Monday, December 9, 2013

Taco Soup-- A recipe that I don't want to forget.

I served Taco Soup at my Christmas Tea.  It may not be a very tea-like soup, but it was danged good.  It was so good that I'm going to write it down here before I forget.  You see, I went to one of those female obligation parties where food is had and sold and whatnot.  I purchased the Taco Soup and the Sea Salt Caramel Brownies.  Now, I could live without the brownies for a few different reasons.  First off, they had no actual sea salt.  Hmm.  I'm thinking that the name suggested and all.  Thankfully, my MIL just gave me a sea salt grinder.  Secondly, the caramel provided was nearly impossible to work with.  Thirdly, the brownies didn't wow me.  The soup, however, wow'd everyone.  I was disappointed when I opened the soup mix and thought, "I paid $7 for that?  I have the ingredients in my house!"  Besides, I had to add an extra taco seasoning, because the original package didn't have enough flavor.  With all that, here is my version of a more affordable Taco Soup.

Taco Soup 
A cup or so of holiday soup mix beans, soaked overnight.  -- You know the kind with 12-15 types of beans in there.  Too lazy to count the beans listed out on my bulk bean label.
A pound of 93% fat free ground turkey.  You could use beef if beef is your thing.
1 can of whole kernel corn with water
1- 14 oz  can of diced tomatoes with juice
1/2 bag of matchstick carrots
2 packages of taco seasoning
3 cups of water
A couple of cranks with the sea salt grinder and of the pepper grinder 
Pre-cook your meat, then add the rinsed beans (that you left soak overnight,) a regular size can of corn with the water (don't drain,) the diced tomatoes (don't drain,) the carrots, 2 packages of taco seasoning, water and salt and pepper.  Bring it to a boil, then simmer for 1-2 hours.  Do not cook in a crock-pot or slow cooker.  
Voila!  Done!

People raved.  Not that I mean to toot my own horn, but it was dang good!