re: Post your favorite soup recipe

Beef Taco Soup

1 pound ground chuck or ground round (low fat)OK to sub 1 pound ground beef or chuck.
2 large yellow onions chopped
1 package taco seasoning
2 tsp adobo seasoning
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tsp Lawry’s Garlic Seasoning
1 can chopped tomatoes
1 can pinto beans
1 can mexicorn
1 can green chilies chopped
1 can white hominy (drained)
1 can (12 oz) V8 juice
Water as needed
1T chili powder (optional)
Rotel brand tomatoes (mild, regular or hot – optional)
Sour cream (optional)

In a 6-8 qt soup pan, brown ground beef over medium high heat, breaking up the meat as it cooks. Season the beef with 1 tsp salt and 1/2 tsp black pepper. After the beef browns drain away as much fat as possible. If there is too much fat, I may remove the beef and drain it on paper towels then add it back to the pot.

Add onions and continue cooking the beef until the onions are tender.

Add taco seasoning, adobo seasoning, tomatoes, pinto beans, mexicorn, green chilies, white hominy and V8 juice. Stir and add water as needed for the thickness of soup you want. Bring to a low boil, then reduce heat and cook for 30 minutes. Add cumin 10 minutes before serving as it does not stand up well to extended cooking.

If you like more heat, or stronger flavor, you can add 1 T Chili powder and/or a can of Rotel in addition to the tomatoes, or in their place. My opinion is that the soup is plenty spicy enough without either of these, but some people like their food very hot, and if that is so for you, then go for it.

Serve with taco chips and a dollop of sour cream.