For all of you out there who are also definitely into your golden years, like team Carr, you probably can’t eat as much as you could when you were younger. And like us, when you were younger you were undoubtedly a lot more physically active, and those extra calories were required to keep your body fit. But boy, howdy how things change as you pack on a few more years. So, whenever I fix tacos or taco salad for dinner, I invariably have leftover taco meat. Then comes the conundrum. What the heck am I going to do with the leftover taco seasoned ground beef? Of course I could always freeze it. But I have mastered the skill of completely losing sight of what is in my freezer. (Another joyful aspect of aging, I might add.) And because I never think ahead enough to split that lovely 1 pound of lean ground beef into half pound packages when I get back from the store, I am stuck with the whole pound.

So recently, with leftover taco meat staring at me every time I opened the fridge, I decided to make soup. (Always my first thought when faced with leftovers I might add.)

So, then, why not a soup that starts with mirepoix. (Mirepoix being a French cooking technique that uses a combination of diced onion, carrot, and celery, (in a 2:1:1 ratio) as a flavor base for soups, sauces, stocks, and other dishes.) (Actually, I start at least 90% of the soups I make with a mirepoix.)

Then it was a bit of research to see how other cooks solved the problem of leftover taco meat, and this is what I came up with. And we very much enjoyed this warm savory soup with all the trimmings.

So, if you ever have leftover taco meat, be it beef, chicken, or pork, give this recipe a try. Easy to make and perfect for an early Spring meal complete with high wind and driving rain.

Well, that’s it for now. My Spring allergies are in full bloom, so all I really want to do is sit in my comfy chair, with my feet up, and read. And speaking of books, if you have never read the series featuring Maisey Dobbs written by Jacqueline Winspear, I suggest you do so at your earliest convenience. This is my second time through the series, and I am enjoying the stories just as much as the first time. For me reading is my way of staying sane. With all the crazy things happening right now to our country, if I didn’t have a way to tear my thoughts away from the news, I could easily become the Henny Penny of Camano Island. The sky is falling! The sky is falling! Instead of thinking critically and verifying information before jumping to conclusions or spreading panic based on incomplete information. Sometimes, for me, it just takes reading a book or fixing a meal to steer me away from fixating on all the hatred and lack of empathy currently on display. We all need a way to escape the drama. Not that we should bury our heads and ignore what’s happening but learn how to turn it off so that we can still enjoy all the things that are precious to us. Like our family, friends, all the new buds on the trees, daffodils coming up everywhere, good music, fine food, etc. etc.

So, on that happy note, peace and love to all.

1 tsp. extra virgin olive oil

1 c. diced white onion

½ c. finely diced carrot

½ c. finely diced celery

2 garlic cloves, finely minced

2½ c. beef broth

1 c. salsa

1 c. corn

1 can beans, drained and rinsed

tiny pinch powdered jalapeño, opt.

leftover taco meat (any amount)

taco seasoning, if needed

½ pkg. cream cheese, room temp.

Heat the olive oil in a medium sized covered pan. Add the onion, carrot, and celery and cook until the veggies are beginning to soften. Add the garlic and cook for 1 minute.

Add the beef broth, salsa, corn, beans, powdered jalapeño, and leftover taco meat. Bring to a boil, reduce heat, cover and cook for 30 minutes or until the veggies are tender.

Taste and add additional taco seasoning if required.

Cut the cream cheese into small pieces and add to the soup. Stir until it is completely dissolved. Taste again and adjust seasoning.

This soup is great served with grated sharp cheddar cheese, sour cream, sliced green onions, chunks of avocado, and tortilla chips.