Shelly's Recipe

SOUTHWESTERN SOUP

Category: Soups

1 pound ground beef
1 cup coarsely chopped onion
2 garlic cloves, minced
1 to 2 teaspoons dried oregano
1 to 2 teaspoons dried basil
2 (16-oz.) cans light red kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can petite diced tomatoes and jalapeños, undrained
1 (14.5-oz.) can diced tomatoes and mild green chiles, undrained
1 (14-oz.) can beef broth
2 cups frozen yellow and white whole kernel corn
1 (1-oz.) envelope taco seasoning mix
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh cilantro
Toppings: sour cream and chopped fresh cilantro

Brown ground beef, onion, garlic, oregano and basil in a large Dutch oven over medium-high heat, stirring often, 10 to 12 minutes or until meat crumbles and is no longer pink and onion is softened; drain.

Stir in kidney beans, next 8 ingredients, and 4 cups water. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 30 minutes or until thoroughly heated. Stir in cilantro just before serving. Serve with desired toppings. Serves 6