Add the quart of beef broth and enough water to cover all the vegetables and make it, well.soupy.
Santa Fe Stew
I made this soup using a 2lb.
Recipe Summary Santa Fe Stew
Great winter dinner for busy parents, so easy, best the next day. Serve with sour cream, chopped green onions, grated sharp Cheddar, tortilla chips, and sliced avocado.Ingredients | Beef Vegetable Soup Can
2 pounds ground beef
1 onion, chopped
2 (1 ounce) packets taco seasoning mix
2 (1 ounce) packets ranch dressing mix
2 (16 ounce) cans shoepeg corn
2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
1 (15 ounce) can red kidney beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can diced tomatoes
Directions
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.
For a really thick stew to spoon on a plate, leave out chicken broth.
The recipe makes a lot, so plan to freeze half or to take in lunches.
For a less spicy version, use just one can of the diced tomatoes with green chile peppers.
Info | Beef Vegetable Soup Can
prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
8
Yield:
8 servings
TAG : Santa Fe Stew
Soups, Stews and Chili Recipes, Soup Recipes, Beans and Peas,
