December 10, 2008 - Weather reports say that we may get snow tomorrow! It’s been YEARS since we got a good snow, so we get way overexcited when there’s even a chance. And when it’s snowy outside, soup seems like the only acceptable dinner. Luckily we still have one last container of Taco Soup in the freezer.
Taco Soup is a perfect week night meal. You throw everything into the soup pot, let it simmer, and then serve. No real work required. And, unless you’re feeding 8 people, there should be leftovers for tomorrow’s lunch. . . or, if you can wait, next month’s dinner. This soup does really well in the freezer so I try to stash away as much as possible.
My mom always served Taco Soup over corn chips, but I like it best over white rice. You really can’t go wrong either way. Just use whatever you have on hand. And if you’re more of a meat person, than a bean person, you can substitute 1.5 lbs. of ground beef or turkey for the beans. However, I must say that I think the soup is so much prettier (and tastier) with the beans. If only I could remember to take a picture of it, you could see for yourself. But trust me, the beans are good =)
This recipe is included in the new free menu plan that I just sent out. If you haven’t signed up for that email list, you can do so here. That menu plan is also a sample of the menu plan that you could get every week, if you subscribe to my new Gluten Free Suppers menu plan. You can find out more details here, but each week you’ll get 6 supper recipes from the best gluten free bloggers around, plus a grocery shopping list. The first 100 subscribers will get a discounted price for the life of their subscription, so don’t wait around to check this out. It would also make a marvelous gift for the Holidays.
Now, on to the recipe.
Taco Soup (8 servings)
28 oz. diced tomatoes
(2) 15 oz. cans whole kernel corn
15 oz can black beans
15 oz can pinto beans
1.25 oz packet taco seasoning
1 packet Knorr Vegetable mix
16 oz jar of salsa
Cooking Directions: Combine all ingredients in a large saucepan or stockpot over medium heat. Bring the soup to a simmer, and cook for 30 minutes.