Sunday, December 13, 2015

Soup of the Day... Taco Soup Old and New



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.

Taco Soup Old and New

Found on bygonerecipes.blogspot

I love Taco Soup. It seems like everyone has their own little spin on this lovely, body warming, soup. It's great on cold fall days when you need something warm to fill your belly. It's also really great for parties. The first recipe is the one I started with. It was given to me by a friend. The recipe card is worn and stained and will always have a place in my file. The second recipe is the one I use more often now. Only because I am trying to get away from the preprocessed foods. I do still use the taco seasoning packet because I haven't figured out my own mixture yet. If anyone has a recipe they would like to share for the taco seasoning, I'd sure appreciate it! 

Taco Soup Original Recipe 

1 can corn (undrained) 

1 can stewed tomatoes (undrained) 

1 can tomato sauce 

1 can kidney beans (drained and rinsed) 

1 can olives sliced 

1 lb browned burger 

1 packet taco seasoning 

Tortilla chips and taco toppings (cheese, sour cream, etc.) Combine first seven ingredients in crockpot or soup pot. Simmer until hot. Serve with tortilla chips and toppings.

My Altered Taco Soup Recipe 

1 lb ground beef 

3 cloves garlic minced 

1 small onion minced 

3 tomatoes chopped 

1 cup dried kidney beans 

1 cup dried black beans 

1 cup dried pinto beans 

1 can tomato sauce 

4 cups of chicken broth 

4 Tablespoons of taco seasoning (this would be just over 1 packet) 

2 cups frozen kernal corn 

Taco Toppings (shredded cheese, sliced olives, etc.) Tortilla chips 

Soak the three kinds of beans over night in the fridge. Drain and rinse. Brown the ground beef with the onions and garlic until cooked through. Drain fat. Add in the chicken broth, tomatoes, taco seasoning, tomato sauce and beans. Simmer until beans are done (or if canning just 30 minutes). Add corn. Serve with shredded cheese, olives, sour cream and tortilla chips. If canning, this recipe made 8 pints of soup. Process in a pressure canner at 10 pounds pressure for 90 minutes.

Tomorrow's Soup of the Day... Ten Bean Soup

9 comments:

  1. I have a recipe I love but it calls for a packet of dry ranch mix. Can my soup still be canned?

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  2. Can't wait to make this but with venison and my homemade taco seasoning!!

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  3. Does this have to be done in a pressure canner or can it be done using the water bath method?

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  4. What size can of tomato sauce do you use?

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  5. Do you have to soak the dry beans if I'm just going to canup the soup? I don't like mushy beans

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    1. yes. soaking the beans is a must or they may not cook enough. I did a quick soak. I covered the beans with water (2" higher than the beans) and boiled them for 2 mins and then let them soak for 1 hour. Then I poured out that water and added the soaked beans to the soup and did the 30 min simmer (per the recipe) before canning. This is the standard quick soak for canning beans. Mine turned out perfect.

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  6. Just canned this recipe over the weekend and I loved it. I did make a few changes though. I didn't feel like 1 pound of meat was enough...it would have been only about 1 oz per cup and that's not enough for me. So I doubled the meat and used 2 full packets of taco seasoning. The consistency was great and the beans turned out perfect. So glad I found this recipe so that I could start with dry beans. I also like your mind set of starting with as many fresh ingredients first as you can. Especially for canning. It would be silly to open a bunch of cans to make a soup to then turn around and can it. :) With my changes I got exactly 9 pints. I plan to make this again. I will keep my changes and probably add more seasoning or salt next time. Thanks for sharing this!! It was my first time canning soup and it was a great success!

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