Taco Soup

This quick and easy recipe comes from my mother-in-law, who altered an old recipe so that my kiddos could eat it. She makes it for the grandchildren often, sometimes using ground deer meat instead of beef. This soup is great in a slow cooker, or prepared a day in advance and allowed to marinate in its own juices for a day before serving.

  • 1 pound ground beef (or venison)
  • 2 medium onions (chopped)
  • 1 can diced tomatoes
  • 3 cups bone broth (or water)
  • 5 cups water
  • 2 cups frozen corn
  • 1 can kidney beans (drained and rinsed) (or 14 oz pre-cooked)
  • 1 can pinto beans (drained and rinsed)
  • 1/2 -1 Tbsp chili powder
  • ½ tbsp. garlic powder
  • ½ tbsp. cumin
  • Garnish: Shredded goat cheese and cilantro

Serves: 6

In a medium frying pan, brown the ground beef and add onion—cook until onion is translucent. Place all ingredients in large pot on stove and heat over medium heat—simmer for at least 15 minutes. Or, place all ingredients (including cooked meat) into a crock-pot and simmer on low over for 4-6 hours or overnight (add water if needed).

To serve, place in bowls and garnish with shredded goat cheese and fresh cilantro.

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