This episode will give you simple ideas to show hospitality to friends and neighbors this fall season as well as give some easy but delicious food ideas!

There are so many podcasts to choose from. I'm honored that you chose this one. If you enjoy this topic and format I'd love it if you'd subscribe. Also rating and reviewing my podcasts will help others find me. It takes just a few seconds but means so much. Of course, you can also tell your friends and encourage them to join us. A new episode will appear each Friday.

Easy Crockpot Taco Soup

1 pound uncooked ground beef

2 cans corn drained

2 cans black beans, drained and rinsed

1 jar salsa

1 package taco seasoning

3 cups water

Cook on high for 4 hours or on low for 6-8 hours. Top with cheese, sour cream, or guacamole.

Makes 8 servings.

Creamy veggie soup

1/2 stick butter +1 tbsp

1tbsp olive oil

1 tbsp minced garlic

2 cups diced carrots

1 cup diced celery

2 cups diced onion

20ish baby red potatoes, quartered

3 tsp italian seasoning

8 cups chicken broth

3 bags broccoli florets, pulse in blender to finely chop

2 cans corn, drained

1/2 cup all purpose flour

6 cups milk (whole or 2%)

1 cup heavy cream

4 cups cheddar cheese

salt and pepper to taste

In a large pot saute 1 tbsp of butter plus oil, garlic, carrots, celery, and onions. Then, add the potatoes, Italian seasoning, and chicken broth. Bring to a boil and then reduce to medium heat. Cook for 18 minutes. Stir in broccoli and corn and cook another 3 minutes.

While that’s cooking, melt remaining butter in a pan over medium heat. Add the flour and whisk constantly for one minute. Then slowly add the milk and continue whisking until it’s smooth. When mixture begins to thicken, stir in the heavy cream.

Add the milk to the veggies and season with salt and pepper. Melt in the cheese and then serve. Makes about 8-10 servings.