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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A nice soup to warm you up on a damp, rainy evening or like here in NH, on a cold snowy evening! Good served with warm cornbread. Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
1 1/2 cups water |
1 1/2 cups dry red wine (burgandy, merlot, etc.) |
2 (14 1/2 ounce) cans diced tomatoes (i use hunt's diced with basil, garlic & oregano) |
1 (15 1/2 ounce) can tomato sauce |
2 (16 ounce) cans dark red kidney beans (drained) |
1 (1 1/4 ounce) package taco seasoning mix (i use old el paso with 40 % less sodium) |
2 cups shredded cheddar cheese (i like kraft's mexican style cheddar jack with jalepeno peppers) |
1 bag corn chips |
sour cream (light is ok) |
sliced black olives, drained |
3 green onions, sliced fine |
2 (4 ounce) cans green chilies, drained (hot, medium or mild according to your taste) |
Directions:
1. Brown ground beef with onion in stock pot, stirring frequently; drain well.
2. Add water, wine,undrained tomatoes, kidney beans, tomato sauce and taco seasoning mix.
3. Stir till mixed well.
4. Cover and simmer for 35 to 40 minutes stirring occasionally.
5. Garnish with some or all of the remaining ingredients.
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