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.