It's winter, it's cold, which means.....it's soup season! Normally, I'm not a huge fan of soups; they leave me quite underwhelmed...and hungry 30 minutes later. But this particular soup is just too delish to pass.
It's called, Santa Fe Soup, AKA Southwestern Soup, AKA Taco Soup, AKA "the soup that involves zero cooking and opening a bunch of cans and throwing them in a pot." It's really that easy...probably shouldn't even deserve a spot in a cooking blog. But, I'm feeling gracious, so here goes....
You'll need:
1 lb. ground beef
1c. coarsely chopped onion
2 garlic cloves, minced
2 (160z.) cans light red kidney beans, drained and rinsed
1 (150z.) can black beans, drained and rinsed
1 (14.5oz.) can petite diced tomatoes and jalapenos, undrained
1 (14.5oz.) can diced tomatoes and mild green chiles, undrained
1 (14oz.) can beef broth
2 c. frozen yellow and white whole kernel corn
1 (1oz.) envelope taco seasoning mix
1/4tsp. pepper and salt each
2 Tbsp. chopped fresh cilantro
Toppings, sour cream, cheese, cilantro, and Fritos chips
Start by cooking together the ground beef, onions, and garlic. Go ahead and throw in the taco seasoning, and salt and pepper too. Just for jollies. Once the meat is cooked, drain the extra meat juice and return it all to the big pot.
OK ya'll, here's the hard part. Are you ready for this? Dump the beans, corn, broth, and tomato cans in with the meat and stir. That's it. Just let it come to a boil, then lower the heat and cover a couple hours until you're ready to chow down. The longer you let it simmer, the better it'll taste.
When you're ready for some grub, serve it up and top with the deliciousness that I mentioned above...
And that's it. You've got a warm, hearty soup that makes everyone think you've been slaving away in the kitchen. But hey...they don't have to know ;)
Happy Cooking!
-G
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