A snow day seems like a good time to come out of blogging hibernation. This gap has been filled with getting engaged and making plans and tying the knot and honeymooning and newly-wedding and blessing upon blessing upon blessing. I am so thankful!
So today was a work-from-home snow day, which called for soup for me and my husband. (Pronounced huzzzz-buuund. Because even though I love saying it, I’m not totally used to saying that yet.)
This recipe contains a lot of cans and a little time. The hardest thing you have to do is chop an onion. Though that can be a feat with all the tears and runny mascara. At least that’s what it looks like for me sometimes. So, this soup is not exactly fine dining. But it is warm and super delicious with loads of yummy toppings.
Inspired by Paula Deen
1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced
1 can pinto beans, rinsed & drained
1 can black beans, rinsed & drained
1 can whole kernel corn, rinsed & drained
1 can Mexican-style stewed tomatoes
2 cans tomatoes with chiles
1 can diced green chiles
½ package taco seasoning
½ package ranch salad dressing mix
2 cups chicken stock
Accoutrements: Fritos, Greek yogurt (or sour cream), grated cheddar cheese, chopped scallions, chopped jalapeño, sliced avocado
Um, yes, I totally just called Fritos an accoutrement.
- Brown the ground beef, onion, and garlic in a Dutch oven. Drain any excess grease.
- Add remaining ingredients and bring to a boil. Reduce heat, cover, and simmer on medium-low for an hour. Stir occasionally, checking the level of liquid. If too thick, add more stock. If too thin, remove lid while simmering.
- Serve hot will desired toppings. I recommend all of them.