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.

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