiles, drained
1/2 c. sliced black olives
1/2 c. sliced green olives
2 1.25-ounce packages taco seasoning
1 1-ounce package ranch salad dressing mix

Brown the ground chicken and onions in a large soup pot. Drain the excess fat and return chicken and onions to pot. Add remaining ingredients and bring soup to a boil. Turn heat down to low and simmer for one hour, stirring occasionally. Serve with sour cream, shredded cheese, sliced green onions, pickled jalapenos, and corn or tortilla chips as desired.