Taco Soup

Taco Soup

This easy recipe is one of my favorites. I make a large batch of soup, put it in individual plastic bowls, and freeze it. After it is frozen, I put it in freezer bags. Then it’s easy to pull out for a quick lunch or when unexpected company arrives. Since it freezes well, I usually double or triple the recipe.

Recipe

• 1 pound ground beef
• Favorite taco seasonings and/or 1 small package taco seasoning mix
• 1 chopped onion
• 2 15-ounce cans corn
• 2 15-ounce cans kidney beans
• 2 4-ounce cans jalapeno peppers
• 1 46-ounce can V-8 juice

Brown ground beef in a soup pot. Drain. Add rest of the ingredients and bring to a simmer. With lid on, simmer for four hours. To serve, ladle into bowls and top with guacamole, sour cream, and shredded Cheddar cheese.

Tips From Our Test Kitchen: Ground turkey or chopped pork also is good in place of ground beef. It is best to saute the onion before adding to the soup pot. Try adding finely chopped carrots, celery, or red and green peppers to the saute mix. This is a great way to use up bits and pieces of produce. Fresh cilantro is nice as a garnish. Serves six to eight.

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