This is a quick 'n easy soup to put together. My husband and
I especially enjoyed this soup the next day, as the seasonings
seem to meld together in the soup a bit more. We also enjoyed
the soup along with grilled cheese sandwiches.
8 Can Taco Soup
1-1/2 lbs. ground beef
3/4 cup diced onion
2 (1-oz.) pkts. Old El Paso 25% Less Sodium Taco Seasoning Mix
1 (1-oz.) pkt. Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
2 cans of beef broth (14.5 oz.) each
1 can (14.5 oz.) diced tomatoes with basil, garlic & oregano
1 (10 oz.) can (mild) diced tomatoes & green chilies
1 (16 oz.) can Bush's Light Red Kidney Beans, drained & rinsed
1 (16 oz.) can Bush's Pinto Beans, drained & rinsed
1 (15 oz.) can black beans, drained & rinsed
1 can (15.25 oz.) whole kernel corn, drained
In a large kettle or Dutch oven, add the ground beef and onion.
Cook the ground beef till it browns, and the onion is tender.
Drain off any excess grease.
Add the cooked beef back to kettle, then sprinkle the packets
of taco seasoning mix and ranch dressing mix, over the meat.
Stir well to incorporate the seasonings into the meat.
Add remaining ingredients into the kettle; stir, and simmer the
soup (uncovered) for about an hour.
Stir the soup occasionally while it's simmering.
Ladle soup into bowls and serve.
Yields: One large kettle of soup (or about 12 cups)
---------------- Up close picture of the soup. ----------------