It may only be Southern Fall, but I am in the mood for SOUP!

I was reading one of my favorite magazines the other day (Southern Living) and they had this huge spread all about what they were calling "Southern Fall." That got me thinking how different our "fall" is from other regions of the country. Despite our lack of cool weather (the high is 85 today and there is 100% humidity people!), Southerners know how to get into the holidays. We still carve pumpkins, shop for sweaters, and get cravings for cool weather food. This soup may be better in cooler climates, but I say, if you are in the South, just turn the AC down and enjoy!

Mexican Taco Stew
Adapted from Whole Foods recipe
Ingredients:
1/2 pound ground beef (could substitute ground turkey)
1 medium onion, chopped
2 garlic cloves, finely chopped
2 tablespoons taco seasoning
2 cups chicken broth
1 large zucchini or summer squash, cut into small cubes
1 (15-ounce) can black beans
1 (14.5-ounce) can diced tomatoes
1 cup frozen corn kernels
1 cup medium salsa

Method:
Brown meat in a large pot over medium high heat. Drain, remove and set aside. In the same pot, sauté onion and garlic until onion is translucent. Add meat back to pot and sprinkle mixture with taco seasoning to blend. Add remaining ingredients and simmer, covered, stirring occasionally, 15 to 20 minutes.

Notes:
Serves 4. This recipe is a good one to double. I served it with round corn chips and topped with sour cream.