Tex Mex Soup
By
Tami Conklin
@WhiteWolf68
1
Ingredients
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2 lbground beef
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6 - 8 slicebacon cut into 1 1/2
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1 largeonion chopped
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1red bell pepper chopped
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1orange bell pepper chopped
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1yellow bell pepper chopped
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1green bell pepper chopped
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3green onions sliced including tops
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3 largecloves of garlic chopped
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2 cfrozen yellow corn
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1 can(s)(6oz.) tomato paste
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1 can(s)(10oz.) rotel tomatoes with green chiles
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1 can(s)(28oz.) diced tomatoes
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1 can(s)(27oz.) chili beans with sauce (pinto)
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1 can(s)(15oz.) cannellini beans (drained)
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1 can(s)(15oz.) black beans (drained)
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116oz. bag of frozen veggie soup mix with tomatoes
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2the veggie mix has: (carrots, potatoes, okra, green beans, lima beans, onions and celery)
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·48oz. containers of beef broth (but you will only need 1 1/2 of them)
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·juice of 1 small lemon
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SPICES:
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1 Tbspcumin
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1 Tbspchili powder
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1 Tbsppaprika
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2 Tbspfresh chopped cilantro
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1 tspgarlic powder
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1 tspdried oregano
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·sea salt and pepper to taste
How to Make Tex Mex Soup
- Brown Ground Beef in Large Soup Pot Until Pink is Gone, Then Remove From Pot and Set Aside. Next, Cut Bacon Into 1 1/2" Pieces, Put Into Same Soup Pot and Cook Until Done, Then Remove Bacon and Add to Beef on the Side. Leaving Half of the Bacon Fat in the Pot.
- Add Chopped Onions, Chopped Peppers and Chopped Garlic to Bacon Fat in the Pot and Cook Until Almost Transparent. Then Add 2 Cups of Frozen Corn and Cook for 3-5 Minutes on Medium High.
- Now Add the Rotel Tomatoes, The Diced Tomatoes, The Bag of Frozen Veggie Soup Mix and All of The Spices - Then Continue Cooking for 10 Miniutes On Med. - Medium High