Who doesn't think soup when the temperature drops, as it did last night here in Birmingham? I know I do!
This recipe was in the January 2009 issue of Southern Living, and it was one of the first recipes I tried when I dipped my toe into the world of food blogging. I rated it quite high by typing "keeper" on the recipe.
This recipe was in the January 2009 issue of Southern Living, and it was one of the first recipes I tried when I dipped my toe into the world of food blogging. I rated it quite high by typing "keeper" on the recipe.
Nutritional benefits: High fiber, high vegetable protein
Southwestern Soup Recipe, Southern Living
Ingredients:
1 lb ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
2 (16-oz) cans light red kidney beans, rinsed and drained
1 (15-oz) can black beans, rinsed and drained
1 (14.5-oz) can petite diced tomatoes and jalapenos, undrained
1 (14-oz) can beef broth
2 cups frozen white and yellow whole kernel corn
1 (1-oz) package of taco seasoning mix
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped fresh cilantro
Toppings: sour cream and chopped fresh cilantro
Directions:
1. Brown ground beef, onion, and garlic in a large Dutch oven over medium-high heat, stirring often, 10 to 20 minutes or until meat crumbles and is no longer pink and onion is softened; drain excess fat.
2. Stir in kidney beans, next eight ingredients, and 4 cups of water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings.
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