I think it’s cooking week, hehe! When fall weather arrives I tend to find myself in the kitchen more and more. Last week we made this soup and I just couldn’t resist sharing this recipe with you – it’s SO good… beyond good! I’m not a fan of kidney beans either and I ate them ALL!
It’s super easy – basically throw it into a pot and let it simmer. And, it can be made gluten free, too, so that’s a double bonus for those of you with gluten allergies!
RECIPE:
1 1/2 lbs of ground beef
1 medium sweet onion
Brown the meat in a pot, adding the onion at the very end.
Once the meat is browned and the onion is added, drain all the grease and add to pot:
5 sticks of celery, chopped
1 15 oz can of tomato sauce
1 28 oz can of diced tomatoes, with juice
2 15 oz cans of kidney beans, rinse and strain before adding
2 15 oz cans of yellow corn, including the juice
2 packs of taco seasoning
1 tsp garlic powder
1 tsp chili powder (optional)
Let this mixture come to a boil and simmer on med/low for 1 hour, or longer. I couldn’t wait longer than an hour and it was perfect, but I’ve been told the longer this soup cooks on the stove, the better it gets!
Don’t forget to serve it with a dollop of sour cream and cheese on top, with corn bread on the side! Yummy!!!
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