Friday, July 9, 2010

Taco Soup

How do you stretch 1/4 lb of beef to feed four people?  Taco soup is a great way to stretch your meat (and be kind to your budget) as well as getting nourishing bone broth into your family.  I know soup is not the first meal you think of in the summer heat, but if you let it cool a little bit before eating (not piping hot) you will find it to be a satisfying meal.   Plus, this is an easy meal to throw together from things you probably already have in your pantry or freezer.  If you substitute fresh vegetables for frozen, just allow a little more cooking time.

Taco Soup

1/4 lb. ground beef (or other chopped meat)
clove garlic
1 Tbsp. chopped (green) onions
3 cups bone broth (chicken or beef)
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup frozen green beans
1/2 cup frozen shredded potato
1/4 cup salsa (or more, to taste)
1 cup pinto beans (or other)
1 corn tortilla
cheese (shredded)

Brown the ground beef along with garlic and onions.  I also added a teaspoon of Italian seasoning.  Break up meat & cook until all red is gone.  Add remaining ingredients and bring to a boil.  Reduce heat to simmer.

Meanwhile, cut corn tortilla into 1/4" strips, then cut strips into 1" or 2" pieces.  Stir into soup. Simmer 5 to 10 minutes.

While still very hot, ladle into bowls and immediately add a generous amount of shredded cheese on each serving, allowing it to melt into gooey goodness!  You might want to try sour cream or avocado too.

This recipe could even serve 6 people if you start the meal with a generous fresh salad first and then serve the soup.


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