Yesterday was my friend Sarah and I’s second annual soupathon! We spent the afternoon whipping up four delicious heart-warming soups! With a little girl-talk on the side! My favorite part of course!
We divided the soups into single-serving containers and popped ’em in the freezer! Convenient to grab as we head out the door to work. Or better yet, for those evenings that I just don’t feel like cooking.
This soup is kind of similar to a bowl of chili. Chock full of meat, beans, and tomatoes. All in all, very hearty and filling.
1 pound lean ground beef
1 onion, chopped
4 cloves of garlic, minced
1 packet taco seasoning
3 cups water, divided
2 28-oz cans diced tomatoes
1 15-oz can tomato sauce
2 15-oz cans kidney beans
1 15-oz can corn
toppings: sour cream, shredded cheese, pico de gallo, guacamole, or tortilla chips/strips
Heat a large soup pot over medium heat. Brown the ground beef with the onion and garlic. When almost browned, add the taco seasoning packet and 1 cup of water. Mix until seasoning is well incorporated. Add remaining ingredients and bring to a boil. Then cover and reduce the heat. Simmer for fifteen minutes. Serve with desired toppings.