Corn, Hominy, and Black Bean Taco Soup |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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A nice, hearty soup, perfect for a cold day. Feel free to sprinkle the top of the bowl with shredded cheese and a dollop of sour cream. It's also good with crushed tortilla chips mixed in. Ingredients:
2 teaspoons olive oil |
1 large onion, diced |
1 lb lean ground beef |
3 cups frozen sliced carrots (or 2 -3 fresh carrots, sliced) |
2 (1 ounce) packets taco seasoning |
1 (15 ounce) can diced tomatoes |
1 (15 ounce) can tomato sauce |
4 cups water |
2 cups frozen corn |
1 (15 ounce) can hominy |
1 (15 ounce) can black beans |
tony chachere's salt-free cajun spice |
Directions:
1. Heat oil over medium-high heat in a large soup pot and saute onion for a couple of minutes.
2. Add beef and brown.
3. Add tomatoes, tomato sauce, water, seasoning and carrots. Reduce heat to medium-low and simmer for 45 minutes.
4. Add corn, hominy, and beans and simmer for 15 minutes.
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