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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I was home feeling out of sorts so I hauled out my food processor and started rummaging in the fridge and pantry. This soup is what I came up with and everyone just loves it. My fella called me from work and said I took soup for lunch and its fantastic-make it every week-DON'T change a thing. I laughed and said...ok, I guess I better write down what I did before I forget. HEEHEE Ingredients:
2 onions, chopped |
4 carrots, sliced thin |
1/2 head cabbage, sliced thin |
4 stalks celery, sliced thin |
2 garlic cloves, minced |
1 1/2 lbs lean ground beef |
8 cups water |
1 (900 ml) knorr beef broth |
1 (19 ounce) can black beans, drained and rinsed |
1 (19 ounce) can corn, drained |
1 (28 ounce) can plum tomatoes, undrained and broken up |
1 teaspoon oregano |
2 teaspoons chili powder |
1 teaspoon salt |
fresh ground pepper |
1 pinch ground coriander |
1 -2 teaspoon green tabasco jalapeno sauce |
Directions:
1. Brown ground beef and set aside. In same pan sauté raw veggies till softened.
2. Empty corn, beans, tomatoes, beef broth and water in a large stock pot with sautéed veggies and cooked ground beef.
3. Add seasonings; bring to a boil and simmer uncovered for 1 hour.
4. This is best served the following day or made very early so the flavors can meld.
5. Top with some freshly grated mozzarella or cheese of your choice.
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