Guest blogger: Sarah Salinas, Theological Horizons Intern and lover of all foods Students were welcomed into the Bonhoeffer House this afternoon after one of the cooler weeks we've had in Charlottesville in a while. Karen mentioned that she'd be making soup on Tuesday, and I hadn't realized until I walked into the house today that I've missed that home comfort. After a long week of classes, soup can be a simple but effective remedy for stressful minds. I'm here to share the recipe, because this hearty soup should be a staple in everyone's kitchen this fall!
Santa Fe Soup
- 2 lbs ground turkey or beef
- 1 onion, chopped
- 2 5-oz. envelopes ranch-style dressing mix
- 2 1.25-oz. envelopes taco seasoning mix
- 1 16-oz can black beans
- 1 16-oz. can kidney beans
- 1 16-oz. can pinto beans
- 1 16-oz. diced tomatoes with chiles, undrained
- 1 16-oz. can tomato wedges, undrained
- 2 16-oz cans white corn, undrained
- 2 cups water
- Sour cream, shredded cheddar cheese, and sliced green onions for garnish
Cook the meat & onion together until the meat is browned. Stir the ranch-style dressing mix & the taco seasoning into the meat. Add the remaining ingredients with their juices. Add the water and simmer for two hours. If the mixture is too thick, add more water. Garnish each serving with sour cream, shredded cheddar cheese, and sliced green onions, if desired. Serve with tortilla chips.