Friday, October 15, 2010

Taco Soup

My kids are not big soup eaters.  The problem is that I love soup.  I love how easy it is to prepare.  I love that the iingredients are easy to find in the grocery store.  I love that it is a one pot other words, less clean up for me.  I love that it can feed a crowd.  And most of all, I love the way the house smells while it's simmering on the stove top.

I was trying to find a soup my kids would like and might actually eat everything in it.  My kids really like tacos, so I thought it's worth a try.  If they don't like it, I can eat on it for a few days.  Luckily, 2 out of 3 kids gave it 2 thumbs up.  They both ate their entire bowl of soup!  And we still have leftovers for lunch.

I simplified the original recipe a little bit since I needed dinner on the table within an hour.  We topped our taco soup with sour cream, shredded colby/jack cheese, and tortilla strips.  Chopped tomatoes and green onions would be good too!


1 lb lean ground beef (97/3)
1 yellow onion, diced
2 cloves garlic, minced
1 can low sodium beef broth
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn
1 can diced tomatoes
1 can Rotel tomatoes, partially drained
1 package taco seasoning
1/2 package Ranch Salad Dressing Mix
1 tsp cumin
black pepper to taste

In a large soup pot over medium high heat, brown ground beef until cooked through.  Add the onions and garlic and cook until tender, about 5 minutes.  Add remaining ingredients and stir well.  Bring to a boil, reduce heat to medium low, and simmer for 45 minutes, stirring occasionally.  Serve up in big soup bowls and top with what you like.  Enjoy!

Topping Choices:

Sour cream
Shredded cheese
Tortilla strips or tortilla chips
Diced tomatoes
Chopped green onions

Recipe Source: For the Love of Cooking

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