Taco Soup & Beef Burger Soup

When we stayed with Aunt Janetta once she made us an excellent taco soup. This recipe is originally from Natasha's Kitchen. I mostly just doubled it and took out the corn.

Below is how it looks when served (add avocado too if you like). Above is after you stir everything in.

I like this chili powder, but it is hot.

Makes enough for 8-10 hungry people or at least 12-15 small bowls. This would be great at a Girl's Camp in bread bowls too if you don't make it too spicy. 

2 lb lean ground beef

1 Tbsp oil

1 onion finely diced

1 red bell pepper, diced

1 green bell pepper, diced

2 16 oz cans of beans, drained (pinto and kidney)

1 can petite diced tomatoes

3-8 cloves garlic

4 cups beef broth

1 cup tomato sauce

1 tsp ground cumin

1 tsp ground paprika (can use a bit of smoked paprika)

1 Tbsp chili powder (I like to mix two different kinds)

1 tsp salt

1/2 tsp pepper

1/4 tsp red pepper flakes

1/2 tsp oregano

(if you need this to feed a larger crowd, double the beans, broth, seasonings, and add in a 16oz can of tomato sauce).

In a dutch oven, heat oil, saute ground meat breaking it up as you go, lightly season with the taco seasoning. I always season as I go along.

Finely chop the onion, red and green peppers.

Once meat is browned, add remaining ingredients and seasonings. Turn heat to low and cook for at least 30 minutes. The longer you cook it the softer the meat and beans are and the flavors blend. Serve with toppings: crushed tortilla chips, sour cream, cheese, green onions, cilantro, avocado, and cheese bread or cornbread on the side!

*Beef Burger Soup is from our favorite Sacramento State Institute secretary Sister Fisher (the one who helped Pat and I to get together) and she made this soup for us a few times. Good memories! I know it doesn't look like much, but it is very satisfying. I'll post the recipe soon.