Taco Soup
2 c. chopped carrots
2 c. chopped celery
1-2 potatoes, diced
1 onion, chopped
1 lbs. ground beef
2-3 cans beef broth
1 15.5 oz can red beans
1 14.5 oz. can chopped tomatoes (Mexican spice)
1 14.5 oz. can diced tomatoes
½ c. frozen corn
1 8 oz. can tomato sauce
1 package taco seasoning
Cook vegetables in beef broth for about 20 minutes, then add remaining ingredients. Simmer 30 minutes. Serve with grated cheese, sour cream and tortilla chips.
1 comment:
We have a Taco Soup that my great aunt taught me a long time ago, but I think yours sounds more fillimg...We love Taco Soup on cold days
Our recipe: 1 lb browned hamburger, 1 can corn, 1 can kidney beans, 1 can pinto beans, 1 can chili beans, taco seasoning to flavor, 1 large can V8 juice. Serve over tortilla chips with grated cheese and sour cream. We have added extra ingredients from time to time, but that is the basic idea.
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