Santa Fe Soup

This has got to be one of my favorite soups. Not only is it easy, it's so delicious. I first had this at an Auburn/Alabama neighborhood football party my sister-in-law had a few years ago. I couldn't believe how easy it was. It's been one of my favorites ever since. I haven't made it in a long time and remembered the other day how much I love it. So I made a big ol' pot today just for me. My husband turns his nose up to any recipe that includes beans, let alone THREE kinds of beans, so I've got a lot of soup to eat! Of course this will be lunch a few days this week and I'll probably freeze some for later. It's a great hearty soup for these cold winter days. And if you want to make it even better, load it up with some cheddar cheese, sour cream and tortilla chips or serve it with some cheddar and jalapeno cornbread.


Santa Fe Soup
(with my alterations)

2 28 oz cans crushed tomatoes
1 can chili beans with sauce
1 can black beans, rinsed well
1 can navy beans, rinsed well
1 can or 15 oz frozen corn kernels
1/2 lb lean ground beef or turkey
1/2 a large onion, chopped
1/4 cup chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tsp salt
1 tsp pepper
a pinch of sugar

*additional salt if needed

Begin by sauteing the onion in a pan with a little olive oil. After 2-3 minutes, add the ground meat and cook until done. Drain if needed. In a small bowl combine chili powder, cumin, garlic powder, red pepper flakes, salt and pepper. Then, combine all ingredients in a large pot. Simmer on med/low for 35-45 minutes. Add additional salt to taste.

Serve with shredded cheddar cheese, sour cream, and tortilla chips. Also great with cornbread.

*1 packet of taco seasoning mix can be subbed for the spices if desired.