Shirley's Soup

Prep Time: 30 Minutes

Cook Time: 60 Minutes

Ready In: 90 Minutes

Servings: 10

My mom's neighbor shared this recipe after I tried some of her soup she gave my mom. It's wonderful. You can add or delete whatever vegetables you want to. It makes a ton but freezes well. Great with cornbread.

Ingredients:

1 lb ground beef

1 (1 1/4 ounce) envelope taco seasoning

1 (1 ounce) envelope dry ranch dressing mix

1 (4 ounce) can tomato sauce

1 (14 1/2 ounce) can diced tomatoes (i used the kind with olive oil and garlic)

1 (15 ounce) can rotel tomatoes

3 -4 carrots, sliced

1 large onion, chopped

1 (8 ounce) can baby lima beans, drained

1 (15 ounce) can pinto beans, undrained

1 (15 ounce) can pinto beans with jalapeno peppers, undrained

1 (15 ounce) can whole kernel corn, undrained

1 (15 ounce) can cream-style corn

1 -2 cup chicken broth

1 (15 ounce) can navy beans, undrained

1 (15 ounce) can green beans, drained (i omit)

1 -2 potato, chopped (i use rutabagas instead)

Directions:

1. In a large dutch over, brown ground beef and onion.
2. Drain off grease if necessary.
3. Add all other ingredients.
4. Simmer until carrots and potatoes are tender.
5. Enjoy!

By RecipeOfHealth.com