The Soup Edition

In between billing and posting loads today, I am simmering a pot of taco soup.  The weather isn’t that cold…yet.  However, I am making it to take over to Scott’s Mother and Step Dad.  His mom had a pacemaker put in Saturday.  She is doing really well, but still should be taking it easier than what she is.
 

And bless her English soul, she loves any kind of soup.  At her and Grandpa Dave’s ages (80 plus), they don’t do a lot of cooking and eat a lot of Campbell's out of the can.  I told Scott to give her a choice of two of three soups:  Potato soup, taco soup or vegetable soup.  They chose Taco and Potato.  

Taco soup is sooo easy…and I probably never make it the same way twice.  The ingredients are simple and this time of year most people have them on hand.

 

Ingredients:

1 lb Ground meat browned (venison, beef, pork, turkey…your choice)

½ cup diced onion (for us RAD folks, pic sweet sells them already diced or buy fresh from produce dept)
Combine with:
1 can tomatoes with chili’s
1 can diced tomatoes
1 can stewed tomatoes
1 can black beans
1 can red beans
1 can corn
2 tablespoons of taco seasoning (homemade)
2 tablespoons of ranch seasoning (or one packet)

I don’t do this at home like most folks would.  I add the can of tomatoes with chilies to the browned meat and onions.  Then add one half can of black beans, one half can of red beans and drained can of corn.  Blend remaining beans and can of stewed tomatoes in blender and add to soup pot.  Then add the final can of tomatoes.  I also add about two cans of water rinsing out the tomato cans.

Add the taco and ranch seasonings, stirring well.  Allow the soup to simmer.  The longer it cooks, the better it is.  Now if you like soupier taco soup, add an additional can of petite diced tomatoes or a can of beef broth.  I prefer tomatoes.  If it is “too” spicy, reduce the taco seasoning.  In other words, cook it to you and your family’s taste!

Other than the pain of opening cans (Santa please bring me an electric can opener…my wrists will be so grateful!) and the onion chopping, this is very easy to throw together.  My girls like it served with grated cheese, sour cream and tortilla chips.  It is also wonderful with some Granny Fussell Egg bread. 

I am going to put the cooled soup in two medium sized containers in the freezer.  This way, Grandma Peggy can take out just the portion that she and Grandpa Dave need for one meal.  This is also very easy to double for a crowd or if you want to fill up that freezer for the busy Basketball season!

 

Up next…Potatoe soup:  It is wonderful too!