Warm soup, loads of laughter a winning combination on a cold night

I loved the occasion but hated the reason for it. The event was a Sunday-school class social held in the home of my college roommate. I had traveled to her city for us to have a two-night “sleepover”. During the time I was there, she was scheduled to host a “Winter Soup” party for her church group. Various members were signed up to bring hearty, warm soups as the dinner meal. My roomie asked whether I would help her toss the party. I said sure I would, except I expected to go home with a new soup recipe to include in my blog. She said no problem there: her class members were legendary good cooks.

Great event; lots of girltalk and good feasting. All of us females need do things like this more often.

But a desperately sad happening prompted my trip to visit her for this slumber party. Only a few months ago my friend lost her husband to an untimely death. My trip was designed to offer companionship while she makes her way through some of the lonely nights that face her in the weeks ahead. If only I could do more to help!

However, having the gals in for fellowship put some smiles on all our faces and evoked lots of laughter; laughter is some of the best medicine anywhere, as we all know.

Although all the Winter Soup offerings were wonderful, my favorite was named Santa Fe Stew. It was brought by Carmen Rolf, whom I had known when we were college students but hadn't seen in at least four decades. The green chiles made it just Southwestern/spicy enough. Canned corn could be subbed with fresh off the cob if you have some on hand.

At the time we didn't know the winter snow/ice event was headed our way this week. Santa Fe Stew warms on the inside and out—a reminder of a heartwarming gals' gigglefest that hopefully brought some cheer.

Santa Fe Stew

2 pounds very lean ground beef (or ground turkey)

1 (6-ounce) can chopped green chiles

1 medium to large onion, chopped

2 (14- to 16-ounce) cans stewed tomatoes

2 (14- to 16-ounce) cans corn (or 2 cups fresh corn off the cob)

2 (14- to 16-ounce) cans Ranch Style Pinto Beans (not Ranch Style beans)

2 packages taco seasoning mix

1 large package dry Ranch Style dressing mix (original)

Brown ground beef, onion, and green chiles until all grease is absorbed. To beef mixture add next five ingredients. Stir thoroughly; let simmer for about 30 minutes on medium-low heat.

Do not drain any of the canned ingredients. Serves 10-12.