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Wednesday, January 30, 2008

Taco Soup

This soup is among our favorite, quick meals. Also great for taking dinner to a family in need. For full effect, don't forget the sour cream, cheese, and tortilla chips. It makes a world of difference. Warm cornbread is also nice on the side.

1 lb hamburger
½ large onion, diced
2 to 3 cloves garlic, minced
1 can kidney beans (16 oz)
*1 can diced tomatoes (16 oz)
*1 can whole kernel corn (or frozen)
1 can tomato sauce (8 oz)
1 tsp chili powder
¼ tsp oregano
¼ tsp cumin
½ tsp salt
1 tsp sugar

Brown the hamburger, onions, and garlic. Add the remaining ingredients and simmer for 15 to 20 minutes, or longer. Serve with tortilla chips, sour cream, and shredded cheese. You will most likely want to double this recipe if cooking for a family.

*If you can find diced tomatoes with spices or chilies added, this makes for a nice addition to the flavor. You can mix and match to create the flavor you want.

*Del Monte brand whole kernel corn provides a nice flavor and texture to the soup. Be sure you do not use creamed corn.


Kristin said...

This is a great soup recipe that is fairly inexpensive, and you can keep most of the ingredients on hand for a quick meal. I like this soup with black beans instead of kidney beans, and I had some leftover rice I threw in and it tasted great. Remember not to drain any of the canned goods. That creates your broth.

April said...

Easy, quick, and it hit the spot. Thanks for the extra tips as well. I doubled it and did 1/2 black and 1/2 kidney beans. Yum.