Mmmm, warm Mennonite taco soup on a chilly fall day sounds good. But, first of all, here's a mystery, well, it's not much of a mystery at all....I'm fairly certain this is the same person. Back in 2011, I was giving a talk at the library in Sunbury, Pennsylvania. I'm pretty sure it was Sunbury. And there was a Mennonite teenage girl who attended and she was very much interested in food photography. So we chatted a bit and I offered her the opportunity to take some photos for Amish365.com. She did, you can see her work here with this Peach Upside-Down Cake recipe, beautiful photography. I last communicated with her in 2013 and that was that. She must have gotten married, move to Iowa and started a family in the interim.
Well, while researching today's Amish in the News article I found recipes from a Cherlyn Beachy running in some newspapers. If you look at her photo there and the photo with the Peach Upside-Down Cake, I am sure it is the same person. So, good for her. She's really a great photographer and I am happy to see her putting her skills to work.
I'm not sure how often Cherlyn's article runs, but I'll definitely be featuring it here when it does. Meanwhile, let's look first at her homemade Mennonite taco soup, sounds amazing, and then you can check out some of her other recipes below.
- 1 pound ground beef
- 1 small onion
- 1 medium bell pepper
- 5 cups tomato juice
- 1 pint sweet corn
- 15 ounces black beans
- 1 package taco seasonings
- splash of hot sauce
- Fry ground beef, onion and pepper together in large saucepan.
2. Drain excessive fat.
3. Add remaining ingredients; simmer on low for 10 minutes.
4. Serve with corn chips, shredded cheese and sour cream.