Shelly's Recipe

Taco Soup

Category: Soups

2 pounds ground beef
3 (15-ounce) cans stewed tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can navy beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
1 (16-ounce) bag frozen corn
4 celery stalks, chopped
2 large onions, finely chopped
2 packets taco seasoning
2 teaspoons garlic powder
2 teaspoons chili powder
2 (15-ounce) cans beef broth
Salt and freshly ground black pepper

Garnishes
Grated cheddar cheese
Sour cream
Tortilla chips, lightly crushed
Sliced scallions
Sliced black olives

1. Brown the ground beef in a large soup pot over medium-high heat until thoroughly cooked; drain away any fat.

2. Add the tomatoes, all the beans, the corn, celery, onions, taco seasoning, garlic powder, chili powder, and broth, and simmer for 30 minutes. Season with salt and pepper to taste.

3. Set out the garnishes in bowls, and serve the soup hot.