Soup Recipes

TACO TWIST SOUP


1 lb. ground beef
2 tsp chili powder
1 tsp. ground cumin
2 * 14.5 oz. cans beef broth
1 cup water
1 cup picante sauce
14.5 can diced tomatoes w/ juice
1 cup uncooked corkscrew pasta

In large saucepan over med-high heat, cook the ground beef, chili powder & cumin until beef is no longer pink, stirring to break into crumbles. Drain off fat. Add beef broth, picante sauce & tomatoes. Continue cooking over medium-high heat until soup comes to a boil. Stir in pasta. Continue cooking for 15 min. or until pasta is done, stirring occasionally. May garnish with sour cream and grated cheese.

Notes: Sometimes I let the soup simmer for an hour, stirring occasionally, before I add the pasta.
From Xena

This is a yummy recipe... similar to chili, Its easy to make and perfect for the winter months.

Taco Soup

Ingredients:

1 can chili beans
1 can pinto beans
2 cans of diced tomatoes (or 1 can if you prefer a thicker soup)
1 can of rotel tomatoes
1 lb ground beef
1 large onion chopped
1 pkg taco seasoning
1 pkg of hidden valley ranch dressing mix

Brown meat and chopped onion... combine all cans undrained in a large stew pot, add beef and onion mixture and stir in taco, ranch seasoning packets.

Simmer for 45 minutes stirring occasionally.

We like to add toppings like sour cream, shreadded cheese, and chopped jalepeños.

Its really yummy!

ETA: The original recipe called for a can of corn... but since I am not a fan of corn in soup, I substituted the additional can of diced tomatoes.

From MB