Monday, September 27, 2010

Easy Taco Soup 2

(Makes 6-8 servings, recipe from A Pinch of Salt Lake, with adaptations by Kalyn.)

1 lb. ground beef
1-2 tsp. olive oil
1 onion, chopped small
2 tsp. minced garlic
2 cans beef broth, (or 3 - 4 cups homemade beef stock)
2 cans diced tomatoes with juice
2 cans pinto beans or kidney beans with juice (15 oz. size can)
2 T dried oregano
2 T ground cumin
1 T ground ancho chile powder
1 T regular chile powder

Toppings to add to the soup:
diced avocado
shredded cheddar cheese
corn chips
sour cream
chopped fresh cilantro

Heat 1 tsp. olive oil in frying pan, add ground beef and cook until well browned, breaking into small pieces with turner as you cook it. Remove beef to large soup pot.

In same frying pan heat second tsp. of olive oil, add onions and garlic, and saute until onions are starting to soften, about 3 minutes. Add veggies to soup pot. Rinse out frying pan with one cup beef broth and add to pot with rest of broth, canned tomatoes, canned beans, and spices. Let soup simmer at very low simmer 45 minutes to one hour, stirring occasionally and adding a bit more water if it cooks down very much. (If you want a thicker soup, cook 30 minutes, then remove a few cups of soup, puree with food processor or immersion blender and add back into the soup, then cook remaining time.) Serve hot, with toppings as desired.

{Thanks to Kalyn's Kitchen for this recipe!}

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