Taco Soup (From “Soup Night”)

January 9, 2014

(Pareve Or Meat)

2 pounds ground beef, optional
3  15-ounce cans stewed tomatoes
1  15-ounce can each of black beans, navy beans, kidney beans, pinto beans, rinsed and drained
1  16-ounce bag frozen corn
4 celery stalks, chopped small
2 large onions, finely chopped
2 packets taco seasoning
2 teaspoons garlic powder
2 teaspoons chili powder
2  15-ounce cans beef broth, regular or pareve
Salt and freshly ground pepper

Brown the ground beef in a large soup pot over medium-high heat. Stir until thoroughly cooked, draining any fat. If leaving out meat, add 1 can petite diced tomatoes. Add any tomatoes, all the beans, corn, celery, onions, taco seasoning, garlic and chili powder and broth. Simmer for 30 minutes. Season with salt and pepper to taste. In bowls, place garnishes: tortilla chips, lightly crushed, sliced scallions and sliced black olives. Makes 6 to 8 servings.

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