Santa Fe Soup
This recipe calls
for several varieties of canned beans and tomatoes. Use the regular sized cans,
usually 14.5 to 15.0 ounces. Add the different beans without draining them,
although you may like the soup better if you drain the black beans.
INGREDIENTS:
1 |
Lb lean ground
beef (sirloin will give best flavor) |
1 |
15 oz can
pinto beans (Bush’s will work better for this recipe) |
1 |
Can black
beans |
1 |
Can light red
kidney beans |
1 |
Can shoe peg
corn, drained |
1 |
Can diced
tomatoes (Glen Muir preferred, or use whole tomatoes chopped in a food
processor for deeper flavor) |
1 |
Can Rotel
brand tomatoes/chopped chili peppers (Careful, this stuff is mucho
caliente) |
1 |
Can water (use
the pinto bean can, add more water later if needed) |
1 |
Package of
Hidden Valley Ranch dressing mix |
1 |
Package of
taco seasoning (Old Paso is the best) |
INSTRUCTIONS: Brown
the ground sirloin in a skillet or frying pan over medium-high heat. Drain-off
excess fat. Put the meat into a crock pot. Add the other ingredients in the
order listed, mixing well each time a new ingredient is added, and cook on low
for 3 to 4 hours. If you don’t have a crock pot brown the meat in a Dutch oven,
drain excess fat, and stir in the other ingredients, one at a time. Simmer for
2 hours over low heat, stirring occasionally.
Recipe Page
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