Taco Soup #9

By carvalhohm

Ingredients

• 2 pounds ground beef
• 3 (15-ounce) cans stewed tomatoes
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can navy beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (16-ounce) bag frozen corn
• 4 celery stalks, chopped
• 2 large onions, finely chopped
• 2 packets taco seasoning
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 2 (15-ounce) cans beef broth
• Salt and freshly ground black pepper
• Garnishes
• Grated cheddar cheese
• Sour cream
• Tortilla chips, lightly crushed
• Sliced scallions
• Sliced black olives
• 1 .Brown the ground beef in a large soup pot over medium-high heat until thoroughly cooked; drain away any fat.
• 2 .Add the tomatoes, all the beans, the corn, celery, onions, taco seasoning, garlic powder, chili powder, and broth, and simmer for 30 minutes. Season with salt and pepper to taste.
• 3 .Set out the garnishes in bowls, and serve the soup hot.
• Make ahead? Sure. It improves with age.
• For large crowds: Easy to multiply, and not expensive.
• For vegetarians: Leave out the meat. It won’t be authentically taco-like, but still good.
• See more at: http://www.storey.com/books/soup-night/index.html#sample

Details

Adapted from storey.com

Preparation

Step 1

1.Brown the ground beef in a large soup pot over medium-high heat until thoroughly cooked; drain away any fat.

2.Add the tomatoes, all the beans, the corn, celery, onions, taco seasoning, garlic powder, chili powder, and broth, and simmer for 30 minutes. Season with salt and pepper to taste.

3.Set out the garnishes in bowls, and serve the soup hot.

Make ahead? Sure. It improves with age.

For large crowds: Easy to multiply, and not expensive.

For vegetarians: Leave out the meat. It won’t be authentically taco-like, but still good.