Taco Soup.

Fall is a great time to try out new soup recipes and also make your tried and true recipes — ones that you can whip up anytime during the colder months, ones that make your whole house smell inviting and delicious, ones that warm you up from head to toe.

This one is a favorite and I’ve made it countless times.  It makes quite a bit of soup — and like chili or stew, it’s even better the next day.  It’s very quick and simple to throw together, and is just so scrumptious.

It’s a tasty and flavorful soup on its own — but my favorite way to eat it is with shredded cheese, a dollop of sour cream, and crushed tortilla chips on top (this really “taco-fies” it).

When the nights get chilly, swaddle yourself in cozy blankets, watch something fabulous, and eat a big bowl of this soup.  Repeat as necessary.

Taco Soup

Recipe adapted from my amazing cousin-in-law Erin

You will need:

2 T. olive oil

1 lb. ground beef (or Morningstar Farms crumbles)

1 large yellow onion, diced

1 packet of taco seasoning

1 (15 oz) can of kidney beans, rinsed and drained

1 (15 oz) can of black beans, rinsed and drained

2 (29 oz) large cans of stewed and crushed tomatoes

1 (15 oz) can tomato sauce

1 small bag of frozen corn

1 c. vegetable broth

1. In a large soup pot, over medium-high heat, brown ground beef in olive oil.  Once browned, add in diced onion and saute until onion is soft.

2. Turn heat down to medium and add in tomato sauce, vegetable broth, and crushed tomatoes.  Add in beans, frozen corn, and taco seasoning.  Mix well.

3. Bring soup to a low simmer, warming all ingredients through.  Keep on medium-low heat until ready to serve.

Serve with shredded cheese, sour cream, and crushed tortilla chips on top.

Soup will keep, in an airtight container in the refrigerator, for up to 4 days.

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