Friday, January 15, 2010

Sante Fe Soup

2 lbs turkey or ground beef
1/2 cup diced onion
2 cans black beans
2 cans white and yellow corn (I actually use frozen bc it's what I always have on hand, about 2 cups)
2 cans pinto beans
2 cans northern beans
2 packets taco seasoning
2 packets of ranch seasoning
2 cans rotel
4 cans crushed tomatoes
1 Cup beef broth or water

In a large pot/dutch oven, brown the meat with the onion. When brown, add the ranch and taco seasoning cooking a few more minutes. Add all other ingredients, undrained. If you want it to be soupier, simply add more broth to desired consistency. Stir and simmer for at least 30 minutes. This makes A LOT so I usually cut the recipe in half and still have lots left over. This soup freezes really well so if you wanted to make a full batch you could freeze half of it and have it on hand when you don't have time to make dinner in the future! The last time I made this I was out of ranch dressing packets and we honestly did not miss it. I may just leave it out in the future. Make sure you serve this with lots of toppings like tortilla chips, fresh lime slices, avocado, cheese, sour cream, fresh tomatoes and green onions. If not, this is great with some cornbread muffins or just as it is!This is such a  healthy and frugal meal that I'm sure your family will enjoy!

1 comment:

Anna said...

Yum - glad you posted this as I did not have a clue on FB!! This reminds me of Taco soup, just more beans!