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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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I played around with a standard recipe to add more vegetables to an already great soup. It's something my kids ask for instead of chili these days. Ingredients:
2 teaspoons canola oil (or olive oil) |
1 large onion (sliced or diced) |
1 1/2 lbs ground beef (i prefer lean) |
1 (28 ounce) can diced tomatoes |
1 (15 ounce) can tomato sauce |
4 cups water |
1 (35 g) envelope taco seasoning mix (regular or spicy, your call) |
4 large carrots, peeled and sliced into coins |
1 -2 cup frozen corn (more is better) |
1 (19 ounce) can black beans (rinsed and drained) or 1 (19 ounce) can beans, of your choice (rinsed and drained) |
Directions:
1. Heat oil over medium heat in a large soup pot and saute onion a couple minutes.
2. Add beef and brown.
3. Drain fat off the onions and beef and return to the pot.
4. Add tomatoes, tomato sauce, water, seasoning and carrots. Simmer for at least 45 minutes, reducing heat to low.
5. Add corn and beans and simmer 15 minutes. Taste for salt and pepper.
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