Witch's Hat Soup Recipe
Witch's Hat Soup Recipe photo by Taste of Home

Witch's Hat Soup Recipe

Publisher Photo
Get into the Halloween theme with this cute soup created by our Test Kitchen. With a mix of vegetables, beans and seasonings, it's a thick and hearty broth with a kick of spice that heats up Halloween menus.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 4 flour tortillas (8 inches)
  • 1 envelope taco seasoning, divided
  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1/3 cup chopped onion
  • 2 cups water
  • 2 cups frozen mixed vegetables
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1/2 teaspoon sugar
  • Canned pasteurized cheddar cheese snack

Directions

  1. Spritz tortillas with cooking spray; sprinkle with 1/2 teaspoon taco seasoning. With a 2-1/2-in. round cookie cutter, cut out four circles from each tortilla (discard scraps). Cut a slit into the center of eight circles; shape each into a cone and secure with toothpicks.
  2. Place circles and cones on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp.
  3. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the water, vegetables, beans, tomatoes, sugar and remaining taco seasoning. Cover and simmer for 10 minutes or until heated through, stirring occasionally.
  4. Discard toothpicks. To assemble hats, place cones on circles; pipe a band of cheese around base of cones. Ladle soup into bowls and top with hats. Yield: 8 servings (2 quarts).
Originally published as Witch's Hat Soup in Quick Cooking September/October 2005, p58

Reviews for Witch's Hat Soup

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   (3)
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MY REVIEW
Reviewed Feb. 8, 2012

"I didn't bother with the witch's hat on this. I did have to make a few changes for what I had on hand. I used southwest bean medley for the chili beans and a can of spicy red pepper tomatoes for the diced tomatoes with green chilies. I was worried about it being enough liquid but there was plenty. A hearty soup and just spicy enough for someone who doesn't enjoy overly spicy food."

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