Yesterday I shared my family's new favorite soup recipe - a Quick & Easy Taco Soup - over at Marriage, Motherhood, and Missions.
I like that version a lot. You can have a healthy, hearty meal on the table in less than 30 minutes. It's great for a spontaneous meal with company or for taking to a family in need.
I don't buy a lot of pre-packaged food, though, and so I've made this same soup completely from scratch, as well. It takes just a bit longer but is still very simple, and you're not sacrificing any of the flavor - in fact, you can control it even more!
So here's how to make Scratch Taco Soup:
- 2 bags of dried black beans, sorted
- 1 onion, diced
- 5 c. water
- 1 small bag of frozen corn
- 4 tablespoons of taco seasoning
- 3 tablespoons of ranch seasoning
1. Put the beans in a large stockpot. Cover with water. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
2. Drain beans. Return to pot.
3. Add the diced onion, water, seasonings, and corn.
4. Cover and simmer for 30 minutes.
5. Serve with your favorite choice of toppings - cheese, salsa, tortilla chips, etc.
What's your favorite kind of soup?