Mexican expression
hacer caldo, or to "make soup," is a common expression that means to cuddle, to neck, or to pet.
Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Mexican Hamburger Soup
Adapted from recipe found on pictureperfectcooking
Makes 2-3 quarts
Ingredients
2 Tbsp. olive oil
1/2 cup diced onion
1 tsp. minced garlic
1 lb. lean ground beef or ground turkey
2-3 ribs celery, chopped
1 medium/large carrot, sliced
1 cup corn (I used canned.)
16 oz. jar salsa
3 cups beef or vegetable stock
2 Tbsp. tomato paste
Salt & pepper to taste
Over medium heat in a large pot, heat the oil and then add the onion and garlic. Cook until the onion is soft, but not browned. Add the ground beef and cook until it is no longer pink. Add the remaining ingredients and simmer until heated, no more then 30 minutes.
Fill quart jars to 1 inch headspace, remove air bubbles, put on lids and caps, process for 90 mins (75 mins for pints) in a pressure canner at 10 pounds of pressure.
Tomorrow's Soup of the Day...Mexican Vegetable Soup
