Saturday, December 19, 2009

Southwestern Soup

I hesitate to say "soup" because this is so rich and hearty and there really isn't a ton of broth to it. But it is DELICIOUS!! Especially when it is cold outside. Super fast too. Goes great with the English Muffin Bread. I found this in "Southern Living" magazine from January 2009.

-1 lb ground beef
-1 cup coarsely chopped onion
-2 garlic cloves, minced
-2 (16 oz) cans kidney beans, rinsed and drained (light or dark, your choice)
-1 (15 oz) can black beans, rinsed and drained
-1 (14.5 oz) can petite diced tomatoes and jalapenos, undrained
-1 (14.5 oz) can diced tomatoes and mild green chiles, undrained (i.e. Rotel)
-1 (14 oz) can beef broth
-2 cups frozen yellow and white whole kernel corn (equals 1 16 oz bag)
-1 (1 oz) envelope taco seasoning mix
-1/4 tsp salt
-1/4 tsp pepper
2 Tbsp. chopped fresh cilantro
(Naptime notes: I don't do fresh garlic since I don't use it enough and it goes bad, so I just sprinkle a little garlic powder in once the beef is cooked. Also, we don't like major spicy so instead of the can of tomatoes and jalapenos, I just use a regular can of diced tomatoes in juice. I also don't do fresh herbs for the same reason as the garlic, so I skip the cilantro, but I think it would be yummy in this.)

1. Brown ground beef, onion, and garlic in a large Dutch oven (or stew pot) over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.

2. Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Sir in cilantro just before serving.

So Yummy!! Top with sour cream or lots of CHEESE. We eat this with lots of Ritz crackers too.

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