Avoyel Soup


Fall is here and cooler weather probably is not far behind. It’s time to think of tailgating, or at least cooking and enjoying company in the back yard or around the television.  Geaux Tigers! This recipe is popular in our office and homes, because it is easy to prepare early, it sits and cooks slowly, and waits patiently, until you need it. It is to be simmered for one hour, but it can wait longer if necessary.  Try it with a large luscious bowl fall salad, which is any greens or a mixture (spinach, lettuces, broccoli slaw), and any other good things: tomatoes, peppers, shredded carrots, green peas (small and frozen-no need to cook), and add bite sized fresh fruit: green or red seedless grapes, sliced strawberries, blueberries, etc. Add finely chopped walnuts or pecans, raisins, sesame seeds, etc. Cover and chill. Put dressing just at serving time and toss for serving.

2 Pounds Ground Meat (Beef, Pork, Turkey, or a Mixture)
1 Large Onion, Chopped
2 Cans Whole Kernel Corn
2 Cans Chili Beans
1 Can Black Beans
2 Cans Diced Tomatoes
1 Can Tomatoes with Green Chili
1 (1 Ounce) Package Dry Taco Seasoning Meat
1 (1 Ounce) Package Dry Ranch Dressing Mix


Brown met and onion; drain fat. Add contents of all cans, including liquids. Add packets of taco mix and ranch dressing mix.  Mix well and adjust seasonings if needed. Simmer slowly for one hour. Serves a crowd and freezes well. Optional toppings may be offered at serving time: shredded cheese, sour cream, sliced green onions, and diced tomatoes. Serve with a green salad and hot sliced French bread and/or crackers. Enjoy!