Half way through the Bowl season and 7 plus pots of soup later, we have a contender for the best soup. It was not because the other soups were not great, cause they were. Could have been because we had the biggest crowd. It could have been the cooler weather or a shift in the time change. Whatever it was, this soup had all the ingredients for a great Soup Bowl Night-Underground.
Underground means that you hear about soup night through a friend- a word of mouth-not necessarily from me, but from other friends. If you have missed any of the Mondays, there are still 5 Mondays of soup left. We are on the homestretch and let’s see how many bowls we can get out there. I think we have served about 175 bowls of soup and at last count -135 visitors.
This past Monday nibble highlights included- homemade apple turnovers, warm as a blanket banana pudding, mango salsa, dips, assorted breads, crackers- all to complement the taco soup with all the taco fixings.
The taco soup literally took 30 minutes tops to make!!! If you make it for a family of 5 then cut that time in 1/2 and you have a winning game. The soup had all kinds of easy to throw in the pot ingredients-ground beef (I prefer 85% 15% fat), canned tomatoes, canned corn, canned beans. Yes, you can make it with grass-fed beef, freshly cut corn and, organic tomatoes and a bag of dried beans. Either way, the soup was a score. See links below for different ways to make taco soup. Mine is also below.
Taco Soup (Serves 5)
1# ground beef
1/2 cup diced onion
1-28 oz canned diced tomatoes
1-15 oz can corn
1-15 oz can beans (your choice, I use kidney)
1- small can tomato sauce
cumin to taste
chili powder to taste
salt and pepper
tortilla chips, sour cream, cheddar cheese, cilantro, salsa
Optional: rice- any kind- to serve with soup
Brown beef and onions until the meat is no longer red. Throw in all the cans (do not drain any of the liquids-that is what makes it soupy). Add seasonings and heat till warm. Serve with rice and all the fixings. Done! Enjoy.