I know it is getting a liiiiiiitle bit out of “soup season”, but this one also has some good summer flavor in it. Plus also, it is SUPER easy. As in open and dump cans easy. My mom passed this recipe along last year, and we have been very happy to have it because you can keep the ingredients on hand and throw it together at the last minute. We likey.
1 15 oz. can corn
1 15 oz. can kidney beans
1 15 oz. can pinto beans
1 15 oz. can garbanzo beans (chick peas)
1 30 oz. can tomato sauce (29 oz. is what I can find usually)
1 pkg. taco seasoning
1 lb. ground beef, cooked
shredded cheese & tortilla chips (or broiled tortillas) to top
Step 1: Brown your ground beef if it isn’t already browned. I usually buy in bulk, cook it all at once, and put it into baggies by the pound and freeze it to make life easier later.
Step 2: Open your cans and dump everything into a large pot (including the juice from the cans). Add the taco seasoning and beef. Stir well.
Step 3: Cover and cook on stove for about 1 hour. (Now that I am typing this up, I realize that we usually just bring it to a boil, and then simmer uncovered until we are ready to eat it – which could be 10 or 15 minutes. Your pick.)
Step 4 (if desired – or you can just use tortilla chips): Turn your oven to broil and move one of your oven racks to the top spot. Take about 6 or so soft tortillas and cut them into pieces. Spray a baking sheet with cooking spray and put your tortilla pieces on the sheet. Stick the sheet into the oven and broil until the pieces are slightly browned. KEEP AN EYE ON THEM SO THEY DON’T BURN. Take them out of the oven and flip them over, and brown the other side. We LOVE these little tortilla pieces – they add a good texture to the soup.
There you have it – easy peasy.
Thanks Mom for the recipe, and thanks Chelsea for the tortilla pieces tip! :)