TS 6

EASY Taco Soup

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.

Ingredients:

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! :)

TBP 11

Best Soup EVER. Pretty much.

We made this soup last night. And we have made it three times since we found it two months ago. I think we like it a little bit……possibly. I found it over at 365 Days of Slow Cooking (the link will actually take you to where the recipe lives now). It is so creamy and delicious, and yet feels light too and has a fantastic subtle crunch from the veggies. It’s awesome. We have made it both in the crock pot and on the stove – it is great either way.

Here is the recipe – I organized it a little differently than on the original site so it’s a little easier to follow:

Ingredients

2 cans diced tomatoes (14.5 oz. each)

1 cup carrots (finely diced)

1 cup celery (finely diced)

1 cup onions (finely diced)

4 cups chicken broth (or 4 chicken bullion cubes and 4 cups water)

1 tsp dried oregano (or 1 T fresh)

1 T dried basil (or 1/4 c. fresh)

1/2 bay leaf

1/2 c. butter

1/2 c. flour

1 c. parmesan cheese (freshly grated, if possible)

2 c. warmed half and half (or milk – will give you lighter flavor and will be a little bit healthier)

1 tsp. salt

 

How to:

1. Combine first eight ingredients (through bay leaf) in large pot. Start simmering. OR you could dump all of it into a crock pot and leave it on low for 5-7 hours. Yummy! :)

2. In another pot, melt the butter. When it is melted, whisk in the flour. Wisk continually for 5-7 minutes. Congratulations – you’ve now made a “roux”. If the rest of the soup is in the crock pot, you’ll do this step at the end of the 5-7 hours.

3. At the end of the 5-7 minutes, slowly stir in 1 cup of the hot soup. I like to move the “roux” pot over to the simmering veggies for this part. It will thicken up immediately. Then add 3 more cups of the hot soup. At this point you will have used a good deal of the soup mixture, and it will still be thick at the end.

4. Dump the “roux” mixture into what is left of the soup. Simmer and stir constantly until the soup thickens. Then wisk your parmesan. I actually prefer less than the 1 cup, but it’s up to you. Then add your warmed half and half (or milk) and salt. Simmer this over low heat for 15-20 min.

5. Serve up, and enjoy!!

 

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