Sunday, October 10, 2010

Tiffany's Taco Soup


1 tbl. olive oil
1 large onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
3 - 4 stalks of celery, chopped
2 large cloves of garlic, diced
1 1/2 lbs. of the leanest ground beef you can find

4 14 oz. cans of beef broth
1 28 oz. can of diced tomatoes
1 14 oz. can of whole tomatoes
1 can of corn, drained
1 can of pinto beans with juice
1 can of garbanzo beans with juice
1 can of hominy, drained (optional)
1 package taco seasoning


Grated cheddar cheese
lime wedges
sour cream
tortilla chips


In a large stock pot saute the onion, bell peppers, celery and garlic for five minutes in a little bit of olive oil then stir in the meat and cook over medium hight heat until the meat is cooked (no longer red).
Reduce the heat to medium and add in the broth, tomatoes, corn, pinto beans, garbanzo beans, hominy and taco seasoning.
Simmer the ingredients until all the veggies are tender, about 1 1/2 hours.
Serve the soup with grated cheese, avocado, lime, sour cream and tortilla chips.

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