“Soup is cuisine’s kindest course.” Virginia Woolf
Our family friend, Sandra Herring, gave us this recipe after serving it at one of my wife’s girls’ getaways at the lake house. I hope Sandra won’t mind too much that I have altered it just a bit because that’s something I do with almost all recipes … mostly to drive Karen crazy!
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In a skillet, cook/brown the ground meat with the shallot and drain
Unless you prefer large chunky diced tomatoes, I suggest you slightly chop up the tomatoes in a blender (just a spin or two)
Mix all the ingredients in a soup pot
Bring to a boil and then simmer for 30 minutes
Serve in soup bowls topped with a dollop of sour cream & sprinkled with grated cheese ... tortilla chips on the side. Optional toppings include fresh chopped Cilantro and/or Tabasco sauce to the individual's tastes.
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