Wednesday, January 9, 2008

Santa Fe Soup

2 lbs. lean ground beef
1 large yellow onion (diced)
1 1.25 oz packet Old El-Paso taco seasoning
2 1.0 oz packets ORIGINAL Ranch dressing mix (not the dips mix but the original dressing mix )
1 11 oz can Original Ro-Tel (tomatoes and green chilies, find near the canned tomatoes or the mexican foods)
1 to 2 16-oz can(s) or 1 28-oz can tomato wedges or whole tomatoes cut into wedges
1 14 oz can lima beans
1 14 oz can pinto beans
1 14 oz can red kidney beans
1 14 oz can black beans
2 14 oz cans whole kernel white corn (white shoepeg corn is perfect)
shredded sharp cheddar cheese
sour cream
chopped green onions / scallions
chopped fresh cilantro
Brown ground beef with diced yellow onion
add dry ingredients (packets)
add all canned vegetables with all liquid from the cans except the corn, to preseve some "crunch" add the corn in the last 20 minutes
simmer 2 hours Garnish as desired.

Suggestion: In one bowl of soup place a single teaspoon of sour cream in the center, then sprinkle the bowl with scallions and cilantro, and top with a generous sprinkle of sharp cheddar cheese. This makes a nice presentation but you will want to stir just before eating.
Nutrition Facts
24 Servings
Amount Per Serving
Calories 201.6
Total Fat 4.6 g
Saturated Fat 1.1 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 1.6 g
Cholesterol 28.1 mg
Sodium 272.0 mg
Potassium 439.4 mg
Total Carbohydrate27.0 g
Dietary Fiber 5.5 g
Sugars 0.4 g
Protein 13.5 g

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