Soups. Not something we’ve tackled a lot of here on this blog. In fact, this is only the second one we’ve done. Not really sure why that is. Soups are generally easy, cheap and comforting. So maybe we’ll try and do some more this year as we move from summer into fall and then winter. Maybe we’ll even cook some on the Big Green Egg. Or maybe we won’t. We’ll just have to see how it goes.
This is one of those super easy soups to make and chances are that you have most of the ingredients on hand in your pantry already. Heck, the most labor intensive part is dicing an onion so I know you can handle it. Quick to throw together and only needs to simmer for a minimum of an hour. Perfect for lazy Sunday afternoons.
- 2 lbs of ground beef
- 1 onion diced
- 1 can pinto beans (14.5 oz), drained and rinsed
- 1 can hominy (14.5 oz), drained and rinsed
- 1 can stewed tomatoes (14.5 oz), Mexican style if available
- 1 can Rotel (10oz)
- 1 pkg taco seasoning
- 1 pkg Hidden Valley Ranch dressing mix (dry)
- 2 1/2 cups water or more
- 1 tbsp of olive oil or canola oil
- Heat a large pot on high. Add in 1 tbsp oil and the diced onion. Cook for 2-3 minutes.
- Add the 2 lbs of ground beef and cook until brown. Drain off fat.
- Add in the remaining ingredients and bring to a boil. (If your stewed tomatoes are in large chunks, you may want to cut them down into smaller portions before adding to the soup.)
- Reduce heat to a simmer and cook for at least one hour.
Quick and easy and packs a punch of flavor. Perfect for a chilly Sunday afternoon…not that we’ve had one of those yet this year. But they are coming, or so the weather man promises.
Use the ingredients above as a guide and vary the soup on what you have on hand in your pantry and fridge. Ground turkey instead of ground beef? That’ll work. No hominy, but you have corn? That works, too. Black beans or kidney beans instead of pinto beans? Go for it. Got other vegetables you want to try? Sure thing, but don’t get too crazy of you’ll wind up with some kind of Mexican vegetable soup concoction. Nothing wrong with that, but this here is taco soup.
And don’t forget the garnishes. Think about tacos and what works well with them. Try adding shredded cheese, cilantro, sour cream, avocado and/or lime juice to liven up the party. Be creative and have fun with it. And if you have a little bit of extra energy remaining after preparing this “labor intensive” soup, cornbread goes nicely with it on the side. At least, I think so.