This is one of my very favorite soups. Not only does it freeze exceptionally well for leftovers, but it also is terrific when you're feeling under the weather. It's also extremely easy to make. I normally make a double batch so that I can freeze at least two nights' worth for later dinners. The only problem with this soup is that it normally requires a trip to the supermarket for me since I don't often have a lot of canned veggies on hand, fyi.
First, saute a pound or 2 of ground beef/turkey/venison/whatever in a very large pot. Add a diced yellow onion. White works in a pinch but yellow is sweeter. Saute those together for a few minutes. Then get your buff arms ready for opening a lot of cans. Pour them all right into the pot: 2 cans Italian Style Diced Tomatoes, 1 can Rotel (MILD, important because it will be spicy, don't worry!) 2 cans Corn, 1 can Pinto Beans, 1 can Black Beans, 1 small package of regular Taco Seasoning, and 1 small package of Hidden Valley Ranch Dressing Powder. Bring it all to a boil, then reduce the heat to low and cook covered for 30 minutes. It's also good to shred a little cheddar on top of each serving just before eating. Leftovers are good in the fridge or you can freeze some for a later date!
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