My friends, Al Williams and wife Sonja Kriegsmann, love to cook. When Sonja came for a visit recently, she toted recipes with her. I tackled this one that Al had gotten from a friend on a cold evening and found it very satisfying. I made my low carb substitutions, but I’ve shown the original recipe below, with notes regarding what I did differently.
Note from Al: This is a very tasty soup that can warm the cockles of your heart between October and April. It can easily be made more healthy and remain just as tasty by substituting ground turkey or ground sirloin for ground beef, and substituting “no salt added” or “reduced sodium” products for the diced tomatoes, tomato sauce, pinto beans and packaged taco seasoning. Quick to fix… Bon Appetite!
- 1 lb. ground beef
- 1 medium onion, chopped
- 3 15 oz. cans diced tomatoes
- 2 15 oz. cans tomato sauce
- 1 tsp. ground cayenne pepper
- 1 cup water
- 1 15 oz. can pinto beans, drained (I substituted black soy beans, which are lower in carbs)
- 1 15 oz. can whole kernel corn, drained (I left this out)
- 2 pkgs. taco seasoning
Brown ground beef and onion in a large skillet, then drain. In the large skillet, add the reminder of the ingredients and mix. Stir while bringing to boil, then reduce heat to simmer and cover for 10-15 minutes.
Note: You can brown the meat and onions and add all ingredients to a crock pot and cook all day on low.
How to serve:
Provide guests choices of toppings like crushed tortilla or corn chips, sour cream, sliced jalapeños, diced onions, or whatever else you may like.