Southwest Soup
The recipe was given to us by Clare Howell when we went
to visit her in Florida. Everyone was impressed.
As always, a recipe is only a beginning point!
| Ingredients | |
1 |
Pound of Ground beef -- You can substitute ground turkey or ground lamb. We like the ground lamb. |
1 |
Cup of coarsely chopped onions |
2 |
Cloves of garlic minced |
2 |
16 ounce cans of light red kidney beans -- rinsed and drained |
1 |
15 ounce can of black beans -- rinsed and drained |
1 |
14.5 ounce can of petite diced tomatoes and jalapeno's -- drained **Note: you can use just petite diced tomatoes if jalapeno's is too hot. If someone likes the jalapeno's but not everyone, they can dice up some fresh jalapeno to add just to their bowl. |
1 |
14.5 ounce can of diced tomatoes and mild green chiles -- undrained |
1 |
32 ounce cartoon of beef broth |
2 |
Cups of frozen yellow and white whole kernel corn |
1 |
1 ounce packet of taco seasoning mix |
1/4 |
Teaspoon of salt |
2 |
Tablespoons of chopped fresh cilantro |
1 |
small tub of sour cream |
| Directions | |
| Brown ground beef, onions , and garlic in a large Dutch oven over medium-high heat | |
| Stir often for 10 to 12 minutes or until meat crumbles and is no longer pink. The onions should be softened as well. | |
| Drain mixture | |
| Stir in kidney beans, black beans, petite diced tomatoes and jalapeno's, diced tomatoes and mild green chiles, beef broth, frozen yellow and white corn, packet of taco seasoning, and salt. | |
| Add 1 cup of water | |
| Bring to a boil over medium-high heat | |
| Cover pot and reduce heat to low and simmer for 30 minutes | |
| Stir in cilantro before serving | |
| Option, you can add a little sour cream on top -- I choose not to add this to my bowl. | |
| Option, you can add some crumbled corn chips if you wish. | |
| Option, you can add some cut fresh chives if you wish. |
