Taco Soup Dinner
This very thick soup makes a hearty meal. Increase the number of servings by adding a scoop of hot cooked brown or white rice to each bowl. The recipe comes from Clare Briggs from Northumberland County. Clare says that this is a great cook-ahead and heat-up dinner — and anyone who has tried the soup agrees.
Servings: 5 to 6
Ingredients:
Suggested Recipes
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1 tbsp (15 mL) olive oil
1-1/2 lb (750 g) lean ground beef
1 cup (250 mL) chopped onion
1 clove garlic, minced
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) black beans, drained and rinsed
1 can (14 oz/398 mL) tomato sauce
1 can (12 oz/341 mL) corn with juice
3/4 cup (175 mL) water
2 tbsp chili (25 mL) powder
1-1/2 tsp (7 mL) salt
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) cayenne pepper or red pepper flakes
Toppings:
Low-fat sour cream
cheddar cheese,shredded
Small corn taco shells, crumbled
Preparation:
In large heavy pot, heat oil. Add ground beef; brown well. Add onion and garlic; cook for 5 minutes. Stir in tomatoes, beans, tomato sauce, corn, water, chili powder, salt, ground cumin and cayenne pepper. Bring to boil. Reduce heat to low; cook for about 30 minutes. Taste and adjust seasonings as desired. Spoon 2 cups (500 mL) soup into each soup bowl.
Toppings: Top each serving with 2 tbsp (25 mL) sour cream, 1 tbsp (15 mL) cheese and 1 crumbled taco shell.
Tags:
Soups and Stocks; Meat-Beef; Vegetables; Beans and Legumes; Cheese/Other Dairy; Boil/Simmer; For Kids;
Source
© CanadianLiving.com
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