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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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An old favorite with a Mexican flair. This soup is great for freezing. Ingredients:
1 lb lean ground beef |
1 lb ground lean pork |
1 large green pepper, chopped |
2 large onions, chopped |
1 small cabbage, chopped |
2 (15 ounce) cans pinto beans, undrained |
1 cup frozen corn |
3 (15 ounce) cans diced tomatoes |
2 (8 ounce) cans tomato sauce |
6 teaspoons beef bouillon granules |
6 cups water |
2 teaspoons dried parsley |
1 teaspoon garlic powder |
2 teaspoons ground cumin |
2 teaspoons mild chili powder, or to taste |
2 tablespoons sugar |
salt |
crushed corn chips |
Directions:
1. Brown beef and pork in a large skillet with the onions and pepper.
2. Place all ingredients (except corn chips) in a soup pot, bring to a boil, reduce heat and simmer for 60 minutes or until vegetables are tender.
3. Ladle into soup bowls and top with corn chips.
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