Friday, September 11, 2015

Soup of the Day... 7-Can Taco Soup

The word soup comes from French soupe ("soup," "broth"), which comes through Vulgar Latin suppa ("bread soaked in broth") from a Germanic source, from which also comes the word "sop," a piece of bread used to soak up soup or a thick stew.





Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.

7-Can Taco Soup

Found on Vicki's Canning World From the Kitchen of Deep South Dish

Ingredients
•1/2 tablespoon of olive oil 
•1 pound of lean ground beef 
•1 cup of chopped onion 
•3 cloves of garlic, finely minced 
•1 envelope of ranch dressing mix 
•1 envelope of taco seasoning mix 
•1 can of diced tomatoes, undrained 
•1 can of Rotel diced tomatoes, undrained 
•1 can of green chilies, undrained 
•4 cups of beef broth or stock 
•1 can of chili beans, undrained 
•1 can of kidney beans, drained & rinsed 
•1 can of pinto beans, drained & rinsed 
•1 can of whole kernel corn, drained 

•Finely shredded cheddar or pepper jack cheese, for garnish, optional
•Chopped fresh tomato, for garnish, optional 
•Diced avocado, for garnish, optional 
•Shredded lettuce, for garnish, optional 
•Homemade or commercial tortilla strips, for garnish, optional 
•Sour cream, for garnish, optional 

Instructions 
Heat the olive oil in a soup pot over medium heat, add the ground beef and onion and cook until beef is browned, breaking it up as it cooks. Add the garlic and cook another minute. Stir in the ranch dressing and taco seasoning packets and cook and stir for another minute. Add the un-drained, diced tomatoes, Rotel tomatoes, and green chilies; cook and stir for 5 minutes. Stir in the beef broth and the undrained chili beans. Drain and rinse the kidney beans and pinto beans; drain the corn and add all to the pot and bring up to a boil. 

To can: 
Fill jars leaving 1 inch head space, pressure can pints for 75 minutes quarts for 90 minutes. Serve with a sprinkle of cheese, chopped tomato, diced avocado, tortilla chips, green onion, and a dollop of sour cream, or your own favorite toppings, if desired. 

Cook's Notes: This is the mix of beans and veggies that I use, but with a well stocked pantry, you can vary the recipe according to your own tastes, using a variety of substitutes. Swap the beef for ground turkey or use cooked, shredded chicken for a different twist.

Tomorrow's Soup of the Day... 10-Bean Soup!

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