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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This yummy soup is a full meal in a bowl. A nice salad and you're all set! Ingredients:
2 teaspoons oil |
1 onion, chopped |
4 garlic cloves, pressed or finely chopped |
1 -1 1/2 lb ground chuck or 1 -1 1/2 lb ground beef |
1 teaspoon salt |
1 -2 teaspoon chili powder |
1 tablespoon taco seasoning |
6 tablespoons onion soup mix |
6 cups water |
28 ounces diced tomatoes |
1 teaspoon sugar |
1 tablespoon italian seasoning |
1 teaspoon dried thyme |
1/2 cup pearl barley |
3 -4 russet potatoes, scrubbed and grated |
3 celery ribs, chopped |
3 -4 carrots, scrubbed and grated |
3 (10 1/2 ounce) cans tomato soup |
1 1/2 cups grated cheese |
taco chips |
Directions:
1. In a 6 quart heavy bottomed pot, fry onion and salt until soft, add garlic and fry 30 seconds.
2. Add meat and sprinkle with salt chili powder and taco seasoning. Fry only til faintly pink.
3. Add onion soup mix, water, tomatoes, sugar, italian seasoning thyme and barley.
4. Add potatoes, celery, carrots.
5. Simmer 40 minutes.
6. Add tomato soup and cheese, stir to blend. Adjust seasonings with salt and pepper to taste.
7. Serve with taco chips instead of crackers. My kids will crush them and add the chips to the soup.
8. This could easily be made into a spicy version with hot pepper flakes or cayenne added to the frying meat mixture. Sometimes I also will add kernel corn at the end, either frozen or canned.
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