I got this recipe
from my friend Kathy. I’ve adjusted and
changed things slightly – but this is ALWAYS a hit at our house. It can be made in relatively little time and
it can also be frozen for future meals.
Enjoy!
Ingredients:
1 – 1 ½ lbs ground
beef
1 white onion,
chopped
3 cloves garlic,
chopped
Olive Oil
15 oz can corn,
drained and rinsed
15 oz. can kidney
beans, drained and rinsed
29 oz. can tomato
sauce
29 oz. low sodium
chicken broth or stock (I use Rachel Ray’s Chicken Stock)
Optional: Small can Chopped Black Olives, drained
Diced Green Chilies,
drained
Taco Seasoning Mix
Recipe – or you can use a package of taco seasoning if you prefer
2 Tbls. Chili
Powder
1 Tbls. Cumin
Powder
1 Tbls. Oregano
1 tsp. Onion Powder
1 tsp. Garlic
Powder
1 tsp. Celery Salt
¼ tsp. Cayenne
Pepper
¼ tsp. Black Pepper
¼ tsp. Garlic Salt
Garnish
Suggestions:
Grated Cheddar
Cheese
Crushed Tortilla
Chips
Sliced Avocado
Sour Cream
Directions:
Drizzle some Olive
Oil in a soup pot, heat. Crumble ground
beef into the pot; break up large chunks with the back of the mixing spoon.
As beef begins to
brown add the garlic and onion. Continue
to cook until beef is browned. I used 7%
fat beef, so there is little grease – but if you use a higher fat content,
drain off some of the fat before adding the spice mixture.
Stir until combined;
add the drained corn and kidney beans.
Add the tomato sauce; fill the can with chicken stock and add to the
pot. If using olives and/or green
chilies – add at this point.
Continue cooking until
the soup comes to a simmer. Cook for an
additional 15 minutes.
Serve with the
garnish of your choice.
