Jan. 31: Taco Soup

Well, it is winter (despite the 60 degree temps on the last day of January) and for dinner tonight I made one of our favorite soups, taco soup. With a base of tomato juice, this soup is delicious and easy and can be made with meat or without.

Taco Soup
1 lb. ground meat (or 1/2 lb.)
1 small onion
Brown in soup pot

6 cups tomato juice
1 can black beans or kidney beans (or I recommend a can of each)
1 small can corn
taco seasoning (packet or homemade)
Add to soup pan, simmer for 10 minutes

When serving can be topped with shredded cheese, sour cream, scallions, tortilla chips or corn bread (lots of options here, all wonderful)

I usually use half a pound of ground turkey and a can each of black beans and kidney beans. I have made it vegetarian by excluding the meat and adding some cooked rice, or you could just leave out the meat. I usually use a double recipe of a homemade taco seasoning (see below) but have used a packet of taco seasoning before too.

Taco Seasoning
1/2 to 1 Tbs. chili powder (or more)
1/4 tsp. garlic powder
1/4 tsp. onion power
1/4 tsp. crushed red pepper flakes
1/4 tsp. oregano
1 1/2 tsp. cumin
1 tsp. sea salt
1 tsp. black pepper