Santa Fe Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
1 tbsp oil
2 pounds of ground beef or turkey
1 sweet onion if small use all but if large use 1/2
1 can of Pinto Beans
1 can of Black Beans
1 can of Kidney Beans
2 cans of shoe peg corn
2 cans of diced canned tomatoes
1 can of Rotel original
1 can of Swanson beef broth (I have left this out but if you want your soup to be thinner use it)
2 packages of Hidden Valley Ranch Dressing powder
1 package of Old El Paso Taco seasoning
1 stick of unsalted butter
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Directions: |
Directions:Chop the onion up fine because a lot of people do not like onions. Saute with the oil until transparent. Add the beef or turkey and cook until meat is completely done.
While the meat is cooking open all the cans and pour into the largest pot you have. Add the Ranch dressing and Taco seasoning and start to cook.
When the meat and onions are done, drain the meat and onions and pour into the large pot. Cut the butter into 1 inch squares and add to the mixture.
Cook on low for about 20 minutes. If you think the soup is too thick add some of the beef broth and cook awhile longer.
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Number Of
Servings: |
Number Of
Servings:lots |
Preparation
Time: |
Preparation
Time:10 minute4s |
Personal
Notes: |
Personal
Notes: Everything is cooked but I let it simmer on the stove for about an hour to get all the flavors combined.
Use sour cream to garnish.
Serve with cornbread or some type of corn chips.
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