Hot & Hearty Lunches

Hot & Hearty Lunches

Brisk autumn air can stir an appetite. Autumn invites us to rediscover rib-sticking comfort foods such as hot soups and hearty sandwiches.

In reviewing the many reader recipes that American Profile receives daily, two caught my eye that are not only easy to prepare, but also perfect for a family on the go or on a day when your child is having friends over for lunch.

Soups are very versatile and can serve as an all-in-one meal or accompanied by a sandwich. Reader Ruth Hull comments that her recipe for taco soup, given to her by a friend, is easy to make and she likes to serve it with either corn chips or cornbread.

Because soups freeze well, you can make a batch of Hull’s recipe ahead of time and store in individual containers to heat in the microwave later.

Sloppy Joes are a traditional sandwich favorite, especially for kids.

Reader Vi Swisher created her own version of the messy, but tasty, masterpiece in the 1960s during her 10 years as a 4-H leader. “My son recently spoke with a 4-H agent who still carries my recipe in his wallet,” she says.

Served individually or in combination, hot soups and hearty sandwiches are fun to make, filling to eat, and make a great homemade meal on a cool autumn day.

Taco Soup - Ruth Hull, Allardt, Tenn.

• 1 pound ground beef
• 1 onion, chopped
• 1 package ranch-style dressing mix
• 1 package taco seasoning mix
• 1 cup water
• 2 14.5-ounce cans diced tomatoes with green chilies
• 2 15-ounce cans pinto beans
• 1 15-ounce can black beans
• 1 15-ounce can cream-style corn

Brown beef with onions in a medium-size soup pot. Drain excess grease. Add remaining ingredients and simmer for 20 minutes before serving.

Tips from our test kitchen: This quick and flavorful soup is good with 1/4-cup fresh chopped cilantro.

Sloppy Joes - Vi Swisher, Piedmont, Kan.

• 4 pounds ground beef
• 1 medium onion, chopped
• 1 ounce chili powder
• 4 cups ketchup
• 12 ounces tomato juice
• 1 sleeve (1/4 pound) saltine crackers, crumbled

Brown ground beef and onion in a large pot. Drain excess grease. Stir in remaining ingredients. Simmer until thick. If sauce is too thick, add 1/2-cup tomato juice or water. Makes enough to serve on 20 hamburger buns.

Tips from our test kitchen:

This recipe is easy to double or triple for large gatherings, and it freezes well.

Mary Carter is American Profile’s contributing food editor.

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