Wednesday, November 2, 2011

Taco Soup

As the temperatures begin to drop, I begin to rely more on the hearty dishes.  I love soup and am always happy when I can find a recipe that pleases most family members(In this family, someone is always bound to dislike something!).  I put together a taco soup recipe that is a combination of a what I liked in a couple different recipes.  I make our own salsa so I used that in place of the picante sauce one of the recipes called for.  My husband, much as I love him to death, dislikes "vegetables" in his foods so I end up putting a lot of vegetables in the blender for him.  Its a happy medium.... I get my flavors and he gets his "chunky vegetable free" food. 
I doubled this recipe and used one can of white beans and one can of red kidney beans.  I only used one can of diced tomatoes and used roasted petite diced tomatoes.  In the past I have used the addition of the pepper, chili powder and cumin but my salsa is so spicy I didn't feel it needed the addition.
I served this up with some fresh cornbread, yummy! 

Taco Soup
adapted from taste of home
1 pound lean ground beef or ground turkey
2 teaspoons olive oil,   I omit and  just use a bit of cooking spray in my pan
1 medium onion, chopped
2 garlic cloves, minced
3 cups chicken, vegetable or beef broth   I prefer chicken broth
1 can (15 ounces) black beans, white beans or kidney beans,rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1-1/2 cups picante sauce or salsa
1 cup uncooked  pasta
1 small green pepper, chopped   I omitted this because my salsa was heavily seasoned
2 teaspoons chili powder        I omitted this because my salsa was heavily seasoned
1 teaspoon ground cumin        I omitted this because my salsa was heavily seasoned
sour cream, optional
shredded cheddar cheese, optional

In a medium  skillet, brown and drain ground beef; set aside. In a large saucepan, saute onion and garlic  until tender. Add the broth, browned beef,  beans, tomatoes, picante sauce, pasta, green pepper and seasonings. Bring to a boil, stirring frequently. Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender, stirring occasionally. Serve with cheese and sour cream. Yield: 6 servings.

No comments:

Post a Comment