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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This soup is great as-is or served over polenta, tamale or topped with tortilla chips. Delicious, warming, chili like soup. Ingredients:
1 lb ground sirloin |
1 large white onion |
1 large carrot |
2 celery, stalks |
1 cup frozen corn |
14 1/2 ounces no salt added diced tomatoes |
8 ounces no salt added tomato sauce |
16 ounces reduced sodium kidney beans |
16 ounces pinto beans |
7 ounces diced green chilies |
4 cups beef broth |
1 1/4 ounces mccormick's original taco seasoning |
1 tablespoon butter |
1 tablespoon canola oil |
1 tablespoon salt |
1/2 tablespoon pepper |
1/2 tablespoon garlic |
1 teaspoon paprika |
2 bay leaves |
Directions:
1. Dice onion, carrot and celery. Drain and rinse beans.
2. In large soup pot add oil and butter, after melting add onion, carrot and celery; season with salt (teaspoon, approx). Let sweat 5 mins; lid on.
3. Add ground sirloin, break into small pieces and brown. Season with salt, pepper and garlic.
4. When beef is brown, add corn, green chilies,beans, diced tomatoes, tomato sauce, paprika, bay leaves and taco seasoning. Stir well. Bring to a boil on medium heat; lid on. Simmer 5 minutes.
5. Add beef broth. Cover and bring to a simmer, 10 minutes.
6. Soup can cook longer, if preferred - but is delicious at the 10 minute mark.
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