Wednesday, October 18, 2017

Taco Soup Recipe

Olive oil
1 lb hamburger
1 medium to large onion, diced
1 bell pepper, diced (green if you want more color)
1 quart canned tomato chunks and/or 1 pint salsa
1 quart cooked/canned pinto (or any mixture) beans
1 quart frozen or canned whole kernel corn
1 quart tomato juice
1 packet taco seasoning
salt and pepper to taste

In a large kettle brown the hamburger in olive oil, adding in onions and peppers midway. Allow to simmer a bit to soften the peppers. Add the rest of the ingredients and bring to a boil. Allow to simmer for a half hour. Serve with sour cream, shredded cheese and nacho or tortilla chips. Very versatile. We put milk in the soup if we don't have sour cream and eat it with cornbread when there are no chips. And we don't always eat cheese with it.

What's your favorite soup?

Do you enjoy soup in the Fall?

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